14 research outputs found
SINTESIS HUMAN MILK FAT ANALOG KAYA LAURAT MELALUI INTERESTERIFIKASI ENZIMATIS DENGAN BAHAN BAKU VIRGIN COCONUT OIL DAN STEARIN SAWIT
No full textPenelitian ini dilakukan untuk mensintesis Human Milk Fat analog (HMF analog) dengan menggunakan bahan baku Virgin Coconut Oil (VCO) dan stearin sawit. Tujuan umum penelitian ini yaitu memperoleh HMF analog kaya laurat pada posisi sn-1 dan sn-3 dan kaya palmitat pada posisi sn-2 dengan bahan baku stearin sawit dan VCO. Tujuan khusus penelitian adalah 1) memperoleh kondisi sintesis dan cara fraksinasi ester metil asam lemak kaya laurat dari VCO untuk bahan baku esterifikasi HMF analog melalui metanolisis dan fraksinasi kering, 2) menentukan jenis lipase dan kondisi hidrolisis untuk mendapatkan 2- monogliserida kaya palmitat dari stearin sawit, 3) menentukan kondisi esterifikasi untuk mendapatkan HMF analog dan 4) mengetahui stabilitas hidrolisis dan oksidasi HMF analog. Penelitian ini dilakukan dalam 4 tahap yaitu pertama sintesis dan fraksinasi ester metil kaya laurat dari VC
Kinetika Reaksi Hidrolisis Virgin Coconut Oil dengan Katalis Asam Klorida / Reaction Kinetics of the Hydrolysis of Virgin Coconut Oil using Hydrochloride Acid as Catalyst
No full text<p>An accurate kinetic data has been considered as main substance in hydrolysis reaction. This research was conducted at the laboratory of processing of Indonesian Palm Crops Research Institute (IPRI) during June-July 2015. The objective of the research was to obtain the optimum condition of hydrolysis of VCO and the data of reaction kinetics (the reaction rate constant (k), the activation energy (Ea), and the reaction kinetics equation). Virgin coconut oil hydrolysis was done in two stages, the first step was the determination of the ratio of VCO:water (1:3; 1:6; 1:9; 1:12), the second step was the evaluation of reaction temperatures (60°C, 70°C, and 80°C). The determination of the optimum condition was based on the result of free fatty acid content and the values of the reaction rate constant. The free fatty acid content was measured by acid-base titration, meanwhile the reaction rate constant was determined by the equation –ln(1-XA)=kt. The results showed that the hydrolysis of VCO using ratio of VCO:water 1:12 produced higher content of FFA (0.11%) compared than others. The ratio of VCO:water 1:12 was then used to obtain the optimum temperature of hydrolysis. The optimum temperature of hydrolysis was 80°C with 0.14% of FFA, the reaction conversion was 0.88, and the reaction rate constant was 0.27 hour-1. The water consentration and reaction temperature influenced the FFA content, reaction conversion, and the reaction rate constant. The best condition of VCO hydrolysis using 1% of hydrochloride acid catalyst was on ratio of VCO:water 1:12, reaction temperature 80°C for 8 hours. The relationship between the reaction rate constant and temperature, follow Arrhenius equation k = 1,62 x 1015 e -25831/RT. Free fatty acid and glycerol are extensively used as raw materials in the manufacture of products such as detergents, cosmetics, surfactants, and pharmaceuticals.</p><p align="center"><strong>ABSTRAK</strong></p><p>Hidrolisis dapat berjalan baik apabila menggunakan data kinetika yang tepat untuk mendapatkan produk yang diinginkan. Penelitian ini dilaksanakan di Laboratorium Pengolahan Hasil, Balai Penelitian Tanaman Palma pada bulan Juni-Juli 2015. Penelitian bertujuan menentukan kondisi optimum hidrolisis Virgin Coconut Oil (VCO) secara kimiawi dengan katalis HCl dan mendapatkan data kinetika reaksi, yaitu konstanta kecepatan reaksi (k), energi aktivasi (Ea), dan rumusan persamaan kinetika reaksi. Hidrolisis VCO dilakukan 2 tahap, yaitu tahap pertama penentuan rasio VCO:air (1:3; 1:6; 1:9; dan 1:12) dipilih yang menghasilkan kadar ALB terbesar, dilanjutkan pada tahap kedua, yaitu penentuan suhu reaksi (60°C, 70°C, dan 80°C). Penentuan kondisi optimum berdasarkan kadar asam lemak bebas yang dihasilkan dan nilai konstanta kecepatan reaksi. Kadar asam lemak bebas ditentukan dengan titrasi asam-basa, sedangkan konstanta kecepatan reaksi menggunakan rumus persamaan kecepatan reaksi -ln(1-XA)=kt. Hidrolisis VCO menggunakan rasio VCO:air (1:12) menghasilkan kadar asam lemak bebas (ALB) yang lebih tinggi (0,11%), selanjutnya digunakan untuk penentuan suhu optimum hidrolisis. Suhu hidrolisis optimum adalah 80°C dengan kadar ALB sebesar 0,14%, konversi reaksi 0,88 dan konstanta kecepatan reaksi 0,27 jam-1. Konsentrasi air dan suhu reaksi berpengaruh terhadap kadar ALB, konversi reaksi, dan konstanta kecepatan reaksi. Hidrolisis VCO dengan katalis HCl 1% terbaik pada rasio VCO:air 1:12, suhu reaksi 80°C selama 8 jam. Hubungan konstanta kecepatan reaksi dengan suhu reaksi mengikuti persamaan Arrhenius k = 1,62 x 1015 e -25831/RT. Asam lemak bebas dan gliserol hasil hidrolisis banyak digunakan sebagai bahan baku dalam industri deterjen, kosmetik, surfaktan, dan obat-obatan.</p><p> </p></jats:p
Pemanfaatan Stearin Sawit Dan Minyak Kelapa Untuk Formulasi Asam Lemak Mirip Asi
No full textHuman milk fat contains high percentage of palmitic acid, that predominantly located in the sn-2 position of the triglycerides. Meanwhile infant formulas contain palmitic acid predominantly in sn-1,3 positions. In recent years, there has been a considerable researchs conducted on structured lipids contain fatty acid profile similar to that of human milk which is called Human Milk Fat analog (HMF analog). Generally, tripalmitin or lard oil were used as sources of palmitic acid in sn-2 position. Palmitic acid is the major fatty acid in palm stearin, in which 41.7 % mainly located in the sn-2 position. Thus, palm stearin is a good source of palmitic acid to synthesis HMF analog. Then, medium chain fatty acids isolated from coconut oil could be esterified in sn-1 and sn-3 position of HMF analog. Lauric acid was the main fatty acid in coconut oil
Pencegahan Pencoklatan dan Kekerutan pada Permukaan Sabut Kelapa Muda dengan Antioksidan / Browning and Wrinkle Prevention on Young Coconuts Husk Surface with Antioxidants
No full text<p>Recently, young tender coconut is traded commercially, due to the coconut water is a natural electrolytedrinks for the body freshness, but the transport to market unit require a large area.Husk partial reduction can decrease the volume, so that reducing transportation costs, improving outer appearance and saves space during packing and storage.As the husk is cut, iteasily changing from white to brown color and susceptible to mold infectionand. Because of that, some proper preservationneed to be done. The purposeofthis studywas to obtain theconcentration and optimumdipping time with antioxidants(soidum metabisulfite and citric acid) on the physical condition and shelf lifeof young coconut husk surface. The research was conducted at October-November 2015 at Post Harvest Laboratory, Indonesian Palm Crops Research Institute, Manado. Theyoung fruit (8 months of maturity) of SalakGreen Dwarf Coconut varietyused and storage at room temperature (±27 °C).The research using a factorial complete randomized design (CRD) with three replications and analyzed by Duncan multiple range test.The various concentrations of solution are 1, 2 and 3% of sodium metabisulfite and citric acid, respectively,meanwhle the dipping timeare 5, 10 and 15 minutes. The effect of treatments were evaluated on thecolor value and wrinkle value of young coconut husk surface. The data were analyzed by Analysis of Variance (ANOVA) and Duncan test with α=5%.The research resultsshowed that concentration of CA and SMS are 1% and 2%, respectively and dipping time of 10 minutes can prevents browning and wrinkling ofyoung coconut husk surface. This treatments can extend the shelf life for 4 days or 2 days longer than control.</p><p><!--[if gte mso 9]><xml>
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SINTESIS HUMAN MILK FAT ANALOG KAYA LAURAT MELALUI INTERESTERIFIKASI ENZIMATIS DENGAN BAHAN BAKU VIRGIN COCONUT OIL DAN STEARIN SAWIT
No full textThe main objective of this study was to synthesize HMF analog having high percentage of palmitic acid in the sn-2 and high lauric acid in the sn-1,3 positions. More special the objectives of this study were 1) to obtain preparation method of high lauric fatty acid methyl ester from coconut oil through chemical methanolysis and dry fractionation, as raw materials for synthesis of HMF analog, 2) to determine the enzyme and the enzymatic hydrolysis condition to obtain high palmitate 2-monoglyceride from palm stearin, 3) to determine enzymatic esterification condition for producing HMF analog, and 4) to determine oxidation and hydrolysis stability of the resulted HMF analog.
This research was conducted in 4 steps as follows: The first step was synthesis and fractionation of high lauric fatty acid methyl ester from VC
Sintesis Ester Metil Rantai Medium Dari Minyak Kelapa Dengan Cara Metanolisis Kimiawi
Get PDFSynthesis of fatty acid methyl ester from coconut oil has conducted by chemical methanolysis. The objectives of the research were to evaluate the effect of temperature reaction on yield and profile of fatty acid methyl ester and the fractionation process on medium chain fatty acids methyl ester content. Coconut oil was extracted from 11-12 months of Mapanget Tall coconut variety fruit. The oil was then analyzed to evaluate the physycochemical properties and fatty acids profile. Methanolysis reaction was conducted using potassium metoxide as a catalyst at 50, 55 and 60oC for 2 hours. The methanolysis products were then measured for the yield and were determined for fatty acids profile. Furthermore, the fatty acid methyl ester was franctionated by melting from solid to liquid form. The results showed that the coconut oil had a good quality and medium chain fatty acid content was 61.93%, whereas lauric acid was the major component about 48.24%. The yield of fatty acid methyl ester was 85.41-86.69% and medium chain methyl ester content were 60.81%, 61.84% and 59.85% at reaction temperature of 50oC, 55oC and 60oC, respectively. Ester methyl lauric was a major component of 48.84 – 49.04%. Dry fractionation process only increased 6.68% of fatty acids methyl laurate content
Karakteristik Biodegradable Film Pati Sagu dengan Penambahan Gliserol, CMC, Kalium Sorbat dan Minyak Kelapa [Properties of Sago-Based Biodegradable Film Prepared by Addition of Glycerol, CMC, Potassium Sorbate and Coconut Oil]
No full text<p>The objectives of the research was to evaluate physical properties, color, water vapor transmission rate and antimicrobial activity of sago-based biodegradable film made by adding of glycerol, carboxymethyl cellulose (CMC), potassium sorbate and coconut oil. The research was conducted on two steps which did continuosly. During the first step the research was held on various of concentration of glycerol (1, 1.5, 2.0 and 2.5%) and concentration of carboxymethil cellulose (CMC) (0.75; 1.0; 1.25 and 1.5 %). The formula which produced the best characteristic of biodegardable film was then used in the second step. In the second step of study, the antimicrobial material (coconut oil and potassium sorbate) were utilized in processing of sago-based biodegradable film. The concentration of potassium sorbate and coconut oil were (1.0, 1.5 and 2.0%) and (0, 0.3 dan 0.6%), respectively. The research results showed that, the biodegradable film obtained on 1.0% of glycerol and 1.0% of CMC having lowest elongation around 109.90%. It was then used for the second step for preparation of biodegradable film. Biodegradable film which were resulted by additon of coconut oil having plasticity better than the ones using potassium sorbate. Addition of pottasium sorbate effected the yelllow color of the biodegradable film. The biodegradable film prepared by utilized of potassium sorbate and oil were found not effectively to inhibit Eschericchia coli dan Staphylococcus aureus.</p><p>ABSTRAK</p><p>Penelitian ini bertujuan untuk mengetahui sifat fisik, warna dan laju transmisi uap air serta sifat antimikroba biodegradable film pati sagu dengan penambahan gliserol, carboxymethyl cellulose (CMC), kalium sorbat dan minyak kelapa. Penelitian ini terdiri atas dua tahap, pada tahap pertama gliserol dan CMC digunakan beberapa konsentrasi berturut-turut, yaitu (1%, 1,5%, 2,0% dan 2,5 %) dan (0,75%, 1,0%, 1,25% dan 1,5%). Kombinasi perlakuan terbaik tahap pertama digunakan untuk penelitian tahap kedua. Pada penelitian tahap kedua dilakukan penambahan bahan antimikroba kalium sorbat dan minyak kelapa pada beberapa konsentrasi, berturut-turut (1,0; 1,5 dan 2%) dan (0,3 dan 0,6%). Hasil penelitian menunjukkan bertambahnya konsentrasi gliserol menghasilkan biodegradable film dengan kuat tarik yang makin tinggi dan daya mulur makin turun. Pada konsentrasi gliserol yang tetap, nilai kuat tarik meningkat dan daya mulur menurun dengan bertambahnya konsentrasi CMC. Biodegradable film yang diproses menggunakan 1,0% gliserol dan 1,0% CMC memiliki daya mulur terendah hanya 109,90%. Kombinasi gliserol dan CMC ini selanjutnya digunakan untuk pembuatan biodegradable film yang ditambahkan minyak kelapa dan kalium sorbat. Biodegradable film yang diproses dengan penambahan minyak kelapa memiliki plastisitas yang lebih baik dibanding dengan penambahan kalium sorbat. Warna biodegradable film cenderung lebih kuning dibanding tanpa penambahan kalium sorbat. Biodegradable film yang dihasilkan dengan penambahan kalium sorbat dan minyak kelapa belum menunjukkan penghambatan terhadap Eschericchia coli dan Staphylococcus aureus.</p><p> </p></jats:p
Hidrolisis Enzimatis Minyak Kelapa Hidrolisis Enzimatis Minyak Kelapa dengan Lipase dari Rhyzomucor miehei / Enzymatic Hydrolysis of Coconut Oil using Lipase from Rhyzomucor mieheiLipase dari Rhizomucor miehei
No full text<p>The objectives of the research was to find the temperature and time of enzymatic hydrolysis reaction of coconut oil by lipase from Rhizomucor miehei as biocatalyze which could produce the highest free fatty acids. Enzymatic hydrolysis reaction was held at various of reaction temperature (35, 40, 45 dan 50oC) and reaction duration (6, 12, 18 and 24 hours). Enzymatic hydrolysis reaction was carried out in waterbath shaker on pH of 7.0 and enzyme concentration of 2.5% based on substrate weight. The hydrolysis products were monitored using TLC using hexane:diethyl eter:acetic acid = 80:20:1 as developing solvent on silica gel F254, 20 cm x 20 cm aluminium plat. The results showed that hydrolyzed coconut oil contained 5 spots, they were identified as 1 spot of triglyceride at upper, 1 spot of free fatty acid, 2 spots of diglyceride at the middle and 1 spot monoglyceride at the bottom. The condition of enzymatic hydrolysis reaction produce the highest of free fatty acid (37.10%) at 50°C of temperature for 24 hours.</p><p>ABSTRAK</p><p><br />Penelitian ini bertujuan untuk mengetahui suhu dan lama reaksi yang dapat menghasilkan asam lemak bebas (ALB) paling banyak pada proses hidrolisis minyak kelapa menggunakan biokatalis lipase dari Rhizomucor miehei. Hidrolisis dilakukan pada variasi suhu reaksi (35, 40, 45 dan 50oC) dan lama reaksi (6, 12, 18 dan 24 jam). Reaksi hidrolisis dilakukan dalam shaker waterbath dengan pH 7,0 dan kosentrasi enzim 2,5% dari berat substrat. Hasil hidrolisis dianalisis dengan kromatografi lapis tipis (KLT) menggunakan larutan pengembang campuran pelarut heksan:dietil eter:asam asetat = 80:20:1 pada pelat silica gel F254, pelat aluminium 20 cm x 20 cm. Hasil penelitian menunjukkan bahwa hasil hidrolisis minyak kelapa teridentifikasi lima spot yaitu satu spot trigliserida pada bagian atas, 1 spot asam lemak bebas, dua spot digliserida dan satu spot monogliserida pada bagian bawah. Kondisi hidrolisis minyak kelapa dengan lipase dari R. miehei untuk menghasilkan asam lemak bebas tertinggi yaitu pada suhu 50°C selama 24 jam yaitu sebanyak 37,10%.<br /><br /></p></jats:p
Pengaruh Sabut Kelapa Terhadap Kualitas Nira Aren Dan Palm Wine
Get PDFEffect of fresh coconut husk on the quality of Arenga pinnata toddy andpalm wineArenga pinnata toddy is the main row material for processing palmsugar and traditional beverage, like palm wine and cap tikus in NorthSulawesi. The quality of product depends on the quality of A. pinnatatoddy before it is processed (fermented). The aim of this research was tostudy the effect of coconut husk to preserve the toddy of A. pinnata and itseffect on the palm wine quality. The research was conducted from Januaryto December 2002, at the Laboratory of Indonesian Coconut and PalmaeResearch Institute (ICOPRI) Manado. Arenga pinnata toddy was obtainedfrom the farmer at Tatengesan Village in Minahasa Regency. The researchconsisted of 2 parts which were done continuously. The first part was theeffect of coconut husk on the quality of Arenga pinnata toddy. Theexperiment was arranged factorially using completely randomized design,with two replications. The first factor was the weight of coconut husk (50g, 100 g and 150 g). The second factor was the period after tapping (1, 2 ,3, and 4 hours). The variables observed were pH, total sucrose and thecolour of toddy. The second part was processing palm wine by using thetoddy of Arenga pinnata. The experiment was arranged factorially using acompletely randomized design, with 3 replications. The first factor waskind of starter/microbial consisted of commercial yeast, pure culture S.cerevisiae and S. ellipsoides. The second factor was aging period consistedof 1 month, 2 months and 3 months. The variables observed were totalsucrose, acidity (pH), alcohol content, total plate count, total acid, volatilacid, colour, flavor and taste. The results on the first part showed that 50gof fresh coconut husk was suitable and efficient to preserve the quality oftoddy up to 3 hours after tapping. The toddy which were produced thatway could be processed for making palm wine. The results of the secondpart showed that the quality of palm wine until 3 months aging period wasgood, especially the palm wine using starter from commercial yeast and S.cerevisiae. The total sucrose and acidity (pH) of the palm wine usingcommercial yeast and pure culture S. cerevisiae are total sugar was asfollows 3.33 – 3.78%, pH 3.94– 4.10 and alcohol content was 6.88%. Byusing S. ellipsoides the total sucrose 10.44%, pH 4.3, and alcohol content1.58%. The total acid of the palm wine using commercial yeast, pureculture S. cerevisiae, and S. ellipsoides: 12.27 meq/100 ml, 10.52meq/100 ml, 9.24 meq/100 ml. Volatil acid content as acetic acid was0.008 – 0.042%. The colour of palm wine was brown redness.Organoleptic test showed that the testers liked the flavor and taste of thepalm wine using S. ellipsoides, better eventhough its alcohol content wasonly 1.58%. In general, the quality of palm wine from A. pinnata toddywas categorized as alcohol beverage group B because its alcohol contentwas low (<2%) and volatile acid content was <0.2%
