CHEMICAL INTERESTERIFICATION PALM FAT/OIL AND COCONUT OIL FOR COCOA BUTTER ALTERNATIVES

• Main Author: Nathania
• Format: Final Project
• Language: Indonesia
• Subjects: Teknik (Rekayasa, enjinering dan kegiatan berkaitan)
• Online Access: https://digilib.itb.ac.id/gdl/view/64916
• Institution: Institut Teknologi Bandung

Chemical interesterification succeeded in changing the slip melting point value throughout the reaction time with an undrastic change pattern, a drastically increasing pattern and a drastically decreasing pattern. The pattern of change does not occur drastically on variations of pure palm olein, PS: PO: CO (50: 0: 50), PS: PO: CO (0:50:50), and PS: PO: CO (16.67: 16 , 67: 66.67), the pattern of change drastically increased in variations of PS: PO: CO (16.67: 66.67: 16.67), PS: PO: CO (33.33: 33.33: 33.33 ), pure coconut oil and the pattern drastically decreased in PS: PO: CO (66.67: 16.67: 16.67), pure palm stearin and PS: PO: CO (50: 50: 0). Variation in composition of fat mixture determines the portion of unsaturated fatty acids and dominant saturated fatty acids. The portion of fatty acids in the mixture caused variations in the initial melting temperature value and the fat iodine number. The composition of the experiment that produces 33-36 oC slip melting point are PS:PO (50:50) - 34 oC and CO (100) - 33 oC. The change in iodine number is directly proportional to the addition of saturated fatty acids and / or unsaturated fatty acids in the mixture. The more percentage of unsaturated fatty acids in the mixture, the higher the value obtained, and vice versa. Based on the melting profile from the observation of solid fat content in the mixture, it can be concluded that from 10 variations in the composition of the feed, only one profile was obtained that matched the alternative characteristics of commercial cocoa butter, variations of pure coconut oil-CO (100) with melting profiles that resemble cocoa butter substitute. The results of optimization of statistical analysis using the RSM-simplex lattice design factor with the response profile of melting cocoa butter (CB), and alternative cocoa butter CBE, CBR, CBS produce pure palm stearin and pure coconut oil as the best variations. Variation results in a minimum Sum Square of Error value with the target profile. However, pure palm stearin does not meet the advanced specifications so that it can’t be categorized as an alternative cocoa butter so that pure coconut oil is a variation that suitable with the commercial specifications for alternative cocoa butter in terms of slip melting point, iodine number and melting profile as alternative cocoa substitution products.