SELECTIVE FRACTIONATION OF PALM STEARIN TO PRODUCE PPP AND POP-RICH FATS
Palm oil is one of the main commodity crops which has an important role in Indonesia's economic activities. The palm oil production continues to increase every year. Palm oil is processed into RBDPO (Refined Bleached Deodorized Palm Oil) which is then separated to produce two types of fracti...
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| Format: | Final Project |
| Language: | Indonesia |
| Online Access: | https://digilib.itb.ac.id/gdl/view/51158 |
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| Institution: | Institut Teknologi Bandung |
| Language: | Indonesia |
| Summary: | Palm oil is one of the main commodity crops which has an important role in
Indonesia's economic activities. The palm oil production continues to increase every year.
Palm oil is processed into RBDPO (Refined Bleached Deodorized Palm Oil) which is
then separated to produce two types of fractions, solid (PS, palm stearin) and liquid (PO,
palm olein). PS contains the main triglycerides in the form of PPP and POP. PPP and
POP are special triglycerides because they can be used as raw material for high-fat feed
for Ruminantia and functional food products (structured lipids). The various types of
structured lipids that exist are human milk breast substitute (ASI) and cocoa butter
equivalent (CBE).
In this research, PPP and POP were obtained from PS as raw material with a twostages solvent fractionation method. The effect of the use of solvents is seen by varying
the ratio of PS to solvents in a ratio of 1: 8; 1:10; and 1:12 w/v. The first stage fractionation
was carried out at temperatures of 25?C, 38?C and 45?C to obtain solid and liquid
fractions. The liquid fraction will go through a second stage fractionation process to
produce a solid fraction. The solids produced from each stage were analyzed to determine
the effect of the use of the solvent and its fractionation temperature on the yield and
quality of the solids.
An increase in the ratio of PS to solvent and an increase in fractionation
temperature tended to result in a decrease in the yield of solid fraction I, while solid
fraction II increased. Solids from the first stage fractionation produced a melting
temperature in the range 56?C-68?C and solid fraction II produced a melting temperature
in the range 51?C-64?C. From these results, solid fraction I can be said to be the rich
fraction of PPP, while the second stage fractionation has not succeeded in producing POP
rich fraction. |
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