Evaluasi Mutu Dan Sensori Minyak Goreng dari Biji Karet

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dc.contributor.authorRossi, Evy
dc.contributor.authorAyu, Dewi Fortuna
dc.contributor.authorMuslim
dc.date.accessioned2014-01-27T02:16:38Z
dc.date.available2014-01-27T02:16:38Z
dc.date.issued2014-01-27
dc.description.abstractRubber plant (Havea brasiliensis) produce natural latex. By product of this plant was rubber seed that having nutritive value. Now days some farmers used this seed in poultry diet as animal feedstuffs. Because of its nutrient content, rubber seed had a great potential to be as economically materials for food, feed or material for industry. The purpose of this research was to obtain the best treatment of smoking time on rendement and chemical properties of rubber seed oil that could be used as edible oil. This research was conducted by using the Complete Random Block Design consists of 4 treatments with 3 replications as a blocks. The treatments were duration of smoking, respectively 12, 16, 20 and 24 hours. The data obtained then be analyzed statistically by using ANOVA. The Results of study showed that duration of smoking a real effect (P <0.05) on rendement and water content of rubber seed oil yield, whereas treatment did not affect significantly (P> 0.05) on the peroxide number, iodine number, acid number, density, color and aroma of oil. Based on the results it can be concluded that the duration of smoking for12 to 24 hours make the quality of rubber seed oil was that oil not feasible as the cooking oil.en_US
dc.description.sponsorshipSemirata Bidang Ilmu-ilmu Pertanian BKS-PTN Wilayah Barat Tahun2011 UNIVERSITAS SRIWIJAYAen_US
dc.identifier.isbn978-979-8389-18-4
dc.identifier.otherwahyu sari yeni
dc.identifier.urihttps://repository.unri.ac.id/xmlui/handle/123456789/5328
dc.language.isoenen_US
dc.subjectRubber Seed Oilen_US
dc.subjectsmokingen_US
dc.subjectyielden_US
dc.subjectPeroxide and iodine numberen_US
dc.titleEvaluasi Mutu Dan Sensori Minyak Goreng dari Biji Kareten_US
dc.typeUR-Scientific Work Lectureren_US

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