Penghambatan Peningkatan Kadar Asam Lemak Bebas (Free Fatty Acid) pada Buah Kelapa Sawit dengan Menggunakan Asap Cair

Penghambatan Peningkatan Kadar Asam Lemak Bebas (Free Fatty Acid) pada Buah Kelapa Sawit dengan Menggunakan Asap Cair

Abstract                                                                         One cause of the increase in free fatty acids (FFA) in Crude Palm Oil (CPO) is the activity of lipase-producing microorganisms in the oil palm fruit. Lipase is a biocatalisator which accelerate oil-hydrolysis reaction....

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Bibliographic Details
Main Authors: Teuku Maimun, Nasrul Arahman, Fikriatul Arifah Hasibuan, Putri Rahayu
Format: Article
Language:English
Published: Syiah Kuala University 2017-10-01
Series:Jurnal Teknologi dan Industri Pertanian Indonesia
Subjects:
Air, Asam Lemak Bebas (ALB),Asap cair (Liquid Smoke),Crude Palm Oil (CPO),Kotoran (Impuritis)
Online Access:http://jurnal.unsyiah.ac.id/TIPI/article/view/8469

Internet

http://jurnal.unsyiah.ac.id/TIPI/article/view/8469

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