Skip to main content Skip to main navigation menu Skip to site footer

Pengaruh Laju Pendinginan, Suhu, dan Lama Kristalisasi pada Profil Triasilgliserol dan Sifat Pelelehan Produk Fraksionasi Minyak Kelapa

. Mursalin
Purwiyatno Hariyadi
Eko Hari Purnomo
Nuri Andarwulan
Dedi Fardiaz

Keywords: coconut oil, critical cooling rates, crystallization temperature, fractionation, melting properties, TAG profile

Abstract

Dry fractionation will produce a fraction of olein and stearin with different composition of high melting and low melting as well the distribution of triacylglycerol (TAG) in the form of trisaturated (St3), disaturated (St2U) and monosaturated (StU2). This research aimed to study the effect of critical cooling rate and crystallization temperature on the composition and profile of TAG changes as well the melting properties of the fractionated coconut oil products. Coconut oilwas heated at 70°C then cooledat differentcooling rate to reach various crystalization temperatures. The oil was then stirred at 15rpm and allowed to crystallize at different period of time, and finally fractionated by vacuum filtration using Whatman #40 paper. Fractionation temperatures were the same as crystalization temperatures. The results showed that the critical cooling rate was proportional to the solid-like to liquid-like ratio, the content of St3 and SFC profile of olein fraction but inversely proportional to the content of St2U and StU2 TAG. Interval crystallization temperature between 21.30 and 21.73 °C produced the S/L ratio, the content of St3 TAG and SFC profiles of olein fractions lower and the content of St2U and StU2 TAG higher than the temperature interval below or above it. Coconut oil fractionation more effective in higher crystallization temperature or lower critical cooling rate. In these cooling treatments, St3 TAG which has high melting pointwould be concentrated at stearin fraction, while St2U and StU2 TAG and MCTwould be at olein fraction. Therefore, it will increase melting properties of stearin fraction and decrease olein fraction.

Downloads

Download data is not yet available.

Author Biographies

. Mursalin

Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Kampus IPB Darmaga, Bogor 16680

Purwiyatno Hariyadi

Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Kampus IPB Darmaga, Bogor 16680

Eko Hari Purnomo

Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Kampus IPB Darmaga, Bogor 16680

Nuri Andarwulan

Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Kampus IPB Darmaga, Bogor 16680

Dedi Fardiaz

Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Kampus IPB Darmaga, Bogor 16680

References

Calliauw G, Fredrick E, Gibon V, De Greyt W, Wouters J, Foubert I, Dewettinck K. 2010. On the fractional crystallization of palm olein: solid solutions and eutectic solidification. Food Res Internat. 43: 972-981.

Chaleepa K, Szepes A, Ulrich J. 2010. Effect of additives on isothermal crystallization kinetics and physical characteristics of coconut oil. Chem Phys Lipids. 163(4): 390-396.

Hashimoto S, Nezu T, Arakawa H, Ito T, Maruzeni S. 2001. Preparation of sharp-melting hard palmid fraction and its use as hard butter in chocolate. J Am Oil Chem Soc. 78: 455-460.

Huey SM, Hock CC, Lin SW. 2009. Characterization of low saturation palm oil products after continuous enzymatic interesterification and dry fractionation. J Food Sci. 74(4): E177-E183.

Mamat H, Aini IN, Said MY, Jamaludin R. 2005. Physicochemical characteristics of palm oil and sunflower oil blends fractionated at different temperatures. Food Chem. 91:731–736.

Mursalin, Hariyadi P, Purnomo EH, Andarwulan N, Fardiaz D. 2013. Fraksionasi kering minyak kelapa menggunakan kristalisator skala 120 kg untuk menghasilkan fraksi minyak kaya triasilgliserol rantai menengah. J Littri. 19(1): 41-49.

O’Brien RD. 2004. Fats and oils; formulating and processing for applications. Washington, D.C(US): CRC Press LLC.

Ramli MR, Siew WL, Cheah KY. 2008. Properties of high-oleic palm oils derived by fractional crystallization. J Food Sci. 73(3): 140-145.

Shi Y, Smith CM, Hartel RW. 2001. Compositional effects on milk fat crystallization. J Dairy Sci. 84(11): 2392-2401.

Timms RE. 2005. Fractional crystallisation–the fat modification process for 21st century. Eur J Lipid Sci Technol. 107: 48-57.

Vereecken J, Foubert, Smith KW, Sassano GJ, Dewettinck K. 2010. Crystallization of model fat blends containing symmetric and asymmetric monounsaturated triacylglycerols. Eur J Lipid Sci Technol. 112: 233-245.

Zaliha O, Chong CL, Cheow CS, Nur Izzah AR, Kellens MJ. 2004. Crystallization properties of palm oil by dry fractionation. J Food Chem. 86(2): 245-250.

PDF

Published

2014-08-24

How to Cite

Mursalin., HariyadiP., PurnomoE. H., AndarwulanN., & FardiazD. (2014). Pengaruh Laju Pendinginan, Suhu, dan Lama Kristalisasi pada Profil Triasilgliserol dan Sifat Pelelehan Produk Fraksionasi Minyak Kelapa. Jurnal Ilmu Pertanian Indonesia, 18(1), 6-14. Retrieved from https://journal.ipb.ac.id/index.php/JIPI/article/view/8348

Download Citation

Issue

Vol. 18 No. 1 (2013): Jurnal Ilmu Pertanian Indonesia

Section

Articles

This journal is published under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License. Authors who publish with this journal agree to the following terms: Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. Attribution — You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use. NonCommercial — You may not use the material for commercial purposes.

Most read articles by the same author(s)

Tunggul Waloya, Rimbawan Rimbawan, Nuri Andarwulan, HUBUNGAN ANTARA KONSUMSI PANGAN DAN AKTIVITAS FISIK DENGAN KADAR KOLESTEROL DARAH PRIA DAN WANITA DEWASA DI BOGOR , Jurnal Gizi dan Pangan: Vol. 8 No. 1 (2013)
Ai Mahmudatussa’adah, Dedi Fardiaz, Nuri Andarwulan, Feri Kusnandar, KARAKTERISTIK WARNA DAN AKTIVITAS ANTIOKSIDAN ANTOSIANIN UBI JALAR UNGU [Color Characteristics and Antioxidant Activity of Anthocyanin Extract from Purple Sweet Potato] , Jurnal Teknologi dan Industri Pangan: Vol. 25 No. 2 (2014): Jurnal Teknologi dan Industri Pangan
Dwi Rahmawati, Nuri Andarwulan, Hanifah Nuryani Lioe, Identifikasi Atribut Rasa dan Aroma Mayonnaise dengan Metode Quantitative Descriptive Analysis , Jurnal Mutu Pangan : Indonesian Journal of Food Quality: Vol. 2 No. 2 (2015): Jurnal Mutu Pangan
Nuri Andarwulan, Lilis Nuraida, Dede R. Adawiyah, Ria Noviar Triana, Denny Agustin, Desty Gitapratiwi, Pengaruh Perbedaan Jenis Kedelai terhadap Kualitas Mutu Tahu , Jurnal Mutu Pangan : Indonesian Journal of Food Quality: Vol. 5 No. 2 (2018)
Dias Indrasti, Nuri Andarwulan, Eko Hari Purnomo, Nur Wulandari, Klorofil Daun Suji: Potensi dan Tantangan Pengembangan Pewarna Hijau Alami , Jurnal Ilmu Pertanian Indonesia: Vol. 24 No. 2 (2019): Jurnal Ilmu Pertanian Indonesia
Victoria Valentina, Nurheni Sri Palupi, Nuri Andarwulan, ASUPAN KALSIUM DAN VITAMIN D PADA ANAK INDONESIA USIA 2 – 12 TAHUN [Calcium and Vitamin D Intake of Indonesian Children 2-12 Years Old] , Jurnal Teknologi dan Industri Pangan: Vol. 25 No. 1 (2014): Jurnal Teknologi dan Industri Pangan
Nur Aini ., Purwiyatno Hariyadi, Tien R. Muchtadi, Nuri Andarwulan, HUBUNGAN ANTARA WAKTU FERMENTASI GRITS JAGUNG DENGAN SIFAT GELATINISASI TEPUNG JAGUNG PUTIH YANG DIPENGARUHI UKURAN PARTIKEL [Relationship between Fermentation Time of Corn Grits and Gelatinization Properties of White Corn Flour Influenced by Particle , Jurnal Teknologi dan Industri Pangan: Vol. 21 No. 1 (2010): Jurnal Teknologi dan Industri Pangan
Hanifah Nuryani Lioe, Nuri Andarwulan, Dwi Rahmawati, Karakteristik Fisikokimia dan Sensori Mayonnaise pada Berbagai Komposisi Asam Lemak dari Penggunaan Minyak Nabati Berbeda , Jurnal Mutu Pangan : Indonesian Journal of Food Quality: Vol. 5 No. 1 (2018)
Zakiah Wulandari, Dedi Fardiaz, Maggy Thenawijaya, Nancy Dewi Yuliana, Cahyo Budiman, ISOLASI LISOZIM ALBUMIN TELUR AYAM RAS DENGAN METODE KROMATOGRAFI PENUKAR ION , Jurnal Teknologi dan Industri Pangan: Vol. 29 No. 2 (2018): Jurnal Teknologi dan Industri Pangan
Arief Mulyawan, Dase Hunaefi, Purwiyatno Hariyadi, Karakteristik Lipid Terstruktur Hasil Transesterifikasi Enzimatik antara Minyak Ikan dan Minyak Kelapa Murni , Jurnal Pengolahan Hasil Perikanan Indonesia: Vol. 21 No. 2 (2018): Jurnal Pengolahan Hasil Perikanan Indonesia 21(2)

1 2 3 4 5 6 7 8 9 > >>