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

dc.contributor.advisor	Andriayani
dc.contributor.author	Maria, Sri
dc.date.accessioned	2022-12-20T07:22:07Z
dc.date.available	2022-12-20T07:22:07Z
dc.date.issued	2012
dc.identifier.uri	https://repositori.usu.ac.id/handle/123456789/75992
dc.description.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.	en_US
dc.language.iso	id	en_US
dc.publisher	Universitas Sumatera Utara	en_US
dc.title	Penentuan Stabilitas Panas (Heat Stability) dari Fah (Triple Pressed Stearic Acid) pada PT.Socimas Medan	en_US
dc.type	Thesis	en_US
dc.identifier.nim	NIM092401074
dc.identifier.nidn	NIDN0005036903
dc.identifier.kodeprodi	KODEPRODI47401#Kimia
dc.description.pages	40 Halaman	en_US
dc.description.type	Kertas Karya Diploma	en_US