Nuansa, Maria Pesona (2015) . Karakteristik Kimia Fisik Minyak Kacang Tanah (Arachis hypogaea L.) Pasca Netralisasi (Kajian Konsentrasi NaOH dan Lama Waktu Proses). Sarjana thesis, Universitas Brawijaya.
Abstract
Minyak kacang tanah belum banyak digunakan di Indonesia karena belum banyak terdapat di pasaran, rendahnya mutu minyak kacang tanah yang dihasilkan akibat proses pengolahan yang kurang tepat, serta kurangnya pemanfaatan hasil samping yaitu minyak kacang tanah dari industri bungkil kacang tanah. Oleh sebab itu diperlukan suatu tahap pemurnian untuk memperbaiki mutu minyak tersebut sehingga dapat digunakan sebagai minyak makan. Salah satu tahap pemurnian minyak yaitu netralisasi yang berfungsi untuk menurunkan kadar asam lemak bebas, dimana kadar asam lemak bebas merupakan tolok ukur utama penentu kualitas minyak. Netralisasi dengan NaOH banyak dilakukan dalam industri pemurnian minyak karena cara kerjanya lebih efisien, mudah didapat, harganya murah, serta lebih efektif dalam menurunkan kadar asam lemak bebas yang tinggi. Penelitian ini bertujuan untuk mengetahui karakteristik kimia fisik minyak kacang tanah pasca netralisasi akibat pengaruh perbedaan konsentrasi NaOH dan lama waktu proses. Metode penelitian yang digunakan adalah Rancangan Acak Kelompok (RAK) dengan 2 faktor yaitu faktor I adalah konsentrasi NaOH (16oBe, 18oBe, 20oBe) dan faktor II adalah waktu proses (10 menit, 20 menit, 30 menit). Dari kedua faktor diperoleh 9 kombinasi dan diulang sebanyak 3 kali. Data dianalisa menggunakan metode analisis ragam (ANOVA) dilanjutkan dengan uji lanjut BNT atau DMRT dengan selang kepercayaan 5% dan 1%. Parameter yang diamati pasca netralisasi yaitu kadar asam lemak bebas, bilangan penyabunan, kadar air, kadar kotoran, berat jenis, warna, dan rendemen. Hasil penelitian menunjukkan bahwa konsentrasi NaOH berpengaruh sangat nyata (α = 0.01) terhadap kadar asam lemak bebas, bilangan penyabunan, kadar air, kadar kotoran, berat jenis, tingkat kecerahan dan tingkat kekuningan minyak kacang tanah pasca netralisasi. Lama waktu proses berpengaruh sangat nyata (α=0.01) terhadap kadar asam lemak bebas, bilangan penyabunan, kadar air, berat jenis, tingkat kehijauan dan tingkat kekuningan minyak kacang tanah pasca netralisasi. Sementara rendemen tidak menunjukkan adanya perbedaan nyata. Sedangkan interaksi antara kedua faktor tersebut berpengaruh sangat nyata (α=0.01) terhadap kadar asam lemak bebas dan berpengaruh nyata (α=0.05) terhadap bilangan penyabunan minyak kacang tanah pasca netralisasi. Adapun perlakuan terbaik untuk netralisasi minyak kacang tanah diperoleh menggunakan metode Zeleny yaitu pada konsentrasi NaOH 18oBe dan lama waktu proses 30 menit. Karakteristik yang dihasilkan yaitu kadar asam lemak bebas 0.69%, bilangan penyabunan 192.10 mg KOH/g, kadar air 0.04%, kadar kotoran 1.30%, berat jenis 0.917 g/ml, warna tingkat kecerahan (L) 83.6, tingkat kehijauan (a*) -1.30, tingkat kekuningan (b*) 3.77 serta rendemen 70.43%.
English Abstract
Peanut oil has not been widely used in Indonesia because not many on the market, low quality of peanut oil produced as a result of improper processing, and lack of utilization of by products that peanut oil from peanut meal industry. It was required a refining oil step to improve the quality of the oil, so it can be used as edible oil. Neutralization is one of the oil refining step to further reduce levels of free fatty acids, which is a main determinant of the quality benchmark oil. NaOH mostly used for neutralization in the oil refining industry because it is efficient, easily obtainable, cheap and effective in reducing free fatty acid levels. This study aim to determine the chemical physical characteristics of peanut oil after neutralization due to the effect of different NaOH concentrations and length of time process. The method used in this study was determine with a Randomized Block Design (RBD) with two factors. The first factor is NaOH concentration (16oBe, 18oBe, 20oBe) and the second factor is length of time process (10 min, 20 min, 30 min). It combinated 9 treatments and repeated 3 times. Data were analyzed using analysis of variance (ANOVA) followed by a further test LSD or DMRT (α=0.05 and 0.01). The parameters of this research are free fatty acid levels, saponification, water content, impurity content, specific gravity, color, and yield. The results showed that the NaOH concentration was highly significant (α=0.01) to the free fatty acid levels, saponification, water content, impurity content, specific gravity, brightness level and yellowness level of peanut oil after neutralization. The length of time in the process was highly significant (α=0.01) to the free fatty acid levels, saponification, water content, specific gravity, greenness level and yellowness level of peanut oil after neutralization. While the yield did not show any significant difference. The interaction between two factors was highly significant (α=0.01) in to the free fatty acid levels and significant (α=0.05) to saponification of peanut oil after neutralization. The best treatment for peanut oil neutralization was obtained using Zeleny methods is 18oBe NaOH concentration and 30 minutes length of time process. The resulting characteristics are free fatty acid levels is 0.69%, saponification is 192.10 mg KOH/g, the water content is 0.04%, impurity content is 1.30%, specific gravity is 0.917 g/ml, brightness level (L) is 83.6, greenness level (a*) is -1.30, yellowness level (b*) is 3.77 and the yield is 70.43%.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2015/45/051502269 |
| Uncontrolled Keywords: | : Length of Time Process, NaOH Concentration, Neutralization, Peanut Oil |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 23 Mar 2015 09:34 |
| Last Modified: | 29 Nov 2021 02:05 |
| URI: | http://repository.ub.ac.id/id/eprint/150368 |
Preview |
Text
COVER-DAFTAR_ISI.pdf Download (2MB) | Preview |
Preview |
Text
BAB_1-LAMPIRAN.pdf Download (3MB) | Preview |
Actions (login required)
 |
View Item |