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Table Of Contents

1.1 Latar Belakang
1.2 Perumusan Masalah
1.3 Tujuan Penelitian
1.4 Batasan Penelitian
1.5 Manfaat Penelitian
2.1 Pemanfaatan Tanaman dalam Perspektif Islam
2.2 Tanaman kelor
2.3 Minyak goreng
2.3.1. Trigliserida Pada Minyak Kelapa Sawit
2.3.2 Warna
2.3.3 Kerusakan Minyak
Tabel 2.4 Syarat Mutu Minyak Goreng Menurut (SNI 01-3741-2002)
Tabel 2.5 Standar mutu minyak goreng berdasarkan SNI 3741-1995
2.4 Mineral Lempung
2.4.1 Bentonit
2.4.2 Montmorillonit
Tabel 2.6 Sifat-sifat tanah liat
Gambar 2.6 Susunan atom-atom Si dan O dalam tetrahedral
Gambar 2.7 Lembaran silika yang tersusun oleh enam tetrahedral
Gambar 2.8 susunan atom-atom dalam oktahedral
Gambar 2.9 Lembaran oktahedral (OH)6-Al4-(OH)2-O4
2.4.3 Pertukaran Ion
2.4.4 Pertukaran Kation
2.4.5 Aktivasi montmorillonit
2.5 Pemurnian Minyak Goreng
2.5.1 Penghilangan Bumbu (Despicing)
2.5.2 Netralisasi
2.5.3 Pemucatan (bleaching)
2.6 Adsorpsi
Tabel 2.7 Adsorpsi Fisika dan Adsorpsi Kimia
2.7 Karbon aktif
2.7.1 Aktivasi Karbon Aktif
2.9 Analisis FFA dengan Metode Titrasi Asam Basa
3.4 Tahapan Penelitian
3.5 Cara Kerja
3.5.6 Penentuan Asam Lemak Bebas (Free Fatty Acid) (AOAC, 1990)
4.1 Pembuatan Karbon Aktif dari Biji Kelor
4.1.1 Proses Karbonisasi Biji Kelor
4.1.2 Proses Aktivasi Biji Kelor
4.3 Pemurnian Minyak Goreng Bekas
4.3.1 Proses Despicing
4.3.2 Proses Netralisasi
Gambar 4.1 Reaksi Asam Lemak Bebas dengan NaOH
Gambar 4.2 Stabilisasi resonansi asam karboksilat
Gambar 4.3 Mekanisme reaksi asam lemak bebas dengan NaOH
Gambar 4.4 Pengaruh perlakuan terhadap kadar FFA
Gambar 4.5 Pembentukan Dipol Sesaat pada Molekul Nonpolar
4.4.8 Pengaruh jenis adsorben terhadap perubahan asam lemak bebas
Gambar 4.7 Pembentukan Dipol Sesaat pada Molekul Nonpolar
Gambar 4.9 Reaksi Pembentukan Peroksida Pada Asam Lemak Oleat
Gambar 4.10 Mekanisme reaksi pembentukan peroksida pada asam oleat
Gambar 4.11 Pengaruh Adsorben Terhadap Nilai Angka Peroksida
Gambar 4.12 Reaksi Iodometri selama proses analisis Angka Peroksida
4.5.8 Pengaruh jenis adsorben terhadap perubahan Angka Peroksida
Gambar 4.15 Pembentukan Dipol Sesaat pada Molekul Nonpolar
Tabel 4.4 Warna minyak goreng baru, bekas dan hasil reprosessing
4.6.1 Warna Cerah (L)
4.6.2 Warna Merah (a*)
5.1 Kesimpulan
DAFTAR PUSTAKA
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Minyak Goreng Bentonit

Minyak Goreng Bentonit

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Published by Ryo VanNo

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Published by: Ryo VanNo on Oct 13, 2011
Copyright:Attribution Non-commercial

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07/28/2013

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