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. Mappiratu
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Change Pattern of Mono and Diacylglycerol in Ethanolysis Reaction of Crude Palm Oil Asriani Hasanuddin; . Mappiratu; Gatot Siswo Hutomo
Jurnal Teknologi dan Industri Pangan Vol. 14 No. 3 (2003): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

The Changging Pattern of Mono and Diacylglycerol concentration as respon to Reaction time during ethanolysis of Crude Palm Oil was influenced by the ration of ethanol/CPO. By using the ration of 0.25-0.5, the changing pattern of MAG concentration followed the parabolic curve, while that of DAG. By using the ration of ethanol/CPO of 1.5, the change of MAG concentration followed polynomyal curve, while that of DAG followed hyperbolic curve. The changing pattern of MAG dan DAG concentration during ethanolysis reaction of crude palm oil may caused by difference of reactivity and position of fatty acid as well as reactivity of lipid group (TAG, DAG, and MAG) Key Word : Ethanolysis, Monoacylglycerol, Diacylglycerol, crude palm oil.
Production and Application of Monoacylglycerol Product from Coconut Oil in the Processing of Coconut Milk . Mappiratu; Dedi Fardiaz; Asriani Hasanuddin
Jurnal Teknologi dan Industri Pangan Vol. 14 No. 3 (2003): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (248.325 KB)

Abstract

Production of Monoglycerol (MAG) from coconut oil was carried out in a reaction system consisting of coconut oil /glycerol/rice bran/hexane in the ratio of 2 : 0.8 : 10 : 40 (w/w/w/v) and agitate at 300 rpm for 90 hours. The rendement was 85.71% and the product contained 49.80% MAG. Fractination with ethanol 95% increade the MAG content. i.e. 86.50%. The fractination rendement was 49.30%. The fraction did not affect the fatty acid of the MAG. Application of fractionated MAG to preserve coconut milk at 0 and 1.0% of MAG did not affect flavor and colour of he coconut milk. In general the appearance of coconut milk containing MAG was better the coconut milk without MAG. Coconut milk containing 0.75% MAG could be stured at cool and room temperature for 12 weeks without microbiological and physical deftect. Key Word : Monoacylglycerol, rendement, application, coconut milk, fractination.
Co-Authors Asriani Hasanuddin Dedi Fardiaz Gatot Siswo Hutomo