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All Journal SAINTI: Majalah Ilmiah Teknologi Industri
Azahra, Fauziah
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Chemical Engineering, Chemistry & Bioengineering Control & Systems Engineering Engineering Industrial & Manufacturing Engineering

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PENENTUAN KADAR ASAM LEMAK BEBAS DALAM PRODUK RBD OLEIN DAN RBD STEARIN PADA PROSES FRAKSINASI Sari, Risma; Azahra, Fauziah
JURNAL ILMIAH TEKNOLOGI INDSUTRI (SAINTI) Vol 14, No 2 (2017): VOL 14 NO 2 DESEMBER 2017
Publisher : Politeknik ATI Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52759/sainti.v14i2.268

Abstract

Palm oil is producer a vegetable oil can be relied upon, because the resulting oil has various superiority compared with oil resulting by other plants. Palm oil quality is determined of some parameter among other is a free fatty acid. Measuring a free fatty acid (FFA) determined by using a method alkalimetri. RBD Stearin is a faction solid fat which come from RBDPO (Refined Bleached and Deodorized Oil) who has experienced refined complete.this stearin is white and has a smell like the smell of oil. RBD Olein is a faction liquid fat which come from RBDPO (Refined Bleached and Deodorized Palm Oil) who has experienced refined, olein is also be called with cooking oil which has a golden yellow color. Of the analysis result is a available a free fatty acid degrees RBD Olein 0.0771 % and RBD Stearin 0.0775 % of the analysis results is available have met the spec PORAM.
Co-Authors Risma Sari, Risma