Reduction of the acidity and peroxide numbers of tengkawang butter (Shorea stenoptera) using thermal and acid activated bentonites

Reduction of the acidity and peroxide numbers of tengkawang butter (Shorea stenoptera) using thermal and acid activated bentonites

Tengkawang fat (Shorea stenoptera), from an indigenous plant of the Kalimantan forest, has excellent potential as an alternative source of vegetable fat because it has a high level of fatty acids composition. Activated natural bentonite can be used as a bleaching agent to improve the quality of teng...

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Bibliographic Details
Main Authors: Muhammad Arif Darmawan, Bagas Zaki Muhammad, Andre Fahriz Perdana Harahap, Muhammad Yusuf Arya Ramadhan, Muhammad Sahlan, Haryuni, Teguh Supriyadi, Suraini Abd-Aziz, Misri Gozan
Format: Article
Language:English
Published: Elsevier 2020-12-01
Series:Heliyon
Subjects:
Agricultural engineering
Analytical chemistry
Chemical engineering
Natural product
Natural product chemistry
Acidity
Online Access:http://www.sciencedirect.com/science/article/pii/S2405844020325858

Internet

http://www.sciencedirect.com/science/article/pii/S2405844020325858

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