Pengaruh Penambahan Cake terhadap Oil Content Pkm (Palm Kernel Meal) di Pk Crushing Plant Pt. Multimas Nabati Asahan Kuala Tanjung - Batu Bara

dc.contributor.advisor	Nasution, Darwin Yunus
dc.contributor.author	yusup, Muhammad
dc.date.accessioned	2022-12-14T08:23:03Z
dc.date.available	2022-12-14T08:23:03Z
dc.date.issued	2012
dc.identifier.uri	https://repositori.usu.ac.id/handle/123456789/73606
dc.description.abstract	Effect of Oil Content Of Cake addition of PKM (Palm Kernel Meal) is done by mixing the PKM and Cake through the process of solvent extraction using N- hexane with PKM and Cake variation ratio of 50:1; 50:0.9; 50:0.8; 50:0.7; 50:0.6, and 50:0.5. Research has been done shows that the effect of the addition of cake on PKM can increase oil content in samples and cake mass is added to produce the oil content of the standard is 0.6 g.	en_US
dc.language.iso	id	en_US
dc.publisher	Universitas Sumatera Utara	en_US
dc.title	Pengaruh Penambahan Cake terhadap Oil Content Pkm (Palm Kernel Meal) di Pk Crushing Plant Pt. Multimas Nabati Asahan Kuala Tanjung - Batu Bara	en_US
dc.type	Thesis	en_US
dc.identifier.nim	NIM092401057
dc.identifier.nidn	NIDN0010085502
dc.identifier.kodeprodi	KODEPRODI47401#Kimia
dc.description.pages	48 Halaman	en_US
dc.description.type	Kertas Karya Diploma	en_US