ANALISIS KERUSAKAN MINYAK SAWIT MERAH AKIBAT PENGARUH SUHU DAN LAMA PEMANASAN

Aulia , Rahmawati (2024) ANALISIS KERUSAKAN MINYAK SAWIT MERAH AKIBAT PENGARUH SUHU DAN LAMA PEMANASAN. Masters thesis, UNIVERSITAS LAMPUNG.

Preview	File PDF ABSTRAK - AULIA RAHMAWATI.pdf Download (14Kb) | Preview
	File PDF TESIS ADA PEMBAHASAN - AULIA RAHMAWATI.pdf Restricted to Hanya staf Download (2404Kb) | Minta salinan
Preview	File PDF TESIS TANPA PEMBAHASAN - AULIA RAHMAWATI.pdf Download (2719Kb) | Preview

Abstrak (Berisi Bastraknya saja, Judul dan Nama Tidak Boleh di Masukan)

Penelitian ini bertujuan untuk menganalisis pengaruh suhu dan lama pemanasan terhadap minyak sawit merah. Penelitian ini menggunakan Rancangan Acak Kelompok Lengkap (RAKL) dengan dua faktor dan tiga ulangan. Faktor pertama yaitu suhu pemanasan (S) yaitu: (S1) 140OC, (S2) 180OC, dan (S3) 220OC. Faktor kedua yaitu lama pemanasan (L) terdiri atas L1 (2 jam), L2 (4 jam), L3 (6jam), L4 (8jam), dan L5 (10 jam). Data dianalisis menggunakan analisis sidik ragam dan uji lanjut dengan ortogonal polinomial (OP) dengan parameter kadar karoten, kadar tokoferol/vitamin E, asam lemak bebas, bilangan peroksida, FTIR dan analisis sensori terhadap warna dan aroma. Hasil penelitian menunjukkan bahwa Suhu pemanasan minyak sawit merah berpengaruh sangat nyata terhadap kadar karoten, kadar tokoferol, asam lemak bebas, bilangan peroksida, sensori skoring aroma, sensori skoring warna, sensori hedonik aroma dan sensori hedonik warna. Lama pemanasan minyak sawit merah berpengaruh sangat nyata terhadap karoten, tokoferol, bilangan peroksida, sensori skoring aroma, sensori hedonik aroma, sensori hedonik warna namun berpengaruh tidak nyata terhadap asam lemak bebas dan sensori skoring warna. Interaksi antara suhu dan lama pemanasan minyak sawit merah berpengaruh sangat nyata terhadap karoten, tokoferol, sensori skoring aroma, sensori skoring warna, sensori hedonik aroma, dan sensori hedonik warna, namun bepengaruh tidak nyata terhadap asam lemak bebas. Pada uji FTIR pola spectrum, nilai bilangan gelombang dan trasmitan pada semua perlakuan yang mirip satu sama lain menandakan senyawa kimia yang dikandung tidak jauh berbeda. Kata kunci: Minyak sawit merah, suhu pemanasan, lama pemanasasan, kerusakan This research aims to analyze the effect of temperature and heating time on changes in the chemical and organoleptic properties of red palm oil. This research used a Complete Randomized Block Design (RAKL) with two factors and three replications. The first factor is the heating temperature (S), namely: (S1) 140oC, (S2) 180oC, and (S3) 220oC. The second factor, namely the heating time (L), consists of L1 (2 hours), L2 (4 hours), L3 (6 hours), L4 (8 hours), and L5 (10 hours). Data were analyzed using analysis of variance and further tests with orthogonal polynomials (OP) with parameters of carotene content, tocopherol/vitamin E content, free fatty acids, water content, peroxide value, FTIR and sensory analysis of color and aroma. The research results showed that heating temperature had a highly significant effect on carotene content, tocopherol content, free fatty acids, peroxide value, sensory scoring of aroma, sensory scoring of color, hedonic sensory of aroma, and hedonic sensory of color. The heating duration had a highly significant effect on carotene, tocopherol, peroxide value, sensory scoring of aroma, hedonic sensory of aroma, and hedonic sensory of color, but had no significant effect on free fatty acids and sensory scoring of color. The interaction between heating temperature and duration had a highly significant effect on carotene, tocopherol, sensory scoring of aroma, sensory scoring of color, hedonic sensory of aroma, and hedonic sensory of color, but had no significant effect on free fatty acids. In the FTIR spectral analysis, the similarity in wavenumber and transmittance values across all treatments indicated that the chemical compounds contained were not significantly different. Key words: Red palm oil, heating temperature, heating duration, damage

Jenis Karya Akhir:	Tesis (Masters)
Subyek:	600 Teknologi (ilmu terapan) 600 Teknologi (ilmu terapan) > 630 Pertanian dan teknologi yang berkaitan
Program Studi:	FAKULTAS PERTANIAN (FP) & PASCASERJANA > Prodi S2 Magister Teknologi Industri Pertanian
Pengguna Deposit:	. . Yulianti
Date Deposited:	27 May 2025 07:59
Terakhir diubah:	27 May 2025 07:59
URI:	http://digilib.unila.ac.id/id/eprint/87773

Actions (login required)

Lihat Karya Akhir