?url_ver=Z39.88-2004&rft_id=1314051019&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=PENGARUH+MASSA+ZEOLIT+TERHADAP+MUTU+MINYAK+GORENG%0D%0AKELAPA+PRODUKSI+CV.+GANJAR+ASRI+KABUPATEN%0D%0ABANYUASIN+PROVINSI+SUMATRA+SELATAN&rft.creator=Hasin+Ashidiqi%2C+1314051019&rft.subject=630+Pertanian+dan+teknologi+yang+berkaitan&rft.description=Industri+CV.+Ganjar+Asri+merupakan+industri+kecil+yang+memproduksi+minyak%0D%0Agoreng+kelapa.+Akan+tetapi%2C+proses+produksinya+belum+melalui+tahap+pemurnian%0D%0Asehingga+terdapat+permasalahan+terhadap+hasil+produksi+minyak+goreng+kelapa%0D%0Atersebut+yang+memiliki+mutu+yang+kurang+baik+yaitu+berbau+tengik+dan+cepat%0D%0Aberasap+ketika+dipanaskan+pada+suhu+penggorengan.+Hal+ini+dikarenakan+kadar%0D%0Aasam+lemak+bebas+dan+kadar+air+yang+terdapat+dalam+minyak+goreng+tersebut%0D%0Amasih+tinggi.+Berdasarkan+hal+tersebut%2C+diperlukan+penelitian+untuk+mengkaji%0D%0Apengaruh+massa+zeolit+dengan+lama+waktu+pengadukan+30+menit+untuk%0D%0Amenurunkan+kadar+asam+lemak+bebas+dan+kadar+air+dalam+memperbaiki+mutu%0D%0Aminyak+kelapa+goreng+tersebut.+Tujuan+penelitian+ini+yaitu+mendapatkan+massa%0D%0Azeolit+terbaik+dengan+lama+waktu+pengadukan+30+menit+dalam+memperbaiki+mutu%0D%0Aminyak+goreng+kelapa+produksi+CV.+Ganjar+Asri.+Metode+yang+digunakan+dalam%0D%0Apenelitian+ini+yaitu+rancangan+acak+kelompok+lengkap+(RAKL)+non+faktorial%0D%0Adengan+1+faktor+dan+4+ulangan.+Faktor+yang+digunakan+yaitu+massa+zeolit+sebesar%0D%0A25+g%2C+30+g%2C+35+g%2C+40+g%2C+45+g%2C+dan+50+g+dengan+lama+waktu+pengadukan+30+menit.+Data+hasil+penelitian+diuji+secara+Deskriptif.+Hasil+penelitian+menunjukkan%0D%0Aperlakuan+penambahan+zeolit+45+g+dan+50+g+dengan+lama+waktu+pengadukan+30%0D%0Amenit+dapat+menurunkan+kadar+asam+lemak+bebas+minyak+goreng+kelapa+produksi%0D%0ACV.+Ganjar+Asri+Kabupaten+Banyuasin+Provinsi+Sumatra+Selatan+sampai+9%2C79%25%0D%0Adan+9%2C76%25+dari+kadar+asam+lemak+bebas+awal+yaitu+14%2C02%25+dan+kadar+air+sampai%0D%0A1%2C32+%25+dan+1%2C29%25+dari+kadar+air+awal+yaitu+2%2C65%25+serta+sedikit+mengurangi+aroma%0D%0Aketengikan+minyak+dan+banyaknya+asap+namun+belum+dapat+memperbaiki+mutu%0D%0Aminyak+goreng+kelapa+tersebut+sampai+memenuhi+SNI+7709-2012+minyak+goreng.%0D%0AKata+kunci+%3A+Minyak+goreng+kelapa+produksi+CV.+Ganjar+Asri%2C+zeolit+aktif%2C+Asam%0D%0A%0D%0Alemak+bebas.+CV.+Ganjar+Asri+industry+is+a+small+industry+that+produces+coconut+cooking+oil.%0D%0AHowever%2C+the+production+process+has+not+gone+through+the+purification+stage+so%0D%0Athat+there+are+problems+in+the+coconut+cooking+oil+production+which+has+poor%0D%0Aquality+such+as+rancid+and+smoky+when+heated+at+frying+temperatures.+This+is%0D%0Abecause%2C+high+level+of+free+fatty+acid+and+water+contained+in+this+cooking+oil.+Based+on+this+problems%2C+research+is+needed+to+examine+the+effect+of+zeolite+mass%0D%0Awith+30+minutes+stirring+time+to+reduce+the+cooking+free+fatty+acids+level+and+water%0D%0Acontent+in+improving+the+quality+of+coconut+oil.+The+aim+of+this+study+is+obtaining%0D%0Athe+best+zeolite+mass+with+30+minutes+stirring+time+in+improving+the+quality+of%0D%0Acoconut+cooking+oil+produced+by+CV.+Ganjar+Asri.+The+method+used+in+this+study%0D%0Awas+non-factorial+complete+group+which+is+randomized+design+with+1+factor+and+4%0D%0Areplications.+The+factors+used+were+zeolite+mass+of+25+g%2C+30+g%2C+35+g%2C+40+g%2C+45+g%2C%0D%0Aand+50+g+with+30+minutes+strring+time.+The+date+of+this+research+result+were+tested%0D%0ADescriptive+tests.+The+results+showed+the+addition+of+45+g+and+50+g+zeolite%0D%0Atreatment+with+30+minutes+strring+time+can+reduce+the+free+fatty+acid+and+water%0D%0Alevel+of+coconut+cooking+oil+produced+by+CV.+Ganjar+Asri+Banyuasin+District%0D%0ASumatra+Selatan+Province+up+to+9.79%25+and+9%2C76%25+from+14.02%25+and+water+content%0D%0Ato+1%2C32%25+and+1.29%25+from+2.65%25+and+slightly+reduced+the+oil+rancidity+aroma+and%0D%0Athe+amount+of+smoke+but+could+not+improve+the+coconut+cooking+oil+qualiy+until+it%0D%0Ameets+SNI+7709-2012+cooking+oil+.+Keywords%3A+Coconut+cooking+oil+produced+in+CV.+Ganjar+Asri%2C+active+zeolite%2C+free%0D%0A%0D%0Afatty+acid.&rft.publisher=FAKULTAS+PERTANIAN&rft.date=2019&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F57053%2F1%2FABSTRAK.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F57053%2F2%2FSKRIPSI%2520FULL.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F57053%2F3%2FSKRIPSI%2520TANPA%2520BAB%2520PEMBAHASAN.pdf&rft.identifier=++Hasin+Ashidiqi%2C+1314051019++(2019)+PENGARUH+MASSA+ZEOLIT+TERHADAP+MUTU+MINYAK+GORENG+KELAPA+PRODUKSI+CV.+GANJAR+ASRI+KABUPATEN+BANYUASIN+PROVINSI+SUMATRA+SELATAN.++FAKULTAS+PERTANIAN%2C+UNIVERSITAS+LAMPUNG.+++++&rft.relation=http%3A%2F%2Fdigilib.unila.ac.id%2F57053%2F