Pengaruh Tekanan dan Suhu terhadap Kadar Minyak pada Buah Hasil Rebusan Sterilizer di Pabrik Kelapa Sawit Pulu Raja Ptp - Nusantara IV
| dc.contributor.advisor | Agusnar, Harry | |
| dc.contributor.author | Suhendar, Nina | |
| dc.date.accessioned | 2022-12-10T04:31:01Z | |
| dc.date.available | 2022-12-10T04:31:01Z | |
| dc.date.issued | 2012 | |
| dc.identifier.uri | https://repositori.usu.ac.id/handle/123456789/72301 | |
| dc.description.abstract | Boilingisthe first inthe processing ofoil palmtogetpalm oilwiththe specifiedqualitystandards. Inthe boiling processthe things thatare veryinfluentialamong others,pressureandtemperatureused in thesterilizer. Determination ofoptimal conditionsofpressureandboilingtemperaturethat affectthe oil contentof thefruit ofthe stew.Highpressurewill result inhightemperaturesarecausinglossesof highlevels ofoil content in thefruitandthe stewwill be decreased. Butif thepressureis toolowtemperaturewill bereachedso low thatfruitmaturityis not perfectwhichmay affect thesubsequentprocesses. Optimalconditionson thetriplepeakin thesterilizersystematKingPuluPTPNIV isat a pressure of2.74kg/cmsquaredand theboilingtemperature of134 degreesCelsiuswherethe oil contentis obtainedbyboilingthe fruit of6.5630gramofsampleweight, or approximately62.25%. | en_US |
| dc.language.iso | id | en_US |
| dc.publisher | Universitas Sumatera Utara | en_US |
| dc.title | Pengaruh Tekanan dan Suhu terhadap Kadar Minyak pada Buah Hasil Rebusan Sterilizer di Pabrik Kelapa Sawit Pulu Raja Ptp - Nusantara IV | en_US |
| dc.type | Thesis | en_US |
| dc.identifier.nim | NIM092401084 | |
| dc.identifier.nidn | NIDN0017085303 | |
| dc.identifier.kodeprodi | KODEPRODI47401#Kimia | |
| dc.description.pages | 43 Halaman | en_US |
| dc.description.type | Kertas Karya Diploma | en_US |
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Kertas Karya Diploma