ISOLASI DAN KARAKTERISASI LIPASE DARI BIJI KAKAO UNTUK SINTESIS COCOA BUTTER EQUIVALENT
| Main Authors: | , Ir. I Dewa Gde Mayun Permana, MS, , Dr.Ir. Retno INdrati, M.Sc |
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| Format: | Thesis NonPeerReviewed |
| Terbitan: |
[Yogyakarta] : Universitas Gadjah Mada
, 2013
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| Subjects: | |
| Online Access: |
https://repository.ugm.ac.id/119057/ http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=59048 |
Daftar Isi:
- Bean which has high content of fat is one of plant lipase sources. Generally, lipase from beans has specific substrate to fatty acid which is dominant in the beans. Cocoa beans content more than 30% of fat in which 70-80% of its composition consist of 1,3 dipalmitoyl 2-oleoly glycerol (POP), palmitoyl-oleyl-stearoyl glycerol (POS) and 1,3 distearoyl 2-oleoyl glycerol (SOS). Based on their fatty content and their composition, it is considered that cocoa beans are the source of lipase which have specific substrate and regiospecific sn-1,3. the general purpose of this research was to isolate and characterize the lipase of cocoa beans which was intended to be used as catalyst for synthesis of cocoa butter equivalent. more specify, the aims of this study were a) to optimize the isolation of cocoa beans lipase