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Sugar cane is a raw material for making sugar which can only be grown in tropical regions. Sugarcane bagasse generally consist of cellulose sugar groups such as hemicellulose, lignocellulose, and lignin. other than that it contains hydroxyl groups to absorb colors and free fatty acids. The purpose of this study was to measure baggase charcoal optimation based on different concentration and immersing time to stabilize cooking oil quality. CRD (Complete Randomized Design) was applied with 3x3 factors. Baggase charcoal was activated using KMnO4 1N for 2 days. Variation of baggase charcoal concentration are (5%, 10%, 15%) and variation time to optimation for 4, 5, and 6 days. The result showed that baggase charcoal affected to decrease FFA (Free Fatty Acid). Furthermore it also affected with the turbidity of used cooking oil.