PENGARUH WAKTU REAKSI ETANOLISIS PADA SUHU RUANG TERHADAP RENDEMEN DAN STABILITAS EMULSI PRODUK ETANOLISIS Palm Kernel Oil (PKO) [The Effect of Ethanolisis Reaction Time at Room Temperature on Yield and Emulsion Stability Ofproduct of Ethanolisis Palm Kernel Oil (PKO)]
PKO (palm kernel oil) is made from palm kernel of Elaesis gueneensis Jacq, which is a mixture of triglycerides. Triglycerides can be converted into a number of derivative products such as mono-diglycerides (MG-DG). MG-DG can be formed by ethanolisis reaction. In this study ethanolisis reaction of PK...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Lampung
2016-09-01
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| Series: | Jurnal Teknologi & Industri Hasil Pertanian |
| Online Access: | http://jurnal.fp.unila.ac.id/index.php/JTHP/article/view/1410 |