Pamelia Merti Astuti, 1014051043 (2014) Kajian Penambahan Asam Organik Terhadap Karakteristik Produk Etanolisis Minyak Inti Sawit (PKO) Sebagai Emulsifier. Fakultas Pertanian, Universitas Lampung.
|
File PDF
ABSTRACT.pdf Download (6Kb) | Preview |
|
|
File PDF
ABSTRAK.pdf Download (82Kb) | Preview |
|
|
File PDF
COVER DALAM.pdf Download (116Kb) | Preview |
|
|
File PDF
LEMBAR PERSETUJUAN.pdf Download (153Kb) | Preview |
|
|
File PDF
LEMBAR PENGESAHAN.pdf Download (151Kb) | Preview |
|
|
File PDF
LEMBAR PERNYATAAN.pdf Download (119Kb) | Preview |
|
|
File PDF
RIWAYAT HIDUP.pdf Download (5Kb) | Preview |
|
|
File PDF
SANWACANA.pdf Download (6Kb) | Preview |
|
|
File PDF
DAFTAR ISI.pdf Download (84Kb) | Preview |
|
|
File PDF
DAFTAR TABEL.pdf Download (5Kb) | Preview |
|
|
File PDF
DAFTAR GAMBAR.pdf Download (83Kb) | Preview |
|
|
File PDF
BAB I.pdf Download (88Kb) | Preview |
|
|
File PDF
BAB II.pdf Download (117Kb) | Preview |
|
|
File PDF
BAB III.pdf Download (203Kb) | Preview |
|
![[img]](http://digilib.unila.ac.id/style/images/fileicons/text.png) |
File PDF
BAB IV.pdf Restricted to Hanya pengguna terdaftar Download (400Kb) |
|
|
File PDF
BAB V.pdf Download (68Kb) | Preview |
|
|
File PDF
DAFTAR PUSTAKA.pdf Download (20Kb) | Preview |
Abstrak (Berisi Bastraknya saja, Judul dan Nama Tidak Boleh di Masukan)
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.
| Jenis Karya Akhir: | Skripsi |
|---|---|
| Subyek: | |
| Program Studi: | Fakultas Pertanian dan Pascasarjana > Prodi Teknologi Hasil Pertanian |
| Pengguna Deposit: | 7840603 . Digilib |
| Date Deposited: | 31 Dec 2014 04:19 |
| Terakhir diubah: | 31 Dec 2014 04:19 |
| URI: | http://digilib.unila.ac.id/id/eprint/6289 |
Actions (login required)
 |
Lihat Karya Akhir |
