Kajian Variasi Ketebalan Tumpukan Fermentasi Terhadap Kualitas Pliek U dan Minyak Pliek Yang Dikeringkan Dengan Alat Pengering Tipe Hohenheim

Abstrak. Masyarakat Aceh secara turun-temurun telah menggunakan daging buah dan minyak kelapa terfermentasi (diperam) yang diproses secara tradisional. Minyak kelapa yang dihasilkan salah satunya dikenal dengan nama minyak pliek yang digunakan sebagai minyak goreng dan juga dimanfaatkan sebagai obat untuk sakit kepala, luka, menurunkan panas, sakit persendian, dan sakit perut. Ampas yang diperoleh setelah pengepresan disebut pliek u, yang digunakan sebagai bumbu masakan. Tujuan dari penelitian ini adalah mengkaji kualitas dari pliek u dan minyak pliek dengan variasi ketebalan tumpukan fermentasi 30 cm, 20 cm, dan 10 cm. Hasil penelitian menunjukkan bahwa pliek u dan minyak pliek yang paling diterima oleh panelis adalah ketebalan tumpukan fermentasi 30 cm. Berdasarkan hasil penelitian jumlah rendemen tertinggi pliek u dan minyak pliek terdapat pada ketebalan 30 cm. Kadar air setelah fermentasi dan kadar air pliek u yang dihasilkan pada setiap variasi ketebalan 30 cm, 20 cm dan 10 cm relatif sama, yakni berkisaran antara 57,6% – 60,0% untuk kadar air setelah fermentasi dan 4,4% – 6,5% untuk kadar air pliek u. Hasil pH pliek u lebih besar dibandingkan pH setelah fermentasi, namun nilai yang dihasilkan tidak melebihi angka 7 (netral), hal ini berlaku untuk setiap variasi ketebalan bahan. Secara keseluruhan minyak pliek yang dihasilkan masih memenuhi standar SNI. Minyak pliek yang dihasilkan dari ketebalan 30 cm yang memiliki kualitas terbaik karena memiliki kadar asam lemak bebas terkecil yaitu sebesar 0,39%. Hasil pengujian organoleptik terhadap pliek u dan minyak pliek dapat disimpulkan bahwa masyarakat lebih menerima pliek u dan minyak pliek dengan ketebalan fermetasi 30 cm.Study on Thickness Variation Fermented of Quality Pliek U and Oil Pliek to Drained By Equipment Type Dryer HohenheimAbstract. The people of Aceh for generations have used fruit pulp and palm oil fermented (ripened) are processed traditionally. Coconut oil is produced by one of them known as pliek oil that is used as a cooking oil and is also used as a remedy for headaches, cuts, lower the heat, joint pain, and abdominal pain. The pulp obtained after pressing is name (oil pliek), which is used as a spice in cooking. The purpose of this study is to assess the quality of pliek u and oil pliek with thickness variation heap of fermentation 30 cm, 20 cm and 10 cm. The results showed that pliek u and oil pliek the most accepted by the panelists is 30 cm thick pile fermentation. Based on the results of the study the number of the highest yield and oil pliek pliek u are at a thickness of 30 cm. The water content after fermentation and water content pliek u generated on every variation of the thickness of 30 cm, 20 cm and 10 cm are relatively the same, ie ranging between 57.6% - 60.0% for water content after fermentation and 4.4% - 6 , 5% for water content pliek u. Results pliek u pH greater than pH after fermentation, but the resulting value does not exceed the number 7 (netral), this proses every variation of the thickness of the material. Overall oil produced pliek still meet ISO standards. Pliek oil produced from a thickness of 30 cm that has the best quality because it has the smallest free fatty acid content is 0.39%. The test results organoleptic pliek poil can be concluded that the public is receiving pliek u and oil fermetasi pliek with a thickness of 30 cm.

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Analisis Penggunaan dan Syarat Mutu Minyak Goreng pada Penjaja Makanan di Food Court UAI

JURNAL Al-AZHAR INDONESIA SERI SAINS DAN TEKNOLOGI ◽

10.36722/sst.v1i3.52 ◽

2012 ◽

Vol 1 (3) ◽

pp. 147

Author(s):

Nita Noriko ◽

Dewi Elfidasari ◽

Analekta Tiara Perdana ◽

Ninditasya Wulandari ◽

Widhi Wijayanti

Keyword(s):

Fatty Acid ◽

Free Fatty Acid ◽

Water Content ◽

Free Fatty Acid Content ◽

Acid Content ◽

Fatty Acid Content ◽

Trade Mark ◽

Cooking Oil ◽

Oil Utilization

Masyarakat Indonesia memiliki ketergantungan terhadap minyak goreng. Berdasarkan hal tersebut, perlu dilakukan penelitian tentang penggunaan dan mutu minyak goreng yang beredar di masyarakat khususnya pada food court Universitas Al Azhar Indonesia. Analisis penggunaan minyak goreng penjaja makanan dilakukan dengan melakukan survey. Untuk mengetahui kualitas minyak goreng, dilakukan analisis laboratorium yang meliputi pengukuran kadar air, kadar asam lemak bebas, dan bilangan Iod. Dari dua belas kantin, ada sembilan kantin yang menggunakan minyak goreng. Hasil analisis penggunaan minyak goreng, penjaja makanan secara konsisten 34% menggunakan minyak goreng bermerek dagang A. Pemilihan minyak berdasarkan warna dilakukan oleh 45% penjaja makanan. Berdasarkan frekuensi pembelian, 56% penjaja makanan membeli minyak per hari. Selain itu, 45% penjaja makanan menggunakan minyak dua kali pakai. Analisis kebutuhan minyak menunjukkan, 34% penjaja makanan menghabiskan 5 liter minyak per hari. Cara pembuangan minyak yang dilakukan oleh penjaja, 78% membuang minyaknya setelah digunakan, dimana 67% penjaja makanan membuangnya ke tempat sampah. Berdasarkan pengukuran kadar air, kadar asam lemak bebas, dan bilangan Iod menunjukkan bahwa minyak goreng yang digunakan belum memenuhi standar syarat mutu, walaupun kadar air yang masih di dalam ambang batas normal yaitu kurang dari 0,30%, namun kadar asam lemak bebas baik sebelum maupun sesudah penggunaan melebihi ambang batas normal yang didukung oleh hasil pengukuran bilangan Iod.<h6 style="text-align: center;">Abstract</h6>Indonesian society has dependence of cooking oil. Based on this condition, the analysis of cooking oil utilization and quality requirement at UAI food court is necessary and it was done. The analysis of cooking oil utilization was done by doing some survey. In order to search the quality of cooking oil, laboratory analysis was done that consist of water content, free fatty acid content, and Iod number. There are nine canteens from twelve canteens which utilize cooking oil. The result of cooking oil utilization analysis shows that 34% of merchant is utilizing A trade mark cooking oil, 45% is identifying cooking oil based on color. 56% is buying cooking oil per day, 45% is utilizing the cooking oil twice, 34% is spending 5 liters cooking oil per day, 78% is casting the cooking oil after utilize it, and 67% is casting the cooking oil into trash can. Based on the result of water content, free fatty acid content, and Iod number analysis showed that cooking oil is never fulfill normal limit, although the water content is still in proper limit is less than 0,30%, whereas free fatty acid content before or after analysis are very high and do not in proper limit and it is supported by Iod number measurement result.

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Perancangan Alat Pendeteksi Kualitas Minyak Goreng Dengan Parameter Viskositas Dan Densitas Mengggunakan Metode Fuzzy Logic

JURNAL AMPLIFIER : JURNAL ILMIAH BIDANG TEKNIK ELEKTRO DAN KOMPUTER ◽

10.33369/jamplifier.v11i1.17133 ◽

2021 ◽

Vol 11 (1) ◽

pp. 22-28

Author(s):

Alex Surapati ◽

Azam Zyaputra ◽

Reza Satria Rinaldi

Keyword(s):

Fuzzy Logic ◽

Fuzzy Inference System ◽

Fuzzy Inference ◽

Oil Quality ◽

Test Results ◽

Inference System ◽

The Public ◽

Cooking Oil ◽

Market Needs

AbstrakThe quality of cooking oil sold in the market needs to be checked to ensure its health. cooking oil quality detector is designed to make it easier for the public to know the quality of the cooking oil. The research method is to make tools and conduct testing. The test is carried out by measuring the viscosity and density using the tool made. When the viscosity of 985 fuzzification was "good", and the density was 542.93 Kg/mL of "good" fuzzification, the fuzzification was processed by a fuzzy inference system, then defuzzification occurred in the form of oil quality results. fried "good". When the viscosity of 932 fuzzification is "sufficient", and the density is 618.69 Kg/mL of "moderate" fuzzification, a fuzzy inference system occurs, a defuzzification process is "moderate", when the viscosity of 926 fuzzification is "bad", and a density of 631.31 Kg/mL fuzzification "bad", fuzzy inference system occurs, defuzzification process occurs with "bad" results. To ensure that the results are accurate, the sample is taken to the BPOM which measures free fatty acids. From the BPOM test results converted to viscosity and density. In order to obtain an accurate conversion value between viscosity and density, it is recommended that a large number of samples be tested..Keywords: viscosity, density, fuzzy logic

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EVALUASI KUALITAS MUTU MINYAK GORENG MENGGUNAKAN POLARISATOR TERPADU BERDASARKAN METODE FLUORESENSI ELEKTROOPTIK

Jurnal Ilmiah Teknosains ◽

10.26877/jitek.v4i2.3187 ◽

2019 ◽

Vol 4 (2) ◽

pp. 114

Author(s):

Heri Sugito ◽

K. Sofjan Firdausi ◽

Nidia Kharisma Putri

Keyword(s):

Electric Field ◽

External Electric Field ◽

Fluorescence Polarization ◽

Fatty Acid Content ◽

Green Laser ◽

Polarization Angle ◽

Test Results ◽

Polarization Method ◽

Cooking Oil

Evaluation of quality of cooking oil using integrated polarizer based on fluorescence polarization method has been carried out. Integrated polarizer used a green laser with a wavelength of 532 ± 10 nm. Measurements were made by observing changes in fluorescence polarization angles that occurs when without an external electric field and with the provision of an external electric field produced from two copper plates given a voltage of 0-6 kV. The samples used were new cooking oil and expired cooking oil, palm cooking oil that has been contaminated by chicken oil and lard. The test results show that the change in polarization angle on cooking oil expires is greater than the new cooking oil, as well as changes in the polarization angle in palm cooking oil that has been contaminated by lard is greater than pure palm cooking oil and palm cooking oil. This indicates that the saturated fatty acid content in lard is greater than that of pure palm cooking oil and chicken oil. With these results, the fluorescence polarization method is expected to be a method for evaluating halal cooking oil.

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PEMBENAHAN TERHADAP LEMBAGA PEMASYARAKATAN DAPAT MENIADAKAN OPSI HUKUMAN MATI BAGI NARAPIDANA DI INDONESIA (THE IMPROVEMENT OF QUALITY OF PENITENTIARY CAN ELIMINATE THE DEATH PENALTY OPTIONS OF CONVICTED CRIMINALS IN INDONESIA)

Yuriska : Jurnal Ilmiah Hukum ◽

10.24903/yrs.v10i2.356 ◽

2020 ◽

Vol 10 (2) ◽

pp. 175

Author(s):

Nomensen Freddy Siahaan

Keyword(s):

Death Penalty ◽

Deterrent Effect ◽

Criminal Cases ◽

Psychological Burden ◽

The Real ◽

The Public ◽

Good Citizen ◽

The People ◽

Long Time

After a long time was not heard to the public area, lately death penalty toward the criminal cases that classified as extraordinary crime are appear. The author discovers electronic article about the execution of the death penalty which is the prosecutor prepares to execute death penalty toward the drugs dealer. The president of Republic of Indonesia stated that it is necessary to give a deterrent effect to the convicted criminal and keep the morality of Indonesian teenagers. According to my opinion, the author argues that it will be better and wiser if we discuss about renovating all of the Penitentiary in Indonesia than debating whether death penalty could be done in Indonesia or not, because it will be displeasure many parties, death penalty infringed the human rights of the convicted criminals and cause psychological burden to them, families, the executor of the death penalty, and other parties. Because if we have to improve the quality of the Penitentiary, if the function of Penitentiary for fostering moralily has been optimal or properly enough to the convicted criminals, Indonesia will be no longer need the death penalty option as sanction to the convicted crimanals including for the extraordinary crime (especially for drugs trafficking in our country). Penitentiary is one of the public services which aims for fostering the people that initially have bad habits (commited to the crime), so that they will have the awareness to change their bad attitude into the be better ones, will not harm others, and positively contributed to the society. Already Penitentiary’s conditions should be designed in such a way and as good as possible, so that the inmates feels like at their own home (like having a second home after his own home), and feel humaner to spend their days in the Penitentiary. The author believes that if the Penitentiary has been improved and optimized its function well, then the real purpose of Penitentiary will definitely achieved. As stated in Law Number 12 Year 1995 regarding to Penitentiary Article 2 which states "sanction system are organized in order to fostering the convicted criminals in order to be the real man, aware of their fault, improve themselves, and not to repeat the criminal act so that they can be friendly received by the community, can actively participated in the development of our country, and can socialize themselves as good citizen."Article 3 on this regulation also intensifies the function of Penitentiary "the function of Penitentiary is to prepare convicted criminals to be able to properly integrated to the society, so they can be accepted again as members of the public who are free and responsible ones."

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PENGARUH KONSENTRASI STARTER Saccharomyces cerevisiae DAN LAMA FERMENTASI TERHADAP RENDEMEN DAN MUTU MINYAK KELAPA

Jurnal Penelitian Tanaman Industri ◽

10.21082/jlittri.v10n3.2004.106-111 ◽

2020 ◽

Vol 10 (3) ◽

pp. 106

Author(s):

RINDENGAN BARLINA ◽

STEIVIE KAROUW ◽

PATRIK M. PASANG

Keyword(s):

Saccharomyces Cerevisiae ◽

Fatty Acid Content ◽

Coconut Oil ◽

National Standard ◽

Effective Technique ◽

Yield And Quality ◽

Randomized Design ◽

Completely Randomized Design ◽

Coconut Cream

Untuk mendapatkan cara pengolahan minyak kelapa yang lebih eisien dalam menghasilkan rendemen dan mutu yang tinggi dan tahan simpan serta aman dikonsumsi telah dilakukan penelitian pengaruh konsentrasi starter Saccharomyces cerevisiae dan lama fermentasi terhadap rendemen mutu minyak kelapa. Penelitian dilaksanakan di Laboratorium Balai Penelitian Tanaman Kelapa dan Palma Lain Manado dan Kebun Percobaan Mapanget sejak bulan Maret sampai Desember 2001. Penelitian menggunakan rancangan acak lengkap disusun secara faktorial, yaitu faktor A adalah konsentrasi starter Saccharomyces cerevisiae, terdiri dari 0%, 0.25%, 0.35%, 0.45% dan faktor B adalah lama fermentasi krim. terdiri dari 0 jam, 12 jam, dan 24 jam. Ulangan dilakukan sebanyak 2 kali. Hasil penelitian diperoleh rendemen minyak tertinggi 23.83% pada fermentasi krim selama 24 jam. Mutu minyak kelapa yang dihasilkan sebagai berikut kadar air 0.03 - 0.18%, asam lemak bebas 0.15 - 0.29%, warna bening dan bau harum/ normal, bilangan peroksida berkisar 0.20 - 0.40 meq/kg, mutu minyak kelapa tersebut memenuhi Standar Nasional Indonesia (SNI) 01-2902-1992.Kata kunci: Minyak kelapa, Saccharomyces cerevisiae, konsentrasi, fermentasi. rendemen, mutu ABCTRACT Effect of concentration of stater Saccharomyces cerevisiae and duration of fermentation on the content and quality of coconut oilResearch on the effect of concentration of starter Saccharomyces cerevisiae on the content and quality of coconut oil was conducted at the Laboratory of Indonesian Coconut and Palmae Research Institute (ICOPRI) and Mapanget Research Instalation from March to December 2001. The objective of the research was to find out the effective technique and processing of coconut oil. The research used a completely randomized design with 2 factors and 2 replications. Factor A was the concentration of starter Saccharomyces cerevisiae of 0%, 0.25%, 0.35%, 0.45% and factor B was duration of fermentation consist of 0 hour, 12 hours, and 24 hours. The results showed that the highest yield of coconut oil is 23.83% was obtained by fermented coconut cream for 24 hours. The coconut oil had good quality with moisture content about 0.03 to 0.18%, free fatty acid content about 0.15 to 0.29%, colorless, good smell and peroxide value about 0.20 - 0.40 mcq/kg, the quality of coconut oil fulfilled the requirements of Indonesian National Standard (Standar Nasional Indonesia/SNI 01-2902-1992).Key words: Coconut oil, Saccharomyces cerevisiae. concentration, fermentation, yield and quality

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KUALITAS MINUMAN SARI BIJI NANGKA (Artocarpus heterophyllus)DENGAN PENAMBAHAN JAHE MERAH(Zingiber officinale varrubrum rhizoma)

Jurnal Pendidikan Teknologi Pertanian ◽

10.26858/jptp.v5i0.8566 ◽

2019 ◽

Vol 5 ◽

pp. 115

Author(s):

Syahri Fadhila Al-Farid ◽

Jamaluddin Jamaluddin ◽

Andi Sukainah

Keyword(s):

Protein Content ◽

Water Content ◽

Zingiber Officinale ◽

Carbohydrate Content ◽

Test Results ◽

Artocarpus Heterophyllus ◽

Randomized Design ◽

Completely Randomized Design ◽

Red Ginger

This study aims to determine the quality of jackfruit seed juice drinks with the addition of red ginger and to determine the level of acceptance of panelists on jackfruit seed juice drinks. Parameters observed included water content, protein content, carbohydrate content and organoleptic including color, taste, aroma and texture. This study used a Completely Randomized Design (CRD) consisting of one factor, namely the concentration of red ginger juice with four treatments, namely: 0%, 6%, 12%, 18%, each repeated three times. The results showed that jackfruit seed juice drink with the addition of 18% red ginger was the best treatment from the results of organoleptic tests. The proximate test results showed that the best treatment was 3.13% water content in 12% ginger treatment, 2.17% protein in 18% red ginger treatment and 95.61 carbohydrate in 18% red ginger treatment.

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FAKTOR-FAKTOR YANG MEMPENGARUHI AUDIT DELAY PADA PERUSAHAAN MANUFAKTUR YANG GO PUBLIK DI BEI

Jurnal Riset Akuntansi dan Keuangan ◽

10.21460/jrak.2015.112.12 ◽

2015 ◽

Vol 11 (2) ◽

pp. 117

Author(s):

Astuti Yuli Setyani

Keyword(s):

Stock Exchange ◽

Secondary Data ◽

Financial Statements ◽

Test Results ◽

Public Accounting ◽

Variable Size ◽

Accounting Firms ◽

Accounting Firm ◽

The Public

"> This study aims to examine empirically the effect of firm size, solvency, profitability, and thequality of public accounting firms (KAP) to the audit delay on manufacturing companieslisted in Indonesia Stock Exchange. This study focuses on companies listed on the IndonesiaStock Exchange. The data used are secondary data, the audited financial statements of 47companies listed in Indonesia Stock Exchange in 2009-2012. To test the hypothesis,performed multiple regression analysis that begins classic assumption test includingnormality, linearity, multicollinearity, heteroscedasticity and autocorrelation. The data usedhas met all the classical assumptions. Partial test results show that the variable size andvariable quality of the public accounting firm (KAP) that affect audit delay, while variablesolvency and profitability variable does not affect the audit delay.Keywords: audit delay, KAP, company’s size, profitability, solvency

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PENGUJIAN PERFORMA DAN TINGKAT STRESS PADA WEBSITE RESMI PEMERINTAH (STUDI KASUS: KAB.SUBANG, KAB.BANDUNG BARAT, DAN KAB.CIANJUR)

Journal of Information System, Applied, Management, Accounting and Research ◽

10.52362/jisamar.v5i1.350 ◽

2021 ◽

Vol 5 (1) ◽

pp. 132

Author(s):

Carkiman Carkiman ◽

Shandy Rikmansyah ◽

Sandi Mahardi ◽

Muhammad Adi Kuncoro

Keyword(s):

Test Results ◽

Display Time ◽

The Public ◽

Government Sector ◽

District Government ◽

Access Information ◽

The Government ◽

Almost All ◽

Government Website

Melayani masyarakat ataupun publik dengan menggunakan media teknologi informasi dan komunikasi berbasis website hampir dilakukan oleh semua sektor, termasuk sektor pemerintah seperti halnya pemerintahan ditingkat kabupaten. pemerintah kabupaten yang sudah memiliki website resmi diantaranya kab.subang (subang.go.id), kab.bandung barat (bandungbaratkab.go.id), dan kab.cianjur (cianjurkab.go.id) yang menjadi fokus penelitian ini. Keberadaan website resmi milik pemerintah, perlu dilakukan pengukuran kinerja dan serta kualitas dari website tersebut dengan menggunakan alat uji GTMetrix, WebPageTest, dan WAVE. Berdasarkan hasil pengujian dengan GTMetrix, maka website resmi pemerintah kabupaten subang termasuk kategori lambat dengan waktu tampil 18.9s, sedangkan untuk website resmi pemerintah kabupaten cianjur dan kabupaten bandung barat dengan waktu tampil 33.5s dan 31.0s termasuk kategori sangat lambat. Berdasarkan hasil pengujian dengan WebPagetest, maka website resmi pemerintah kabupaten Cianjur memiliki nilai performa baik dengan waktu tampil 20.015s dibandingkan dengan kabupaten subang dengan waktu tampil 65.871s dan bandung barat dengan waktu tampil 39.574s. Berdasarkan hasil pengujian dengan WAVE, maka website resmi pemerintah kabupaten Bandung Barat memiliki nilai error sedikit dengan jumlah 9 error dibandingkan dengan kabupaten subang dengan jumlah 61 error dan kabupaten cianjur dengan jumlah 168 error. Penelitian ini menyatakan bahwa dengan fokus load time dari ketiga website resmi pemerintah kabupaten tersebut, maka Semakin kecil angka loadtime yang dihasilkan, maka kinerja website semakin baik dan juga Kualitas sebuah website sangat berpengaruh terhadap minat pengguna ataupun masyarakat untuk mengakses website tersebut. saran yang dapat diberikan berdasarkan hasil pengujian diatas adalah meningkatkan kinerja website resmi pemerintah terlebih difokuskan pada load time website, dan dari ketiga website resmi tersebut parameter security score nilainya F itu artinya perlu ditingkatkan keamanan dari website milik pemerintah tersebut, sehingga dapat memberikan kenyamanan dan minat pengguna untuk mengakses lnformasi yang terdapat pada website resmi pemerintah daerah tersebut. Serving the public or the public by using information technology and website-based communication media is practiced by almost all sectors, including the government sector as well as the district level government. District governments that already have official websites include Kab.subang (subang.go.id), Kab.bandung Barat (bandungbaratkab.go.id), and Kab.cianjur (cianjurkab.go.id) which are the focus of this research. The existence of an official government website, it is necessary to measure the performance and quality of the website using the GTMetrix, WebPageTest, and WAVE test tools. Based on the results of testing with GTMetrix, the official website of the Subang district government is in the slow category with a display time of 18.9s, while the official websites of the Cianjur regency and West Bandung regencies with a display time of 33.5s and 31.0s are in the very slow category. Based on the results of testing with WebPagetest, the official website of the Cianjur regency government has a good performance score with a display time of 20,015s compared to Subang district with a display time of 65,871s and Bandung Barat with a display time of 39,574s. Based on the results of testing with WAVE, the official website of the West Bandung district government has a slight error value with 9 errors compared to Subang district with 61 errors and Cianjur district with 168 errors. This research states that with the focus on the load time of the three official websites of the regency government, the smaller the load time is generated, the better the performance of the website and the quality of a website greatly affects the interest of users or the public to access the website. The suggestion that can be given based on the test results above is to improve the performance of the official government website, especially focused on the load time of the website, and from the three official websites the parameter of the security score is F, which means that the security of the government-owned website needs to be increased, so that it can provide user comfort and interest. to access information contained on the official website of the local governmen

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Effects Rahn, Ijaroh, Customer Satisfaction Through Quality of Service in. PT. Sharia Rural Bank Syarikat Madani

International Journal of Engineering & Technology ◽

10.14419/ijet.v7i2.29.14302 ◽

2018 ◽

Vol 7 (2.29) ◽

pp. 1026

Author(s):

Chablullah Wibisono ◽

Rahmad Budi Harto

Keyword(s):

Customer Satisfaction ◽

Banking Sector ◽

Banking System ◽

Path Coefficient ◽

Test Results ◽

Strategic Investment ◽

The Public ◽

Credit Financing

Community desire of a product needs the companion for business credit financing, disposal venture capital partners for micro s and macro businesses and banking sector needs to increase every year, so the role of the strategic investment partner is so decisive. As the products business development, Since 1991 Islamic banking system has served the public with "Syariah" products. To achieve these objectives, the role of the corporate world become extremely important to give influences in society economy, so better services to achieve customer satisfaction in banking area is needed.The data in this research was conducted by spreading some questionnaires and taking the entire sample of 150 respondents of PT. SRB SayrikatMadani, and then the Data were tested by using Path analysis. The test results showed that the variable of Rhan (X1) Customer Satisfaction (Y) through Quality Services (X3) has path coefficient value 0554 t-count = 0223 while t-table 1661 (α = 0.05) and 2367 (α = 0, 01). It showed that the value of t-count <t table, it can be concluded that the path coefficient is not significant. Ijaroh (X2) The customer Satisfaction (Y) through Services Quality (X3) has path coefficient 0.315 t-count = 0.016 while t-table 1661 (α = 0.05) and 2367 (α = 0.01). in this case, t count <t table, it can be concluded that the path coefficient is not significant.

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THE QUALITY OF COCONUT OIL PREPARED USING HEATING TECHNIQUE WITH ADDITION OF CARROT POWDER (Daucus carrota L) AS NATURAL ANTIOXIDANT

Jurnal Kimia ◽

10.24843/jchem.2019.v13.i01.p17 ◽

2019 ◽

Vol 13 (1) ◽

pp. 117

Author(s):

N. M. Suaniti ◽

M. Manurung ◽

O. Ratnayani ◽

A.A. I.S.J. Dewi

Keyword(s):

Water Content ◽

Iodine Number ◽

Coconut Oil ◽

Free Fatty Acid Level ◽

Acid Value ◽

Positive Control ◽

Natural Antioxidant ◽

National Standard ◽

Peroxide Number

Spoilage of coconut oil is indicated by rancidity caused by the oxidation and hydrolysis reactions. One of the efforts that can be carried out to inhibit the rancidity is by adding a natural antioxidant, such as carrot (Daucus carrota L) powder, into the coconut oil. This research aimed to find out the effect of the addition of carrot powder into the coconut oil on some parameters namely iodine number, peroxide number, FFA level, acid value and water content. The coconut oil was prepared by heating technique followed by the addition of carrot powder in the ratio of coconut oil:carrot of 100:1, 100:2, 100:3, 100:4, 100:5, and coconut oil:BHT (Butyl Hydroxy Toluene) of 100:1 as the positive control. The results were then compared to the Indonesian National Standard of SNI 01-2902-1992. It was found that the coconut oil added with carrot powder in the ratio of 100:4 showed the best quality with iodine number of 8.4092 ± 0.5761g iodine/100g, peroxide number of 3.2363 ± 1.9168mg O2/100g, Free Fatty Acid level (FFA) of 0.1676 ± 0.0037 %, acid value of 0.4656 ± 0.0119mg KOH/g and water content of 0.1038 ± 0.0068 %. The characterization using FTIR (Fourier-transform infrared spectroscopy) of such quality of coconut oil indicated some functional groups of OH, CH, CH3, C=O, CºC aliphatic and C=C aliphatic were contained.

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