PENGARUH WAKTU DAN TEMPERATUR EKSTRAKSI TERHADAP KUALITAS HASIL MINYAK KEMIRI

Renilaili, Reni (2013) PENGARUH WAKTU DAN TEMPERATUR EKSTRAKSI TERHADAP KUALITAS HASIL MINYAK KEMIRI. Jurnal Tekno, 10 (02). pp. 1-10. ISSN 1907-5243

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Abstract

Abstract:Pecanoilisoneseedproductsthatcan be producedfrom the seedsof valuablepecan, walnut oilbut thequalityfactoris strongly influencedfromharvestingandpost-harvest ofthepecannut. There are3ways togeneratethemwithwalnut oilhydrauliccompressionprocess, as well as thethreadedcompressionusingsolventextraction. Thisresearchistakinghazelnut oilby extractionusing asolvent, and thesolventused isalcohol. Intheextractionprocess, the extractiontemperaturewas70 ° Cwith3timesie, 75oCand80oC, as well as theextractiontimeis donewith the variationtime of 2hours, 3hours and4hours. The results aremixedwithalcoholselanjudnyadistilled toseparate theoilandoil obtainedalcohol.Selanjudnyaqualitytestedtodeterminesaponificationnumber, acid numberanddensityas well Keywords:Extraction, alcohol , distilation, temperature , time , aleutites molucana oil.

Item Type: Article
Subjects: T Technology > TP Chemical technology
Divisions: Faculty of Engineering, Science and Mathematics > School of Chemistry
Depositing User: Mrs RENI LAILI
Date Deposited: 29 Aug 2017 03:14
Last Modified: 29 Aug 2017 03:14
URI: http://eprints.binadarma.ac.id/id/eprint/3495

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