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All Journal AGRISAINTIFIKA Jurnal Ilmu-ilmu Pertanian Sinergi Polmed : Jurnal Ilmiah Teknik Mesin
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Agriculture, Biological Sciences & Forestry Automotive Engineering Biochemistry, Genetics & Molecular Biology Energy Engineering Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering

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THE EFFECT OF THE AMOUNT OF SODIUM METOXIDE CATALYST AND HEATING TIME ON THE QUALITY OF SHORTENING PRODUCTS IN THE INTERESTERIFICATION PROCESS Syafrinal; Riani, Pevi; Putri, Melysa; Futeri, Renny; Armin, M. Ikhlas; Gusfiyesi; Susanti, Arisa
Agrisaintifika: Jurnal Ilmu-Ilmu Pertanian Vol. 9 No. 2 (2025): Agrisaintifika
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/ags.v9i2.6168

Abstract

Shortening is a solid plastic fat product that is widely used as a raw material in the production of food products such as biscuits, cakes, bread, and pastries. PT X produces shortening from the interesterification reaction of Refined, Bleached and Deodorized Palm Oil. (RBDPO). In the shortening production process using the interesterification method, it will be influenced by the amount of catalyst added and the heating time. The objective of this research is to analyze the effect of the amount of sodium methoxide catalyst and heating time on the interesterification process of RBDPO on the quality of shortening products. By considering the parameters of Solid Fat Content (SFC) and Slip Melting Point (SMP), an optimal method can be developed to improve the quality and stability of the shortening product. The variations of sodium methoxide catalyst used are concentrations of 0.050%; 0.100%; 0.125%; 0.25%; 0.375%; 0.500%, while the variations in heating time are 50 minutes, 40 minutes, and 30 minutes. The results of the research conducted show that the interesterification process of RBDPO into a shortening product with very good quality is achieved by using sodium methoxide catalyst with a concentration of 0.250% and a heating time of 40 minutes, in accordance with the standards set by PT X for Solid Fat Content (SFC) and Slip Melting Point. (SMP).
KAJIAN TEKNIS KEHILANGAN MINYAK PADA KOLAM FAT PIT DALAM UPAYA PENINGKATAN RENDEMEN CRUDE PALM OIL Hariyanto; Nelza, Novia; Arsil, Fikri; Gusfiyesi; Maulidna
SINERGI POLMED: Jurnal Ilmiah Teknik Mesin Vol. 7 No. 1 (2026): Edisi Februari
Publisher : Politeknik Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51510/sinergipolmed.v7i1.2396

Abstract

Kehilangan minyak produksi memiliki nilai standar secara nasional dan standar pabrik. Kadar kehilangan minyak yang tinggi mempengaruhi efisiensi produksi pengolahan dan menimbulkan kerugian. Angka kehilangan/kerugian minyak sawit merupakan banyaknya minyak yang tidak terambil pada proses pengolahan. Penelitian ini bertujuan untuk mengetahui persentase oil losses di fat pit sesuai dengan standar pabrik, berapakah persentase kehilangan minyak (oil losses) produksi yang terbuang pada kolam fat pit dan apa sajakah faktor-faktor yang menyebabkan kehilangan minyak (oil losses) pada kolam fat pit di pabrik kelapa sawit PT. X. Analisis oil losses dilakukan dengan metode ekstraksi. Dari hasil pengolahan data yang dilakukan diperoleh rata-rata minyak basah yang terkandung dalam sampel lumpur kolam fat pit sebesar 0,59% dimana rata-rata minyak basah tersebut telah sesuai dengan standar yang telah ditetapkan pabrik (maks 0,60%). Dari hasil pengolahan data diketahui bahwa rata-rata minyak kering yang terkandung dalam sampel lumpur kolam fat pit sebesar 12,91% dimana rata-rata minyak basah tersebut telah sesuai dengan standar yang telah ditetapkan pabrik (maks 15%).
Co-Authors Armin, M. Ikhlas Arsil, Fikri Hariyanto Maulidna Nelza, Novia Putri, Melysa Renny Futeri Riani, Pevi Susanti, Arisa Syafrinal