SUGAR ESTER SURFACTANTS FROM RICE BRAN OIL
Rice bran is one of the byproducts of rice milling. This byproduct contains antioxidant-rich food oils which are easy to hydrolyze into free fatty acids due to the activity of the lipase enzyme in the rice bran. Free fatty acids in rice bran oil cannot be used for food oil but can still be applied f...
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| Format: | Final Project |
| Language: | Indonesia |
| Online Access: | https://digilib.itb.ac.id/gdl/view/67275 |
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| Institution: | Institut Teknologi Bandung |
| Language: | Indonesia |
| Summary: | Rice bran is one of the byproducts of rice milling. This byproduct contains antioxidant-rich food oils which are easy to hydrolyze into free fatty acids due to the activity of the lipase enzyme in the rice bran. Free fatty acids in rice bran oil cannot be used for food oil but can still be applied for chemical raw materials. One of the uses of rice bran oil is as a raw material for sugar esters. One example of sugar esters is sorbitan ester surfactant, a non-ionic surfactant for cosmetics. If sorbitan ester surfactant is made from free fatty acids derived from rice bran oil, the resulting surfactants can be better than conventional one because it contains antioxidant (which are good for the skin health). The research objective is to synthesize sorbitan ester surfactant from the fatty acids of rice bran oil by first determining the synthesis method carried out using a one-step or two-step reaction. In the one-step reaction, the operating conditions at temperature of 210 ? and vacuum pressure, the reaction that occurs is a direct esterification reaction. In the two-step reaction, the reaction is divided into two dehydration and esterification. Dehydration carried out at temperature 180 ? and at pressure of 1 atm while the esterification carried out at temperature of 210 ? and vacuum pressure. The catalyst used in this research are ZnO for the one-step synthesis method, while for two-step synthesis method pTSA used for dehydration and NaOH used for esterification. Characterizations of this surfactant are using FTIR, acid value test, and hydroxyl value test. Meanwhile, the quality tests of this surfactant are using analysis of emulsion stability by observing the stability of the product emulsion with water and oil with a ratio of 0,5 grams of surfactant, 40 mL of water, and 40 mL of oil.
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