FRAKSINASI KOMPLEKSASI UREA PADA MINYAK DEDAK PADI DALAM PENINGKATAN KONSENTRASI ASAM LEMAK TAK JENUH

Abstract

<p>Abstract: Polyunsaturated fatty acid in rice bran oil is good for health and valuable. The aims of<br />this research were identifying influence of complexation temperature and time on the<br />enhancement of polyunsaturated fatty acid consentration. This research began with<br />saponification and extraction of rice bran oil as pretreatment process. Then, complexation<br />process was done with urea-ethanol solution ration of 35:175 (w/v). Complexation was carried<br />out by mixing 10 gram of free fatty acid of rice bran oil with 40 ml of urea-ethanol solution and<br />then followed by separation process and iod number analysis. The result of temperature<br />variation showed that the iod number of sample 0 hour, 2 hours, 12 hours, and 24 hours were<br />29.18; 32.99; 36.04; and 37.82. Then the iod number of sample with variable temperature 28<br />o<br />C, 5<br />o<br />C, -2<br />o<br />C and -7<br />C were 37.82; 39.85; 43.15; and 44.16. The longer time and the lower<br />temperature of complexation increased polyunsaturated fatty acid consentration indicated by iod<br />number rising.<br />o<br />Keywords: Rice bran oil, Polyunsaturated Fatty Acid, fractionation urea complexation, iod<br />number bixa</p>