Pengaruh Waktu Pembleachingan Cpo terhadap Kadar Asam Lemak Bebas

dc.contributor.advisor	Zaidar, Emma
dc.contributor.author	Zhafira, Audra Tisha
dc.date.accessioned	2022-12-13T02:14:48Z
dc.date.available	2022-12-13T02:14:48Z
dc.date.issued	2016
dc.identifier.uri	https://repositori.usu.ac.id/handle/123456789/72863
dc.description.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.	en_US
dc.language.iso	id	en_US
dc.publisher	Universitas Sumatera Utara	en_US
dc.title	Pengaruh Waktu Pembleachingan Cpo terhadap Kadar Asam Lemak Bebas	en_US
dc.type	Thesis	en_US
dc.identifier.nim	NIM132401098
dc.identifier.nidn	NIDN0018125502
dc.identifier.kodeprodi	KODEPRODI47401#Kimia
dc.description.pages	41 Halaman	en_US
dc.description.type	Kertas Karya Diploma	en_US