Penentuan Bilangan Iodin dalam Crude Palm Stearin dan Refined Bleached Deodorized Palm Stearin

dc.contributor.advisor	Marpaung, Lamek
dc.contributor.author	Panggabean, Andi Gilbert
dc.date.accessioned	2022-12-09T03:43:41Z
dc.date.available	2022-12-09T03:43:41Z
dc.date.issued	2009
dc.identifier.uri	https://repositori.usu.ac.id/handle/123456789/71881
dc.description.abstract	Iodin value is also the quality parameter for fats and oil. Iodin value shows the level of unsaturation of oil and related to the unsaturated fatty acid contents in oil. The iodin value can be determined with Wijs method by using a mixture of cyclohexane – acetic acid glacial (1 : 1) solvent. Based on analysis for the iodine value of Refined Bleached Deodorized Palm Stearin from Dumai 30,74 g I2/100 g,more high than comparison Refined Bleached Deodorized Palm Stearin from Padang 30,16 g I2/100 g and Refined Bleached Deodorized Palm Stearin from Belawan 30,24 g I2/100 g. Hasil analisis bilangan iodin dari Crude Palm Stearin from Dumai 32,80 g I2/100 g ,more high than comparison Crude Palm Stearin from Padang 31,18 g I2/100 gr and Crude Palm Stearin from Belawan 31,16gr I2/100 g.	en_US
dc.language.iso	id	en_US
dc.publisher	Universitas Sumatera Utara	en_US
dc.title	Penentuan Bilangan Iodin dalam Crude Palm Stearin dan Refined Bleached Deodorized Palm Stearin	en_US
dc.type	Thesis	en_US
dc.identifier.nim	NIM062401005
dc.identifier.nidn	NIDN0028085202
dc.identifier.kodeprodi	KODEPRODI47401#Kimia
dc.description.pages	42 Halaman	en_US
dc.description.type	Kertas Karya Diploma	en_US