%0 Generic
%9 Other
%A Pamelia Merti Astuti, 1014051043
%C Universitas Lampung
%D 2014
%F eprints:6289
%I Fakultas Pertanian
%T Kajian Penambahan Asam Organik Terhadap Karakteristik Produk   Etanolisis Minyak Inti Sawit (PKO) Sebagai Emulsifier
%U http://digilib.unila.ac.id/6289/
%X 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.