Kajian Penambahan Asam Organik Terhadap Karakteristik Produk Etanolisis Minyak Inti Sawit (PKO) Sebagai Emulsifier

Pamelia Merti Astuti, 1014051043 (2014) Kajian Penambahan Asam Organik Terhadap Karakteristik Produk Etanolisis Minyak Inti Sawit (PKO) Sebagai Emulsifier. Fakultas Pertanian, Universitas Lampung.

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Abstrak

Penelitian ini bertujuan untuk mengetahui pengaruh jenis asam organik (asam laktat, asam suksinat dan asam tartarat) dengan konsentrasi berbeda terhadap nilai pH, aktivitas antimikroba dan daya stabilitas emulsi produk etanolisis kasar minyak inti sawit (PKO). Metode penelitian yang digunakan adalah metode deskriptif dengan 3 kali ulangan, terdiri dari dua faktor perlakuan. Faktor perlakuan pertama adalah jenis asam organik (A), terdiri dari 4 taraf: (1) tanpa penambahan asam (Kontrol), (2) penambahan asam laktat (A1), (3) penambahan asam suksinat (A2), dan (4) penambahan asam tartarat (A3). Faktor kedua yaitu konsentrasi (K): 10% (K1), 20% (K2), 30% (K3) dan 40% (K4) (b/b). Hasil penelitian menunjukan bahwa jenis asam dan konsentrasi dapat meningkatkan nilai pH, aktivitas antimikroba dan daya stabilitas emulsi. Nilai pH produk etanolisis PKO dengan penambahan asam organik berkisar antara 1,60 hingga 6,18. Hasil terbaik pada uji aktivitas antimikroba terjadi pada perlakuan penambahan asam suksinat 40% dengan nilai diameter zona hambat 9,59 mm (E. coli), 10,02 mm (S. aureus), dan 3,36 mm (kultur mikroba alami). Pada uji S.cerevisiae nilai tertinggi terjadi pada perlakuan penambahan asam tartarat 40% yaitu sebesar 4,74 mm (S.cerevisiae). Perlakuan terbaik pada uji stabilitas emulsi terjadi pada perlakuan asam laktat dengan kisaran perubahan daya stabilitas emulsi 13,08% - 13,97%. Kata kunci : asam organik, etanolisis PKO, emulsifier, aktivitas antimikroba. Abstract Bahasa Inggris: The aims of this research were knowing the effect of organic acids (lactic acid, succinic acid and tartaric acid) in different concentration against pH value, antimicrobial activity and stability of the power emulsion product of etanolisis palm kernel oil (PKO). The experiment method used descriptive method with 3 replications, which consist of 2 factors investigated. The first factors investigated in this research is the kind of organic acids (A) consists of 4 level: (1) without the addition of acid (Control), (2) addition of lactic acid (A1), (3) the addition of succinic acid (A2), and (4) the addition of tartaric acid (A3). The second factors is concentration (K): 10% (K1), 20% (K2), 30% (K3) and 40% (K4) (w/w). The results showed that the average the kind and concentration of acid can increase pH value, antimicrobial activity and stability of the power emulsion. pH value of ethanolysis product of PKO with organic acid addition were from 1.60 up to 6.18. The best results on the test antimicrobial activity were on the addition of 40% of succinic acid with diameter of zone inhibition value is 9.59 mm (E. coli), 10.02 mm (S. aureus), and 3.36 mm (natural microbial cultures). Highest value in test of S.cerevisiae were on the addition of 40% of tartaric acid with value is 4.74 mm (S.cerevisiae). The best treatment in the test of the stability of the emulsion were on the addition of lactic acid treatment with range of changes in the power emulsion stability of 13.08% - 13.97%. Keywords: organic acids, ethanolysis PKO, emulsifier, antimicrobial activity.

Tipe Karya Ilmiah: Skripsi
Subyek: A General Works = Karya Karya Umum
Program Studi: Fakultas Pertanian > Prodi Teknologi Hasil Pertanian
Depositing User: 7840603 . Digilib
Date Deposited: 31 Dec 2014 04:19
Last Modified: 31 Dec 2014 04:19
URI: http://digilib.unila.ac.id/id/eprint/6289

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