?url_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=PENGARUH+KONSENTRASI+HIDROGEN+PEROKSIDA+TERHADAP%0D%0AKARAKTERISTIK+METIL+ESTER+SULFONAT+DARI+MINYAK%0D%0AJELANTAH&rft.creator=0714051072%2C+TRIA+ANDRIZA&rft.subject=+&rft.description=Abstrak%0D%0A%0D%0AMetil+ester+sulfonat+(MES)+merupakan+surfaktan+anionik+yang+dibuat+melalui%0D%0Aproses+sulfonasi.+Jenis+minyak+yang+dapat+digunakan+sebagai+bahan+baku%0D%0Apembuatan+MES+adalah+kelompok+minyak+nabati+seperti+minyak+kelapa%2C+minyak%0D%0Asawit%2C+minyak+inti+sawit%2C+minyak+kedelai%2C+atau+tallow.+Minyak+jelantah%0D%0Amerupakan+salah+satu+minyak+nabati+yang+potensial+dan+belum+dimanfaatkan%0D%0Auntuk+pembuatan+bahan+baku+MES.%0D%0ASecara+umum+proses+produksi+MES+terdiri+dari+tahap+sulfonasi%2C+pemucatan%2C+dan%0D%0Anetralisasi.+Produk+hasil+sulfonasi+(MES)+berwarna+gelap%2C+maka+diperlukan+proses%0D%0Apemurnian+dan+pemucatan.+MES+harus+memiliki+sifat+estetika+yang+baik+untuk%0D%0Amenjadi+surfaktan+yang+dapat+bersaing.+MES+harus+memiliki+warna+yang+cerah%0D%0Adan+tingkat+bau+yang+rendah.+Pemucatan+dengan+menggunakan+H2O2+menjadi%0D%0Ateknik+standar+untuk+mengurangi+warna+gelap+MES+sehingga+dapat+diterima%0D%0Apenggunaan+MES+sebagai+surfaktan+dalam+aplikasi+produk+konsumen.%0D%0APenelitian+ini+bertujuan+mendapatkan+konsentrasi+H2O2+terbaik+terhadap%0D%0Akarakteristik+MES+dari+minyak+jelantah.+Faktor+yang+diteliti+pada+penelitian+ini%0D%0Aadalah+konsentrasi+H2O2+(v%2Fv)+yaitu+11%25+(K1)%2C+13%25+(K2)%2C+15%25+(K3)%2C+17%25+(K4)%0D%0Adan+19%25+(K5).+Perlakuan+disusun+secara+non+faktorial+dalam+Rancangan+Acak%0D%0AKelompok+Lengkap+(RAKL)+dengan+tiga+kali+ulangan.+Kesamaan+ragam+data%0D%0Adiuji+dengan+uji+Bartlett+dan+kemenambahan+data+diuji+dengan+Uji+Tukey.+Data%0D%0Ahasil+pengamatan+karakteristik+MES+dari+minyak+jelantah+dilakukan+sidik+ragam%0D%0Auntuk+mengetahui+ada+tidaknya+perbedaan+antarperlakuan.+Data+diolah+lebih%0D%0Alanjut+dengan+uji+Beda+Nyata+Terkecil+(BNT)+pada+taraf+nyata+0%2C05.%0D%0AHasil+penelitian+menunjukkan+bahwa+konsentrasi+H2O2+terbaik+terhadap%0D%0Akarakteristik+MES+dari+minyak+jelantah+adalah+11%25+H2O2+(v%2Fv).+Karakteristik%0D%0AMES+terbaik+yang+dihasilkan+memperlihatkan+nilai+rata-rata+tegangan+permukaan%0D%0A34%2C57+dyne%2Fcm%2C+stabilitas+emulsi+56%2C37%25%2C+berat+jenis+1%2C39+g%2FmL+dan+nilai+rata-rata%0D%0Auji+skoring+warna+4%2C22+dengan+warna+agak+putih.%0D%0AKata+kunci%3A+metil+ester+sulfonat%2C+H2O2%2C+minyak+jelantah%2C+sulfonasi%0D%0A%0D%0A%0D%0A%0D%0A%0D%0A%0D%0A%0D%0A%0D%0A%0D%0A%0D%0AAbstract%0D%0A%0D%0AMethyl+Ester+Sulphonate+(MES)+is+anionic+surfactant+made+through+sulfonation%0D%0Aprocess.+The+types+of+oil+can+be+made+for+MES+raw+material+is+vegetable+oil.%0D%0AUsed+cooking+oil+is+one+of+potential+vegetable+oils+and+is+not+yet+used+for+MES%0D%0Araw+material.+The+MES+production+in+common+consists+of+stages+of+sulfonation%2C%0D%0Ableaching%2C+and+neutralization.+The+sulfonation+product+is+dark+color%2C+and+it+needs%0D%0Ableaching+or+purification+process.+MES+should+have+good+aestethical%0D%0Acharacteristics+to+be+a+competitive+surfactant.+MES+should+have+white+color+with%0D%0Aless+odor.+H2O2+bleaching+becomes+standard+technique+in+reducing+dark+color+of%0D%0AMES%2C+so+that+it+would+be+acceptable+for+MES+users+as+surfactant+in+consumer%0D%0Agood+applications.%0D%0AThe+objective+of+this+research+is+to+find+out+best+H2O2+concentration+to+MES%0D%0Acharacteristics+from+used+cooking+oil.+Factors+to+investigate+in+this+research+are%0D%0AH2O2+concentration+(v%2Fv)+in+11%25+(K1)%2C+13%25+(K2)%2C+15%25+(K3)%2C+17%25+(K4)%2C+and+19%25%0D%0A(K5).+Treatments+were+ordered+in+non+factorial+and+completely+randomized+group%0D%0Adesign+with+three+repetitions.+Data+homogenity+was+tested+using+Bartlett+test+and%0D%0ATria+Andriza%0D%0Adata+additivity+was+tested+using+Tuckey+test.+Analysis+of+variance+to+find+out+the%0D%0Adifferences+amongst+treatments+was+conducted+to+the+result+of+observation+data+of%0D%0AMES+characteristics+from+used+cooking+oil.+Data+were+furthered+processed+with%0D%0Aleast+significant+difference+in+0.05+significant+level.%0D%0AThe+result+showed+that+the+best+H2O2+concentration+to+MES+characteristics+from%0D%0Aused+cooking+oil+was+11%25+H2O2+(v%2Fv).+The+best+produced+MES+characteristics%0D%0Aindicated+the+average+values+of+surface+tension+34.57+dyne%2Fcm%2C+emulsion+stability%0D%0A56.37%25%2C+specific+gravity+1.39+g%2FmL%2C+and+average+values+of+color+scoring+test+4%2C22%0D%0Awith+almost+white+color.%0D%0AKeywords%3A+methyl+ester+sulphonate%2C+H2O2%2C+used+cooking+oil%2C+sulfonation.&rft.date=2012-02-03&rft.type=Skripsi&rft.type=PeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F12486%2F1%2FABSTRAK%2520eng.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F12486%2F2%2FABSTRAK.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F12486%2F3%2Fcover%2520dalem.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F12486%2F4%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