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Image of PENGARUH LAMA PENGERINGAN BIJI KARET (Hevea brasiliensis) TERHADAP KARAKTERISTIK MINYAK BIJI KARET

Skripsi

PENGARUH LAMA PENGERINGAN BIJI KARET (Hevea brasiliensis) TERHADAP KARAKTERISTIK MINYAK BIJI KARET

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Penelitian ini dilaksanakan di Laboratorium Biodiesel Teknik Kimia dan Laboratorium Kimia Hasil Pertanian, Jurusan Teknologi Pertanian, Fakultas Pertanian, Universitas Sriwijaya. Penelitian ini dimulai pada bulan Mei 2011 sampai dengan Oktober 2011. Penelitian ini menggunakan metode rancangan acak kelompok factorial (RAKF) dengan dua faktor perlakuan (I dan II). Faktor perlakuan I merupakan suhu pengeringan biji karet (50°C, 55°C, 60°C), faktor perlakuan II lama pengeringan biji karet (8 jam, 10 jam, 12 jam). Parameter yang diamati adalah asam lemak bebas, bilangan asam, bilangan iod, kadar air dan viskositas. Hasil penelitian menunjukkan bahwa suhu pengeringan dan lama pengeringan biji karet berpengaruh nyata terhadap nilai asam lemak bebas, nilai bilangan asam, nilai bilangan iod, nilai kadar air dan nilai viskositas. Sampel memiliki nilai asam lemak bebas dari 0,38 hingga 1,45%, bilangan asam 2,54 hingga 7,01 mgKOH/g, bilangan iod 74,68 hingga 103,21, kadar air 0,45 hingga 2,25%, dan viskositas 23,77 hingga 42,13 cP.


Availability
Inventory Code Barcode Call Number Location Status
1207000938T89267T892672012Central Library (REFERENCES)Available but not for loan - Not for Loan
Detail Information
Series Title
-
Call Number
T892672012
Publisher
Inderalaya : Prodi Teknologi Hasil Pertanian, Fakultas Pertanian Universitas Sriwijaya., 2012
Collation
xvii, 44 hlm.; ill.; tab.; 28 cm.
Language
Indonesia
ISBN/ISSN
-
Classification
665.307
Content Type
Text
Media Type
unmediated
Carrier Type
-
Edition
-
Subject(s)
Prodi Teknologi Hasil Pertanian
Minyak Biji Karet
Specific Detail Info
-
Statement of Responsibility
Furika
Other version/related

No other version available

File Attachment
  • PENGARUH LAMA PENGERINGAN BIJI KARET (Hevea brasiliensis) TERHADAP KARAKTERISTIK MINYAK BIJI KARET
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