Pengaruh Jenis Asam dan Suhu Reaksi terhadap Aktivitas Antimikroba dan Daya Stabilitas Emulsi Hasil Pemanasan Produk Etanolisis PKO (Palm Kernel Oil)

Ridwan Kurniawan, 1014051073 (2014) Pengaruh Jenis Asam dan Suhu Reaksi terhadap Aktivitas Antimikroba dan Daya Stabilitas Emulsi Hasil Pemanasan Produk Etanolisis PKO (Palm Kernel Oil). Fakultas Pertanian, Universitas Lampung.

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Abstrak

Produk MG-DG yang dihasilkan dari PKO (Palm Kernel Oil) dapat bermanfaat sebagai emulsifier dan berfungsi sebagai anti mikroba. Penambahan asam organik dalam produk etanolisis PKO yang digunakan pada umumnya dapat meningkatkan fungsi sebagai anti mikroba dan sifat emulsifier. Penelitian ini bertujuan untuk mengetahui pengaruh jenis asam organik dan suhu pemanasan terhadap nilai pH, antimikroba dan stabilitas emulsi. Penelitian ini disusun secara faktorial dalam rancangan acak kelompok lengkap (RAKL) dengan 3 kali ulangan, terdiri atas dua faktor yaitu: jenis asam organik (dua taraf: asam suksinat 40% v/b dan asam laktat 40% v/b) dan suhu pemanasan (empat taraf: 40; 50; 60; dan 70oC). Data kemudian diolah lebih lanjut dengan perbandingan polinomial ortogonal pada taraf nyata 1% dan 5%. Sedangkan data untuk persentase daya stabilitas emulsi disajikan dalam bentuk grafik yang dibahas secara deskriptif. Hasil penelitian menunjukan bahwa nilai pH produk emulsi berkisar antara 4,12- 5,21. Hasil terbaik untuk penghambatan aktivitas anti mikroba terjadi pada perlakuan penambahan asam suksinat dengan suhu pemanasan 70oC memiliki aktivitas antimikroba dengan nilai diameter (d;mm) zona hambat terhadap S. aureus (25,13 mm), E. coli (29,06 mm), kultur mikroba alami (16,42 mm), dan S. cerevisiae (18,42 mm). Nilai rata-rata daya stabilitas emulsi (w/o) berkisar antara 1,20% hingga 13,21%. Kata kunci: Etanolisis, PKO(Palm Kernel Oil), Emulsifier, Aktivitas antimikroba. MG-DG products which are generated from PKO (Palm Kernel Oil) can be useful as an emulsifier and an anti-microbial. The addition of organic acids in PKO ethanolisis products which used in general time can improve the anti-microbial properties of emulsifiers as well. This research aims to determine the effect of organic acids and heating temperature on the pH value, antimicrobial and emulsion stability. The research method was a complete randomized block design (CRBD) in factorial with 3 replications: The first factor is the type of organic acid (two levels: succinic acid 40% v/w and lactic acid 40% v/w) and the second factor is the temperature of heating (four-levels: 40, 50, 60, and 70oC). The data was processed furtherly by orthogonal polynomials comparison on the real level of 1% and 5%. The data for the percentage of emulsion stability power is presented in graphical form which are discussed descriptively.The results showed that the pH value of the emulsion products ranged from 4,12 to 5,21. The best result for the inhibition of anti-microbial activity occured on the addition of succinic acid treatment with heating temperature of 70°C has antimicrobial activity with the value of the diameter (d;mm) zone of inhibition against S.aureus, E.coli, a natural microbial culture and S. cerevisiae,respectively are: 25,13 mm; 29,06 mm; 16,42 mm; and 18,42 mm. The average value of the emulsion stability power (w/o) ranged from 1,20% to 13,21%. Keywords : Ethanolisis, PKO (Palm Kernel Oil), Emulsifiers, antimicrobial activity.

Tipe Karya Ilmiah: Skripsi
Subyek: A General Works = Karya Karya Umum
Program Studi: Fakultas Pertanian > Prodi Teknologi Hasil Pertanian
Depositing User: 9004379 . Digilib
Date Deposited: 29 Dec 2014 02:53
Last Modified: 29 Dec 2014 04:45
URI: http://digilib.unila.ac.id/id/eprint/6108

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