Image of PENGARUH KONSENTRASI ASAM SITRAT TERHADAP KADAR ASAM LEMAK BEBAS DAN KADAR AIR DALAM PEMBUATAN MINYAK GORENG DARI CRUDE COCONUT OIL

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PENGARUH KONSENTRASI ASAM SITRAT TERHADAP KADAR ASAM LEMAK BEBAS DAN KADAR AIR DALAM PEMBUATAN MINYAK GORENG DARI CRUDE COCONUT OIL

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This research uses crude coconut oil as raw material for making cooking oil. Crude coconut oil has a high free fatty acid content and water content, a cloudy brown color, and an undesirable taste and smell so it must be purified first. The oil refining process generally consists of four main stages, namely degumming, neutralization, bleaching and deodorization. Citric acid is used to assist in the gum separation process. Citric acid has high effectiveness in separating sap and mucus from oil and this compound is able to bind with impurities in oil, such as phosphatides so that it can reduce the free fatty acid levels and water content contained in crude coconut oil. Based on the quality test results of crude coconut oil after purification, it was found that the free fatty acid content with the addition of citric acid at concentrations of 0,01; 0,015 and 0,02% respectively was 0,23; 0,19 and 0,16% but do not meet SNI 8904:2020 standards. The resulting water content after purification with the addition of citric acid concentrations of 0,01;0,015 and 0,02% respectively is 0,05; 0,09 and 0,23% which meet SNI 8904:2020 standards. The fatty acid composition in the form of lauric acid in coconut cooking oil using Gas Chromatography-Mass Spectroscopy (GCMS) is 50,15% which meets the SNI 8904:2020 quality standard with a min of 43%. The results of organoleptic tests by 30 panelists showed that the color and aroma of refined coconut cooking oil were similar to those circulating on the market

Availability
Inventory Code Barcode Call Number Location Status
2407002302T142842T1428422024Central Library (References)Available but not for loan - Not for Loan
Detail Information
Series Title
-
Call Number
T1428422024
Publisher
Inderalaya : Prodi Ilmu Kimia, Fakultas Matematika dan Ilmu Pengetahuan Alam.,
Collation
ix, 28 hlm.; tab.; 21 cm.
Language
Indonesia
ISBN/ISSN
-
Classification
572.607
Content Type
Text
Media Type
-
Carrier Type
-
Edition
-
Subject(s)
Minyak Goreng
Prodi Ilmu Kimia
Pengaruh Konsentrasi Asam Sitrat
Specific Detail Info
-
Statement of Responsibility
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No other version available

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