Pengaruh Laju Pendinginan, Suhu, dan Lama Kristalisasi pada Profil Triasilgliserol dan Sifat Pelelehan Produk Fraksionasi Minyak Kelapa
Dry fractionation will produce a fraction of olein and stearin with different composition of high melting and low melting as well the distribution of triacylglycerol (TAG) in the form of trisaturated (St3), disaturated (St2U) and monosaturated (StU2). This research aimed to study the effect of critical cooling rate and crystallization temperature on the composition and profile of TAG changes as well the melting properties of the fractionated coconut oil products. Coconut oilwas heated at 70°C then cooledat differentcooling rate to reach various crystalization temperatures. The oil was then stirred at 15rpm and allowed to crystallize at different period of time, and finally fractionated by vacuum filtration using Whatman #40 paper. Fractionation temperatures were the same as crystalization temperatures. The results showed that the critical cooling rate was proportional to the solid-like to liquid-like ratio, the content of St3 and SFC profile of olein fraction but inversely proportional to the content of St2U and StU2 TAG. Interval crystallization temperature between 21.30 and 21.73 °C produced the S/L ratio, the content of St3 TAG and SFC profiles of olein fractions lower and the content of St2U and StU2 TAG higher than the temperature interval below or above it. Coconut oil fractionation more effective in higher crystallization temperature or lower critical cooling rate. In these cooling treatments, St3 TAG which has high melting pointwould be concentrated at stearin fraction, while St2U and StU2 TAG and MCTwould be at olein fraction. Therefore, it will increase melting properties of stearin fraction and decrease olein fraction.
Calliauw G, Fredrick E, Gibon V, De Greyt W, Wouters J, Foubert I, Dewettinck K. 2010. On the fractional crystallization of palm olein: solid solutions and eutectic solidification. Food Res Internat. 43: 972-981.
Chaleepa K, Szepes A, Ulrich J. 2010. Effect of additives on isothermal crystallization kinetics and physical characteristics of coconut oil. Chem Phys Lipids. 163(4): 390-396.
Hashimoto S, Nezu T, Arakawa H, Ito T, Maruzeni S. 2001. Preparation of sharp-melting hard palmid fraction and its use as hard butter in chocolate. J Am Oil Chem Soc. 78: 455-460.
Huey SM, Hock CC, Lin SW. 2009. Characterization of low saturation palm oil products after continuous enzymatic interesterification and dry fractionation. J Food Sci. 74(4): E177-E183.
Mamat H, Aini IN, Said MY, Jamaludin R. 2005. Physicochemical characteristics of palm oil and sunflower oil blends fractionated at different temperatures. Food Chem. 91:731–736.
Mursalin, Hariyadi P, Purnomo EH, Andarwulan N, Fardiaz D. 2013. Fraksionasi kering minyak kelapa menggunakan kristalisator skala 120 kg untuk menghasilkan fraksi minyak kaya triasilgliserol rantai menengah. J Littri. 19(1): 41-49.
O’Brien RD. 2004. Fats and oils; formulating and processing for applications. Washington, D.C(US): CRC Press LLC.
Ramli MR, Siew WL, Cheah KY. 2008. Properties of high-oleic palm oils derived by fractional crystallization. J Food Sci. 73(3): 140-145.
Shi Y, Smith CM, Hartel RW. 2001. Compositional effects on milk fat crystallization. J Dairy Sci. 84(11): 2392-2401.
Timms RE. 2005. Fractional crystallisation–the fat modification process for 21st century. Eur J Lipid Sci Technol. 107: 48-57.
Vereecken J, Foubert, Smith KW, Sassano GJ, Dewettinck K. 2010. Crystallization of model fat blends containing symmetric and asymmetric monounsaturated triacylglycerols. Eur J Lipid Sci Technol. 112: 233-245.
Zaliha O, Chong CL, Cheow CS, Nur Izzah AR, Kellens MJ. 2004. Crystallization properties of palm oil by dry fractionation. J Food Chem. 86(2): 245-250.
Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).