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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Библиографические подробности

Главные авторы:	Teuku Maimun, Nasrul Arahman, Fikriatul Arifah Hasibuan, Putri Rahayu
Формат:	Artigo
Язык:	Inglês
Опубликовано:	Universitas Syiah Kuala, Agriculture Faculty 2017-10-01
Серии:	Jurnal Teknologi dan Industri Pertanian Indonesia
Предметы:	Air, Asam Lemak Bebas (ALB),Asap cair (Liquid Smoke),Crude Palm Oil (CPO),Kotoran (Impuritis)
Online-ссылка:	http://jurnal.unsyiah.ac.id/TIPI/article/view/8469
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