Soybean oil extracted from different methods contains impurities and undesirable substances such as soap residues, free fatty acids, phosphatides, trace metals, coloring pigments, and other impurities that negatively impact the soybean oil's quality including testability, appearance, smell, and shelf life. To enhance the quality of soybean oil, the removal of these undesirable substances is commonly carried out through the bleaching process, which is a crucial step in the refining process. The objective of this study was to investigate the effects of various bleaching conditions by using the activated bleaching earth on the quality of soybean oil. The different dosages of activated bleaching earth ranging from 1 to 7 wt%, the contact times ranging from 20 to 90 minutes, and the bleaching temperatures ranging from 80 to 120°C were investigated during the bleaching process with stirring at 500 rpm. The bleaching efficiency was measured using a UV-Vis spectrophotometer and the physicochemical qualities of neutralized and bleached soybean oil were also evaluated including peroxide value, acid value, iodine value, and color. The results showed that the soybean oil bleached with 5 wt% of activated bleaching earth, 60 minutes of contact time, and 110°C of bleaching temperature exhibited the highest bleaching efficiency of 75.78%. Furthermore, these refining conditions of soybean oil resulted a peroxide value of 0.95 meq O2/kg oil, acid value of 1.31g KOH/g oil, iodine value of 132.27 g I2/100 g oil, and color difference (∆E) of 22.13, which stayed in the standard quality. In conclusion, it can be inferred that the optimal conditions for bleaching soybean oil are 5 wt% of activated bleaching earth at 110°C for 60 minutes. The amount of bleaching earth, as well as the bleaching time and temperature, significantly influenced the peroxide value, and color of the oil, while their impact on the acid and iodine values was comparatively lesser.