Sifat Fisiko-Kimia MDAG Minyak Inti Sawit Hasil Pemurnian Menggunakan Creaming Demulsification Technique

Mursalin, Mursalin and Lavlinesia, Lavlinesia and Yernisa, Yernisa (2016) Sifat Fisiko-Kimia MDAG Minyak Inti Sawit Hasil Pemurnian Menggunakan Creaming Demulsification Technique. Prosiding Seminar Nasional FKPT-TPI Tahun 2016, 1 (1). pp. 412-415. ISSN 9786027467019

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Abstract

One method widely used in producing Mono and di-acyl glycerol (MDAG) is through glicerolysis reaction. Separating the glycerol residues of the product MDAG produced, as a main obstacle of the method, had been overcome through creaming demulsification technique (CDT). The purpose of this study was to characterize the physicochemical properties of MDAG as emulsifiers that is purified by CDT. Physico chemical properties observed are hydrophile lipophile balance (HLB) and melting point of the MDAG. Physico chemical properties of MDAG after and before purifying was compared to each other. The results showed that purified MDAG has solubility in distilled water only at 14.34%. Based on these fact, the MDAG could be classified as an emulsifier to be turbidly dispersed after being intensively agitated, with HLB values range of 6-8. The purified MDAG has a melting point with a range of 43.3-45.2 °C, it is slightly higher than MDAG before purified (42.0-44.0 °C). Based on its HLB value and melting point, the MDAG is suitable to be used as an emulsifier or stabilizer in water-in-oil emulsion (W/O) system such as margarine or salad oils. Keywords: emulsifier, HLB, MDAG, Melting point, Palm kernel stearin

Type:	Article
Subjects:	S Agriculture > S Agriculture (General)
Divisions:	Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian
Depositing User:	MURSALIN
Date Deposited:	08 Sep 2020 02:18
Last Modified:	17 Aug 2021 06:20
URI:	https://repository.unja.ac.id/id/eprint/13549

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