Murhadi, none and Hidayati, Sri and Kurniawan, Ridwan (2017) Pengaruh Jenis Asam dan Waktu Reaksi Pemanasan terhadap Karakteristik Produk Etanolisis PKO (Palm Kernel Oil) Effect of Organic Acids and Reaction Times on Characteristics of Palm Kernel Oil (PKO) Derivative Product by Ethanolisis Reaction. AGRITECH, 37 (1). pp. 69-76. ISSN 0216-0455

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Production of ethanolisis product of Palm Kernel Oil (PKO) treatment with the addition of organic acids and different heating times have conducted. Effects of organic acids used and time of heating on characteristics of PKO ethanolisis product were studied. The organic acids used are succinic acid 40 % (w/v) and lactic acid 40 % (w/v). Heating time consists of 15, 30, 45 and 60 minutes. The pH value of the reaction products ranged from 4,88 (± 0,01) to 5,27 (± 0,02). The best antimicrobial activity of product reaction is by addition of succinic acid 40% (w/v) and heating for 30 minutes with zone of inhibitions (d, mm) against Staphylococus aureus ATCC 25923, Escherichia coli ATCC 25922, mixed cultures of natural microbial and Saccharomyces cerevisiae are 20,88 (± 0,50) mm, 25,64 (± 0,81) mm, 6,46 (± 0,24) mm, and 8,84 (± 0,08) mm, respectively. The average value of the power increase emulsion stability in coconut milk (water in oil, w/o) ranged from 5,20 (± 0,65) % to 20,00 (± 2,55) %. Keywords: Antimicrobial activity; emulsion stability; ethanolisis; Palm Kernel Oil (PKO)

Item Type: Article
Subjects: S Agriculture > S Agriculture (General)
Divisions: Fakultas Pertanian (FP) > Prodi Teknologi Hasil Pertanian
Depositing User: sri hidaya sri hidayati -
Date Deposited: 29 May 2017 08:04
Last Modified: 29 May 2017 08:04

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