Peranan Pengadukan Terhadap Karakteristik Kompleksasi Urea Sebagai Sarana Pemisahan  Asam Lemak Omega Dari Minyak Nabati

Setyawardhani, Dwi Ardiana; Sulistyo, Hary; Sediawan, Wahyudi Budi; Fahrurrozi, Mohammad

doi:10.14710/reaktor.16.2.81-86

Cited by 5 publications

(3 citation statements)

References 17 publications

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“…The difference in viscosity/viscosity can also be caused by the type of vegetable oil used, with the characteristics of each vegetable oil being different. This theory is in line with the opinion of Setyawardhani et al that each type of vegetable oil has different characteristics depending on the fatty acid content contained in it besides vegetable oil which acts as an internal phase that greatly affects the viscosity of mayonnaise so that at different concentrations it will make a difference to the viscosity of mayonnaise [21]. The viscosity (cP) value of mayonnaise is shown in Table 4.…”

Section: Viscosity Analysis Of Mayonnaisesupporting

confidence: 81%

Utilization of Corn Oil through Water Degumming Process for Lecithin Emulsifier Production

et al. 2021

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Lecithin is an emulsifier that plays an active role in reducing surface tension in making emulsions. The production of lecithin from other vegetable oils allows the use of other types of vegetable oil as a source of lecithin production to replace soy-based oil, which has begun to be used as a bioenergy raw material. This study aims to find an alternative source of new lecithin derived from corn oil by knowing the characteristics of lecithin and applied to mayonnaise. The resulting lecithin was used in mayonnaise with a 2 factorial randomized block design method consisting of 3 levels. Based on the results obtained, the characteristic of corn oil lecithin is that the largest content is hexadecanoic acid which is 44.79%, and the strongest vibration band is CH2 vibration with stretching modes of symmetry and asymmetry at 2922 and 2853 cm–1 and the terminal CH3 group in the 1374 cm–1. L3C3 treatment was the best result with 60% fat content, 4% emulsion stability, 2.12 cP viscosity, and 1.42 × 10–3 N/m surface tension and organoleptic showed a preference value, namely color 4.4 (like), taste 3.2 (sufficient like), smell 4 (like), and texture 3.80 (like it).

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Section: Viscosity Analysis Of Mayonnaisesupporting

confidence: 81%

Utilization of Corn Oil through Water Degumming Process for Lecithin Emulsifier Production

et al. 2021

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“…Number of double bonds provide the greater diameter of the molecule. Thus, it gives some difficulties for the unsaturated molecules to form an inclusion with urea [8].…”

Section: Table 2 the Process Variables In The Urea Complexationmentioning

confidence: 99%

The Concentration of Polyunsaturated Fatty Acid in Palm Oil by Urea Complexation

Setyawardhani¹,

Margono²,

Pratama³

et al. 2018

equilibrium

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<p>Linoleic acid is a Poly-Unsaturated Fatty Acid (PUFA) that corresponds to Omega 6 Fatty Acid. This is the major component of vegetable oil and very important for health. As an essential fatty acid, linoleic acid has to be obtained from foods. Consumption of omega fatty acid in the form of concentrate has more benefit than the whole oil. Fulfilling this requirement, effective method to separate PUFAs from vegetable oils is needed. One of the favorable methods is urea complexation. Palm oil was used as the fatty acids resource due to its potential feedstock in Indonesia. This aim of this research is to study the effect of urea, ethanol and free fatty acid (FFA) ratios during complexation of palm oil. This research was developed in three steps, 1) free fatty acid preparation from palm oil (saponification process), 2) crystallization of the fatty acids mixture and 3) filtration for separating the unsaturated fatty acid. Concentrated linoleic acid is obtained in the liquid phase, while the saturated fatty acid is obtained in the solid. This research resulted that the concentration of PUFA was increasing as the ratio of urea, FFA and ethanol increases.</p>

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“…The effect of the ratio of urea/FFA and urea/ethanol to the fatty acids in concentrate has been studied. The results showed that the ratio of urea/FFA was linear with fatty acid content [14]. Optimization of urea crystallization of lemuru fish oil for omega-3 concentrate production had been studied by using one-step urea complexation; the results showed that the ratio of the urea-fatty acid was optimum at 2:1 at 24 hours [15].…”

Section: Introductionmentioning

confidence: 99%

Production of omega-3 concentrate from lemuru fish (Sardinella longiceps) oil by two-step urea complexation

Kosasih

Rosmalina

Tanuwidjaja³

et al. 2023

IOP Conf. Ser.: Earth Environ. Sci.

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Lemuru fish (Sardinella longiceps) oil is a by-product containing polyunsaturated fatty acids (PUFA) that is important for the prevention of several diseases. For daily intake, saturated fatty acids should be removed from fish oil to obtain PUFA concentrates. Various methods have been observed in producing omega-3 concentrates. The objective of this study was to produce the omega-3 concentrate from lemuru fish oil using a two-step urea complexation method and to characterize the omega-3 product. Lemuru fish oil was saponified and purified to produce fatty acids and urea was added to the fatty acids to obtain crystal complexes. In this study, crystallization was carried out at -20 °C for 24 h with an oil-urea ratio of 1:0.625, 1:1.25, and 1:2.5. The results showed that the highest content of omega-3 (ALA, DHA, EPA) was reached at a ratio of fish oil-urea of 1:0.625. Based on the FTIR spectrum analysis, omega-3 concentrate contained the specific spectrum indicated by HC=CH trans, -C=O (ester), and -C-O (acid) groups. UV-Vis spectra analysis showed that light exposure affected the stability of omega-3 concentrate, as is evident by the hypsochromic shift of the resulting spectrum.

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Peranan Pengadukan Terhadap Karakteristik Kompleksasi Urea Sebagai Sarana Pemisahan Asam Lemak Omega Dari Minyak Nabati

Abstract: MIXING-TIME EFFECTS OF THE UREA COMPLEXATION CHARACTERISTICS FOR

Cited by 5 publications

References 17 publications

Utilization of Corn Oil through Water Degumming Process for Lecithin Emulsifier Production

Utilization of Corn Oil through Water Degumming Process for Lecithin Emulsifier Production

The Concentration of Polyunsaturated Fatty Acid in Palm Oil by Urea Complexation

Production of omega-3 concentrate from lemuru fish (Sardinella longiceps) oil by two-step urea complexation

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