Pengaruh Suhu dan Waktu Pemanasan terhadap Nilai FFA (Free Fatty Acid) Produk Menara Eifel Margarin Krim di PT Smart Tbk Belawan

Abstract

The research has done about The Effect of Temperature and Time of Heating Value FFA (Free Fatty Acid) Margarine Cream Products Eifel Tower. The principle of the determination of FFA values using titrimetric principles. Where the lower results obtained of heating 100 ºC for 2 hours and the time average is 0.074 and the highest average value of 0.097 at a temperature 120 ºC and 8 hours.