Pembuatan Pengganti Lemak Cocoa dan Lemak Susu dan Stearin Kelapa Sawit melalui Reaksi Interesterifikasi

Abstract

Interesterification reaction involves intramolecular and intermolecular exchange of acyl groups among triglicerides resulting in the changes on the physical and chemical properties of the result trigliserides. Preparation of cocoa butter substitutes (CBS) has been done by interesterification reaction between milk fat and stearin palm oil using sodium ethoxides as a catalyst. In order to obtain a good product of cocoa butter substitutes, than the analysis of solid fat content (SFC) by using Spectroscopy Nuclear Magnetic Resonance (NMR) B5-684 and the measurement of melting point were conducted. Analysis of various rasio of between stearin palm oil and milk fat {(10%:90%); (20%:80%); (30%:70%); (40%:60%); (50%:50%); (60%:40%); (70%:30%); (80%:20%) the solid fat contents of temperature at 35°C were (0%;1.05%; 5.11%; 14.I1%; 17.59%; 20.01%; 23.05%; 28.98%) respectively the and melting points were (30.2°C; 33.6°C; 36.4°C; 39.8°C; 43.8°C; 44.8°C; 46.0°C; 51.6°C)respectively. The preparation of cocoa butter substitutes using stearin palm oil and milk fat (30%:70%) by interesterification reaction gave a good product. That it was in room temperature and melt in body temperature.

Reaksi interesterifikasi pada lemak dan minyak akan menyebabkan pertukaran antara satu asam lemak dengan asam lemak yang lain di dalam molekul trigliserida (intramolekul) atau antara trigliserida (intermolekul) yang dapat mengubah sifat kimia dan fisika pada lemak. Pembuatan pengganti lemak cocoa (cocoa butter substitutes) melalui reaksi interesterifikasi antara stearin kelapa sawit dan lemak susu menggunakan katalis natrium etoksida untuk mendapatkan pengganti lemak cocoa yang baik, maka dilakukan analisis kandungan lemak padat dengan Spectroscopy Nuclear Magnetic Resonance (NMR) BS-684 dan pengukuran titik cair. Analisis hasil interesterifikasi stearin kelapa sawit dengan lemak susu {(10%:90%); (20%:80%); (30%:70%); (40%:60%); (50%:50%); (60%:40%); (70%:30%); (80%:20%)} diperoleh kandungan lemak padat masing-masing (0%; 1.05%; 5.11%; 14.11%; 17.59%; 20.01%; 23.05%; 28.98%) pada temperatur 35°C dan titik cair masing-masing (30.2oC; 33.6°C; 36.4°C; 39.8°C; 43.8°C; 44.8°C; 46.0°C; 51.6°C). Pembuatan pengganti lemak cocoa dari stearin kelapa sawit dengan lemak susu (30%:70%) dengan reaksi interesterifikasi memberikan hasil yang baik yang padat pada suhu kamar dan meleleh pada suhu tubuh.