PROSES FRACTIONATION SEBAGAI PENINGKATAN KUALITAS

MUTU MINYAK GORENG KELAPA SAWIT

DI PT LDC INDONESIA
 DAFTAR ISI
DAFTAR TABEL ....................................................................................................

DAFTAR GAMBAR ................................................................................................

DAFTAR LAMPIRAN ............................................................................................

I. PENDAHULUAN
1.1 Latar Belakang ..................................................................................
1.2 Tujuan.................................................................................................
1.3 Kontribusi ...........................................................................................
1.4 Keadaan Umum Perusahaan...............................................................
1.4.1 Sejarah dan Perkembangan persahaan ......................................
1.4.2 Visi dan Misi ............................................................................
1.4.3 Struktur organisasi ....................................................................
II. TINJAUAN PUSTAKA .........................................................................
2.1 Kelapa Sawit ......................................................................................
2.2 Refined Bleached Deodorized Palm Oil (RBDPO)............................
2.3 Fraksinasi (Fractination) ...................................................................
2.4 Kristalisasi (Cristalizer) .....................................................................
2.5 Minyak Goreng ..................................................................................
2.6 SNI Minyak Goreng ...........................................................................
III. METODOLOGI .....................................................................................
3.1 Waktu dan Tempat .............................................................................
3.2 Alat dan Bahan ...................................................................................
3.3 Tahapan pelaksanaan..........................................................................
3.3.1 Proses pengolahan RBDPO ......................................................
3.3.2 Proses Fractination ...................................................................
IV. PEMBAHASAN ....................................................................................
4.1 Proses Fractination Palm Oil .............................................................
 4.2 Analisa Mutu Olein dan Stearin ..................................................................
4.2.1 Iodin Value........................................................................................
4.2.2 Analisa FFA (Free faty Acid) ...........................................................
4.2.3 Analisa warna (Colour) .....................................................................
4.2.4 Analisa Titik Kabut (Cloud Point) ....................................................
V. KESIMPULAN DAN SARAN .......................................................................
5.1 Kesimpulan .................................................................................................
5.2 Saran ...........................................................................................................

DAFTAR PUSTAKA ...................................................................................................

LAMPIRAN ..................................................................................................................