PENGARUH LAMA PENGERINGAN BIJI KARET (Hevea brasiliensis) TERHADAP KARAKTERISTIK MINYAK BIJI KARET

CIPTAWAN, GAGAH and Hamzah, Basuni and Hermanto, Hermanto (2012) PENGARUH LAMA PENGERINGAN BIJI KARET (Hevea brasiliensis) TERHADAP KARAKTERISTIK MINYAK BIJI KARET. Undergraduate thesis, Sriwijaya University.

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Abstract

Penelitian ini dilaksanakan di Laboratorium Biodiesel Teknik Kimia dan Laboratorium Kimia Hasil Pertanian, Jurusan Teknologi Pertanian, Fakultas Pertanian, Universitas Sriwijaya. Penelitian ini dimulai pada bulan Mei 2011 sampai dengan Oktober 2011. Penelitian ini menggunakan metode rancangan acak kelompok factorial (RAKF) dengan dua faktor perlakuan (I dan II). Faktor perlakuan I merupakan suhu pengeringan biji karet (50°C, 55°C, 60°C), faktor perlakuan II lama pengeringan biji karet (8 jam, 10 jam, 12 jam). Parameter yang diamati adalah asam lemak bebas, bilangan asam, bilangan iod, kadar air dan viskositas. Hasil penelitian menunjukkan bahwa suhu pengeringan dan lama pengeringan biji karet berpengaruh nyata terhadap nilai asam lemak bebas, nilai bilangan asam, nilai bilangan iod, nilai kadar air dan nilai viskositas. Sampel memiliki nilai asam lemak bebas dari 0,38 hingga 1,45%, bilangan asam 2,54 hingga 7,01 mgKOH/g, bilangan iod 74,68 hingga 103,21, kadar air 0,45 hingga 2,25%, dan viskositas 23,77 hingga 42,13 cP.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Pengolahan Biji Karet
Subjects:	S Agriculture > S Agriculture (General) > S583-587.73 Agricultural chemistry. Agricultural chemicals
Divisions:	05-Faculty of Agriculture > 41201-Agricultural Engineering (S1)
Depositing User:	Mr Halim Sobri
Date Deposited:	06 Feb 2023 06:53
Last Modified:	06 Feb 2023 06:53
URI:	http://repository.unsri.ac.id/id/eprint/89267

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