Pengaruh Temperatur Penyimpanan Terhadap Mutu dan Kualitas Minyak Goreng Kelapa Sawit
The MGKS storage temperature can cause changes in the percentage of free fatty acids (FFA), peroxide number (PV) and oil color so that the quality and quality of the oil decreases. This study aims to comprehensively analyze the factors related to the quality of palm cooking oil based on storage temp...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
University of Serambi Mekkah
2021-09-01
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| Series: | Jurnal Serambi Engineering |
| Subjects: | |
| Online Access: | https://ojs.serambimekkah.ac.id/jse/article/view/3470 |