View Item 
      •   IPB Repository
      • Dissertations and Theses
      • Undergraduate Theses
      • UT - Faculty of Agricultural Technology
      • UT - Food Science and Technology
      • View Item
      •   IPB Repository
      • Dissertations and Theses
      • Undergraduate Theses
      • UT - Faculty of Agricultural Technology
      • UT - Food Science and Technology
      • View Item
      JavaScript is disabled for your browser. Some features of this site may not work without it.

      Produksi Bahan Baku Spreads Kaya β-karoten Berbasis Minyak Sawit Merah Melalui Interesterifikasi Enzimatik Menggunakan Reaktor Batch

      Thumbnail
      View/Open
      Fulltext (9.441Mb)
      Date
      2010
      Author
      Wibowo, Mario
      Sugiyono
      Soekopitojo, Soenar
      Metadata
      Show full item record
      Abstract
      Interesterification of red palm oil (red palm olein/RPO and red palm stearin/RPS) and coconut oil (CNO) blends of varying proportions using a nonspecific immobilized Candida antartica lipase (Novozyme 435) was studied for the production of spread base. The interesterification reaction was held in a batch-type reactor. Two substrate blends were chosen for the production of spread base: 77,5:22,5 and 82,5:17,5 (RPO/RPS:CNO, by weight) through enzymatic interesterification in three different reaction times (2, 4, and 6 hours). RPO/RPS ratio was 1:1. Interesterification reactions were studied at 60oC at constant weight ratio (10%) of Novozyme 435. The reaction was carried out at steady agitation (200 rpm). The interesterified blends were evaluated for their physical characteristics (solid fat content/SFC and slip melting point/SMP) and chemical characteristics (moisture content, free fatty acid/FFA content and carotene retention). The results showed that all of the interesterified mixtures have a lower SFC and SMP values compared with the initial mixtures. SMP values and SFC increased in a longer reaction. SMP values were ranging from 30,8oC to 34,9oC. The moisture content and FFA content increased in a longer reaction. Carotene retentions were ranging from 74,80% to 81,08%. This study indicated that interesterified products have desirable physical properties for possible use as spread base rich in carotene.
      URI
      http://repository.ipb.ac.id/handle/123456789/59852
      Collections
      • UT - Food Science and Technology [2562]

      Copyright © 2020 Library of IPB University
      All rights reserved
      Contact Us | Send Feedback
      Indonesia DSpace Group 
      IPB University Scientific Repository
      UIN Syarif Hidayatullah Institutional Repository
      Universitas Jember Digital Repository
        

       

      Browse

      All of IPB RepositoryCollectionsBy Issue DateAuthorsTitlesSubjectsThis CollectionBy Issue DateAuthorsTitlesSubjects

      My Account

      Login

      Application

      google store

      Copyright © 2020 Library of IPB University
      All rights reserved
      Contact Us | Send Feedback
      Indonesia DSpace Group 
      IPB University Scientific Repository
      UIN Syarif Hidayatullah Institutional Repository
      Universitas Jember Digital Repository