?url_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=Kajian+Penambahan+Asam+Organik+Terhadap+Karakteristik+Produk+%0D%0AEtanolisis+Minyak+Inti+Sawit+(PKO)+Sebagai+Emulsifier&rft.creator=Pamelia+Merti+Astuti%2C+1014051043&rft.subject=+&rft.description=Penelitian+ini+bertujuan+untuk+mengetahui+pengaruh+jenis+asam+organik+(asam+%0D%0Alaktat%2C+asam+suksinat+dan+asam+tartarat)+dengan+konsentrasi+berbeda+terhadap+nilai+%0D%0ApH%2C+aktivitas+antimikroba+dan+daya+stabilitas+emulsi+produk+etanolisis+kasar+%0D%0Aminyak+inti+sawit+(PKO).+Metode+penelitian+yang+digunakan+adalah+metode+%0D%0Adeskriptif+dengan+3+kali+ulangan%2C+terdiri+dari+dua+faktor+perlakuan.+Faktor+%0D%0Aperlakuan+pertama+adalah+jenis+asam+organik+(A)%2C+terdiri+dari+4+taraf%3A+(1)+tanpa+%0D%0Apenambahan+asam+(Kontrol)%2C+(2)+penambahan+asam+laktat+(A1)%2C+(3)+penambahan+%0D%0Aasam+suksinat+(A2)%2C+dan+(4)+penambahan+asam+tartarat+(A3).+Faktor+kedua+yaitu+%0D%0Akonsentrasi+(K)%3A+10%25+(K1)%2C+20%25+(K2)%2C+30%25+(K3)+dan+40%25+(K4)+(b%2Fb).+++%0D%0AHasil+penelitian+menunjukan+bahwa+jenis+asam+dan+konsentrasi+dapat+%0D%0Ameningkatkan+nilai+pH%2C+aktivitas+antimikroba+dan+daya+stabilitas+emulsi.+Nilai+pH+%0D%0Aproduk+etanolisis+PKO+dengan+penambahan+asam+organik+berkisar+antara+1%2C60+%0D%0Ahingga+6%2C18.+Hasil+terbaik+pada+uji+aktivitas+antimikroba+terjadi+pada+perlakuan+%0D%0Apenambahan+asam+suksinat+40%25+dengan+nilai+diameter+zona+hambat+9%2C59+mm+(E.+coli)%2C+10%2C02+mm+(S.+aureus)%2C+dan+3%2C36+mm+(kultur+mikroba+alami).+Pada+uji+%0D%0AS.cerevisiae+nilai+tertinggi+terjadi+pada+perlakuan+penambahan+asam+tartarat+40%25+%0D%0Ayaitu+sebesar+4%2C74+mm+(S.cerevisiae).+Perlakuan+terbaik+pada+uji+stabilitas+emulsi+%0D%0Aterjadi+pada+perlakuan+asam+laktat+dengan+kisaran+perubahan+daya+stabilitas+%0D%0Aemulsi+13%2C08%25+-+13%2C97%25.+%0D%0AKata+kunci+%3A+asam+organik%2C+etanolisis+PKO%2C+emulsifier%2C+aktivitas+antimikroba.%0D%0A%0D%0A%0D%0AAbstract+Bahasa+Inggris%3A%0D%0AThe+aims+of+this+research+were+knowing+the+effect+of+organic+acids+(lactic+acid%2C+%0D%0Asuccinic+acid+and+tartaric+acid)+in+different+concentration+against+pH+value%2C+%0D%0Aantimicrobial+activity+and+stability+of+the+power+emulsion+product+of+etanolisis+%0D%0Apalm+kernel+oil+(PKO).+The+experiment+method+used+descriptive+method+with+3+%0D%0Areplications%2C+which+consist+of+2+factors+investigated.+The+first+factors+investigated+%0D%0Ain+this+research+is+the+kind+of+organic+acids+(A)+consists+of+4+level%3A+(1)+without+the+%0D%0Aaddition+of+acid+(Control)%2C+(2)+addition+of+lactic+acid+(A1)%2C+(3)+the+addition+of+%0D%0Asuccinic+acid+(A2)%2C+and+(4)+the+addition+of+tartaric+acid+(A3).+The+second+factors+is+%0D%0Aconcentration+(K)%3A+10%25+(K1)%2C+20%25+(K2)%2C+30%25+(K3)+and+40%25+(K4)+(w%2Fw).+++%0D%0AThe+results+showed+that+the+average+the+kind+and+concentration+of+acid+can+%0D%0Aincrease+pH+value%2C+antimicrobial+activity+and+stability+of+the+power+emulsion.+pH+%0D%0Avalue+of+ethanolysis+product+of+PKO+with+organic+acid+addition+were+from+1.60+up+%0D%0Ato+6.18.+The+best+results+on+the+test+antimicrobial+activity+were+on+the+addition+of+%0D%0A40%25+of+succinic+acid+with+diameter+of+zone+inhibition+value+is+9.59+mm+(E.+coli)%2C+10.02+mm+(S.+aureus)%2C+and+3.36+mm+(natural+microbial+cultures).+Highest+value+in+%0D%0Atest+of+S.cerevisiae+were+on+the+addition+of+40%25+of+tartaric+acid+with+value+is+4.74+%0D%0Amm+(S.cerevisiae).+The+best+treatment+in+the+test+of+the+stability+of+the+emulsion+%0D%0Awere+on+the+addition+of+lactic+acid+treatment+with+range+of+changes+in+the+power+%0D%0Aemulsion+stability+of+13.08%25+-+13.97%25.+%0D%0AKeywords%3A+organic+acids%2C+ethanolysis+PKO%2C+emulsifier%2C+antimicrobial+activity.&rft.publisher=Fakultas+Pertanian&rft.date=2014-11-24&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F6289%2F1%2FABSTRACT.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F6289%2F2%2FABSTRAK.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F6289%2F3%2FCOVER%2520DALAM.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F6289%2F4%2FLEMBAR%2520PERSETUJUAN.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F6289%2F5%2FLEMBAR%2520PENGESAHAN.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F6289%2F6%2FLEMBAR%2520PERNYATAAN.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F6289%2F7%2FRIWAYAT%2520HIDUP.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F6289%2F8%2FSANWACANA.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F6289%2F9%2FDAFTAR%2520ISI.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F6289%2F10%2FDAFTAR%2520TABEL.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F6289%2F11%2FDAFTAR%2520GAMBAR.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F6289%2F12%2FBAB%2520I.pdf&rft.format=text&rft.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