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Riski Darma
universitas teuku umar
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Energy Environmental Science Materials Science & Nanotechnology

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PERUBAHAN KADAR AIR DAN ASAM LEMAK BEBAS PADA TAHAP KLARIFIKASI MINYAK SAWIT Riski Darma; Novriaman Pakpahan
The Journal of Teknologi Pangan Vol 3 No 2 (2022): Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering
Publisher : Faculty of Agricultural Technology

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Abstract

Indikator yang umum digunakan untuk mengevaluasi mutu minyak sawit mentah adalah kadar air dan asam lemak bebas. Penelitian ini dimaksudkan untuk mempelajari perubahan kadar air dan asam lemak bebas pada tahap klarifikasi dan mengevaluasi proses pengolahan minyak sawit mentah di PT Socfin Indonesia Kebun Seunagan. Penelitian dilakukan dengan mengambil sampel di beberapa titik akhir stasiun pengolahan yaitu vibrating screen, continuous settling tank, oil tank dan vacuum dryer. Selanjutnya, sampel juga diambil dari oil tank dan vaccum dryer dengan periode waktu yang berbeda (1 jam, 2 jam, 3 jam dan 4 jam). Hasil penelitian menunjukkan bahwa sawit mentah pada tahap akhir klarifikasi memiliki kadar air dan asam lemak bebas sebesar 0,12 % dan 2,25%. Nilai tersebut memenuhi standar mutu PT Socfindo dan SNI. Kadar air menurun secara eksponensial selama proses pengolahan di oil tank dan vaccum dryer. Penurunan kadar air di oil tank mengikuti fungsi y = 0,3519x-0,213 dan di vaccum dryer mengikuti fungsi y = 0,253x-0,532. Selanjutnya, penurunan asam lemak bebas juga terjadi secara eksponensial di vaccum dryer dengan fungsi y = 2,3355x-0,03. Persaman fungsi tersebut dapat digunakan untuk memprediksi waktu proses yang dibutuhkan oil tank dan vaccum dyer untuk menghilangkan air dan asam lemak bebas.
PERUBAHAN KADAR AIR DAN ASAM LEMAK BEBAS PADA TAHAP KLARIFIKASI MINYAK SAWIT Riski Darma; Novriaman Pakpahan
The Journal of Teknologi Pangan Vol 3 No 2 (2022): Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering
Publisher : Faculty of Agriculture Science & Technology

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Abstract

Common indicators used to evaluate the quality of crude palm oil are moisture and free fatty acids content. This study was aimed to find the changes in water content and free fatty acids at the clarification stage and evaluate the processing of crude palm oil at PT Socfin Indonesia Seunagan Estate. The study was conducted by taking samples at several processing station end points, including vibrating screen, continuous settling tank, oil tank and vacuum dryer. Furthermore, samples were also taken from the oil tank and vacuum dyer with different time periods (1 hour, 2 hours, 3 hours and 4 hours). The results showed that crude palm oil at the final stage of clarification had water and free fatty acid content of 0.12% and 2.25%. This value met the quality standards of PT Socfindo and SNI. The moisture content decreased exponentially during the processing process in the oil tank and vacuum dryer. The decrease in water content followed the function y = 0.3519x-0.213 in the oil tank and y = 0.253x-0.532 in the vaccum. Furthermore, the decrease in free fatty acids also occurred exponentially in the vacuum dryer with a function of y = 2.3355x-0.03. This functional equation can be used to predict the processing time required for oil tanks and vacuum dryers to remove water and free fatty acids.
Co-Authors Novriaman Pakpahan