CD Skripsi

Pengaruh Beberapa Cara Pengolahan Dan Kelas Mutu Kelapa Terhadap Mutu Minyak Goreng Dari Buah Kelapa (Cocos Nucifera L.) Varietas Hibrida

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Process processing of coconut fruit become cooking oil represent one of the
alternative to overcome limitation of existing goring oil distribution is marketing.
This research aim to to know class quality of which fruit is which best to be made by
raw material making of palm oi l. Dissociation of coconut fruit coconut mink
conducted with three way of that is, let by 12 hour, bread yeast ferment, and
refrigeration at temperature 15 C at two• klass quality of coconut fruit that is fresh
coconut and coconut bud. Treatment of Processing, class quality of coconut fruit and
interaction have an effect on to free fat acid contents and rendemen, but do not have
an effect on to iodine number, rate irrigate and refractive index at yielded oil. highest
Oil Rendemen obtained from coconut bud with treatment of bread yeast ferment that
is equal to 23,947%. highest free Fat acid obtained by at fresh coconut with treatment
let by 12 hour that is 0,510%. Pursuant to result of research which is indicate that best
treatment is processing of bread yeast ferment at coconut bud.

Keyword: Coconut fruit, cooking oil, let by 12 hour, bread yeast ferment,
refrigeration, fat acid contents, Rendemen, Iodine number.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

06 03. 110 (0001)

Penerbit

Pekanbaru : Universitas Riau - FAPERTA - Teknologi Hasil Pertanian., 2010

Deskripsi Fisik

viii, 34 .: ilus .; 29 cm

Bahasa

ISBN/ISSN

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Klasifikasi

06 03. 110 (0001)

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

KELAPA
TEKNOLOGI HASIL PERTANIAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

JAKA

Versi lain/terkait

Lampiran Berkas

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