Karakteristik Oleogel Dari Minyak Nabati Menggunakan Lilin Lebah Dan Lemak Kakao Sebagai Oleogator

Abstract

Characteristics of oleogel can be determined by restructuring of oil or fat molecules to obtain the special characteristics related to their functions. This research aims to analyze characteristics of oleogels prepared from vegetable oil (palm and soybean oil) with beeswax and cocoa butter as oleogelator. Parameters observed were; texture, melting point, viscosity and solid fat content. The method used in this research is laboratory experiment by comparing the oleogelation process using two types of vegetable oil; palm oil and soybean oil and two types of oleogelator composition: 1% cocoa fat + 9% beeswax and 3% cocoa fat + 7% beeswax. The oleogelation process was carried out by mixing the oil mass with the oleogelator at 15,000 and 25,000 rpm. The results showed that oleogel with the best characteristic was from the process of palm oil oleogration with 1% cocoa fat + 9% beeswax oleogelators at a stirring speed of 25,000 rpm. Characteristics of obtained oleogel were: a high melting point and viscosity of 43.72 -45.53 o C and 161 x 103 centipoise, as well as a denser and more homogeneous structure with a lower solid fat content (83.33%).