Sintesis Monoasilgliserol dan Diasilgliserol dari Refined Bleached and Deodorized Palm Stearin Minyak Sawit: Pengaruh suhu reaksi
A mixture of monoacylglycerol and diacylglycerol (MDAG) is an emulsifier and widely used in bakery, dairy, and margarine as a stabilizer, emulsifier, and conditioner. MDAG is synthesized by the chemical or enzymatic glycerolysis reaction between glycerides and glycerol. The purpose of this research...
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| Format: | Article |
| Language: | English |
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Fakultas Teknologi Pertanian Universitas Jambi
2016
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| Online Access: | https://repository.ugm.ac.id/273940/1/Prosiding%20SEMNAS%20FKPTTPI%202016%20%20%20Chusnul.pdf |
| _version_ | 1826049773874970624 |
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| author | Hidayat, Chusnul Maharani, Nuravita Putri, Rininta Utami Nusantoro, Bangun Supriyanto, Supriyanto |
| author_facet | Hidayat, Chusnul Maharani, Nuravita Putri, Rininta Utami Nusantoro, Bangun Supriyanto, Supriyanto |
| author_sort | Hidayat, Chusnul |
| collection | UGM |
| description | A mixture of monoacylglycerol and diacylglycerol (MDAG) is an emulsifier and widely used in bakery, dairy, and margarine as a stabilizer, emulsifier, and conditioner. MDAG is synthesized by the chemical or enzymatic glycerolysis reaction between glycerides and glycerol. The purpose of this research was to evaluate the effect of temperature on the concentration of monoacylglycerol (MAG), diacylglycerol (DAG) and free fatty acids in glycerolysis reaction. The results showed that the best concentration of MAG and DAG were obtained at a temperature of 80 °C. MAG was 50% after 4 h and DAG was 67% after 45 min reaction time. The highest free fatty acid was obtained at the reaction temperature of 90 °C. The fraction that was obtained from 20 °C had the Slip Melting Point 55 °C, while the Melting Point was ranging between 55 and 60 °C. Fraction, which was obtained at 10 °C, had the Slip Melting Point 50 °C, while the Melting Point was ranging between 50 and 55 °C. |
| first_indexed | 2024-03-13T23:51:51Z |
| format | Article |
| id | oai:generic.eprints.org:273940 |
| institution | Universiti Gadjah Mada |
| language | English |
| last_indexed | 2024-03-13T23:51:51Z |
| publishDate | 2016 |
| publisher | Fakultas Teknologi Pertanian Universitas Jambi |
| record_format | dspace |
| spelling | oai:generic.eprints.org:2739402017-12-12T01:25:11Z https://repository.ugm.ac.id/273940/ Sintesis Monoasilgliserol dan Diasilgliserol dari Refined Bleached and Deodorized Palm Stearin Minyak Sawit: Pengaruh suhu reaksi Hidayat, Chusnul Maharani, Nuravita Putri, Rininta Utami Nusantoro, Bangun Supriyanto, Supriyanto Food Processing Food technology A mixture of monoacylglycerol and diacylglycerol (MDAG) is an emulsifier and widely used in bakery, dairy, and margarine as a stabilizer, emulsifier, and conditioner. MDAG is synthesized by the chemical or enzymatic glycerolysis reaction between glycerides and glycerol. The purpose of this research was to evaluate the effect of temperature on the concentration of monoacylglycerol (MAG), diacylglycerol (DAG) and free fatty acids in glycerolysis reaction. The results showed that the best concentration of MAG and DAG were obtained at a temperature of 80 °C. MAG was 50% after 4 h and DAG was 67% after 45 min reaction time. The highest free fatty acid was obtained at the reaction temperature of 90 °C. The fraction that was obtained from 20 °C had the Slip Melting Point 55 °C, while the Melting Point was ranging between 55 and 60 °C. Fraction, which was obtained at 10 °C, had the Slip Melting Point 50 °C, while the Melting Point was ranging between 50 and 55 °C. Fakultas Teknologi Pertanian Universitas Jambi 2016-10 Article PeerReviewed application/pdf en https://repository.ugm.ac.id/273940/1/Prosiding%20SEMNAS%20FKPTTPI%202016%20%20%20Chusnul.pdf Hidayat, Chusnul and Maharani, Nuravita and Putri, Rininta Utami and Nusantoro, Bangun and Supriyanto, Supriyanto (2016) Sintesis Monoasilgliserol dan Diasilgliserol dari Refined Bleached and Deodorized Palm Stearin Minyak Sawit: Pengaruh suhu reaksi. PROSIDING SEMINAR NASIONAL: PERANAN TEKNOLOGI PERTANIAN DALAM MENCIPTAKAN INOVASI TEKNOLOGI UNTUK MENINGKATKAN DAYA SAING PRODUK PERTANIAN PADA ERA MASYARAKAT EKONOMI ASEAN. ISSN 9786027467019 |
| spellingShingle | Food Processing Food technology Hidayat, Chusnul Maharani, Nuravita Putri, Rininta Utami Nusantoro, Bangun Supriyanto, Supriyanto Sintesis Monoasilgliserol dan Diasilgliserol dari Refined Bleached and Deodorized Palm Stearin Minyak Sawit: Pengaruh suhu reaksi |
| title | Sintesis Monoasilgliserol dan Diasilgliserol dari Refined Bleached and Deodorized Palm Stearin
Minyak Sawit: Pengaruh suhu reaksi |
| title_full | Sintesis Monoasilgliserol dan Diasilgliserol dari Refined Bleached and Deodorized Palm Stearin
Minyak Sawit: Pengaruh suhu reaksi |
| title_fullStr | Sintesis Monoasilgliserol dan Diasilgliserol dari Refined Bleached and Deodorized Palm Stearin
Minyak Sawit: Pengaruh suhu reaksi |
| title_full_unstemmed | Sintesis Monoasilgliserol dan Diasilgliserol dari Refined Bleached and Deodorized Palm Stearin
Minyak Sawit: Pengaruh suhu reaksi |
| title_short | Sintesis Monoasilgliserol dan Diasilgliserol dari Refined Bleached and Deodorized Palm Stearin
Minyak Sawit: Pengaruh suhu reaksi |
| title_sort | sintesis monoasilgliserol dan diasilgliserol dari refined bleached and deodorized palm stearin minyak sawit pengaruh suhu reaksi |
| topic | Food Processing Food technology |
| url | https://repository.ugm.ac.id/273940/1/Prosiding%20SEMNAS%20FKPTTPI%202016%20%20%20Chusnul.pdf |
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