Pengaruh Lama Waktu Pengadukan dan Konsentrasi NaOH pada Proses Pemurnian Minyak Goreng Superworm (Zophobas morio)

Musyaroh Musyaroh, Nur Hidayat

Abstract


Abstrak

Superworm (Zophobas morio) memiliki asam lemak dan produktivitas yang tinggi sehingga berpotensi digunakan sebagai bahan baku minyak goreng. Netralisasi dengan NaOH merupakan solusi untuk meningkatkan kualitas minyak goreng superworm. Tujuan penelitian ini adalah mengetahui pengaruh penggunaan NaOH dan lama waktu pengadukan pada proses netralisasi untuk meningkatkan kemurnian minyak goreng superworm. Rancangan Acak Lengkap pola Faktorial 2 faktor digunakan dalam penelitian ini. Faktor yang digunakan yaitu konsentrasi NaOH (14°Be, 16°Be dan 18°Be) dan lama waktu pengadukan (10 menit, 15 menit dan 20 menit). Parameter uji pada penelitian ini yaitu jumlah rendemen, kadar air, kadar asam lemak bebas, dan organoleptik (warna, rasa dan aroma). Dari penelitian yang dilakukan, faktor yang tidak berpengaruh secara signifikan yaitu penambahan konsentrasi NaOH dan lama waktu pengadukan terhadap aroma dan rasa. Faktor yang berpengaruh secara signifikan yaitu konsentrasi NaOH terhadap rendemen dan kadar asam lemak bebas, lama waktu pengadukan terhadap kadar asam lemak bebas. Faktor lama pengadukan, faktor penambahan NaOH serta interaksi keduanya juga berpengaruh secara signifikan terhadap kadar air dan warna minyak goreng superworm. Konsentrasi NaOH terbaik adalah 18°Be dengan lama pengadukan 15 menit, kadar asam lemak bebas 0,20 mg KOH/g dan kadar air 0,05% (b/b).

Kata kunci: minyak goreng, netralisasi, superworm

 

Abstract

Superworm (Zophobas morio) has fatty acid and high productivity, so it is potential to use it as raw material for cooking oil. Neutralization with NaOH is a solution to improve the quality of the superworm cooking oil. The purpose of this research is to know the effect of NaOH usage and stirring time on neutralization process to increase superworm cooking oil purity. Completely Randomized Design Factorial Factor 2 factors were used in this study. The factors used were NaOH concentration (14° Be, 16° Be and 18° Be) and stirred time (10 minutes, 15 minutes and 20 minutes). The test parameters in this study were the amount of rendement, water content, free fatty acid content, and organoleptic (color, flavor, and aroma). From the research conducted, the factors that did not significantly influence the addition of NaOH concentration and the duration of stirring to the aroma and taste. Factors that significantly influence the concentration of NaOH to the rendement and free fatty acid content, also the stirring period to free fatty acid content. The stirring time factor, the addition of NaOH factor and the interaction of both also significantly influence the water content and the color of the superworm cooking oil. The best NaOH concentration was 18° Be with a stirring time of 15 minutes, the free fatty acid content of 0.20 mg KOH / g and water content of 0.05% (w/w).

Keywords: neutralization, cooking oil, superworm

 


Keywords


minyak goreng; netralisasi; superworm; neutralization; cooking oil

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References


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https://doi.org/10.21776/ub.industria.2018.007.02.2

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