?url_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=PENGARUH+WAKTU+REAKSI+DAN+KONSENTRASI+NaOH+PADA%0D%0AETANOLISIS+LANJUT+(SUHU+60OC)+PRODUK+ETANOLISIS+PKO%0D%0A(PALM+CARNEL+OIL)+TERHADAP+STABILITAS+EMULSI+DAN%0D%0AORGANOLEPTIK+SANTAN&rft.creator=ARI+WIBOWO+%2C+1214051010&rft.subject=Pertanian+(+Umum+)&rft.description=PKO+(Palm+Carnel+Oil)+atau+minyak+inti+sawit+berasal+dari+buah+kelapa+sawit%0D%0Ayang+merupakan+hasil+ekstraksi+daging+inti+sawit+yang+berwarna+kuning+dengan%0D%0Akandungan+minyak+50%25.+Asam-asam+lemak+pada+PKO+yang+berikatan+dengan%0D%0Agliserol+akan+menghasilkan+trigliserida.+Salah+satu+produk+turunan+trigliserida%0D%0Ayaitu+mono-digliserida+(MG-DG).+MG-DG+dari+minyak+sawit+mentah+dapat%0D%0Adihasilkan+dengan+reaksi+etanolisis.+Penelitian+pendahuluan+yang+dilakukan%0D%0Amenggunakan+suhu+tinggi+(60oC)+dimana+pada+suhu+tersebut+diduga+asam+lemak%0D%0Adapat+bereaksi+dengan+gliserol+yang+dapat+menghasilkan+MG-DG+dengan+jumlah%0D%0Ayang+lebih+banyak%2C+menunjukkan+hasil+bahwa+sampel+yang+di+uji+masih%0D%0Amengandung+TAG+yang+dapat+diubah+menjadi+MG-DG.+Salah+satu+bahan+yang%0D%0Adapat+membantu+mengubah+TAG+menjadi+MG-DG+adalah+larutan+NaOH.%0D%0APenelitian+ini+bertujuan+untuk+mendapatkan+lama+waktu+reaksi+etanolisis+PKO+dan%0D%0Akonsentrasi+NaOH+terbaik+dalam+menghasilkan+produk+etanolisis+PKO+dengan%0D%0Astabilitas+emulsi+dan+organoleptik+santan+kelapa+yang+tinggi.+Penelitian+disusun%0D%0Adalam+Rancangan+Acak+Kelompok+Lengkap+(RAKL)+dengan+tiga+kali+ulangan%2C%0D%0Aterdiri+atas+dua+faktor+yaitu%2C+faktor+pertama+waktu+reaksi+(1%2C+2%2C+dan+3+jam)+dan%0D%0Afaktor+kedua+yaitu+konsentrasi+NaOH+(0%2C5%25+%3B+1%25+dan+1%2C5%25+(b%2Fb)).+Data+diolah%0D%0Alebih+lanjut+dengan+uji+BNT+pada+taraf+nyata+5%25+dan+1%25+untuk+mengetahui%0D%0Aperbedaan+dan+perlakuan+terbaik.+Perlakuan+terbaik+yang+didapatkan+yaitu+produk%0D%0Apangan+dengan+perlakuan+santan+kelapa+N1W1+(NaOH+0%2C5%25+dan+waktu+reaksi+1%0D%0Ajam)+berdasarkan+skor+yang+diberikan+panelis+terhadap+setiap+pengamatan+yang%0D%0Amemenuhi+kriteria+terbaik+pada+setiap+parameternya.%0D%0AKata+kunci+%3A+PKO%2C+etanolisis%2C+NaOH%2C+waktu+reaksi%2C+stabilitas+emulsi%2C+daya%0D%0Aawet+santan+kelapa.%0D%0A%0D%0AABSTRACT%0D%0A%0D%0APCO+(palm+cernel+oil)+or+palm+cernel+oil+is+derived+from+palm+fruit+which+is+the%0D%0Aresult+of+the+extraction+of+yellow+palm+kernel+meat+with+50%25+oil+content.+Fatty%0D%0Aacids+in+PCO+which+is+binding+to+glycerol+produces+triglycerides.+One+of+the%0D%0Atriglyceride+derivative+products+is+mono-diglyceride+(MG-DG).+MG-DG+from%0D%0Acrude+palm+oil+can+be+produced+by+ethanolysis+reaction.+A+preliminary+study%0D%0Aconducted+using+high+temperature+(60%C2%B0C)+at+which+the+fatty+acid+was+suspected+to%0D%0Areact+with+glycerol+to+produce+MG-DG+in+greater+amounts%2C+indicating+the+result%0D%0Athat+the+test+sample+still+contained+TAG+which+could+be+converted+to+MG-DG.%0D%0AOne+of+the+ingredient+that+can+help+to+convert+TAG+to+MG-DG+is+the+NaOH%0D%0Asolution.+The+objective+of+this+study+was+to+obtain+the+long+time+of+reaction+of%0D%0APCO+ethanolysis+and+the+best+NaOH+concentration+in+producing+PCO+ethanolysis%0D%0Aproduct+with+high+emulsion+and+organoleptic+stability+of+coconut+milk.+The+study%0D%0Awas+arranged+in+a+Completely+Randomized+Block+Design+(RAKL)+with+three%0D%0Areplications%2C+consisting+of+two+factors%3A+first+factor+reaction+time+(1%2C+2%2C+and+3+hours)%0D%0Aand+the+second+factor+was+NaOH+concentration+(0.5%25%2C+1%25+and+1%2C5%25+(w%2Fw)).+The%0D%0Adata+were+further+processed+by+BNT+test+at+5%25+and+1%25+to+know+the+difference+and%0D%0Athe+best+treatment.+The+best+treatments+were+obtained+from+food+products+with%0D%0Acoconut+milk+treatment+N1W1+(0.5%25+NaOH+and+1+hour+reaction+time)+based+on%0D%0Apanelist+scores+on+each+observation+that+met+the+best+criteria+on+each+parameter.%0D%0AKeywords%3A+PCO%2C+ethanolysis%2C+NaOH%2C+reaction+time%2C+emulsion+stability%2C%0D%0Adurability+of+coconut+milk.&rft.publisher=FAKULTAS+PERTANIAN+&rft.date=2017-10-06&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F28876%2F1%2FABSTRACT%2520%2528ABSTRAK%2529.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F28876%2F2%2FSKRIPSI%2520FULL.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F28876%2F3%2FSKRIPSI%2520TANPA%2520BAB%2520PEMBAHASAN.pdf&rft.identifier=++ARI+WIBOWO+%2C+1214051010++(2017)+PENGARUH+WAKTU+REAKSI+DAN+KONSENTRASI+NaOH+PADA+ETANOLISIS+LANJUT+(SUHU+60OC)+PRODUK+ETANOLISIS+PKO+(PALM+CARNEL+OIL)+TERHADAP+STABILITAS+EMULSI+DAN+ORGANOLEPTIK+SANTAN.++FAKULTAS+PERTANIAN+%2C+UNIVERSITAS+LAMPUNG.+++++&rft.relation=http%3A%2F%2Fdigilib.unila.ac.id%2F28876%2F