Pengaruh Konsentrasi NaOH dan KOH
Pada Proses Netralisasi Lemak Tengkawang Pasca Degumming
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Institusion
Universitas Jambi
Author
Dilla, Milva Filar
Subject
L Education (General)
Datestamp
2024-01-11 07:56:13
Abstract :
ABSTRAK ? Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi basa NaOH dan KOH pada proses netralisasi terhadap lemak tengkawang yang dihasilkan dan menentukan penggunaan konsentrasi dan basa terbaik pada proses netralisasi lemak tengkawang. Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan 6 perlakuan dan 3 kali ulangan sehingga didapatkan 18 satuan percobaan. Perlakuan yang diberikan yaitu P1 NaOH 11%, P2 NaOH 13%, P3 NaOH 15%, P4 KOH 11%, P5 KOH 13%, dan P6 KOH 15%. Hasil penelitian menunjukkan lemak tengkawang terbaik terdapat pada perlakuan NaOH 15% dengan nilai asam lemak bebas 0,828%, kadar air 0,2059%, kadar kotoran 0,7191% dan menghasilkan warna lemak slightly desaturated yellow. Kata Kunci: KOH, NaOH, Netralisasi, Tengkawang ABSTRACT - This study aims to determine the effect of NaOH and KOH base concentrations on the neutralization process of the resulting tengkawang fat and to determine the best concentration and base used in the neutralization process of tengkawang fat. The design used was a Complete Randomized Design with 6 treatments with each treatment made 3 replications so that 18 experimental units were obtained. The treatments given were P1 NaOH 11%, P2 NaOH 13%, P3 NaOH 15%, P4 KOH 11%, P5 KOH 13%, and P6 KOH 15%. The results showed that the best tengkawang fat was found in 15% NaOH treatment with free fatty acid value of 0.828%, 0.2059% moisture content, 0.7191% impurities content and produced a slightly desaturated yellow fat color. Keywords: KOH, NaOH, Neutralization, Tengkawang
ABSTRAK ? Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi basa NaOH dan KOH pada proses netralisasi terhadap lemak tengkawang yang dihasilkan dan menentukan penggunaan konsentrasi dan basa terbaik pada proses netralisasi lemak tengkawang. Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan 6 perlakuan dan 3 kali ulangan sehingga didapatkan 18 satuan percobaan. Perlakuan yang diberikan yaitu P1 NaOH 11%, P2 NaOH 13%, P3 NaOH 15%, P4 KOH 11%, P5 KOH 13%, dan P6 KOH 15%. Hasil penelitian menunjukkan lemak tengkawang terbaik terdapat pada perlakuan NaOH 15% dengan nilai asam lemak bebas 0,828%, kadar air 0,2059%, kadar kotoran 0,7191% dan menghasilkan warna lemak slightly desaturated yellow. Kata Kunci: KOH, NaOH, Netralisasi, Tengkawang ABSTRACT - This study aims to determine the effect of NaOH and KOH base concentrations on the neutralization process of the resulting tengkawang fat and to determine the best concentration and base used in the neutralization process of tengkawang fat. The design used was a Complete Randomized Design with 6 treatments with each treatment made 3 replications so that 18 experimental units were obtained. The treatments given were P1 NaOH 11%, P2 NaOH 13%, P3 NaOH 15%, P4 KOH 11%, P5 KOH 13%, and P6 KOH 15%. The results showed that the best tengkawang fat was found in 15% NaOH treatment with free fatty acid value of 0.828%, 0.2059% moisture content, 0.7191% impurities content and produced a slightly desaturated yellow fat color. Keywords: KOH, NaOH, Neutralization, Tengkawang
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