* Corresponding Author
Pengaruh Jenis Asam dan Waktu Reaksi Pemanasan terhadap Karakteristik Produk Etanolisis PKO (Palm Kernel Oil)
https://doi.org/10.22146/agritech.17012 Murhadi Murhadi(1*), Sri Hidayati(2), Ridwan Kurniawan(3)
(1) Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian Universitas Lampung, Jl. Prof. Soemantri Brojonegoro No. 1 Kampus Unila Gedung Meneng, Bandar Lampung, Provinsi Lampung 35145
(2) Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian Universitas Lampung, Jl. Prof. Soemantri Brojonegoro No. 1 Kampus Unila Gedung Meneng, Bandar Lampung, Provinsi Lampung 35145
(3) Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian Universitas Lampung, Jl. Prof. Soemantri Brojonegoro No. 1 Kampus Unila Gedung Meneng, Bandar Lampung, Provinsi Lampung 35145
(*) Corresponding Author
Abstract
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) %.
ABSTRAK
Produksi produk etanolisis dari minyak inti sawit (Palm Kernel Oil, PKO) dengan perlakuan penambahan asam organik dan lama pemanasan yang berbeda telah dilakukan. Penelitian ini dilakukan untuk melihat pengaruh penambahan jenis asam dan lama pemanasan terhadap karakteristik produk etanolisis dari PKO. Asam organik yang digunakan adalah asam suksinat 40 % (b/b) dan asam laktat 40 % (b/b) serta lama pemanasan terdiri dari 15, 30, 45, dan 60 menit. Nilai pH produk reaksi berkisar antara 4,88 (± 0,01) sampai 5,27 (± 0,02). Aktivitas anti mikroba produk reaksi terbaik adalah dengan penambahan asam suksinat 40 % (b/b) dan pemanasan 30 menit dengan diameter (d; mm) zona hambat terhadap Staphylococus aureus ATCC 25923, Escherichia coli ATCC 25922, kultur campuran mikroba alami dan Saccharomyces cerevisiae, masing-masing 20,88 (± 0,50) mm, 25,64 (± 0,81) mm, 6,46 (± 0,24) mm, dan 8,84 (± 0,08) mm. Nilai rata-rata daya peningkatan stabilitas emulsi pada santan kelapa (water in oil, w/o) berkisar antara 5,20 (± 0,65) % hingga 20,00 (± 2,55) %.
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PDF DOI: https://doi.org/10.22146/agritech.17012
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Copyright (c) 2017 Murhadi Murhadi, Sri Hidayati, Ridwan Kurniawan
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agriTECH (print ISSN 0216-0455; online ISSN 2527-3825) is published by Faculty of Agricultural Technology, Universitas Gadjah Mada in colaboration with Indonesian Association of Food Technologies.