THE EFFECT OF HEATING TEMPERATURE AT THE BLEACHING PROCESS OF PALM OIL TO THE COLOR’S ABSORPTION OF ACTIVATED-BASED TRASS ROCK
| Main Authors: | Widodo, Laurentius Urip, Sukirmiyadi, Sukirmiyadi, Wahyusi, Kindriari Nurma |
|---|---|
| Format: | Article PeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
American Scientific Publishers
, 2017
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| Subjects: | |
| Online Access: |
http://repository.upnjatim.ac.id/343/2/ASL-3.pdf http://repository.upnjatim.ac.id/343/3/Similarity_The%20Effect.pdf http://repository.upnjatim.ac.id/343/4/peer_review_The%20Effect.pdf http://repository.upnjatim.ac.id/343/ |
Daftar Isi:
- Up to now frying oil is still becoming one of the most important products of foodstuffs processing because it is one of the basic needs. In general palm oil becomes the raw material of frying oil. Therefore palm oil needs to be processed at first before being consumed. However, this process has to pass through several stages, such as degumming, neutralization and bleaching. In degumming phosphate acid of 85% as much as 0.15% from the weight of palm oil then it was stirred for 15 minutes at the temperature of 80oC. After that, to neutralize it we added some solution of NaOH 11,1% (16oBe) as much as 6% from the oil volume, then it was stirred for 25 minutes at the temperature of 60oC. Meanwhile the novelty of this research could be seen from the bleaching process, the activated trass rock of HCl of 4% from the weight of oil was required as a bleaching material. This process was undertaken by varying its heating temperature of 140, 160, 180, 200, 220 and 240oC. Furthermore, the bleaching times required were 15, 25, 35, 45 and 55 minutes and the most appropriate condition of heating temperature was 240oC. Among those time variations, the bleaching time of 15 minutes was obtained the intensity of red color was 15 and the yellow was 38,9, free fatty acids was 1,44% and peroxide value was 7,30 meq O2/kg. Keywords: trass rock, bleaching , color’s absorption, palm oil