Legiso, Legiso and Kiagus, Ahmad Roni and Hastari, Utami Putri (2020) The Effect Of Bromeline Enzymes And The Length Of Time Of Fermentation On Yield And Free Fatty Acids In Palm Oil. Solid State Technology, 63 (6).
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Abstract
Pineapple skin contains enzyme bromelain as much as 0.05 - 0.08%. The presence of the enzyme bromelain can be used as a raw material for making palm oil. The process of making palm oil is carried out enzymatically with the addition of the enzyme bromelain from pineapple peel. Bromelain enzyme is a proteolytic enzyme that can hydrolyze a protein peptide bond which minimizes the use of heat during the oil palm sterilization process. This study aims to determine the concentration of pineapple peel extract that produces optimal yield and the effect of adding pineapple peel extract on the acid number, saponification number and free fatty acids in palm oil. The variables used are the concentration of pineapple peel extract 200 ml, 250 ml, 300 ml and the ripening time is 15, 20, and 25 hours. The oil with the best results was obtained at a pineapple extract concentration of 60% and curing time of 25 hours with a yield of 49.5%, an acid number of 0.282%. Key words: Bromelain enzyme, pineapple peel, palm oil.
| Item Type: | Article |
|---|---|
| Subjects: | Kimia > Pabrik Kimia |
| Divisions: | Lain - Lain > Jurnal |
| Depositing User: | KIAGUS AHMAD RONI S.T, M.T, Dr |
| Date Deposited: | 11 Feb 2021 09:32 |
| Last Modified: | 11 Feb 2021 09:32 |
| URI: | http://repository.um-palembang.ac.id/id/eprint/14062 |
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