Abstract
The specific purpose of this scientific article is to obtain scientific information about the pattern composition of monoglycerides (MG), diglycerides (DG) and triglycerides (TG) in palm kernel oil (PKO) ethanolysis products at three stages and of the mole ratios of ethanol in ethoxy solution (ethanol 90% - NaOH 1%) to PKO (assumed as trilaurin). Ethanolysis reactions of PKO had been carried out in three stages, as follows: Level I ethanolysis was carried out at 60°C, at a stirring speed of 1000 rpm for 3 mins, in the treatment of the mole ratios of ethanol in ethoxy solution (ethanol 90% - NaOH 1%) to PKO of the 10, 12, 14, 16, 18 and 20, resulting in ethanolysis product I and the residual reaction I. Level II ethanolysis was ethanolysis of the residual reaction I, resulting in ethanolysis product II and residual reaction II. Level III ethanolysis was ethanolysis of the residual reaction II, resulting in ethanolysis product III. The mean yield of all treatments for PKO Ethanolysis Levels I, II, and III were 12.26±0.46%, 11.20±2.61%, and 11.78±2.99% (w/w), respectively. The highest total yield of PKO ethanolysis level I, II, and III was 41.04±9.74% (w/w) from the mole ratio treatment of 20, while the lowest yield was 27.54±3.39%; (w/w) from the mole ratio treatment of 10. The average amount of MG, DG, and TG from all treatments were 9.740%, 12.801%, and 2.675%, respectively. The highest MG content was obtained from the mole ratio treatment of 20 at Ethanolysis Level I (11.83%).
Highlights
Oil palm fruit can produce two types of oil, namely crude palm oil (CPO) and palm kernel oil (PKO)
Palm kernel contains about 50% oil (PKO) whose fatty acids are dominated by lauric acid (12:0) and myristic acid (14:0) (Gurr, 1992)
The types of fatty acids contained in PKO consists of nine types of fatty acids, which are divided into seven types of saturated fatty acids, which are dominated by lauric acid (49.39%) and myristic acid (15.35%), and two unsaturated fatty acids. dominated by oleic acid (15.35%) and linoleic acid (3.10%), and the rest (0.07%) in the form of unidentified minor fatty acids (Murhadi, 2010)
Summary
Oil palm fruit can produce two types of oil, namely crude palm oil (CPO) and palm kernel oil (PKO). CPO is reddish-orange in color, obtained from the pulp (mesocarp) of oil palm fruit, while PKO is yellow, obtained from the kernel (endosperm) of the oil palm fruit. Palm kernel contains about 50% oil (PKO) whose fatty acids are dominated by lauric acid (12:0) and myristic acid (14:0) (Gurr, 1992). The total amount of fatty acids in PKO extracted using hexane was 99.42 g per 100 g PKO (99.42%). The types of fatty acids contained in PKO consists of nine types of fatty acids, which are divided into seven types of saturated fatty acids, which are dominated by lauric acid (49.39%) and myristic acid (15.35%), and two unsaturated fatty acids. The research by Lestari and Murhadi, 2008; Murhadi, 2009a; Murhadi, 2009b; Murhadi, 2010; Murhadi et al, 2012; Nendela et al, 2012; Khasbullah et al, 2013; Murhadi et al, 2017 proved that PKO and/or a mixture of PKO and CPO had the potential to be a derivative product that has a function as an antimicrobial compound and an emulsifier that can be used as a preservative for emulsion food products
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