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http://repository.ipb.ac.id/handle/123456789/107492
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DC Field | Value | Language |
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dc.contributor.advisor | Sukarno | - |
dc.contributor.author | Audry, Aisyah Putri | - |
dc.date.accessioned | 2021-07-16T00:37:48Z | - |
dc.date.available | 2021-07-16T00:37:48Z | - |
dc.date.issued | 2021-07 | - |
dc.identifier.uri | http://repository.ipb.ac.id/handle/123456789/107492 | - |
dc.description.abstract | Analisis kandungan lemak padat pada proses produksi produk x di PT XYZ perlu dilakukan untuk menentukan kondisi kristalisasi yang sesuai karena dapat berpengaruh terhadap tekstur produk. Namun, waktu analisis cukup lama sehingga dibutuhkan analisis alternatif, seperti analisis bilangan iod. Penelitian ini bertujuan menganalisis korelasi antara bilangan iod dan kandungan lemak padat pada campuran minyak produk x dan menghasilkan persamaan regresi untuk menentukan kandungan lemak padat sehingga proses produksi lebih efisien. Analisis yang dilakukan terdiri dari bilangan iod, kandungan lemak padat, komposisi asam lemak, dan titik leleh pada campuran minyak dengan kombinasi formula berupa rasio kelapa sawit : olein sawit : stearin sawit. Analisis kandungan lemak padat dilakukan pada suhu 10, 20, 30, 40 °C. Hasil penelitian menunjukkan hubungan korelasi negatif yang kuat antara bilangan iod dan kandungan lemak padat dengan koefisien determinasi yang tinggi. Hasil validasi persamaan regresi menunjukkan persentase akurasi yang tinggi pada suhu 10, 20, 30 °C, sedangkan pada suhu 40 °C lebih rendah. Berdasarkan hasil tersebut, persamaan regresi dapat dijadikan alternatif bagi perusahaan. Hasil uji titik leleh menunjukkan nilai yang meningkat dari formula I sampai VII sesuai dengan komposisi olein yang menurun dan stearin yang meningkat | id |
dc.description.abstract | Solid fat content (SFC) analysis in the production process of product x is required to determine the appropriate crystallization condition which will affect the product texture. However, SFC analysis takes a long time, therefore an alternative analysis is needed such as iodine value (IV) analysis. This research aims to analyze the correlation between IV and SFC of product x’ oil blend and provide a regression equation to determine the SFC, therefore the production process will be more efficient. The conducted analysis consists of IV, SFC, fatty acid content and slip melting point (SMP) on oil blends with the formula combination ratio of palm oil : palm olein : palm stearin. The SFC was observed in temperature of 10, 20, 30, 40 °C. The result showed a strong negative correlation between IV and SFC with a high determination coefficient. The validation showed a high accuracy at 10, 20, 30 °C, while at 40 °C showed lower value. Based on these results, regression equation can be used as an alternative for the company. The SMP analysis results showed an increasing value from formula I to formula VII according to the decreasing olein and increasing stearin component. | id |
dc.description.sponsorship | PT Sinar Meadow International Indonesia | id |
dc.language.iso | id | id |
dc.publisher | IPB University | id |
dc.title | Analisis Hubungan Korelasi antara Iodine Value dan Solid Fat Content pada Campuran Minyak Produk X di PT XYZ | id |
dc.title.alternative | Correlation Analysis between Iodine Value and Solid Fat Content on Oil Blend of Product X at PT XYZ | id |
dc.type | Undergraduate Thesis | id |
dc.subject.keyword | Bilangan Iod | id |
dc.subject.keyword | Kandungan Lemak Padat | id |
dc.subject.keyword | Korelasi | id |
dc.subject.keyword | Minyak Sawit | id |
dc.subject.keyword | Correlation | id |
dc.subject.keyword | Iodine Value | id |
dc.subject.keyword | Palm Oil | id |
dc.subject.keyword | Solid Fat Content | id |
Appears in Collections: | UT - Food Science and Technology |
Files in This Item:
File | Description | Size | Format | |
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Cover.pdf Restricted Access | Cover | 1.21 MB | Adobe PDF | View/Open |
Full Text.pdf Restricted Access | Full Text | 3.27 MB | Adobe PDF | View/Open |
Lampiran.pdf Restricted Access | Lampiran | 906.4 kB | Adobe PDF | View/Open |
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