PENENTUAN KADAR ASAM LEMAK BEBAS DAN KANDUNGAN JENIS ASAM LEMAK DALAM MINYAK YANG DIPANASKAN DENGAN METODE TITRASI ASAM BASA DAN KROMATOGRAFI GAS

AINNA, AL and Untari, Budi and Miksusanti, Miksusanti (2019) PENENTUAN KADAR ASAM LEMAK BEBAS DAN KANDUNGAN JENIS ASAM LEMAK DALAM MINYAK YANG DIPANASKAN DENGAN METODE TITRASI ASAM BASA DAN KROMATOGRAFI GAS. Undergraduate thesis, Sriwijaya University.

	Text RAMA_48201_08061381419080.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (2MB) | Request a copy
	Text RAMA_48201_08061381419080_TURNITIN.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (20MB) | Request a copy
	Text RAMA_48201_08061381419080_00102658002_0023076802_01_FRONT_REF.pdf - Accepted Version Available under License Creative Commons Public Domain Dedication. Download (1MB)
	Text RAMA_48201_08061381419080_00102658002_0023076802_02.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (337kB) | Request a copy
	Text RAMA_48201_08061381419080_00102658002_0023076802_03.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (248kB) | Request a copy
	Text RAMA_48201_08061381419080_00102658002_0023076802_04.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (362kB) | Request a copy
	Text RAMA_48201_08061381419080_00102658002_0023076802_04.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (362kB) | Request a copy
	Text RAMA_48201_08061381419080_00102658002_0023076802_05.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (9kB) | Request a copy
	Text RAMA_48201_08061381419080_00102658002_0023076802_06_REF.pdf - Bibliography Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (202kB) | Request a copy
	Text RAMA_48201_08061381419080_00102658002_0023076802_07_LAMP.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (1MB) | Request a copy

Abstract

Free fatty acids are one of parameter quality of palm cooking oil. This study aims to determine the levels of free fatty acids in cooking oil and to see the influence of heating on fatty acid content of cooking oil. Determination of free fatty acid levels carried out by acid base titration method and profile fatty acid content was carried out by gas chromatography method. The sample was heated with time variation 5 and 15 minutes with temperature 80, 100 , 150 and 200°C respectively. Free fatty acid levels was concluded to be normal or safe if they do not exceed the value of free fatty acid according SNI, which is 0,30%. The results sawed fatty acid control were still safe or normal with value result <0,30% . Sample 15 minutes at a temperature of 80 and 100°C were still secure, or normal. Samples with 150 and 200°C temperatures were not safe or not normal because its value result >0,30%. The heating time and the heating temperature can increase the levels of free fatty acids. The results of gas chromatography analysis of control fatty acids (before heating) were 17 fatty acids with the highest content was oleat acid 44, 39% and palmitic acid 38,28%. The most affected sample was with heating time 15 minutes and 200°C with 17 type of fatty acid. Oleic acid content decreased into 41,86% meanwhile palmitic acid increased into 39,28%. Based on SPSS and Minitab analysis, the length of heating time and the high of heating temperature significantly affected the increase free fatty acid in cooking oil. Keyword(s): cooking oil, free fatty acids, acid-base titration, gas chromatography

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	cooking oil, free fatty acids, acid-base titration, gas chromatography
Subjects:	R Medicine > RS Pharmacy and materia medica > RS153-441 Materia medica
Divisions:	08-Faculty of Mathematics and Natural Science > 48201-Pharmacy (S1)
Depositing User:	Users 525 not found.
Date Deposited:	02 Aug 2019 08:07
Last Modified:	02 Aug 2019 08:07
URI:	http://repository.unsri.ac.id/id/eprint/1918

Actions (login required)

View Item