PENURUNAN KADAR ASAM LEMAK BEBAS DARI MINYAK SAWIT MENTAH MENGGUNAKAN KOLIN KLORIDA
Abstract
Telah dilakukan penelitian penurunan kadar asam lemak bebas dari minyak sawit mentah menggunakan kolin klorida. Parameter yang akan dianalisis pada penelitian ini adalah pengaruh variasi rasio molar (w/w) antara ChCl dan CPO (dihitung sebagai asam palmitat) dan temperatur pemanasan campuran serta persentase ALB pada CPO. Sampel penelitian ini menggunakan minyak sawit yang telah dipanaskan selama ± 1 jam pada suhu 50 °C dengan kadar asam lemak bebas awal sebesar 53,7%. Penelitian dilakukan dengan memvariasikan ChCl:CPO (w/w) pada variasi 1:5 dan 2:5 dengan kondisi pencampuran pada suhu 60 °C, 80 °C dan 100 °C selama 2 jam. Hasil penelitian menunjukkan kemampuan penurunan %ALB terbaik masing-masing sebesar 36,09 dan 34,04% dari CPO awal sebesar 53,7% dengan kadar air sebesar 0,04% pada suhu 60 °C.
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