Pengaruh Pemanasan RBD Olein ( Refined Bleached Deodorized Olein ) terhadap Bilangan Peroksida ( Peroxide Value )

dc.contributor.advisor	Nainggolan, Saut
dc.contributor.author	S, Putriana M
dc.date.accessioned	2022-12-15T05:21:47Z
dc.date.available	2022-12-15T05:21:47Z
dc.date.issued	2009
dc.identifier.uri	https://repositori.usu.ac.id/handle/123456789/73937
dc.description.abstract	In his utilisation, coconut palm could not be used directly without through the process of the processing. Therefore, the standard of the quality was the matter that important to determine high-quality oil good. One of the decisive factors the standard of the quality of coconut oil sawit was the peroxide sum. The size of the peroxide sum to coconut oil sawit could cause rancidity to oil where it was the indication that this oil did not fill the quality of good oil. The value of the peroxide sum that filled the standard was 0.5 meq. Apbila this value was filled, then edible this was safer to consumed.	en_US
dc.language.iso	id	en_US
dc.publisher	Universitas Sumatera Utara	en_US
dc.title	Pengaruh Pemanasan RBD Olein ( Refined Bleached Deodorized Olein ) terhadap Bilangan Peroksida ( Peroxide Value )	en_US
dc.type	Thesis	en_US
dc.identifier.nim	NIM062401075
dc.identifier.nidn	NIDN0025014703
dc.identifier.kodeprodi	KODEPRODI47401#Kimia
dc.description.pages	52 Halaman	en_US
dc.description.type	Kertas Karya Diploma	en_US