Abstract
The glyceride components such as glycerol, ester, mono and diglyceride are useful components for food ingredients like food emulsifiers. One of the natural resources of the glyceride component is refined bleached deodorized palm oil (RBDPO). This research was aimed to analyze the glyceride component of the treatment variation of RBDPO. The design of the research was completely randomized design (CRD) non-factorial with three variables of treatment specifically the 9 g of RBDPO with 5 g glycerol (A), RBDPO (B) and RBDPO with 0.7 g lipase enzyme Thermomyces lanuginosus immobilized (TLIM). The concentration of glycerol, ester, mono- and diglyceride was tested by the gas chromatography method. The data will be analyzed by using a descriptive method with a boxplot and histogram. The results showed that the highest concentration of glycerol, ester, mono- and diglyceride, respectively were shown in treatment B (1.5922%), C (9.5699%), C (0.1783%), C (3.3329%). The boxplot graphic described that there was statistically significant difference among the treatments.
Highlights
The Refined Bleached Deodorized Palm Oil (RBDPO) is a derivative product of crude palm oil after having undergone a process of removing non-oil components such as free fatty acids, colloids, metals, pigments and aromas
The result showed that the glycerol, esters and diglyceride were present at all chromatogram types, while the monoglyceride was only at chromatogram type C
According to Hobuss et al (2020) that esters eluted between 10 and mins retention time, monoglyceride appear in the range mins, diglyceride appears after 27 mins and triglyceride was detected in chromatogram after 35 mins
Summary
The Refined Bleached Deodorized Palm Oil (RBDPO) is a derivative product of crude palm oil after having undergone a process of removing non-oil components such as free fatty acids, colloids, metals, pigments and aromas. The RBDPO is a triglyceride which at room temperature has two fractions, namely the liquid fraction (olein) and the solid fraction (stearin) (Subroto et al, 2018). The RBDPO was hydrolyzed naturally by heating treatment or adding other components like glycerol and lipase. The processing of triglyceride at a high temperature leads to an equilibrium mixture of glycerol and esters (Affandi et al, 2011). The important use of the glyceride component such as glycerol, ester, mono and diglyceride are good emulsifiers for various food emulsions, such as margarine, shortening, mayonnaise and chocolate products. The alteration of glyceride components in RBDPO is obtained through hydrolysis, glycerolysis, esterification reactions using triglycerides, water, glycerol or alcohol as reactants with TLIM lipase as catalyst
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