OPTIMASI FRAKSI MASSA ALKALI DALAM PEMBUATAN SABUN MINYAK JELANTAH DAN UJI KU…

ABSTRACT: This study focuses on the optimization of alkali mass fraction in the manufacture of used cooking oil soap and its quality testing with variations in alkali mass of 7.5; 8; 8.5; and 9 grams. This study aims to optimize the alkali mass fraction in the manufacture of solid soap from used cooking oil and evaluate its chemical quality and organoleptic characteristics. Four types of used c…

PERUBAHAN MUTU MINYAK GORENG AKIBAT PROSES PENGGORENGAN

Edition

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ISBN/ISSN

-

Collation

xii, 49 hlm.:ilus.; 28 cm

Series Title

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Call Number

T687562006

PENGARUH APLIKASI OZON DENGAN METODE KOMBINASI ARCING PLASMA DAN DIELECTRIC B…

Penelitian ini melaporkan hasil studi tentang pengaruh aplikasi ozon dengan metode kombinasi arcing plasma dan dielectric barrier discharge (DBD) terhadap minyak jelantah. Chamber ozon pada penelitian ini menggunakan elektroda batang dengan jarak cela 1,5mm yang menghasilkan konsentrasi ozon tertinggi. Paparan konsentrasi ozon pada sampel minyak jelantah menggunakan input tegangan dari pembangk…

ANALISIS NILAI TAMBAH DAN EFISIENSI PADA INDUSTRI MINYAK GORENG DI INDONESIA

This study aims to analyze the development of added value, efficiency and the correlation between added value and efficiency of the cooking oil industry in Indonesia with the ISIC code, namely 10432. The data used in this research is secondary data originating from the Central Statistics Agency for the period 2012-2021. The analysis technique used in this research uses quantitative analysis tec…

ANALISIS PENGGUNAAN MINYAK GORENG BERULANG DAN KEBERADAAN BILANGAN PEROKSIDA …

The majority of fried food vendors use a type of bulk cooking oil repeatedly. Repeated use of cooking oil could reduce the quality and could be harmful to health. The purpose of this study was to analyze the use of repeated cooking oil and the presence of peroxide number in fried food vendors at Pasar Pagi Timbangan. This study used a qualitative research design with observational methods, in-d…

FAKTOR DETERMINAN PERMINTAAN KONSUMEN MINYAK GORENG DI KELURAHAN INDRALAYA IN…

Cooking oil is one of the basic ingredients which plays a very important role in meeting household consumption needs. Currently, cooking oil is marketed in two forms, namely in bulk and in packages with certain brands/labels. Even though packaged cooking oil has many advantages and is increasingly common in Indralaya Indah Village, the demand for bulk cooking oil is still higher compared to pac…

ANALISIS FAKTOR-FAKTOR YANG MEMPENGARUHI KONSUMEN DALAM PEMBELIAN MINYAK GORE…

Cooking oil is one of the staple ingredients to fulfill the dietary needs of the community. Various factors can influence consumers in purchasing packaged cooking oil. This research aimed to: 1) Analyze the characteristics of consumers who buy packaged cooking oil in Talang Kelapa District; 2) Estimate the amount of refined cooking oil consumption by households in Talang Kelapa District; 3) Ana…

PERILAKU PENGGUNAAN DAN FAKTOR-FAKTOR YANG MEMPENGARUHI KONSUMSI MINYAK GOREN…

This study aims to (1) Calculate the amount of consumption of packaged cooking oil by lower middle class and upper middle class households in Lorok Pakjo Village, Ilir Barat I District, Palembang City (2) Analyze the factors that affect the consumption of packaged cooking oil by lower middle class and upper middle class households in Lorok Pakjo Village, Ilir Barat I District, Palembang City (3…

PENGARUH PROSES PEMURNIAN TERHADAP KADAR AIR DAN ASAM LEMAK BEBAS DALAM PEMBU…

Crude coconut oil was produced from copra extraction. Purifying crude coconut oil was important to eliminate unwanted taste and aroma. The purification process included degumming, neutralization, bleaching, and deodorization. Before purification, crude coconut oil had characteristics that did not meet the SNI 9804:2020 standard. The purification process reduced the water content and FFA of crud…

PENGARUH KONSENTRASI ASAM SITRAT TERHADAP KADAR ASAM LEMAK BEBAS DAN KADAR AI…

This research uses crude coconut oil as raw material for making cooking oil. Crude coconut oil has a high free fatty acid content and water content, a cloudy brown color, and an undesirable taste and smell so it must be purified first. The oil refining process generally consists of four main stages, namely degumming, neutralization, bleaching and deodorization. Citric acid is used to assist in …

PENGARUH KONSENTRASI ASAM SITRAT TERHADAP KUALITAS MINYAK GORENG DARI CRUDE C…

The purposes of this study were to determine the effect of citric acid concentration on the content of water content, free fatty acids, and to determine the fatty acid content in the refining of crude coconut oil into coconut cooking oil. Water content and free fatty acids are important factors in determining the quality of cooking oil. The experimental method was employed by using variations i…

ANALISA PENURUNAN MUTU MINYAK GORENG PADA PEDAGANG GORENGAN DI KECAMATAN INDR…

Tujuan penelitian ini adalah untuk menganalisa perubahan sifat fisik dan kimia mutu minyak goreng yang digunakan pedagang makanan gorengan kaki lima di Kecamatan Indralaya, Kabupaten Ogan Ilir, Sumatera Selatan. Penelitian ini dilaksanakan di Laboratorium Kimia Hasil Pertanian, Jurusan Teknologi Pertanian, Fakultas Pertanian, Universitas Sriwijaya. Penelitian ini dilaksanakan pada bulan Februar…

ANALISIS PRODUKTIVITAS INDUSTRI MINYAK GORENG KELAPA SAWIT DI INDONESIA (ISIC…

Penelitian ini bertujuan untuk mengetahui dan menganalisa tingkat produktivitas pada industri minyak goreng kelapa sawit di Indonesia. Periode pengambilan data dilakukan dari tahun 1997 sampai tahun 2011 yakni 15 tahun terakhir. Data yang digunakan pada penelitian ini menggunakan data sekunder, yang diperoleh dari Badan Pusat Statistik dan Kementerian Perindustrian. Hasil penelitian ini menunju…

KETERKAITAN RASIO KONSENTRASI DAN EFISIENSI INDUSTRI MINYAK GORENG KELAPA SAW…

The objective of this research is about relationship and correlation of industry concenlration and product efficiency of Indonesia’s cooking palm oil. This research uses quantitative and qualitative analyze techniques, in which the quantitative analysis is using simple regression method by E-views 6. This research using ratio concentration to measure industry concentration. This research has …