DAFTAR ISI

LEMBAR PENGESAHAN ............................................................................... i

KATA PENGANTAR ....................................................................................... ii
DAFTAR ISI .....................................................................................................iii
DAFTAR TABEL ............................................................................................. v
DAFTAR LAMPIRAN .................................................................................... vi
ABSTRAK ....................................................................................................... vii
BAB I PENDAHULUAN
1.1. Latar Belakang .................................................................................... 1
1.2. Rumusan Masalah............................................................................... 2
1.3. Tujuan Penelitian ................................................................................ 2
1.4. Hipotesa .............................................................................................. 2
1.5. Ruang Lingkup ................................................................................... 3
1.6. Manfaat Penelitian .............................................................................. 3
BAB II TINJAUAN PUSTAKA
2.1. Lemak ................................................................................................. 4
2.1.1. Lemak Ayam .......................................................................... 4
2.1.2. Kandungan Lemak Ayam....................................................... 5
2.2. Ayam Broiler ...................................................................................... 5
2.3. Pemurnian Lemak Ayam .................................................................... 6
2.3.1. Degumming ............................................................................ 6
2.3.2. Netralisasi ............................................................................... 7
2.3.3. Bleaching ................................................................................ 8
2.3.4. Deoderasi ................................................................................ 8
2.4. Lengkuas ............................................................................................. 9
2.5. Bahan Alkali ..................................................................................... 10
2.5.1. Natrium Hidroksida (NaOH) ................................................ 10
2.5.2. Kalium Hidroksida (KOH) ................................................... 11
2.6. Bahan Pendukung ............................................................................. 11
2.7. Sabun ................................................................................................ 13

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 2.8. Saponifikasi ...................................................................................... 15
2.9. Data Penelitian Sebelumnya ............................................................. 16

BAB III METODOLOGI PENELITIAN

3.1. Metode Penelitian ............................................................................. 17
3.2. Waktu dan Tempat Penelitian ........................................................... 17
3.3. Bahan ............................................................................................................ 17
3.3.1. Bahan Baku ...................................................................................... 17
3.3.2. Bahan Pendukung............................................................................. 17
3.4. Alat ............................................................................................................... 18
3.5. Prosedur Percobaan ...................................................................................... 18
3.5.1. Ekstraksi Lemak dari Kulit Ayam Broiler ....................................... 18
3.5.2. Refinery Minyak .............................................................................. 19
3.5.3. Pembuatan Ekstrak Lengkuas .......................................................... 20
3.5.4. Pembuatan Sabun ............................................................................. 20
3.5.5. Prosedur Uji Kualitas Sabun ............................................................ 21
3.6. Diagram Alir Saponifikasi ............................................................................ 24
BAB IV HASIL DAN PEMBAHASAN
4.1. Data Hasil Penelitian .................................................................................... 25
4.2. Pembahasan .................................................................................................. 26
4.2.1. Pengaruh Kombinasi NaOH dan KOH serta Kecepatan
Pengadukan Terhadap Kadar Air Sabun dari Lemak Ayam .......... 26
4.2.2. Pengaruh Kombinasi NaOH dan KOH serta Kecepatan
Pengadukan Terhadap Stabilitas Busa Sabun dari Lemak
Ayam .............................................................................................. 28
4.2.3. Pengaruh Kombinasi NaOH dan KOH serta Kecepatan
Pengadukan Terhadap Derajat Kebasaan (pOH) Sabun dari
Lemak Ayam .................................................................................. 29
4.2.4. Pengaruh Kombinasi NaOH dan KOH serta Kecepatan
Pengadukan Terhadap Kadar Asam Lemak Bebas (ALB)
Sabun dari Lemak Ayam ................................................................ 30

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BAB V KESIMPULAN DAN SARAN
5.1. Kesimpulan ................................................................................................... 31
5.2. Saran... .......................................................................................................... 31
DAFTAR PUSTAKA
LAMPIRAN