?url_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=Pengaruh+Jenis+Asam+dan+Suhu+Reaksi+terhadap+Aktivitas+Antimikroba+dan+Daya+Stabilitas+Emulsi+Hasil+Pemanasan+Produk+Etanolisis+PKO+(Palm+Kernel+Oil)&rft.creator=Ridwan+Kurniawan%2C+1014051073&rft.subject=+&rft.description=Produk+MG-DG+yang+dihasilkan+dari+PKO+(Palm+Kernel+Oil)+dapat+bermanfaat+sebagai+emulsifier+dan+berfungsi+sebagai+anti+mikroba.+Penambahan+asam+organik+dalam+produk+etanolisis+PKO+yang+digunakan+pada+umumnya+dapat+meningkatkan+fungsi+sebagai+anti+mikroba+dan+sifat+emulsifier.+Penelitian+ini+bertujuan+untuk+mengetahui+pengaruh+jenis+asam+organik+dan+suhu+pemanasan+terhadap+nilai+pH%2C+antimikroba+dan+stabilitas+emulsi.+Penelitian+ini+disusun+secara+faktorial+dalam+rancangan+acak+kelompok+lengkap+(RAKL)+dengan+3+kali+ulangan%2C+terdiri+atas+dua+faktor+yaitu%3A+jenis+asam+organik+(dua+taraf%3A+asam+suksinat+40%25+v%2Fb+dan+asam+laktat+40%25+v%2Fb)+dan+suhu+pemanasan+(empat+taraf%3A+40%3B+50%3B+60%3B+dan+70oC).+Data+kemudian+diolah+lebih+lanjut+dengan+perbandingan+polinomial+ortogonal+pada+taraf+nyata+1%25+dan+5%25.+Sedangkan+data+untuk+persentase+daya+stabilitas+emulsi+disajikan+dalam+bentuk+grafik+yang+dibahas+secara+deskriptif.+Hasil+penelitian+menunjukan+bahwa+nilai+pH+produk+emulsi+berkisar+antara+4%2C12-+5%2C21.+Hasil+terbaik+untuk+penghambatan+aktivitas+anti+mikroba+terjadi+pada+perlakuan+penambahan+asam+suksinat+dengan+suhu+pemanasan+70oC+memiliki+aktivitas+antimikroba+dengan+nilai+diameter+(d%3Bmm)+zona+hambat+terhadap+S.+aureus+(25%2C13+mm)%2C+E.+coli+(29%2C06+mm)%2C+kultur+mikroba+alami+(16%2C42+mm)%2C+dan+S.+cerevisiae+(18%2C42+mm).+Nilai+rata-rata+daya+stabilitas+emulsi+(w%2Fo)+berkisar+antara+1%2C20%25+hingga+13%2C21%25.%0D%0AKata+kunci%3A+Etanolisis%2C+PKO(Palm+Kernel+Oil)%2C+Emulsifier%2C+Aktivitas+antimikroba.%0D%0A%0D%0AMG-DG+products+which+are+generated+from+PKO+(Palm+Kernel+Oil)+can+be+useful+as+an+emulsifier+and+an+anti-microbial.+The+addition+of+organic+acids+in+PKO+ethanolisis+products+which+used+in+general+time+can+improve+the+anti-microbial+properties+of+emulsifiers+as+well.+This+research+aims+to+determine+the+effect+of+organic+acids+and+heating+temperature+on+the+pH+value%2C+antimicrobial+and+emulsion+stability.+The+research+method+was+a+complete+randomized+block+design+(CRBD)+in+factorial+with+3+replications%3A+The+first+factor+is+the+type+of+organic+acid+(two+levels%3A+succinic+acid+40%25+v%2Fw+and+lactic+acid+40%25+v%2Fw)+and+the+second+factor+is+the+temperature+of+heating+(four-levels%3A+40%2C+50%2C+60%2C+and+70oC).+The+data+was+processed+furtherly+by+orthogonal+polynomials+comparison+on+the+real+level+of+1%25+and+5%25.+The+data+for+the+percentage+of+emulsion+stability+power+is+presented+in+graphical+form+which+are+discussed+descriptively.The+results+showed+that+the+pH+value+of+the+emulsion+products+ranged+from+4%2C12+to+5%2C21.+The+best+result+for+the+inhibition+of+anti-microbial+activity+occured+on+the+addition+of+succinic+acid+treatment+with+heating+temperature+of+70%C2%B0C+has+antimicrobial+activity+with+the+value+of+the+diameter+(d%3Bmm)+zone+of+inhibition+against+S.aureus%2C+E.coli%2C+a+natural+microbial+culture+and+S.+cerevisiae%2Crespectively+are%3A+25%2C13+mm%3B+29%2C06+mm%3B+16%2C42+mm%3B+and+18%2C42+mm.+The+average+value+of+the+emulsion+stability+power+(w%2Fo)+ranged+from+1%2C20%25+to+13%2C21%25.%0D%0AKeywords+%3A+Ethanolisis%2C+PKO+(Palm+Kernel+Oil)%2C+Emulsifiers%2C+antimicrobial+activity.&rft.publisher=Fakultas+Pertanian&rft.date=2014-11-17&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F6108%2F1%2FABSTRAK%2520english.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F6108%2F2%2FABSTRAK.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F6108%2F3%2FCOVER%2520DALAM.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F6108%2F4%2FHalaman%2520Pengesahan%2520Judul.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F6108%2F5%2FHalaman%2520Pengesahan.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F6108%2F7%2FPernyataan%2520Keaslian%2520Hasil%2520Karya.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F6108%2F6%2FRIWAYAT%2520HIDUP.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F6108%2F8%2FPERSEMBAHAN.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F6108%2F9%2FSANWACANA.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F6108%2F10%2FDAFTAR%2520ISI.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F6108%2F11%2FDAFTAR%2520TABEL.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F6108%2F12%2FDAFTAR%2520GAMBAR.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F6108%2F124%2FBAB.1.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F6108%2F14%2FBAB.2.pdf&rft.format=text&rft.identifier=ht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