| dc.description.abstract | Slip melting point (SMP) analysis has been carried out using the American Oil Chemists Society (AOCS) method at the PT ABLE COMMODITIES INDONESIAN Laboratory. SMP (slip melting point) analysis is a method for determining the melting point of a solid substance (paraffin wax solid), especially fat. In this study, which used a blending sample of Refined Bleached Deodorized Palm Oil (RBDPO) and Refined Bleached Deodorized Palm Stearin (RBDPS) using a sample of 50 ml per sample as the initial sample, where the RBDPO & RBDPS samples will be rationed into 6 sample percentages with different blending sample ratios, the sample percentage ratio is carried out by weighing where the percentage of RBDPO and RBDPS samples is RBDPO 95% & RBDPS 5%, RBDPO 90% & RBDPS 10%, RBDPO 85% & RBDPS 15%, RBDPO 80% & RBDPS 20%, RBDPO 75% & RBDPS 25%, and RBDPO 70% & RBDPS 30%. Where the six samples were made in a beaker glass and inserted into a capillary tube with a 1 mm diameter interval. Then the sample is frozen in a freezer at a temperature of 7ºC for 30 hours, until a solid (paraffin wax solid) is formed. After that, the capillary tube containing the sample is immersed in a 1000 mL water bath glass beaker containing 300 mL where the heating temperature is 110 ºC and using a magnetic bar to level the temperature as fast as 250 rpm. SMP analysis is the temperature at which the sample begins to melt in the capillary tube when heated, and to find out the results of the SMP analysis, it can be seen from how many ºC the water is bathed using a thermometer. The working principle of SMP analysis is that solids (solid paraffin wax) are melted slowly and observed when the first part of the substance begins to rise or slip in a small capillary tube when heated in a liquid medium such as water. The temperature point at that time is recorded as SMP. The method (SMP) according to the AOCS standard is a standard procedure used to determine the melting point of solid fats and oils. | en_US |
