Pengaruh Jenis Asam dan Waktu Reaksi Pemanasan terhadap Karakteristik Produk Etanolisis PKO (Palm Kernel Oil)

Pengaruh Jenis Asam dan Waktu Reaksi Pemanasan terhadap Karakteristik Produk Etanolisis PKO (Palm Kernel Oil)

Production of ethanolisis product of Palm Kernel Oil (PKO) treatment with the addition of organic acids and different heating times have conducted. Effects of organic acids used and time of heating on characteristics of PKO ethanolisis product were studied. The organic acids used are succinic acid 4...

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Bibliographic Details
Main Authors: Murhadi Murhadi, Sri Hidayati, Ridwan Kurniawan
Format: Article
Language:English
Published: Universitas Gadjah Mada 2017-03-01
Series:Agritech
Subjects:
Antimicrobial activity
emulsion stability
ethanolisis
Palm Kernel Oil (PKO)
Online Access:https://journal.ugm.ac.id/agritech/article/view/17012

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