Lemak Margarin dari Hasil Suspensi Stearin Kelapa Sawit dengan Gliserolat Minyak Kacang Kedelai yang diperkaya Omega-3 (n-3) Etil Ester Asam Lemak Sardencis

Abstract

Fatty acid of omega-3 especially docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) have an important role in health, therefore it is necessary to include them in the diet. DHA and EPA are found in fish oil, however, because of the unpleased flavor (fishy flavor), they have to be isolated and made present in another form. The aim of this study was to produce margarine fat enriched with DHA and EPA. The materials used included: palm oil stearin, glycerolate of soybean oil and ethyl ester of Sardine fish oil. Ethyl ester of EPA and DHA were obtained through ethanolysis reaction of Sardine fish oil using KOH as catalyst. Glycerolate was produced through a glycerolisis between soybean oil and glycerol using C2H5ONa as catalyst by mixing at high velocity of 3000 rpm for an hour. Analysis of ethyl ester and glycerolate was conducted by FT-IR and GC-MS. Margarine fat produced by blending the mixture of oil palm stearin, glycerolate of soybean oil and ethyl ester of Sardine fatty acid in ratio of (80:18:2) gr, (70:28:2) gr, (60:38:2) gr, (50:48:2) gr and (40:58:2) gr, respectively. The blending was carried out by mixing at high velocity of 3000 rpm for 30 minutes at room temperature. The results showed that the melting point of the margarine fat were 59,5°C; 57,0°C; 55,5°C; 53,0°C; 51,5°C for (80:18:2) gr, (70:28:2) gr, (60:38:2) gr, (50:48:2) gr, (40:58:2) gr respectively. The margarine fat contain total omega-3 at level of 145.6 mg/100 gr. It was also shown that margarine fat was free from unwanted trans isomer of the unsaturated fatty acid.