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All Journal Jurnal Industri Hasil Perkebunan Jurnal Riset Teknologi Industri
Alfrida Lullung
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Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Environmental Science Industrial & Manufacturing Engineering Mechanical Engineering

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KARAKTERISTIK OLEOGEL DARI MINYAK NABATI MENGGUNAKAN LILIN LEBAH DAN LEMAK KAKAO SEBAGAI OLEOGATOR justus elisa loppies; Eky Yenita Ristanti; Sitti Ramlah; Alfrida Lullung; Andi Amalia
Jurnal Industri Hasil Perkebunan Vol 14, No 2 (2019): Jurnal industri Hasil Perkebunan
Publisher : Balai Besar Industri Hasil Perkebunan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33104/jihp.v14i2.5552

Abstract

Abstrak: Pengembangan oleogel dapat dilakukan melalui rekayasa strukur molekul minyak atau lemak sehingga diperoleh karakteristik tertentu sesuai peruntukannya. Penelitian ini bertujuan untuk mengungkap karakteristik oleogel yang dibentuk dari bahan minyak nabati (minyak sawit dan kedelai) dan lilin lebah dan lemak kakao sebagai oleogator. Karakteristik yang diukur meliputi; tekstur, titik leleh, viskositas dan kandungan lemak padat. Metode yang digunakan adalah eksperimen laboratorium dengan membandingkan proses oleogelasi menggunakan dua jenis minyak nabati yaitu: minyak sawit dan minyak kedelai dan dua jenis komposisi oleogator yaitu lemak kakao 1% + lilin lebah 9% dan lemak kakao 3 % + lilin lebah 7 %. Proses oleogelasi dilakukan dengan cara mencampurkan massa minyak dengan oleogator pada putaran 15.000 dan 25.000 rpm. Hasil penelitian menunjukkan bahwa Oleogel dengan karakteristik terbaik diperoleh dari proses oleogelasi minyak sawit dengan oleogator (1% lemak kakao dan 9% lilin lebah) pada kecepatan pengadukan 25.000 rpm. Karakteristik yang diperoleh adalah; memiliki titik leleh dan viskositas yang tinggi yaitu 43,72 – 45,53 oC dan 161 x 103 centipoise, mempunyai struktur yang lebih padat dan homogen dengan kandungan lemak padat yang lebih rendah (83,33 %) dibanding produk pembanding (mentega putih). Kata Kunci: karakteristik, oleogel, oleogator, oleogelasi, minyak nabati, lilin lebah, lemak kakao    
Pengaruh Surfaktan Terhadap Diameter Partikel, Viskositas dan Indeks Polidispersitas pada Pembuatan Sln dari Lemak Kakao Alfrida Lullung; Suprapti Suprapti
Jurnal Riset Teknologi Industri Vol 6 No 12 Desember 2012
Publisher : Balai Riset dan Standardisasi Industri Samarinda

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (9849.2 KB) | DOI: 10.26578/jrti.v6i12.1512

Abstract

Study the influence of surfactants on the particle diameter, viscosity and polydispersity index of Solid Lipid Nanoparticles in manufacturing (SLN) of the cocoa butter. Intended use of surfactants (lecithin and sodium dodecyl sulfate) in generating particle diameter, viscosity and polydispersity index suitable for the manufacture of Solid Lipid Nanoparticles of cocoa butter. Preparation of Solid Lipid Nanoparticles made by homogenizing a mixture of cocoa fat, distilled water and a surfactant (sodium dodecyl sulfate, and lecithin) using Ultra Thurax, speed of 1500 rpm with some formulations. Further characterized by means of Particle size analyzer (PSA). The results showed that Formula Solid Lipid Nanoparticles and surfactant lecithin produced polydispersity index is 0302-0389 and is monomodal compared to surfactant sodium dodecyl sulfate with a higher polydispersity index is above 0.5 for 0848-1215 and are polymodal. For lecithin surfactant particle diameter on particle diameter 426.2 - 654.3 nm corresponding to the diameter of Solid Lipid Nanoparticles range is 50-1000 nm. While the surfactant sodium dodecyl sulfate particles with a diameter of 2813.5 to 3976.7 nm diameter beyond the range of Solid Lipid Nanoparticles, on the use of surfactant lecithin viscosity of 0.8980 and 0.8878 and the surfactant sodium dodecyl sulfate at 0.8878.
Optimasi Sintesa Ester Maltitol Asam Lemak Dari Minyak Kelapa Sawit Menggunakan Lipase Getah Pepaya sebagai Katalisator Ratri Retno Utami; Alfrida Lullung
Jurnal Riset Teknologi Industri Vol 7 No 13 Juni 2013
Publisher : Balai Riset dan Standardisasi Industri Samarinda

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (7861.194 KB) | DOI: 10.26578/jrti.v7i13.1525

Abstract

Research optimization of the ester Maltlitol Fatty Acid (EMALTAL) synthesis from palm as biosurfactant has been conducted. Papaya latex lipase used as a catalyst in the synthesis. This research aims to study the optimization of biosurfactant synthesis Maltitol Fatty Acid Esters (EMALTAL) from palm oil using papaya latex lipase as a catalyst. Before the synthesis carried out, palm oil is converted into methyl esters Fatty Acids (EMAL). Optimal conditions needed to form EMALTAL determined by Response Surface Method / RSM. To get the optimum conversion EMALTAL synthesis, the reaction is affected by three variables: time, papaya latex lipase levels and temperature as well as the response variable is called the optimum conversion EMALTAL synthesis. By using response surface methods (RSM), the optimal synthesis conditions obtained at a temperature of 0C 39.4490, 53.2440 minutes of time and concentration of crude papaya latex 7.6600% to 28.6806% conversion of surfactant in the form of monoester. Characterization of EMALTAL shows the melting point of 24.5-27oC, 180oC smoke point and refractive index of 1.441. EMALTAL produced a monoester that serves as an emulsifier
Co-Authors Andi Amalia Eky Yenita Ristanti Justus Elisa Loppies Ratri Retno Utami Sitti Ramlah Suprapti Suprapti