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SP., Irianto
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Agriculture, Biological Sciences & Forestry

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ANALISA PENGENDALIAN KUALITAS STATISTIKA ASAM LEMAK BEBAS PADA PRODUKSI MINYAK KELAPA SAWIT DI PT. SEPANJANG INTI SURYA MULIA SP., Irianto; Arahman, Emy; Selvianti, Isye; Nurul Adha, Else
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 1 No 1 (2021)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v1i1.1362

Abstract

This study aims to determine whether the parameters of free fatty acids in PT. As long as Intisurya Mulia, the Mulia Oil Mill factory is within quality control limits based on the X-bar and R-bar control chart, looking for factors that affect the value of CPO (Crude Palm Oil) free fatty acid content in production oil, as well as seeking solutions to the problem causes increase in the quality of free fatty acids. The test results using the control chart (control chart) obtained the results of the X-bar and R-bar control chart, on the X-bar control chart there is data that crosses the lower control limit, and the results data outside the upper control limits. The results of the quality of free fatty acids, there are data that are outside the control limits. Whereas the R-bar control limit states that the free fatty acid content in the production oil is still under control, because all data is still within the control limit R and there is no data outside the upper control limit or lower control limit.
ANALISIS MUTU MARGARIN DENGAN PERBANDINGAN BAHAN BAKU MINYAK GORENG KELAPA : MINYAK GORENG SAWIT Eko Rifkowaty, Encik; SP., Irianto; Pratomo Sibuea, Budi; Sariyanti, Devi; Antika Sari, Shelvy
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 1 No 2 (2021)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v1i2.1371

Abstract

Margarine is an emulsion (w/o), made from vegetable oil. This experimental consisted of three oil comparison treatments was coconut cooking oil : palm cooking oil 50:50 ; 70:30 ; and 90:10. Parameter to be estimated were water content, free fatty acids, organoleptic tests, and pair comparison tests. Based on the pair comparison test, the color attribute for the 50:50 treatment is the same as the color of margarine on the market, while the aroma and taste attribute of the three treatments are different from the aroma and taste of margarine on the market. The results of the hedonic test had the higest score is 50:50 treatment (most preferred). Based on ANOVA on the three treatments the color and aroma attributes were significantly different, while the taste attributes were not significantly different. The result of this research was found that the water content of 50:50, 70:30, and 90:10 treatments were 5.30, 6.37 and 6.95% respectively, while the free fatty acids were 1.17, 1.47 and 1.83%. The percentage of water content complies with SNI 01-3541-2002, but this is not the case for free fatty acids.
Co-Authors Antika Sari, Shelvy Arahman, Emy Eko Rifkowaty, Encik Nurul Adha, Else Pratomo Sibuea, Budi Sariyanti, Devi Selvianti, Isye