Interesterifikasi Enzimatis Palm Stearin dan Minyak Ikan Lemuru untuk Membuat Lemak Margarin
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Enzymelic InferesteMcation of Pah Steerin (PS) and Serdine Oil (SO) es source of Eicosa Pent- Acid (EPA) cnd Docosa Hexeenok Add (DHA) have been of We& to modiljr the physictd properties of the @etide. An An$ to enzymatk-reswm PS end SO to Ibm, Structured Lipid (SL) which is suitable hr merganne was invest@?t&d using immWbed M Rkomucoi mkhd and that from Candida antarfica. The effect of reection the course, ratio of PUS0 and ratio of enzymelsubstrate were studied in the present study. At the end of interestedkation, the enzyme wes filtered h m the reaction mixture through a filer paper. 7he She F8t Index (SFI) was m i n e d by dr71atometry. The Slip Memng Point (Ww)es d etemined by cap17Iary tube method. 80th of interesteMcation cateed by hmobilired sn 1,3 specMc lipase from R.miehei,and non speciiic lipase from C.antartka were h n d to declsese the SF1 value el 10; 21.1 end 33.3%. The SMP velue was decrease M !j8-SfPC to 3 7 W . The chmge of these pa mete^^ were s#SmL faster in the madion whkh cataiyzed by ipese h m R miehei then l i p e frPm C.ant&a. The mom the utlkation of the enzyme the faster the change were occuned, esw* the increase of enzyme u t i L m from 2.5% to 5%, whkh decrease the SF/ vdue at 33J°C. The decreese of the PSISO ratio resulted in the decrease of SF1 and W values. It w e found that the most suteble SF1 mi SMP vdue fw mtvgerine fet k the SL fwmed by carrying oui the enzymatic-intere~t&ation of PSISO with the rdio of 4Cys0 using enzyme 2.5% 0th tofei fat, fix 8 hours at 600C.