#TITLE_ALTERNATIVE#

• Main Author: KADEK SUKARTA (NIM 13003045), I
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/10640
• Institution: Institut Teknologi Bandung

Surfactant is an organic and/or organic-metal molecule which exhibit polar and solubility behavior that could reduce surface tension between two immiscible fluids or solids. One of the most recognized surfactant is lecithin. In food industry, lecithin is used as an emulsifier, a wetter, and as a volume improver agent. In Indonesia, lecithin is imported to fullfil the high demand from food industries. Lecithin can be produced from egg yolk and vegetable oils such as soybean oil, palm oil, palm kernel oil, etc.The highest composition of lecithin is in soybean oil and egg yolk. However, egg is expensive therefore to produce lecithin with food grade specification, soybean can be used. Egg yolk is usually used to produce pharmaceutical grade lecithin.<p> <br /> <br /> <br /> Most of the lecithin surfactants utilized in food industry are produced as by-products of vegetable oil industry. In this research, lecithin is extracted from soybean to with food grade specification. Soybean oil is extracted from soybean through chemical solvent extraction. Hydration technique was used to separate lecithin from soybean oil.<p> <br /> <br /> <br /> This research is done to find the suitable operating condition to produce lecithin from soybean. From the research that has been done it is known that commercial soybean oil doesn't contain any lecithin. Commercial lecithin still has the oil content event it's only a few. The content of oil in soybean is 16,05%-wt. The optimum hydration temperature to separate lecithin from soybean oil is 60-70oC. The higher the hydration temperature, the harder the separation of lecithin from soybean oil. The higher the water concentration for the hydration at the range from 1-4%-v, the higher the lecithin obtained and the less total energy used for separating lecithin from soybean oil at the same amount. Acetone insoluble value that has been obtain is 8.85-27.52. In the other side, the yield of phospholipid component in soybean oil is 0.07-0.60%-wt.