@misc{eprints6289,
           month = {Nopember},
           title = {Kajian Penambahan Asam Organik Terhadap Karakteristik Produk 
Etanolisis Minyak Inti Sawit (PKO) Sebagai Emulsifier},
          author = {1014051043 Pamelia Merti Astuti},
         address = {Universitas Lampung},
       publisher = {Fakultas Pertanian},
            year = {2014},
             url = {http://digilib.unila.ac.id/6289/},
        abstract = {Penelitian ini bertujuan untuk mengetahui pengaruh jenis asam organik (asam 
laktat, asam suksinat dan asam tartarat) dengan konsentrasi berbeda terhadap nilai 
pH, aktivitas antimikroba dan daya stabilitas emulsi produk etanolisis kasar 
minyak inti sawit (PKO). Metode penelitian yang digunakan adalah metode 
deskriptif dengan 3 kali ulangan, terdiri dari dua faktor perlakuan. Faktor 
perlakuan pertama adalah jenis asam organik (A), terdiri dari 4 taraf: (1) tanpa 
penambahan asam (Kontrol), (2) penambahan asam laktat (A1), (3) penambahan 
asam suksinat (A2), dan (4) penambahan asam tartarat (A3). Faktor kedua yaitu 
konsentrasi (K): 10\% (K1), 20\% (K2), 30\% (K3) dan 40\% (K4) (b/b).   
Hasil penelitian menunjukan bahwa jenis asam dan konsentrasi dapat 
meningkatkan nilai pH, aktivitas antimikroba dan daya stabilitas emulsi. Nilai pH 
produk etanolisis PKO dengan penambahan asam organik berkisar antara 1,60 
hingga 6,18. Hasil terbaik pada uji aktivitas antimikroba terjadi pada perlakuan 
penambahan asam suksinat 40\% dengan nilai diameter zona hambat 9,59 mm (E. coli), 10,02 mm (S. aureus), dan 3,36 mm (kultur mikroba alami). Pada uji 
S.cerevisiae nilai tertinggi terjadi pada perlakuan penambahan asam tartarat 40\% 
yaitu sebesar 4,74 mm (S.cerevisiae). Perlakuan terbaik pada uji stabilitas emulsi 
terjadi pada perlakuan asam laktat dengan kisaran perubahan daya stabilitas 
emulsi 13,08\% - 13,97\%. 
Kata kunci : asam organik, etanolisis PKO, emulsifier, aktivitas antimikroba.


Abstract Bahasa Inggris:
The aims of this research were knowing the effect of organic acids (lactic acid, 
succinic acid and tartaric acid) in different concentration against pH value, 
antimicrobial activity and stability of the power emulsion product of etanolisis 
palm kernel oil (PKO). The experiment method used descriptive method with 3 
replications, which consist of 2 factors investigated. The first factors investigated 
in this research is the kind of organic acids (A) consists of 4 level: (1) without the 
addition of acid (Control), (2) addition of lactic acid (A1), (3) the addition of 
succinic acid (A2), and (4) the addition of tartaric acid (A3). The second factors is 
concentration (K): 10\% (K1), 20\% (K2), 30\% (K3) and 40\% (K4) (w/w).   
The results showed that the average the kind and concentration of acid can 
increase pH value, antimicrobial activity and stability of the power emulsion. pH 
value of ethanolysis product of PKO with organic acid addition were from 1.60 up 
to 6.18. The best results on the test antimicrobial activity were on the addition of 
40\% of succinic acid with diameter of zone inhibition value is 9.59 mm (E. coli), 10.02 mm (S. aureus), and 3.36 mm (natural microbial cultures). Highest value in 
test of S.cerevisiae were on the addition of 40\% of tartaric acid with value is 4.74 
mm (S.cerevisiae). The best treatment in the test of the stability of the emulsion 
were on the addition of lactic acid treatment with range of changes in the power 
emulsion stability of 13.08\% - 13.97\%. 
Keywords: organic acids, ethanolysis PKO, emulsifier, antimicrobial activity.}
}