PENGARUH PELARUT ORGANIK PADA INTERESTERIFIKASI ENZIMATIS PALM STEARIN DAN MINYAK WIJEN TERHADAP TITIK LELEH DAN KAPASITAS ANTIOKSIDATIF SHORTENING
| Main Authors: | , SEPTI HANDAYANI, , Dr. Ir. Pudji Hastuti, M.S. |
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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/122467/ http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=62569 |
Daftar Isi:
- Enzymatic interesterification (EIE) of Palm Stearin (PS) and Sesame Oil (SO) with ratio 40:60 catalyzed by Rhizopus oryzae lipase 1% (w/w) used organic solvent 1:1 (w/v) have been of interest to modify the properties of trigliseride to produced shortening with melting point close to body temperature. In this study also investigated the Solid Fat Index (SFI) and oxidative capasity. The result shown that used organic solvent in EIE gave lower melting point than melting point on EIE without organic solvent (isooctane, hexane and toluene), except kloroform. Melting point of EIE without organic solvent was 37,68oC. Melting point EIE using isooctane, hexane, toluene, and chloroform were 36,63