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Proses Pembuatan Mono-Digliserida (MDG) dari Refined Bleached Deodorized Palm Oil (RBDPO) Secara Gliserolisis Enzimatis
| Content Provider | Semantic Scholar |
|---|---|
| Author | Zakwan |
| Copyright Year | 2016 |
| Abstract | ZAKWAN. The Catalyzed Enzymatic Glycerolysis Process of Refined Bleached Deodorized Palm Oil for the Mono-diglyceride Synthesis. Supervised Elisa Julianti and Zulkifli Lubis. Indonesia is one of the largest palm oil producing countries in the world and the production is still increasing; therefore, product diversifications should be done to obtain higher added value to Indonesia. One of the potential products is palm based emulsifier. Mono-diglyceride (MDG) is the mostly used emulsifier in food industry. Enzymatic synthesis of MDG by lipase catalyst has received much attention in recent year owing to the lower energy requirements, selectivity of the catalyst and higher product purity and quality. The aim of this research was to know the effect of time and temperature on glycerolysis process and the physicochemical properties of MDG. Esterification of glycerol and RBDPO using lipase as catalyst was used to synthesize MDG. Eight batch reactions consisting of refined bleached deodorized palm oil (RBDPO), glycerol, and commercially lipase were carried out, with two factors : reaction time and temperature. One-way Analysis of Variance (ANOVA) was applied to analyze the effect of reaction time or temperature on parameter that run using Minitab 14 program. Production yield, glyceride (MG, DG and TG) composition, Free Fatty Acid (FFA), peroxide value, iodine value, melting point, HLB value and fatty acid composition were used as parameters. MG, DG and TG composition in the product were analyzed using thin layer chromatography (TLC) and TLC Scanner. The composition of fatty acid were analyzed using gas chromatography (GC). The best conditions identified for reaction time of 24 hour and temperature of 60°C. Under this condition production yield was 78,7% with MG, DG, TG was 40,16%, 49,92%, 10% respectively. The Analysis of physicochemical properties showed that the average of Free Fatty Acid (FFA); peroxide value; iodine value; melting point; HLB value were 0,16%; 5,33 Meq/kg; 46,33; 59,83C; 8,97 respectively. The product melting point was higher and the iodine value was lower than RBDPO i.e. respectively 53,5 ̊C, 53,99, free fatty acid content was 0,14%. The comparison of Fatty Acid Composition (FAC) of RBDPO and MDG showed that the enzymatic glycerolysis process of RBDPO did not considerably alter the FAC of MDG product. The results of ANOVA showed that the reaction time and temperature had significant effect on production yield, glyceride composition, iodine value, melting point, hydrophilic lypophilic balance (HLB) value and had no significant effect on peroxide value and FFA. |
| File Format | PDF HTM / HTML |
| Alternate Webpage(s) | http://repository.usu.ac.id/bitstream/handle/123456789/57682/Cover.pdf?isAllowed=y&sequence=7 |
| Language | English |
| Access Restriction | Open |
| Content Type | Text |
| Resource Type | Article |
