SAPUTRA, ELVAS BIMA (2020) STABILISASI DEDAK PADI DENGAN METODE PEMANASAN MENGGUNAKAN OVEN. Bachelor thesis, UNIVERSITAS MUHAMMADIYAH PURWOKERTO.

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Abstract

Rice bran oil is the oil producedby rice bran extraction, which in processing includes three important factors, namely stabilization, extraction, and distilation. Rice bran oil can be used as edible oil, as a raw material for cosmetic and pharmaceutical products.
The purpose of this study was to determine the effect of heating time and oven temperature on moisture content, yield and free fatty acid content. The stabilization process was carried out in making rice bran oil. To determine the effect of stabilization using a variable of oven temperature are 100 o C, 110oC, 120 o C,130 o C, and 140 o C while the oven time variables are 5 minutes, 10 minutes, 15 minutes, 20 minutes, and 25 minutes. Oven in stabilization process affects the yield and free fatty acids. At a temperature of 110oC and a time of 15 minutes gives a yield of 21,45%. After the result obtained, the quality of the oil produced has not met the standards (SNI) 01-3178-1996/Rev.92. The results obtained are not in accordance with SNI because there is no purification process

Dosen Pembimbing: Mulyadi, Abdul Haris | unspecified
Item Type: Thesis (Bachelor)
Uncontrolled Keywords: stabilization, rice bran, yield, free fatty acids
Subjects: T Technology > TP Chemical technology
Divisions: Fakultas Tekniik Dan Sains > Teknik Kimia S1
Depositing User: Agus Imam
Date Deposited: 22 Jul 2022 03:31
Last Modified: 09 Jan 2025 02:56
URI: http://repository.ump.ac.id/id/eprint/12864

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