PENGARUH WAKTU REAKSI ETANOLISIS PADA SUHU RUANG TERHADAP RENDEMEN DAN STABILITAS EMULSI PRODUK ETANOLISIS PALM KERNEL OIL (PKO)
ABSTRACT: PKO (palm kernel oil)
is made from palm kernel of Elaesis gueneensis Jacq, which is a mixture of
triglycerides. Triglycerides can be converted into a number of derivative
products such as mono-diglycerides (MG-DG). MG-DG can be formed by ethanolisis
reaction. In this study ethanolisis reaction of PKO was done by adding 96% of
technical ethanol containing NaOH 1% (w/w PKO) on PKO solution at a room
temperature and a shorter time than the another PKO ethanolisis before. This
study was aimed to find the best PKO ethanolisis reaction time in providing
products of ethanolisis PKO with yield and high emulsion stability. The
experiment was a nonfactorial and
arranged in a complete randomized block design (CRBD) with four replications. The single factor studied was 7 levels
of the reaction time in which were 1, 3, 5, 7, 9, 11 and 13 minutes. The data
were analysed using ANOVA and
further by Orthogonal polynomial on the significant level of 1% and 5%.
The results showed that the reaction time ethanolisis had no effect on the yield
and stability of the emulsion of fresh coconut milk. The yield of the resulting
range between 17.32% - 18.07% and the stability of emulsion ranged between
88.88% - 92.50% during one day and 85.23% - 89.50% during two days. The sensory
observation indicated that PKO ethanolisis product can preserve coconut milk
for 3 days of storage time with color and scent of fresh coconut milk, and more stable compared to control.
Penulis: Jessica Yunggo, murhadi,
Sri Hidayati
Kode Jurnal: jppertaniandd160877
