DAFTAR ISI

ABSTRAK.......................................................................... iv
KATA PENGANTAR.......................................................... v
DAFTAR ISI....................................................................... vi
DAFTAR TABEL................................................................ viii
DAFTAR GAMBAR........................................................... ix
DAFTAR LAMPIRAN......................................................... x
BAB I PENDAHULUAN...................................................1
1.1 Latar Belakang...........................................................1
1.2 Tujuan........................................................................2
1.2.1 Tujuan Umum...................................................2
1.2.2 Tujuan Khusus....................................................3
BAB II TINJAUAN PUSTAKA.........................................5
2.1 Minyak Kelapa Sawit....................................................5
2.2 Proses pengolahan CPO..............................................6
2.2.1 Pemurnian..........................................................7
2.2.2 Proses Pemisahan Gum.....................................7
2.2.3 Netralisasi..........................................................7
2.2.4 Pemucatan.........................................................8
2.2.5 Penghilangan Bau..............................................8
2.2.6 Fraksinasi...........................................................9
BAB III METODE PELAKSANAAN.................................11
3.1 Waktu dan Tempat.......................................................11
3.2 Metode Pengumpulan Data..........................................11
3.3 Jadwal Pelaksanaan ....................................................12
BAB IV HASIL DAN PEMBAHASAN................................15
4.1 Profil dan Sejarah Perusahaan ....................................15
4.2 Struktur Organisasi.......................................................16
4.3 Proses Refinery............................................................16
4.3.1 Degumming........................................................17
4.3.2 Bleaching...........................................................18
4.3.3 Deodorization.....................................................20
4.4 Proses Fraksinasi.........................................................22
4.5 Pengujian produk.........................................................25
4.5.1 Uji kimiawi..........................................................25
4.5.2 Uji Mikrobiologi...................................................27
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BAB V TUGAS KHUSUS.................................................37
5.1 Pengertian Cocoa Butter Subtitute...............................37
5.2 Proses pengolahan Cocoa Butter Subtitute..................38
5.3 Perbandingan CBS dan Lemak Coklat.........................43
5.3.1 Pengertian SFC..................................................43
5.3.2 Pengujian SFC...................................................43
5.3.3 Hasil SFC CBS dan CB......................................44
BAB VI KESIMPULAN DAN SARAN..............................47
6.1 Kesimpulan ..................................................................47
6.2 Saran............................................................................48
DAFTAR PUSTAKA..........................................................49
LAMPIRAN........................................................................51

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