Kinetika Kristalisasi Campuran Minyak Sawit Bebas Asam Lemak Trans untuk Produksi Margarin
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Accepted
11 October 2022
Published
27 June 2023
Keywords:
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Avrami index, crystallization kinetics, margarine, melting properties, trans fatty acids
Abstract
Non-trans-fat (NTF) margarine was produced by substituting partially-hydrogenated palm oil in margarine oil blend with fully-hydrogenated palm oil. Three types of NTF oil blends were used in this study. To obtain an NTF oil blend with similar physical properties to the reference oil blend, which contain partially-hydrogenated oil, the melting properties and crystallization kinetics were evaluated. The iodine value of raw material oil was measured, and the oil was mixed to form the margarine oil blends. Fatty acid composition (FAC) and solid fat content (SFC) of the oil blends were examined. Melting properties of the oil blends were determined based on SFC analysis, while crystallization kinetics were determined using Avrami model. The results showed that there was no trans fatty acids detected in the NTF oil blends. The rate of crystallization constant (k) of the Avrami index of reference oil and NTF-1 oil blend were 0.1413 ± 0.0047 and 0.1369 ± 0.0016 min-n, respectively, whilst their Avrami exponent (n) were 0.93 ± 0.02 and 0.94 ± 0.01, respectively. There was no significant difference on these Avrami indexes, and therefore NTF-1 oil blend could be selected as an alternative oil blend for margarine production.
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Purnama KO, Setyaningsih D, Hambali E, Taniwiryo-no D. 2020. Processing, characteristics, and potential application of red palm oil-A review. Int J Oil Palm 3: 40–55. https://doi.org/10.35876/ijop.v3i2.47
Sabry A, Hashem H, Sayed B. 2020. Effect of using rice bran oil in spreadable fats preparation on quality criteria during cold storage. Al-Azhar J Agric Res 45: 49-61. https://doi.org/10.21608/ajar.2020.149674
Singh AP, Bertoli C, Rousset PR, Marangoni AG. 2004. Matching avrami indices achieves similar hardnesses in palm oil-based fats. J Agr Food Chem 52: 1551-1557. https://doi.org/10.1021/jf034653l
Subroto E, Nurannisa RL. 2021. The recent application of palm stearin in food industry: A review. Int J Sci Technol Res 9: 2593-2597.
Te Morenga L, Montez JM. 2017. Health effects of saturated and trans-fatty acid intake in children and adolescents: Systematic review and meta-analysis. Plos One 12: 1-20. https://doi.org/10.1371/journal.pone.0186672
[WHO] World Health Organization. 2020. REPLACE Trans Fat: An Action Package to Eliminate Industrially Produced Trans-Fatty Acids. Geneva (CH): World Health Organization.
Zaeromali M, Nateghi L, Yousefi M. 2014. Production of industrial margarine with low trans fatty acids and investigation of physicochemical properties. Eur J Exp Biol 4: 583-586.
Zhang Z, Shim YY, Ma X, Huang H, Wang Y. 2018. Solid fat content and bakery characteristics of interesterified beef tallow-palm mid fraction based margarines. RSC Adv 8: 12390-12399. https://doi.org/10.1039/C8RA00769A
[BPOM] Badan Pengawas Obat dan Makanan. 2019. Peraturan Kepala Badan Pengawas Obat dan Makanan Republik Indonesia Nomor 34 Tahun 2019 Tentang Kategori Pangan. Jakarta (ID): Badan Pengawas Obat dan Makanan.
Chikhoune A, Shashkov M, Piligaev AV, Lee J, Boudjellal A, Martini S. 2020. Isothermal crystallization of palm oil‐based fats with and without the addition of essential oils. J Am Oil Chem Soc 97: 861-878. https://doi.org/10.1002/aocs.12378
Devi A, Khatkar BS. 2017. Thermo-physical properties of fats and oils. Int J Eng Technical Res 7: 45–50.
Domingues MAF, Ribeiro APB, Kieckbusch TG, Gioielli LA, Grimaldi R, Cardoso LP, Gonçalves LAG. 2015. Advances in lipids crystallization technology. Advanced Topics in Crystallization 2015: 105-132. https://doi.org/10.5772/59767
De Graef DV, Foubert I, Smith KW, Cain FW, Dewettinck K. 2007. Crystallization behavior and texture of trans-containing and trans-free palm oil based confectionery fats. J Agric Food Chem 55: 10258-10265. https://doi.org/10.1021/jf071967q
dos Santos MT, Gerbaud V, Le Roux GAC. 2014. Solid fat content of vegetable oils and simulation of interesterification reaction: Predictions from thermodynamic approach. J Food Eng 126: 198-205. https://doi.org/10.1016/j.jfoodeng.2013.11.012
Hasibuan HA. 2012. Kajian mutu dan karakteristik minyak sawit Indonesia serta produk fraksinasinya. J Standardisasi 14: 13-21. https://doi.org/10.31153/js.v14i1.51
Hasibuan HA, Hardika AP. 2015. Formulasi dan pengolahan margarin menggunakan fraksi minyak sawit pada skala industri kecil serta aplikasinya dalam pembuatan bolu gulung. Agritech 35: 377-386. https://doi.org/10.22146/agritech.9321
Ibrahim NA. 2013. Characteristics of Malaysian palm kernel and its products. J Oil Palm Res 25: 245–252.
Kanagaratnam S, Tiu TK, Ismail NH, Hassim NAM, Isa WRA, Dian NLHM. 2021. Characteristics of retail refrigerated and non-refrigerated margarines/fat spreads sold in Malaysia. J Oil Palm Res 33: 689-702. https://doi.org/10.21894/jopr.2021.0006
Kaneko F, Yamamoto Y, Yoshikawa S. 2020. Structural study on fat crystallization process heterogeneously induced by graphite surfaces. Molecules 25: 4786. https://doi.org/10.3390/molecules25204786
Li Y, Zhao J, Xie X, Zhang Z, Zhang N, Wang Y. 2018. A low trans margarine fat analog to beef tallow for healthier formulations: Optimization of enzymatic interesterification using soybean oil and fully hydrogenated palm oil. Food Chem 255: 405-413. https://doi.org/10.1016/j.foodchem.2018.02.086
Mahjoob R, Nafchi AM, Amiri EO, Farmani J. 2017. An investigation on the physicochemical characterization of interesterified blends of fully hydrogenated palm olein and soybean oil. Food Sci Biotechnol 27: 343-352. https://doi.org/10.1007/s10068-017-0262-4
Mannan H, Mahjoub P, Ghazaleh M, Naficeh S, Reza OM, Behrooz J. 2015. Trans fatty acids profile in different commercial brands of margarine. Anal Chem Lett 4: 279-286. https://doi.org/10.1080/22297928.2014.972979
Menaa F, Menaa A, Tréton J, Menaa B. 2013. Technological approaches to minimize industrial trans fatty acids in foods. J Food Sci 78: R377-R386. https://doi.org/10.1111/1750-3841.12055
Meng Z, Yang L, Geng W, Yao Y, Wang X, Liu Y. 2014. Kinetic study on the isothermal and non-isothermal crystallization of monoglyceride organogels. Scientific World J 2014: 1-7. https://doi.org/10.1155/2014/149753
[MPOB] Malaysian Palm Oil Board. 2004. MPOB Test Methods–A Compendium of Test on Palm Oil Products, Palm Kernel Products, Fatty Acids, Food Related Products, and Others. Kuala Lumpur (MY): Malaysian Palm Oil Board.
Müller M, Careglio E. 2018. Influence of free fatty acids as additives on the crystallization kinetics of cocoa butter. J Food Res 7: 86-97. https://doi.org/10.5539/jfr.v7n5p86
Mursalin, Hariyadi P, Purnomo EH, Andarwulan N, Fardiaz D. 2016. Crystallization kinetics of coconut oil based on avrami model. Int Food Res J 23: 1355-1360.
Nusantoro BP, De Clercq N, Anthierens K, Dewettinck K. 2013. Changing the SFC profile of lauric fat blends based on melting group triacylglycerol formulation. J Am Oil Chem Soc 90: 1607-1619. https://doi.org/10.1007/s11746-013-2312-2
Ornla-ied P, Sonwai S, Lertthirasuntorn S. 2016. Trans-free margarine fat produced using enzymatic interesterification of rice bran oil and hard palm stearin. Food Sci Biotechnol 25: 673-680. https://doi.org/10.1007/s10068-016-0118-3
Purnama KO, Setyaningsih D, Hambali E, Taniwiryo-no D. 2020. Processing, characteristics, and potential application of red palm oil-A review. Int J Oil Palm 3: 40–55. https://doi.org/10.35876/ijop.v3i2.47
Sabry A, Hashem H, Sayed B. 2020. Effect of using rice bran oil in spreadable fats preparation on quality criteria during cold storage. Al-Azhar J Agric Res 45: 49-61. https://doi.org/10.21608/ajar.2020.149674
Singh AP, Bertoli C, Rousset PR, Marangoni AG. 2004. Matching avrami indices achieves similar hardnesses in palm oil-based fats. J Agr Food Chem 52: 1551-1557. https://doi.org/10.1021/jf034653l
Subroto E, Nurannisa RL. 2021. The recent application of palm stearin in food industry: A review. Int J Sci Technol Res 9: 2593-2597.
Te Morenga L, Montez JM. 2017. Health effects of saturated and trans-fatty acid intake in children and adolescents: Systematic review and meta-analysis. Plos One 12: 1-20. https://doi.org/10.1371/journal.pone.0186672
[WHO] World Health Organization. 2020. REPLACE Trans Fat: An Action Package to Eliminate Industrially Produced Trans-Fatty Acids. Geneva (CH): World Health Organization.
Zaeromali M, Nateghi L, Yousefi M. 2014. Production of industrial margarine with low trans fatty acids and investigation of physicochemical properties. Eur J Exp Biol 4: 583-586.
Zhang Z, Shim YY, Ma X, Huang H, Wang Y. 2018. Solid fat content and bakery characteristics of interesterified beef tallow-palm mid fraction based margarines. RSC Adv 8: 12390-12399. https://doi.org/10.1039/C8RA00769A
Authors
PangestuF. A., PalupiN. S., WulandariN., & SupriyadiD. (2023). Kinetika Kristalisasi Campuran Minyak Sawit Bebas Asam Lemak Trans untuk Produksi Margarin. Jurnal Teknologi Dan Industri Pangan, 34(1), 37-47. https://doi.org/10.6066/jtip.2023.34.1.37
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