Pengaruh Suhu Interesterifikasi RBDPO/RBDPS Terhadap Komposisi Trigliserida dan Nilai Kandungan Lemak Padat dalam Pembuatan Lemak Margarin
Effect of Interesterification Temperature of RBDPO / RBDPS on the Composition of Triglycerides and the Value of Solid Fat Content in Margarine Fat Production
| Authors | ||
| Issue | Vol 2 No 1 (2019): Talenta Conference Series: Science and Technology (ST) | |
| Section | Articles | |
| Galley | ||
| DOI: | https://doi.org/10.32734/st.v2i1.306 | |
| Keywords: | RBDPO RBDPS Interesterifikasi Lemak margarin | |
| Published | 2019-01-30 |
Abstract
Pembuatan lemak margarin melalui interesterifikasi dalam industri merupakan suatu proses yang dapat digunakan menggantikan proses blendingan dan hidrogenasi. Salah satu faktor yang mempengaruhi proses interesterifikasi adalah suhu pemanasan. Dalam penelitian ini dilakukan pembuatan lemak margarin melalui proses interesterifikasi dari bahan dasar berbasis minyak kelapa sawit yaitu RBDPO dan RBDPS menggunakan katalis NaOCH 3 dan ingin diketahui pengaruh suhu proses interesterifikasi terhadap nilai kandungan lemak padat (SFC) dan komposisi trigliserida dari variasi suhu pada temperatur 70, 90, 110, 130 dan 150 °C menggunakan perbandingan campuran RBDPO : RBDPS = 70 :30 dan 80:20 (b/b). Komposisi trigliserida hasil interesterifikasi ditentukan melalui analisis kromatografi gas, sedangkan nilai SFC melalui fulsa NMR. Hasil penelitian menunjukkan bahwa pengaruh suhu pemanasan terhadap proses interesterifikasi RBDPO : RBDPS baik pada rasio 70 : 30 maupun 80: 20 (b/b) dapat memberikan perubahan komposisi trigliserida maupun nilai SFC dari lemak margarin yang dihasilkan.
The production of margarine fat through interesterification in industry is a process that can be used to replace blending and hydrogenation processes. One of the factors that influence the interesterification process is the heating temperature. In this study, margarine fat was produced through the interesterification process of palm oil based materials namely RBDPO and RBDPS using NaOCH3 catalyst. It was aimed to find the effect of the interesterification process temperature on the value of solid fat content (SFC) and triglyceride composition from temperature variations at 70, 90, 110, 130 and 150 °C use a mixed ratio of RBDPO: RBDPS = 70 : 30 and 80 : 20 (w /w). The composition of triglycerides from the results of interesterification was determined through gas chromatography analysis, while the value of SFC was determined with NMR module. The results showed that the effect of the heating temperature on the interesterification process of RBDPO: RBDPS was at the ratio of 70: 30 and 80: 20 (w / w) and could cause a change in the composition of triglycerides and SFC values of margarine fat produced.
