Penentuan Titik Leleh dan Kandungan Lemak Padat dari Berbagai Substrat RBDPO dan Asam Stearat untuk Sintesis Cocoa Butter Equivalent (CBE)

dc.contributor.advisor	Nainggolan, Hamonangan
dc.contributor.author	L R, Tiurma
dc.date.accessioned	2022-12-20T03:32:26Z
dc.date.available	2022-12-20T03:32:26Z
dc.date.issued	2014
dc.identifier.uri	https://repositori.usu.ac.id/handle/123456789/75818
dc.description.abstract	Has done research for the synthesis cbe (cocoa butter equivalent) through the process of blending between RBDPO (refined, bleached, and deodorized palm oil) with stearic acid. To find a substitute for cocoa butter, solid fat contet analysis and slip melting point with the ratio of substrate RBDPO: stearic acid 1:1, 1:2:3, 1:3, 1:4, 1:5.6, 3:1, 2:1 obtained solid fat content and melting point, respectively. Solid fat content at body temperature (35 O C) was 8,565%, 6,935%, 7,713%, 7,883%, 7,734%, 6,356%, 5,873%, 7,158%. And melting points obtained from each substrate is 40,30C, 370C, 430C, 410C, 430C, 410C, 410C, and the melting point RBDPO and stearic acid on a comparison of various substrate can not be used as a substitute for cocoa butter from cocoa butter	en_US
dc.language.iso	id	en_US
dc.publisher	Universitas Sumatera Utara	en_US
dc.title	Penentuan Titik Leleh dan Kandungan Lemak Padat dari Berbagai Substrat RBDPO dan Asam Stearat untuk Sintesis Cocoa Butter Equivalent (CBE)	en_US
dc.type	Thesis	en_US
dc.identifier.nim	NIM112401011
dc.identifier.nidn	NIDN0024065606
dc.identifier.kodeprodi	KODEPRODI47401#Kimia
dc.description.pages	40 Halaman	en_US
dc.description.type	Kertas Karya Diploma	en_US