?url_ver=Z39.88-2004&rft_id=1914231030&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=PROSES+PENGURANGAN+AROMA+LANGU+PADA+MINYAK+SAWIT%0D%0AMERAH+MENGGUNAKAN+ZEOLIT+YANG+TERAKTVASI+ASAM%0D%0ASULFAT+(H%E2%82%82SO%E2%82%84)&rft.creator=DWI+%2C+AJENG+RAHAYU&rft.subject=630+Pertanian+dan+teknologi+yang+berkaitan&rft.description=Minyak+sawit+merah+(MSM)+merupakan+minyak+yang+diperoleh+dari+pengolahan%0D%0Acrude+palm+oil+(CPO)+tanpa+proses+bleaching+untuk+mempertahankan+kandungan%0D%0Akaroten+didalamnya.+MSM+telah+dimanfaatkan+untuk+pembuatan+mayonaise%2C+tetapi%0D%0Aaroma+yang+dihasilkan+masih+kurang+disukai+karena+beraroma+langu.+Penelitian%0D%0Aini+bertujuan+untuk+mengetahui+pengaruh+konsentrasi+asam+sulfat+(H2SO4)+sebagai%0D%0Aaktivator+dan+mendapatkan+konsentrasi+yang+terbaik+terhadap+karakteristik+kimia%0D%0Adan+organoleptik+MSM.+Pada+penelitian+ini+konsentrasi+H%E2%82%82SO%E2%82%84+sebagai+aktivator%0D%0Azeolit+yang+digunakan+yaitu+P1+(0%25)%2C+P2+(1%25)%2C+P3+(2%25)%2C+P4+(3%25)+dan+P5+(4%25).%0D%0AHasil+menunjukkan+bahwa+H%E2%82%82SO%E2%82%84+dengan+konsentrasi+4%25+merupakan+yang%0D%0Aterbaik+terhadap+karakteristik+kimia+dan+organoleptik+MSM.+MSM+dengan%0D%0Akonsentrasi+4%25+memiliki+karakteristik+skoring+warna+merah+keorenan+(4%2C73)%3B+dan%0D%0Aaroma+tidak+langu+(4%2C40)%3B+hedonik+warna+disukai+(4%2C43)%3B+dan+skoring+warna%0D%0Adisukai+(4%2C42).+MSM+dengan+konsentrasi+4%25+mengandung+air%2C+asam+lemak+bebas%2C%0D%0Adan+karoten+secara+berturut-turut+yaitu+0%2C07%25%3B+0%2C08%25%3B+dan+437+ppm.%0D%0AKata+kunci+%3A+MSM%2C+zeolit%2C+asam+sulfat%2C+aktivasi%2C+adsorpsi%0D%0A%0D%0ARed+palm+oil+(MSM)+is+an+oil+obtained+from+crude+palm+oil+(CPO)+processing%0D%0Awithout+a+bleaching+process+to+maintain+the+carotene+content+in+it.+MSM+has+been%0D%0Aused+for+the+manufacture+of+mayonnaise%2C+however+the+resulting+aroma+is+still+not%0D%0Aliked+because+it+smells+unpleasant.+This+study+aims+to+determine+the+effect+of+the%0D%0Aconcentration+of+sulfuric+acid+(H2SO4)+as+an+activator+and+to+obtain+the+best%0D%0Aconcentration+on+the+chemical+and+organoleptic+characteristics+of+MSM.+In+this%0D%0Astudy+the+concentrations+of+H%E2%82%82SO%E2%82%84+as+zeolite+activator+used+were+P1+(0%25)%2C+P2%0D%0A(1%25)%2C+P3+(2%25)%2C+P4+(3%25)+and+P5+(4%25).+The+results+showed+that+H%E2%82%82SO%E2%82%84+with+a%0D%0Aconcentration+of+4%25+was+the+best+for+the+chemical+and+organoleptic+characteristics%0D%0Aof+MSM.+MSM+with+a+concentration+of+4%25+has+a+red-orange+scoring+characteristic%0D%0A(4.73)%3B+and+odor+is+not+rancid+(4.40)%3B+preferred+color+hedonic+(4.43)%3B+and+preferred%0D%0Acolor+scoring+(4.42).+MSM+with+a+concentration+of+4%25+contains+water%2C+free+fatty%0D%0Aacids%2C+and+carotenes+respectively%2C+namely+0.07%25%3B+0.08%25%3B+and+437+ppm.%0D%0AKeywords+%3A+MSM%2C+zeolite%2C+sulfuric+acid%2C+activation%2C+adsorption.&rft.publisher=FAKULTAS+PERTANIAN&rft.date=2023-08-21&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F75569%2F1%2FABSTRAK.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F75569%2F2%2FSKRIPSI%2520FULL.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F75569%2F3%2FSKRIPSI%2520TANPA%2520BAB%2520PEMBAHASAN.pdf&rft.identifier=++DWI+%2C+AJENG+RAHAYU++(2023)+PROSES+PENGURANGAN+AROMA+LANGU+PADA+MINYAK+SAWIT+MERAH+MENGGUNAKAN+ZEOLIT+YANG+TERAKTVASI+ASAM+SULFAT+(H%E2%82%82SO%E2%82%84).++FAKULTAS+PERTANIAN%2C+UNIVERSITAS+LAMPUNG.+++++&rft.relation=http%3A%2F%2Fdigilib.unila.ac.id%2F75569%2F