?url_ver=Z39.88-2004&rft_id=1414051067&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=KAJIAN+APLIKASI+PRODUK+ETANOLISIS+MINYAK+INTI+SAWIT%0D%0ABERDASARKAN+TINGKATAN+PRODUKSI+DAN+NISBAH+MOL+ETOKSI%0D%0ATERHADAP+DAYA+SIMPAN+SANTAN+DAN+MAYONAISE&rft.creator=MUHAMMAD+DJODY+REKSANDA%2C+1414051067&rft.subject=630+Pertanian+dan+teknologi+yang+berkaitan&rft.description=Penelitian+ini+bertujuan+untuk+mengetahui+tingkatan+produksi+dan+nisbah+mol%0D%0Aetoksi+terbaik+dalam+menghasilkan+produk+etanolisis+PKO+terhadap+daya+simpan%0D%0Asantan+dan+mayonnaise.+Penelitian+ini+disusun+dalam+Rancangan+Acak+Kelompok%0D%0ALengkap+(RAKL)+dengan+dua+factor.+Factor+yang+pertama+yaitu+Nisbah+Mol%0D%0AEtoksi+dengan+tiga+Taraf+yaitu%3A+N12%3B+N16%3B+N20.+Factor+yang+kedua+yaitu%0D%0ATingkatan+Etanolisis+PKO+dengan+tiga+taraf%3A+T1%3B+T2%3B+T3%2C+setiap+perlakuan%0D%0Adilakukan+pengulangan+sebanyak+tiga+kali.+Data+yang+diperoleh+dianalisis%0D%0Akesamaan+ragamnya+dengan+Uji+Bartlett+dan+Uji+kemenambahan+data+diuji+dengan%0D%0Auji+Tuckey%2C+selanjutnya+dianalisis+ragam+untuk+mengetahui+pengaruh+antar%0D%0Aperlakuan+dan+uji+lanjut+dengan+uji+Ortogonal+Polinomial+(OP)+pada+taraf+1%25+dan%0D%0A5%25.+Hasil+penelitian+menunjukkan+bahwa+nisbah+mol+etoksi+dan+tingkatan%0D%0Aetanolisis+PKO+berpengaruh+nyata+terhadap+aroma%2C+penampakan%2C+dan+warna%0D%0Asantan+dan+mayonnaise.+Konsentrasi+terbaik+adalah+N20T3+(Nisbah+mol+etoksi+20%0D%0A%0D%0AMuhammad+Djody+Reksanda%0D%0A%0D%0Aiv%0D%0A%0D%0Adan+Tingakatan+ke-3+Etanolisis+PKO)+yang+menghasilkan+santan+dengan+skor%0D%0Aaroma+4.70+(khas+bahan+segar)%2C+penampakan+4.58+(normal)%2C+warna+4.60+(putih).%0D%0ASedangkan+untuk+mayonnaise+skor+aroma+4.77+(khas+bahan+segar)%2C+penampakan%0D%0A4.55+(Normal)%2C+dan+warna+4.70+(Kuning).+Semua+konsentrasi+terbaik+telah%0D%0Amemenuhi+standar+SNI+santan+(SNI+01-3816-1995)+dan+mayonnaise+(SNI+01-+4473-1998).%0D%0A%0D%0AKata+kunci%3A+PKO+(Palm+Kernel+Oil)%2C+Etanolisis%2C+Santan%2C+Mayonaise.+This+study+aims+to+determine+the+level+of+production+and+the+best+ethoxy+mole%0D%0Aratio+in+producing+PKO+ethanolysis+products+on+the+shelf+life+of+coconut+milk+and%0D%0Amayonnaise.+This+research+was+arranged+in+a+Complete+Randomized+Block%0D%0ADesign+(RCBD)+with+two+factors.+The+first+factor+is+the+Ethoxy+Mole+Ratio+with%0D%0Athree+levels%2C+namely%3A+N12%3B+N16%3B+N20.+The+second+factor+is+the+PKO+Ethanolysis%0D%0ALevel+with+three+levels%3A+T1%3B+T2%3B+T3%2C+each+treatment+is+repeated+three+times.+The%0D%0Adata+obtained+were+analyzed+for+the+similarity+of+the+variance+with+the+Bartlett%0D%0ATest+and+the+test+for+the+addition+of+the+data+were+tested+by+the+Tuckey+test%2C+then%0D%0Athe+variance+was+analyzed+to+determine+the+effect+between+treatments+and+further%0D%0Atests+by+the+Polynomial+Orthogonal+Test+(OP)+at+the+level+of+1%25+and+5%25.+The%0D%0Aresults+showed+that+the+ethoxy+mole+ratio+and+PKO+ethanolysis+level+significantly%0D%0A%0D%0AMuhammad+Djody+Reksanda%0D%0A%0D%0Aii%0D%0A%0D%0Aaffected+the+scent%2C+appearance%2C+and+color+of+coconut+milk+and+mayonnaise.+The%0D%0Abest+concentration+was+N20T3+(20-mole+ethoxy+ratio+and+Third+Levels+PKO%0D%0AEthanolysis)+which+produced+coconut+milk+with+a+scent+score+of+4.70+(typical+of%0D%0Afresh+ingredients)%2C+the+appearance+of+4.58+(normal)%2C+color+4.60+(white).+As+for+the%0D%0Amayonnaise+scent+of+score+of+4.77+(typical+of+fresh+ingredients)%2C+the+appearance+of%0D%0A4.55+(Normal)%2C+and+color+of+4.70+(Yellow).+All+the+best+concentrations+have%0D%0Afulfilled+the+standards+of+coconut+milk+(SNI+01-3816-1995)+and+mayonnaise+(SNI%0D%0A01-4473-1998).%0D%0A%0D%0AKeywords%3A+PKO+(Palm+Kernel+Oil)%2C+Ethanolysis%2C+Coconut+Milk%2C+Mayonnaise.&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%2F57190%2F1%2FABSTRAK.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F57190%2F2%2FSKRIPSI%2520FULL.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F57190%2F3%2FSKRIPSI%2520TANPA%2520BAB%2520PEMBAHASAN.pdf&rft.identifier=++MUHAMMAD+DJODY+REKSANDA%2C+1414051067++(2019)+KAJIAN+APLIKASI+PRODUK+ETANOLISIS+MINYAK+INTI+SAWIT+BERDASARKAN+TINGKATAN+PRODUKSI+DAN+NISBAH+MOL+ETOKSI+TERHADAP+DAYA+SIMPAN+SANTAN+DAN+MAYONAISE.++FAKULTAS+PERTANIAN%2C+UNIVERSITAS+LAMPUNG.+++++&rft.relation=http%3A%2F%2Fdigilib.unila.ac.id%2F57190%2F