ANALYSIS OF VARIANCE OF FREE FATTY ACID LEVELS IN MONOGLYCERIDE PRODUCTION BY GLYCEROLYSIS REACTION
The growth of the food industry has increased significantly by 4% to 9% every year, which is simultaneous with the need for raw materials. One of them emulsifying as food additives. Emulsifiers made from raw oils and fats are used to stabilize the mixture of two interfering phases. One of the mos...
Saved in:
| Main Author: | |
|---|---|
| Format: | Final Project |
| Language: | Indonesia |
| Online Access: | https://digilib.itb.ac.id/gdl/view/51154 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Institution: | Institut Teknologi Bandung |
| Language: | Indonesia |
| Summary: | The growth of the food industry has increased significantly by 4% to 9% every year,
which is simultaneous with the need for raw materials. One of them emulsifying as food
additives. Emulsifiers made from raw oils and fats are used to stabilize the mixture of two
interfering phases. One of the most widely used emulsifiers is monoglycerides. Monoglycerides
are synthesized from palm oil and can be applied to various types of food.
This study aims to identify changes in levels of free fatty acids (FFA) in the conversion
of triglycerides to monoglycerides. Monoglyceride production is carried out through the
glycerolysis reaction between palm stearin and glycerol with the help of a tert-butanol solvent
in order to minimize extreme operating conditions while still providing optimum results. The
conditions to be varied are the reaction temperature in the range of 80oC to 120o
C and the
reaction time for 1, 3, and 4 hours.
Results shows that there is a change in the trend of FFA levels caused by hydrolysis
reactions that disrupt the kinetic glycerolysis reaction. Hydrolysis reaction is triggered due to
presence of excess water from raw material, acid as a catalyst, and the operating condition.
Changes in temperature and time (p-value <0.05) are critical variables for changes in FFA
levels. Through factorial design analysis, temperature has the greatest influence on changes
in product free fatty acid levels. The optimum monoglyceride product was produced in the
product with the lowest ALB content. |
|---|