PEMBUATAN LEMAK KAKAO RENDAH KALORI DENGAN MINYAK KELAPA (COCONUT OIL)) MELALUI REAKSI INTERESTERIFIKASI

  • Lelya Hilda STAIN Padangsidimpuan

Abstract

Cacao fat has long chain fatty acids was high mainly palmitic and stearic can be improved their character by adding of palm oil to obtain cocoa fat was low calories. The addition of coconut oil can be done only up to 20%, which is the ratio (90:10) and (80:20) cocoa fat and coconut oil with solid fat content of 5:53 and 4:58 with a melting point 33.6 ° C and 32.8oC (32oC-35oC melting point cacao fat). The process was be done by interesterification reaction produces cocoa fat that free of trans fatty acids .

Keywords: long chain fatty acaid, low calory, solid fat content, melting point

Downloads

Download data is not yet available.

References

Belitz, H. D. dan Grosch, W., 1987, Food Chemistry, Springer Verlag, Berlin.
Berger, K.G. and Idris, N. A., 2005, Formulation of Zero-Trans Acid Shortenings and Margarines and Other Food Fats with Products of The Oil Palm, JAOCS, 82(11): 775-782.
Cox, C., Mann, J., Sutherland, W., Chiholm, A. and Sheaff, M.,1995, Effect of Coconut Oil, Butter, and Sunflower Oil on Lipids and Lipoproteins in Persons with Moderately Eloevated Cholesterol Levels, J. Lipid Research, 36: 1787-1795.
Idris, N.A. and Mat Dian, N.L., 2005, Interesterified Palm Products as Alternatives to Hydrogenation, Asia Pac. J. Clin. Nutr, 14(4) : 396-401.
Mat Dian, N.L, K. Sundram and. Indris, N. A., 2006, DSC Study on The Melting Properties of Palm Oil, Sunflower Oil, and Palm Kernel Oil Blends Before and After Chemical Interesterification, JAOCS, 83 (8): 739-745.
Nandi, S., S. Gangopadhyay, and Ghosh, S., 2004, Production of Medium Chain Glycerides and Monolaurin from Coconut Acid Oil by Lipase-Catalyzed Reactions, J. Oleo Sci, 53(10): 497-501.
O’Brien, R.D., 1998, Fats and Oils Formulating and Processing For Aplication, Technomic Publishing Company,. Inc. USA.
Ooi, T. L.,Yong, K.C., Hazimah,A. H., Dzulkefly, K., and Wan Yunus, W., 2004, Glycerol Residue-A Rich Source of Glycerol and Medium Chain Fatty Acids, J.Oleo Sci, 53(1) : 29-33.
Petrauskaite. V., 1998, Physical Refining of Coconut Oil : Effect of Crude Oil Quality and Deodorization Conditoins on Neutral Oil Loss, JAOCS, 77: 581-586.
Reddy, S. Y. and Jeyarani, T., 2001, Trans-Free Bakery Shortenings From Mango Kernel and Mahun Fats by Fractionation and Blending, J. Am. Oil Chemist Soc, 78: 635-640.
Silalahi, J., 1999, Modification of Fats and Oils, Media Farmasi, 7(1): 1-16.
Published
2016-02-23
How to Cite
HILDA, Lelya. PEMBUATAN LEMAK KAKAO RENDAH KALORI DENGAN MINYAK KELAPA (COCONUT OIL)) MELALUI REAKSI INTERESTERIFIKASI. JURNAL KIMIA MULAWARMAN, [S.l.], v. 8, n. 1, feb. 2016. ISSN 2476-9258. Available at: <https://jurnal.kimia.fmipa.unmul.ac.id/index.php/JKM/article/view/76>. Date accessed: 03 mar. 2025.
Citation Formats
Issue
Vol 8 No 1 (2010)
Section
Artikel

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.

This license requires that reusers give credit to the creator. It allows reusers to distribute, remix, adapt, and build upon the material in any medium or format, even for commercial purposes. If others remix, adapt, or build upon the material, they must license the modified material under identical terms.

  • BY: Credit must be given to you, the creator.
  • SA: Adaptations must be shared under the same terms.

    •