PENENTUAN KONDISI INTERESTERIFIKASI KIMIAWI UNTUK SINTESIS LEMAK MARGARIN DARI MINYAK WIJEN DAN PALM STEARIN
Interesterification is one of the processes used to modify the physicochemical characteristics of oils and fats. Chemical interesterification involves a randomization exchange of acyl groups in triacyglycerol by using chemical catalysts. The aim of this study was to determine optimum conditions of c...
محفوظ في:
المؤلفون الرئيسيون: | , |
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التنسيق: | Theses and Dissertations NonPeerReviewed |
منشور في: |
[Yogyakarta] : Universitas Gadjah Mada
2014
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الموضوعات: | |
الوصول للمادة أونلاين: | https://repository.ugm.ac.id/133713/ http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=74498 |
الوسوم: |
إضافة وسم
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المؤسسة: | Universitas Gadjah Mada |
الملخص: | Interesterification is one of the processes used to modify the physicochemical
characteristics of oils and fats. Chemical interesterification involves a
randomization exchange of acyl groups in triacyglycerol by using chemical catalysts.
The aim of this study was to determine optimum conditions of chemical
interesterification between Sesame Oil (SO) and Palm Stearin (PS) using sodium
methoxide as chemical catalyst that produce margarine fats which had slip melting
point at body temperature. This study also evaluated the effect of chemical
interesterification to antioxidant activity and antioxidant compounds in margarine
fats. Ratio between SO and PS used as dependent variable. Time and temperature of
chemical interesterification was optimized using Central Composite Design (CCD)
Response Surface Methodology (RSM). The response was Slip Melting Point (SMP)
which targeted at 36-37�C (body temperature).
Chemical interesterification caused rearrangement of triacylglycerol species,
resulting in lowering SMP, decreasing antioxidant activity and antioxidant
compounds in interesterified blends. Correlations between SMP (Y), with time (A)
and temperature (B) of chemical interesterification shows in linear equation: Y =
51,2 � 0,12 A � 0,10 B. Desirable margarine fats containing SO and PS with ratio
50:50 (w/w) were obtained at optimum time 60 minutes, and optimum temperature
70�C using 0,5% (w/w) sodium methoxide. This optimum conditions produce
margarine fats with SMP 37,17�C that suited to application as baking/confectionary
fats. From the evaluation of antioxidant compounds, margarine fats present 24,5% of
total antioxidant, 2.76 x 10-4% of total carotene, 3.54 x 10-3 mg galic acid/kg of
total phenolic content, and 887 ppm of sesamin that might be considered for possible
health benefits. |
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