Balqis, Syarah Habibah (2021) Evaluasi Parameter Yang Mempengaruhi Nilai BCI (Buhler Crystallization Index) Dalam Lemak Kakao Olahan Sebagai Upaya Peningkatan Performanya. Undergraduate thesis, Institut Teknologi Sepuluh Nopember.
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Abstract
Penelitian pengaruh parameter performa lemak kakao olahan telah dilakukan terhadap tiga kelompok sampel yang telah disimpan cukup lama dalam tangki penyimpanan. Pertama, sampel lemak kakao kelompok A, B dan C langsung diuji performanya. Kedua, sampel lemak kakao pres murni dan ketiga, lemak kakao deodorized. Sampel lemak kakao pres murni dan lemak kakao deodorized dipanaskan terlebih dahulu pada suhu 60 ℃ dengan beberapa variasi waktu pemanasan (15, 30, 45 dan 60 menit) kemudian diuji performanya. Pengujian performa lemak kakao meliputi; nilai SMP (slip melting point), MC (moisture content), nilai BCI (Buhler Crystallization Index), kadar asam lemak bebas (FFA), bilangan peroksida (PV) dan bilangan iodin (IV). Kemudian hasil pengujian dibandingkan dan dicari pengaruh parameter performanya terhadap nilai BCI dengan cara pengamatan trendline, profil grafik dan uji hipotesis. Pada sampel lemak kakao kelompok A, B, dan C diperoleh hasil uji Mann-Whitney U yaitu nilai P (P Value) < nilai α, menunjukkan perbedaan signifikan. Pada sampel lemak kakao pres murni dan deodorized diperoleh hasil uji T yaitu nilai T Hitung > T Tabel dan diperkuat dengan nilai P (P Value) < nilai α, menunjukkan perbedaan signifikan. Hasil tersebut menunjukkan bahwa parameter FFA, SMP, MC, PV dan IV memiliki pengaruh yang signifikan terhadap nilai BCI.
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Research on the effects of performance parameters of processed cocoa butter has been carried out on three groups of samples that have been stored for a long time in storage tanks. First, the cocoa butter samples of groups A, B, and C were directly tested for their performance. Second, samples of pure pressed cocoa butter, and third, deodorized cocoa butter. Samples of pure pressed cocoa butter and deodorized cocoa butter were preheated at 60 ℃ with several variations of heating time (15, 30, 45, and 60 minutes), and then their performance was tested. Cocoa butter performance testing includes; SMP (slip melting point), MC (moisture content), BCI (Buhler Crystallization Index) values, free fatty acids (FFA), peroxide value (PV), and iodine value (IV). Then the test results are compared and looked for the effect of the performance parameters on the BCI value by means of trendline, graph profile observations and hypothesis testing. In the samples of cocoa butter in groups A, B, and C, the results of the Mann-Whitney U test were obtained, namely, the P-value (P Value) < α value, indicating a significant difference. On samples of pure pressed and deodorized cocoa butter, the results of the T-test were obtained, namely the value of T Count > T Table and strengthened by the P-value (P Value) < α value, showing a significant difference. These results indicate that the FFA, SMP, MC, PV, and IV parameters have a significant effect on the BCI value.
| Item Type: | Thesis (Undergraduate) |
|---|---|
| Uncontrolled Keywords: | Buhler Crystallization Index, Cocoa Butter, Effect, Performance, Buhler Crystallization Index, Lemak Kakao, Pengaruh, Performa |
| Subjects: | Q Science > QD Chemistry > QD251.2 Chemistry, Organic. Biochemistry Q Science > QD Chemistry > QD75.2 Chemistry, Analytic Q Science > QD Chemistry > QD905.2 Crystals. |
| Divisions: | Faculty of Science and Data Analytics (SCIENTICS) > Chemistry > 47201-(S1) Undergraduate Thesis |
| Depositing User: | Syarah Habibah Balqis |
| Date Deposited: | 19 Aug 2021 09:49 |
| Last Modified: | 19 Aug 2021 09:49 |
| URI: | http://repository.its.ac.id/id/eprint/88474 |
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