Pengawasan Mutu Minyak Kemasan PT Incasi Raya Padang

Anisa, Wahyu Antoni and Elda, Pelita (2023) Pengawasan Mutu Minyak Kemasan PT Incasi Raya Padang. Politeknik ATI Padang.

[thumbnail of Cover Laporan KKP] Text (Cover Laporan KKP)
Cover_Anisawahyu Antoni_2020023.pdf

Download (394kB)
[thumbnail of Full Laporan KKP] Text (Full Laporan KKP)
2020023 - Anisawahyu Antoni.pdf
Restricted to Registered users only

Download (2MB)

Abstract

In writing this report, the authors apply the limitations of the problem, namely monitoring the quality of packaged oil produced by PT Incasi Raya Padang with the parameters of the quality of packaged oil, namely Free Fatty Acid (FFA), Peroxide Value (PV), Iodine Value (IV) using the volumetric method. Moisture & Impurities (M&I) using the gravimetric method. Cloud Point (CP) with the direct observation method and Color with the instrument method. The results obtained were then compared with the acceptance requirements in accordance with the Indonesian National Standard (SNI) 7709: 2019 and PT Incasi Raya Padang Specification Standards. Determination of the quality of packaged oil and comparing it with the terms of acceptance in accordance with the Indonesian National Standard (SNI) 7709:2019 and Standard Specifications of PT Incasi Raya Padang. Palm cooking oil is a food ingredient with the main composition of triglycerides derived from palm oil (RBDPO), which has gone through a fractionation process, with or without the addition of other food ingredients and food additives, containing vitamin A and or provitamin A (SNI, 2019). Moisture test is the amount of water content contained in the oil. Water in oil is only present in small amounts. Impurities are used to determine the levels of impurities contained in cooking oil. Free fatty acid content (Free Fatty Acid) is the percentage of free fatty acids present in the oil which is neutralized by NaOH/KOH. Peroxide Value is the most important value to determine the degree of damage to the oil or fat. Color testing is done to determine the color of cooking oil. The iodine number aims to determine the unsaturation of the oil or which shows the number of double bonds possessed by fatty acids. The iodine number aims to determine the unsaturation of the oil or which shows the number of double bonds possessed by fatty acids. Based on the final assignment it was concluded that, determining the quality of packaged oil PT Incasi Raya obtained, so that the value of each of these parameters fulfills when compared with the acceptance requirements of the Indonesian National Standard (SNI) 7709: 2019 and PT Incasi Raya Padang Standards Specification.

Item Type: Other
Subjects: Kimia > Analisis Kimia
Divisions: Analisis Kimia
Depositing User: AK
Date Deposited: 11 Sep 2025 07:59
Last Modified: 11 Sep 2025 07:59
URI: https://repository.poltekatipdg.ac.id/id/eprint/249

Actions (login required)

View Item
View Item