Penghambatan Peningkatan Kadar Asam Lemak Bebas (Free Fatty Acid) pada Buah Kelapa Sawit dengan Menggunakan Asap Cair

Abstract                                                                         One cause of the increase in free fatty acids (FFA) in Crude Palm Oil (CPO) is the activity of lipase-producing microorganisms in the oil palm fruit. Lipase is a biocatalisator which accelerate oil-hydrolysis reaction....

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Detalhes bibliográficos

Principais autores:	Teuku Maimun, Nasrul Arahman, Fikriatul Arifah Hasibuan, Putri Rahayu
Formato:	Artigo
Idioma:	Inglês
Publicado em:	Universitas Syiah Kuala, Agriculture Faculty 2017-10-01
coleção:	Jurnal Teknologi dan Industri Pertanian Indonesia
Assuntos:	Air, Asam Lemak Bebas (ALB),Asap cair (Liquid Smoke),Crude Palm Oil (CPO),Kotoran (Impuritis)
Acesso em linha:	http://jurnal.unsyiah.ac.id/TIPI/article/view/8469
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