Pembuatan Shortening dari Campuran RBD Stearin dengan Minyak Inti Sawit Secara Gliserolisis Menggunakan Katalis Enzim Lipase dari Dedak Padi

Abstract

Glycerolysis reaction involves intramoleculer and intermolecular exchange of acyl groups among triglicerides resulting in the changes on the physical and chemical properties of the result triglicerides. Preparation shortening of the mixture of stearin RBD and palm kernel oil by glycerolysis using lipase enzyme as catalyzed from rice bran, in order to obtain the products that fuul fiil the melting poit, solid fat content and monoglycerides content. The shortening produzed from the mixture of the stearin RBD and palm kernel oil by glycerolysis in the mol ratio of 1:1:4, 2:2:4, 3:3:4 and 4:4:4 the melting poit was 37.2, 38.5, 40.2 and 41.5°C respectively, the solid fat content at 40°C was 1.80, 2.50, 5.38 and 6.15% respectively and the monoglycerides content was 6.01, 8.91, 8.08 and 5.43% respectively. The study indicated that rice bran as source of lipase enzyme can be use as a catalyst by glycerolysis reaction in shortening preparation. Based on the physical and chemical properties shortening the product that full fill the standart spesification at the mole ratio of 2:2:4 can be use as yeast raised dough.