Kualitas minyak goreng dipengaruhi oleh kadar air dari minyak tersebut, sehingga dalam proses pembuatan minyak perlu mengeluarkannya. Kadar air yang tinggi akan mengakibatkan cepat tengiknya minyak goreng. Tujuan dari kajian ini adalah untuk mengkaji metode pemisahan skim dan krim santan kelaoa pada proses produksi minyak goreng. Terdapat tiga metode pemisahan santan yang dilakukan meliputi metode A pemisahan skim dan krim santan dengan pemanasan pada suhu 65oC selama 25 menit, metode B pemisahan skim dan krim santan pada suhu 28oC selama 180 menit, dan metode C pemisahan skim dan krim santan dengan penambahan air panas suhu 100oC selama 30 menit. Hasil penelitian didapatkan bahwa perlakuan pemisahan skim dan krim santan suhu 65oC selama 25 menit menghasilkan rendemen minyak tertinggi adalah 21,16%, kadar air terendah 0,07%, dan kadar asam lemak bebas 0,04%. Hal ini masih sesuai dengan standar SNI 01-3555-1998 untuk minyak goreng kelapa. Selain itu, untuk total asam lemak khususnya asam laurat dan total fenol masing–masing sebesar 46,86% dan 14,82 mg GAE/100.
Sorghum is a multipurpose food crop commodity. One of the benefits is by utilizing the stalks which contain sweet juice which can be processed into liquid sugar. This processed product in the form of liquid sugar from the sweet sorghum plant has the potential to meet the needs of the healthy sugar industry in the future. This study aims to determine the production of sweet sorghum plant liquid sugar in the first ratoon harvest. The research was arranged in the form of a completely randomized factorial design. The first factor consisted of two levels, namely Numbu Varieties and Super 1 Varieties. The second factor consisted of three levels, namely the storage time of sorghum stalks for 0, 3, and 6 days. The results showed that the best treatment was found in the treatment of sorghum stalks of the Numbu variety which were stored for 3 days with 35.4% yield of juice, liquid sugar with 44.01% reduced sugar content, 77.25% liquid sugar Brix content, and 3 flavor organoleptic results, taste 3.81 (like), aroma 3.50 (like), and color 3.72 (like).
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