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

dc.contributor.advisor	Sihotang, Herlince
dc.contributor.author	Simatupang, Mandayani
dc.date.accessioned	2022-12-12T04:17:30Z
dc.date.available	2022-12-12T04:17:30Z
dc.date.issued	2013
dc.identifier.uri	https://repositori.usu.ac.id/handle/123456789/72567
dc.description.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.	en_US
dc.language.iso	id	en_US
dc.publisher	Universitas Sumatera Utara	en_US
dc.title	Pengaruh Suhu dan Waktu Pemanasan terhadap Nilai FFA (Free Fatty Acid) Produk Menara Eifel Margarin Krim di PT Smart Tbk Belawan	en_US
dc.type	Thesis	en_US
dc.identifier.nim	NIM102401006
dc.identifier.nidn	NIDN0025035505
dc.identifier.kodeprodi	KODEPRODI47401#Kimia
dc.description.pages	46 Halaman	en_US
dc.description.type	Kertas Karya Diploma	en_US