Pengaruh Waktu Pembleachingan Cpo terhadap Kadar Asam Lemak Bebas

Abstract

CPO bleaching effect on free fatty acid content using titration methods alkalimetry. The experiments conducted to determine the relationship bleaching CPO with free fatty acid levels. Results obtained without bleaching at 3,0395 %; by bleaching for 15 minutes at 4,3867 %; bleaching for 30 minutes at 4,5997 %; bleaching for 45 minutes at 4,6837 %; and bleaching for 60 minutes at 4,8083 %. Conclusion that the heating during prolonged bleaching can cause levels of free fatty acids in the higher CPO.