Penentuan Stabilitas Panas (Heat Stability) dari Fah (Triple Pressed Stearic Acid) pada PT.Socimas Medan

Abstract

Inside the Industry Oleochemical, heat stability of a product of stearic acid will determine the quality of the fatty acid. Heat stability is an analysis that measures the color stability of fatty acids after heating at the temperature 205 o C for 2 hours. Color measurement is a very important criterion in the quality of fatty acids. The analyzes used a method of color measurement OME 2000 Colorimeter. Based on the analysis, the colour apha before heating and after heating in temperature 205o C on the FAH product in accordance with established quality standards PT.SOCIMAS Medan.