| dc.contributor.advisor | Sarastani, Dewi | |
| dc.contributor.author | Nur'affanda, Mochammad Hasby | |
| dc.date.accessioned | 2024-08-12T03:52:08Z | |
| dc.date.available | 2024-08-12T03:52:08Z | |
| dc.date.issued | 2024 | |
| dc.identifier.uri | http://repository.ipb.ac.id/handle/123456789/157158 | |
| dc.description.abstract | Refined Bleached and Deodorized Palm Oil (RBDPO) merupakan minyak kelapa sawit yang telah melalui beberapa tahapan proses yaitu degumming (penghilangan getah), bleaching (pemutihan), dan deodorizing (penghilangan bau). Penentuan temperatur penyimpanan yang ideal dalam waktu tertentu adalah sebuah masalah yang sulit diperkirakan. Peristiwa kenaikan suhu pada masa penyimpanan akan memicu reaksi hidrolisis. Lemak akan terhidrolisis menjadi asam lemak bebas yang mudah teroksidasi sehingga minyak kelapa sawit akan menjadi tengik dan mengalami penurunan mutu. Data yang diperoleh diolah menggunakan software SPSS dengan uji anova, uji lanjutan duncan, uji t, dan uji regresi linier menggunakan software Microsoft Excel. Berdasarkan hasil olah data, dapat disimpulkan bahwa kenaikan suhu berpengaruh terhadap kenaikan nilai FFA dan nilai PV. Suhu optimal untuk penyimpanan RBDPO yaitu 40 ?. Suhu maksimal penyimpanan RBDPO dengan waktu 1 minggu yaitu 50 ?. Jika sudah mendekati suhu tersebut maka RBDPO harus segera digunakan untuk proses produksi. | |
| dc.description.abstract | Refined Bleached and Deodorized Palm Oil (RBDPO) is palm oil that has
undergone several processing stages, namely degumming, bleaching, and
deodorizing. Determining the ideal storage temperature for a certain period is a
challenging task to predict. Temperature increases during storage will trigger
hydrolysis reactions. Fats will be hydrolyzed into free fatty acids, which are easily
oxidized, causing the palm oil to become rancid and experience a decrease in quality.
The obtained data was processed using SPSS software with ANOVA, Duncan's
post-hoc test, T-test, and linear regression using Microsoft Excel software. Based
on the data analysis results, it can be concluded that increasing temperature has an
effect on increasing the FFA and PV values. The optimal temperature for storing
RBDPO is 40 °C. The maximum storage temperature of RBDPO is 50°C for 1
week. If the temperature is approaching this value, the RBDPO should immediately
be used for the production process. | |
| dc.description.sponsorship | | |
| dc.language.iso | id | |
| dc.publisher | IPB University | id |
| dc.title | Pengaruh Temperatur Penyimpanan Terhadap Kualitas Refined Bleached and Deodorized Palm Oil (RBDPO) di PT XYZ | id |
| dc.title.alternative | The Effect of Storage Temperature on Refined Bleached and Deodorized Palm Oil (RBDPO) Quality at PT XYZ | |
| dc.type | Tugas Akhir | |
| dc.subject.keyword | minyak RBDPO | id |
| dc.subject.keyword | Free fatty acids | id |
| dc.subject.keyword | peroxide value | id |
