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All Journal agriTECH Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering)
Setiowati, Arima Diah
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Agriculture, Biological Sciences & Forestry Engineering

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Characteristics of Red Palm Oil Oleogel Based on Beeswax and Cocoa Butter and Its Application in Red Chocolate Spread Kurniaditya, Viki Hendi; Setiowati, Arima Diah; Hidayat, Chusnul
agriTECH Vol 44, No 4 (2024)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.81434

Abstract

Red palm oil (RPO) is a product obtained from crude palm oil with a high carotenoid content. Despite the potential, the susceptibility of the constituent β-carotene to degradation and liquid state at room temperature poses a significant challenge to its use by affecting the texture of the final chocolate spread. Several studies have proposed using the oleo gelation technique to overcome this challenge, which regulates the structure of oil and fats mixture using an oleo gelator. Therefore, this study aims to evaluate the physicochemical characteristics of RPO oleogel produced using an oleo gelator from a beeswax and cocoa butter blend. The best product obtained was then applied to produce a red chocolate spread. The results showed that RPO oleogel obtained at a high beeswax-cocoa butter ratio had higher hardness values, β-carotene content, and melting points. In addition, the crystal microstructure of the product was needle-form with larger crystal sizes, leading to a significant increase in the oil binding capacity. Combining 9% beeswax and 1% cocoa butter (BW9-LK1) was the best formula for producing a chocolate spread. The characteristics of the red chocolate spread obtained from the best oleogel were 61.47 brightness level (L*), 5.81 red intensity (a*), and 57.81 yellowish (b*), with an oil binding capacity of 99.95%. The melting temperature was 31.89-41.67 ºC, indicating that it could melt at body temperature and was stable at room temperature. During 5 weeks of storage, the hardness and β-carotene content were 6.016.21 N and 469.07-302.67 ppm, respectively. Based on these results, the oleo gelator from beeswax and cocoa butter blend improved the hardness, melting points, and β-carotene content of RPO oleogel. This indicated that it potentially could be used as an alternative to produce a carotenoid-rich chocolate spread.
Development of Coconut Protein Concentrate-Xanthan Gum Conjugate by Wet-Dry Heating Method for Red Palm Oil Emulsification Ramadhani, Anis Dwi; Setiowati, Arima Diah; Hidayat, Chusnul
agriTECH Vol 44, No 1 (2024)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.76632

Abstract

Protein-polysaccharide conjugation is commonly achieved by wet and dry heating methods. Therefore, this study aimed to produce red palm oil (RPO) emulsifiers by conjugating coconut protein concentrate (CPC) and xanthan gum (XG) through a combination of wet and dry heating method using a cabinet dryer. Several factors, including reaction time (3, 4, 5, 6, and 7 hours), pH (3, 5, 7, 9, and 11), and protein-polysaccharide ratio (1:3, 1:2, 1:1, 2:1, and 3:1) were evaluated for their effect on the Emulsion Activity Index (EAI) and Emulsion Stability Index (ESI). The ability of the obtaining conjugate to emulsify RPO was evaluated, and the results showed that CPC contained 67.40% protein. Reaction time, pH, and protein-XG ratio had a significant effect on EAI and ESI. Meanwhile, optimal conditions for the formation of the CPC-XG conjugate, based on EAI and ESI, were a reaction time of 5 hours, pH 9, and protein-polysaccharide ratio of 2:1. Fourier Transform Infrared (FTIR) analysis showed that the CPC-XG conjugate had a change in absorption at a wavelength number of around 1640 cm -1 , indicating the presence of a Maillard reaction product. Furthermore, the CPC-XG conjugate used in RPO emulsion has a characteristic EAI value of 23.74 m 2 /g, ESI of 271.32 minutes, a droplet size of 790 nm, and a zeta potential of -36.9 mV. These results suggest that the CPC-XG conjugate produced by the wet-dry heating method has the potential for producing stable RPO emulsions.
Effect of Oleogelation Temperature on Physicochemical Properties and Stability of Peanut Oil Oleogel (Arachis hypogaea L.) Wangsa, Chrisnadya Putri; Fitriani, Amalia; Setiowati, Arima Diah; Hidayat, Chusnul
agriTECH Vol 44, No 3 (2024)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.78354

Abstract

Oleogelation is a method to transform liquid oil into solid fats without altering the fatty acid profile. Compared to hydrogenation, oleogelation requires a relatively simple process and does not produce trans fats. In oleogelation, temperature has a crucial role in affecting the properties of oleogel. Therefore, this study aimed to examine the effect of oleogelation temperature on the physicochemical properties and stability of peanut oleogel. In this study, peanut oil oleogel was formed at 70 °C, 80 °C, and 90 °C using 3% beeswax as oleogelator agent. The best oleogel obtained was stored for 40 days and evaluated for its stability every 10 days followed by testing as a shortening replacer in a cake. The results showed that the higher oleogelation temperature, the greater the hardness and oil binding of oleogel, leading to lower acid and peroxide values. The best oleogelation temperature was obtained at 90 °C with hardness, oil binding capacity, acid, and peroxide values of 0.08±0.01N, 98.31±0.39%, 0.70±0.03 mg KOH/g, and 22.61±0.33 mek O2 /kg, respectively. During 40 days of storage, the hardness and oil binding capacity decreased while the acid, peroxide, and TBA values increased. Additionally, the crystal structure of peanut oil oleogel was affected during storage. The application in cake resulted in lower viscosity of cake batter and a higher yellow index compared to the control (shortening), but the texture profile of cake formulated with oleogel and shorthening (contorl)  was not significantly different. This implied that shortening replacement with peanut oil oleogel in baked products was feasible.
Co-Authors Arifin Dwi Saputro, Arifin Dwi Chusnul Hidayat Fitriani, Amalia Joko Nugroho Wahyu Karyadi Keegen Bangun, Samuel Kurniaditya, Viki Hendi Nur Fadilah, Mira Aprilia Ramadhani, Anis Dwi Sri Rahayoe Wangsa, Chrisnadya Putri