* Corresponding Author
Pembuatan dan Karakterisasi Minyak Goreng Rendah Kalori Xilitol Poliester
https://doi.org/10.22146/agritech.13589 Suhardi Suhardi(1*), Tranggono Tranggono(2), Supranto Supranto(3), Sri Hastuti(4)
(1) Fakultas Teknologi Pertanian, Universtas Gadjah Mada, Yogyakarta
(2) Fakultas Teknologi Pertanian, Universtas Gadjah Mada, Yogyakarta
(3) Fakultas Teknologi Pertanian, Universtas Gadjah Mada, Yogyakarta
(4) Alumni Pasca Sarjana Program Studi Ilmu dan Teknologi Pangan, Universtas Gadjah Mada, Yogyakarta
(*) Corresponding Author
Abstract
Xilitol poliester was produced by esterification involving xilitol and fatty acid metil ester (FAME) from DALMS (destilate fatty acid from palm oil). The reaction was affected by : reaction time, temperature and reactant molar ratio. Optimum condition based on response surface methodology (RSM) analysis was as follows : reaction time 6,78 h, reaction temperature 144,5ºC, substrate molar ratio 10, 3:1 and convertion of xilitol poliester 86,4%. Xilitol poliester produced was composed of short chain fatty acid. The physical properties of xilitol poliester (smoke point, melting point, refractive index, spesific gravity and viscosity) were little bit lower than those of palm oil. Analysis of hydrophilic lipophilic balance showed that xilitol poliester may be used as emulsifier. Hydrolitie activity of pancreatic lipase to xilitol poliester lower than that of palm oil. Perokside value of xilitol poliester was lower than that of palm oil.
Keywords
DALMS; response surface methodology; xilitol poliester was oil low calory
Full Text:
PDF DOI: https://doi.org/10.22146/agritech.13589
Article Metrics
Abstract views : 745
| 
views : 907
Refbacks
- There are currently no refbacks.
Copyright (c) 2016 Suhardi Suhardi, Tranggono Tranggono, Supranto Supranto, Sri Hastuti
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
agriTECH has been Indexed by:
agriTECH (print ISSN 0216-0455; online ISSN 2527-3825) is published by Faculty of Agricultural Technology, Universitas Gadjah Mada in colaboration with Indonesian Association of Food Technologies.