The Effect of Heating Temperature at the Bleaching Process of Palm Oil to the Color’s Absorption of Activated-Based Trass Rock

2017 ◽  
Vol 23 (12) ◽  
pp. 12239-12242
Author(s):  
Laurentius Urip Widodo ◽  
Sukirmiyadi ◽  
Kindriari Nurma Wahyusi
Keyword(s):  
Palm Oil ◽  
Heating Temperature ◽  
Bleaching Process

scholarly journals Pengaruh Kadar Air Pada Proses Pemucatan Minyak Kelapa Sawit

2019 ◽  
Vol 2 (1) ◽  
pp. 79-83
Author(s):  
Mayang Sari ◽  
Yusuf Ritonga ◽  
Sri Wahyuna Saragih
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Water Content ◽  
Palm Oil ◽  
Operating Temperature ◽  
Vacuum Pump ◽  
Bleaching Process ◽  
Effect Of Water ◽  
Dye Absorption ◽  
Oil Water

Secara alami air memang sudah ada pada minyak. Pada tahap penetralan untuk pemurnian minyak kelapa sawit, air juga terbentuk akibat reaksi antara kaustik soda dengan asam lemak bebas. Tujuan penelitian ini adalah untuk mengetahui pengaruh kadar air pada pada proses pemucatan minyak kelapa sawit terhadap warna minyak dan terhadap asam lemak bebas. Penelitian dilakukan pada temperature operasi 70 °C dengan menggunakan pompa vakum (30-40 cmHg). Bahan pemucat yang digunakan tanah bentonite sebanyak 1,5% dari berat total keseluruhan minyak. Dilakukan dengan bantuan pengaduk dalam membantu penyerapan zat warna selama 30 menit oleh tanah bentonite. Hasil penelitian menunjukkan bahwa Kandungan air dalam minyak sangat berpengaruh terhadap warna minyak yang dihasilkan pada proses pemucatan. Bertambahnya kadar air, maka sangat berpengaruh terhadap warna minyak . Pengaruh kadar air juga terlihat terhadap asam lemak bebas (bilangan asam). Semakin tinggi kadar air minyak maka semakin besar harga bilangan asam minyak .   Water naturally exists in oil. In the neutralization stage for refining palm oil, water is also formed due to the reaction between caustic soda and free fatty acids. The purpose of this study was to determine the effect of water content on the bleaching process of palm oil on the color of oil and on free fatty acids. This study was carried out at an operating temperature of 70°C using a vacuum pump (30 - 40 cmHg). The bleaching material used by bentonite soil was 1.5% of the total weight of the oil. It was carried out with the help of a stirrer to help the dye absorption for 30 minutes by bentonite soil. The results showed that the water content in the oil greatly affected the color of the oil produced in the bleaching process. The increase of the water content greatly affected the oil color. The effect of water content was also seen on free fatty acids (acid numbers). The higher the water content of the oil, the greater the number of oil acid.

scholarly journals New Insights on Degumming and Bleaching Process Parameters on The Formation of 3-Monochloropropane-1,2-Diol Esters and Glycidyl Esters in Refined, Bleached, Deodorized Palm Oil

2018 ◽  
Vol 67 (4) ◽  
pp. 397-406 ◽  
Author(s):  
Biow Ing Sim ◽  
Halimah Muhamad ◽  
Oi Ming Lai ◽  
Faridah Abas ◽  
Chee Beng Yeoh ◽  
...  
Keyword(s):  
Process Parameters ◽  
Palm Oil ◽  
Bleaching Process ◽  
Glycidyl Esters

scholarly journals Effect of Heating on Lard Adulteration in RBD Palm Oil Using Gas Chromatography and Chemometrics

2019 ◽  
pp. 1-7
Author(s):  
Mohd Sukri Hassan ◽  
Amal Husna Sulaiman ◽  
Alina Abdul Rahim
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Palm Oil ◽  
Heating Temperature ◽  
Gas Chromatography Mass Spectrometry ◽  
Religious Issues ◽  
Rbd Palm Oil ◽  
Components Analysis ◽  
And Control ◽  
Headspace Gc

Adulteration has gained much concern in the oils and fats industry due to health and religious issues. This study assesses the effect of heating on the profiling of lard (15% and 30% lard) spiked in refined bleached deodorized (RBD) palm oil at 120 oC, 180 oC and 240 oC for 1, 2 and 3 hours. The volatile compounds released were identified using (gas chromatography mass spectrometry headspace) GC-MS-HS method. Multivariate data from GC-MS-HS were mean centred prior to Principal Components Analysis (PCA) using Unscrambler software. The result obtained from the scores plot for 30% lard and 15% lard in the RBD palm oil showed the same pattern for heating temperature at 120 oC and 180 oC. At 240 oC, both sample and control were scattered in the scores plot. However, the GC-MS-HS technique did not differentiate between 0% lard with 15% or 30% lard in RBD palm oil.

scholarly journals Pengaruh Suhu Interesterifikasi RBDPO/RBDPS Terhadap Komposisi Trigliserida dan Nilai Kandungan Lemak Padat dalam Pembuatan Lemak Margarin

2019 ◽  
Vol 2 (1) ◽  
pp. 15-21
Author(s):  
Mimpin Ginting ◽  
Jamaran Kaban ◽  
Herlince Sihotang ◽  
Hendri Tobing
Keyword(s):  
Gas Chromatography ◽  
Palm Oil ◽  
Heating Temperature ◽  
Solid Fat Content ◽  
Fat Content ◽  
Process Temperature ◽  
Temperature Variations ◽  
Solid Fat ◽  
Chromatography Analysis ◽  
Gas Chromatography Analysis

Pembuatan lemak margarin melalui interesterifikasi dalam industri merupakan suatu proses yang dapat digunakan menggantikan proses blendingan dan hidrogenasi. Salah satu faktor yang mempengaruhi proses interesterifikasi adalah suhu pemanasan. Dalam penelitian ini dilakukan pembuatan lemak margarin melalui proses interesterifikasi dari bahan dasar berbasis minyak kelapa sawit yaitu RBDPO dan RBDPS menggunakan katalis NaOCH 3 dan ingin diketahui pengaruh suhu proses interesterifikasi terhadap nilai kandungan lemak padat (SFC) dan komposisi trigliserida dari variasi suhu pada temperatur 70, 90, 110, 130 dan 150 °C menggunakan perbandingan campuran RBDPO : RBDPS = 70 :30 dan 80:20 (b/b). Komposisi trigliserida hasil interesterifikasi ditentukan melalui analisis kromatografi gas, sedangkan nilai SFC melalui fulsa NMR. Hasil penelitian menunjukkan bahwa pengaruh suhu pemanasan terhadap proses interesterifikasi RBDPO : RBDPS baik pada rasio 70 : 30 maupun 80: 20 (b/b) dapat memberikan perubahan komposisi trigliserida maupun nilai SFC dari lemak margarin yang dihasilkan.   The production of margarine fat through interesterification in industry is a process that can be used to replace blending and hydrogenation processes. One of the factors that influence the interesterification process is the heating temperature. In this study, margarine fat was produced through the interesterification process of palm oil based materials namely RBDPO and RBDPS using NaOCH3 catalyst. It was aimed to find the effect of the interesterification process temperature on the value of solid fat content (SFC) and triglyceride composition from temperature variations at 70, 90, 110, 130 and 150 °C use a mixed ratio of RBDPO: RBDPS = 70 : 30 and 80 : 20 (w /w). The composition of triglycerides from the results of interesterification was determined through gas chromatography analysis, while the value of SFC was determined with NMR module. The results showed that the effect of the heating temperature on the interesterification process of RBDPO: RBDPS was at the ratio of 70: 30 and 80: 20 (w / w) and could cause a change in the composition of triglycerides and SFC values ​​of margarine fat produced.

scholarly journals Aktivasi bentonit alam pacitan sebagai bahan penyerap pada proses pemurnian minyak sawit

2018 ◽  
Vol 5 (2) ◽  
pp. 429
Author(s):  
Ailen Tanjaya ◽  
S Sudono ◽  
Nani Indraswati ◽  
Suryadi Ismadji
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Palm Oil ◽  
Peroxide Value ◽  
Sensory Quality ◽  
Bleaching Earth ◽  
Activation Process ◽  
Acid Activation ◽  
Bleaching Process ◽  
Activated Bentonite

Application of pacitan's bentonite as adsorbent in purification process of palm oil. Bentonite is one of the widely use adsorbent which is usually used in the bleaching process of edible palm oil to remove pigments color and other impurities which can improve the sensory quality and the oxidative stability of the oil. Bleaching capacity from bentonite can be improved by acid activation, to modified the structure as well as to improve the sorptive surface area. The aim of this research was to determine the optimum acid concentration for the activation of bentonite from Pacitan, East Java. The bleaching capacity of activated bentonite was evaluated based on color, free fatty acid (FFA) and peroxide value (PV) contents of bleached palm oil. The activation was carried out using sulfitric acid (HSO) and hydrochloride acid (HCI) as activating agents at a ranges of concentrations from 1 N to 10 N. The bleaching process of crude palm oil was conducted at 100 C for 10 mins. The bleached palm oil were analyzed for its colur, free fatty acid (FFA) and peroxide value (PV) contents. From this study it can be concluded that the activation process using HCl 5 N gave the optimum bleaching capacity.Keywords: Bleaching earth; Acid activation; Bentonite; Color; Free fatty acid; Peroxide value AbstrakBentonit merupakan salah satu jenis adsorben yang sering digunakan pada proses bleaching minyak kelapa sawit untuk menyerap zat warna dan pengotor-pengotor dalam minyak. Kemampuan bleaching dari bentonit dapat ditingkatkan dengan aktivasi dengan asam untuk meningkatkan luas permukaan dan memodifikasi struktur bentonit. Tujuan dari penelitian ini adalah menentukan jenis dan konsentrasi asam yang optimum pada proses aktivasi bentonit Pacitan. Kemampuan bleaching bentonit dievaluasi berdasarkan parameter warna, kadar asam lemak bebas (Free Fatty Acid, FFA) dan bilangan peroksida (Peroxide Value, PV) pada bleached palm oil. Proses aktivasi bentonit dilakukan menggunakan asam sulfat (H2SO4) dan asam klorida (HCl) dengan variasi konsentrasi 1-10 N. Bentonit yang telah diaktivasi digunakan untuk proses bleaching degummed palm oil pad a suhu 100 C selama 10 menit. Bleached palm oil dianalisa warna (dengan lovibond tintometer), kadar FFA dan PV Dari hasil penelitian diperoleh bahwa bentonit Pacitan yang diaktivasi menggunakan HCl 5 N, memberikan hasil bleaching yang optimum.Kata kunci : Bleaching earth; Aktivasi asam; Bentonit; Wama; Asam lemak bebas; Bilangan peroksida

Thermal performance enhancement of organic phase change materials using spent diatomite from the palm oil bleaching process as support

2018 ◽  
Vol 192 ◽  
pp. 633-642 ◽  
Author(s):  
Karen Acurio ◽  
Andrés Chico-Proano ◽  
Javier Martínez-Gómez ◽  
Carlos F. Ávila ◽  
Álavaro Ávila ◽  
...  
Keyword(s):  
Phase Change ◽  
Organic Phase ◽  
Thermal Performance ◽  
Palm Oil ◽  
Phase Change Materials ◽  
Performance Enhancement ◽  
Bleaching Process

scholarly journals Characterization of Cellulosa Empty Palm Oil Bunches-Fiber Glass Membrane as Separator in Water Electrolizer

2019 ◽  
pp. 267-270
Author(s):  
Khairizar Sapwan ◽  
K. Sembiring ◽  
Tulus Ikhsan Nasution ◽  
Mutia Amalia ◽  
Rika Rahmayanti
Keyword(s):  
Palm Oil ◽  
Simple Technique ◽  
Heating Temperature ◽  
Cellulose Fiber ◽  
Fiber Material ◽  
Fiber Glass ◽  
Membrane Conductivity ◽  
Glass Membrane ◽  
Membrane Porosity

Characterizations of membranes made from cellulose empty palm oil bunches-fiber glass as H2O separators in water of electrolyzer has been done. The separators membrane was successfully made with a manual and simple technique, mixing cellulose fiber material produced from the modification of oil palm empty bunches fibers (OPEBF) with a steam explosion in 12 % NaOH immersion. Cellulose fiber mixed with fiber glass in the composition of 30:20:50 (%wt)and dried with variations in heating temperature 60oC, 70oC, 80oC, 90oC and 100oC to get a composite. The results of Characterization the ability of the membrane as a separator produce H2 gas concentrations which is more increased than without using a separator. Where is the good and stable value for the membrane as a separator in heating temperature 70oC with a percentage of membrane porosity is 34.9%, the percent value of water absorption (swealling) is 46.93% and membrane conductivity is 1.33 x 10-10 S/cm and SEM results show sample in heating temperature 70oC has more homogeneity than others.

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