Dr.Ir. Susinggih Wijana, MS. Jurusan Teknologi Industri...
Transcript of Dr.Ir. Susinggih Wijana, MS. Jurusan Teknologi Industri...
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REAKSI MINYAK/LEMAK Dr.Ir. Susinggih Wijana, MS.
Jurusan Teknologi Industri Pertanian
FAKULTAS TEKNOLOGI PERTANIAN
UNIVERSITAS BRAWIJAYA
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Pohon Industri
Kelapa sawit
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Pohon Industri
Kelapa
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Flowchart Proses
Minyak Sawit
Tandan sawit
segar
Minyak sawit kasar Inti sawit kering Cairan limbah
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DIAGRAM PROSES PEMURNIAN MINYAK SAWIT 1
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Crude Palm Oil
(minyak kasar)
Neutralized, Bleached and
Deodorized Palm Oil
(minyak murni)
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REAKSI PADA SENYAWA MINYAK
A. Reaksi selama prosesing ekstraksi
dan pemurnian
B. Reaksi penyabunan
C. Reaksi hidrogenasi
D. Reaksi trans-esterifikasi
E. Reaksi akibat proses penggorengan
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A. REAKSI PADA PROSES EKSTRAKSI DAN
PEMURNIAN
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Perlakuan fisis :
Degumming,
penghilangan gum
dengan steam.
Bleaching, penghilangan
warna dengan adsorben.
Deodorising, pengilang-
an bau dengan panas
dan tekanan vakum.
Reaksi khemis :
Oksidasi
Penyabunan
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Oksidasi .
Terjadi akibat adanya
panas dan oksigen udara.
Panas proses pengolahan
memacu peristiwa oksi-
dasi, yaitu terbentuk-nya
senyawa radikal bebas.
Radikal bebas dipacu
juga oleh penggunaan
alat dari logam berat (Fe
dan Cu).
Hasil oksidasi lanjut
adalah terbentuk
senyawa malonaldehid
yang berbau tengik
Penyabunan/
netralisasi
Reaksi ini digunakan
untuk menghilangkan
asam lemak bebas
minyak (bau tengik).
Dilakukan dengan
mereaksikan minyak
dengan NaOH
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B. REAKSI PENYABUNAN
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Reaksi antara Asam Lemak Bebas dengan basa NaOH (sabun keras) atau KOH (sabun lunak)
Juga merupakan salah satu bagian proses pemurnian minyak (degumming, netralisasi/ penyabunan, deodorizing)
Dalam industri pembuatan sabun dibuat dengan mencampur minyak (TG) dengan NaOH/KOH.
Reaksi :
R-COOH + NaOH R-COO-Na +
HOH
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C. REAKSI HIDROGENASI 1
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Tejadi pada minyak yang dijenuhkan
menjadi margarine dan shortening
Menggunakan katalis Pt atau Ni
Jumlah ikatan rangkap mempengaruhi
kebutuhan H2
Terdapat penambahan garam dan vit A
Reaksi :
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PROSES PENAMBAHAN HIDROGEN PADA IKATAN RANGKAP ASAM LEMAK
TIDAK JENUH DENGAN BANTUAN KATALISATOR Ni/Pt H2
CH3 - (CH2)7 - CH = CH - (CH2)7 - COOH CH3 - (CH2)16
COOH
Ni/Pt
Tujuan:
1. Menurunkan ketidak jenuhan minyak dengan penambahan H2
Linolenat lenoleat oleat stearat
2. Merobah bentuk fisik Trigliserida dari cair menjadi semi padat
atau padat, tergantung tingkat kejenuhan
3. Menaikkan titik cair
4. Meningkatkan daya tahan trigliserida dari proses oksidasi
TEMPERATUR, TEKANAN, KONSENTRASI KATALIS, KONSENTRASi
HIDROGEN , TINGKAT PENGADUKAN.
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D. TRANS-ESTERIFIKASI
Reaksi Ester Asam Lemak dengan
Alkohol (Alcoholysis)
Reaksi dipercepat dengan
menggunakan katalis basa NaOH
atau KOH
Kecepatan reaksi tergantung dari
suhu, jumlah KOH, jumlah alkohol ,
Digunakan dalam industri bio-
diesel dari berbagai jenis minyak
pangan (goreng) dan non-pangan
(jarak pagar dll.)
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CH2 O COR1 CH2OH
CH O COR2 + 3 (CH3OH) CHOH + 3 (R-COOCH3)
CH2 O COR3 CH2OH
trigliserida metil alkohol gliserol ester asamlemak dg alkohol
(BIODISEL)
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Reaksi Tranesterifikasi
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E. REAKSI PADA PROSES PENGGORENGAN 1
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Deep-fat Frying is a process of immersing food in hot oil.
A process of cooking and drying produces unique fried foods by simultaneous heat and mass transfer.
Flavor compounds are formed and retained in a crisp crust of food
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Physical and Chemical Reactions during
Deep-Fat Frying
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Physical Changes of Deep-Fat Frying
Viscosity Increase
Thickening of oil
Decrease of interfacial tension
Increase of density
Increase of the specific heat
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OIL CONTENTS IN DEEP-FAT FRIED FOODS 10
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Products Oil Contents (%)
Potato chips 33-38
Corn chips 30-38
Tortilla chips 23-30
Doughnuts 20-25
Frozen food 10-15
French fries 10-15
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CHEMICAL CHANGES OF DEEP-FAT FRYING 10/23
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Formation of flavor
Flavor stability and quality changes
Color and texture of the fried foods
changes
Nutritional changes
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CHEMICAL REACTIONS IN FRYING OIL
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1. Hydrolysis
2. Oxidation
3. Polymerization
4. Pyrolysis
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1. HIDROLISIS MINYAK
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Proses hidrolisis terjadi semakin cepat dengan
semakin tingginya kadar air dari minyak/
lemak maupun dari produk yang digoreng
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2. REAKSI OKSIDASI 1
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1. Inisisasi
2. Propagasi
3. Terminasi
Tahapan Oksidasi 1. Tahap Inisisasi
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R + O2 ROO
ROO + RH R + ROOH
ROOH + Fe2+ OH- +
RO + Fe3+
R + R RR
R + O2 ROO
ROO + ROO ROOR
+ O2
Salah satu bentuk ROOR
adalah asam malonal-dehida
(MDA) yang beraroma tengik
2. Tahap Propagasi 3. Tahap Terminasi
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CHEMICAL REACTIONS IN DEEP-FAT FRYING
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Volatile Flavor Compounds:
220 volatile compounds have been identified.
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DEEP-FAT FRIED FLAVOR 1
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4-hydroxy-2-nonenoic acid, lactone
4- hydroxy-3-nonenoic acid
2,4-decadienal
nutty, fried fat notes plus a butter-like note
Some of volatile compounds formed in deep-fat
frying condition are known as TOXIC COMPOUNDS.
Example:
1,4- Dioxane
Benzene
Toluene
Hexyl-benzene
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VOLATILE PRODUCTS FROM DEEP-FAT FRYING
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Acids -- > - Saturated Acids
- Unsaturated acids (cis, trans)
- Hydroxy acids
Hydrocarbons - Saturated hydrocarbons
- Unsaturated hydrocarbons
Alcohols/
Aldehydes - Saturated
- Unsaturated
Ketones
Esters
Aromatic Compounds
Lactones
Miscellaneous: 2-Pentyl furan
1,4-Dioxane
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AROMATIC COMPOUND FORMATION
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C H 3 ( C H 2 ) 3 C H 2 C H C H C H 2 C H C H ( C H 2 ) 7 C O O R
O 2
C H 2
C ( C H 2 ) 7 C O O R
O
C H 2 ( C H 2 ) 2 C H 3
C H 2
C H 2
( C H 2 ) 6 C O O R
( C H 2 ) 2
C H 3
D - H O 2
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EFFECT OF METHIONINE ANALOGS ON POTATO CHIP-
FLAVOR IN DEEP-FAT FRYING.
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Compounds
Structures
Flavor Characteristics
D-Methionine
L-Methionine
DL-Methionine
CH3-S-CH2-CH2-CH(NH2)COOH
Good potato chip-like
S-Methyl-L-Cysteine
CH3-S-CH2-CH(NH2)COOH
Good potato chip-like
Methionine Hydroxy
Analog
CH3-S-CH2-CH2-CH(OH)COOH
Obnoxious
(cooked turnip)
S-Carboxymethyl-L-
Cysteine
HOOC-CH2-S-CH2-CH(NH2)COOH
Obnoxious
(cooked turnip)
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3. POLYMER FORMATION
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Carbon-Carbon Bond: A. Vinyl Type
C
C C
C
C
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B. Diels Alder Type
C C
H
C C C
H H H H
- .H
C
H
H
H H H H
C C C C
C C
H H
C
H
H H
H C C
C
H
C
H C C
Intermolecularly or Intramolecularly
Carbon-Carbon Bond:
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Carbon-Oxygen Bond
Through peroxide group formed by autoxidation.
This can be formed intermolecularly or intramolecularly.
Through ether linkage formed at high temperature.
O
O
O
O
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POLYMERS FORMED DURING DEEP-FAT FRYING
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The 74 hrs. deep-fat frying conditions
Trilinolenin 26.3%
Trilinolein 10.0%
Triolein 10.8%
Tristearin 4.2%
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TYPES OF POLYMERS
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Trilinolein Monocyclic, Nonpolar C-C Dimer 4.9%
Noncyclic, Polar C-C Dimer 2.8%
Trimers - C-C, 8.4%
Trimers - 2 C-O, or 1 C-C, 1 C-O 4.9%
C O O R
C O O R
COOR
COOR
OH
OH
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C H 2
C H
C H 2
C H 2
C H
C H 2
Dimerization Between Two Acyl Groups in the Same Triglyceride or
Dimerization Between Two Acyl Groups in Two Triglycerides
Dimerization
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COMPOSITION OF OXIDIZED AND POLYMERIZED MATERIALS
FORMED DURING SIMULATED DEEP-FAT FRYING AT 185C
FOR 74 HRS.
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TRILINOLEIN
TRIOLEIN
TRISTEARIN
Cyclic Dimers
Carbon-to-Carbon
Linkages
4.9
0.0
0.0
Noncyclic Dimer
Carbon-to-Carbon
Linkages
2.8
3.4
0.7
Trimers
Two Carbon-to-
Carbon Linkages
8.4
0.3
0.4
4.9
1.2
Dimers and Trimers
Carbon-to-Carbon or
Oxygen Linkages
6.2
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4. PIROLISIS
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Terjadi akibat
penggorengan
dengan suhu terlalu
tinggi.
Minyak terbakar
menjadi asap CO2
dan H2O
Kehilangan kualitatif
dan kuantitatif.
Aroma dan rasa residu
minyak menjadi pahit
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BIOLOGICAL EFFECTS OF USED FRYING OIL
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A slight depression in growth to very poor growth
Diminished feed efficiency
Increased liver, kidney and heart sizes
Fatty tissues of liver, kidney and heart organs
Liver enzymes such as thiokinase and succinyldehydro-
genase had lower activity
The evidence of carcinogenicity (in highly abused
frying oil)
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SAFETY 10/23
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Under Good Practice of Deep-Fat Frying:
Fats are not nutritionally damaged
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THERMAL OXIDATION EFFECT ON LINOLEIC ACID
CONCENTRATION
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Levels of Linoleic Acid a
FAT FRESH OXIDIZED
Corn oil 61.0 1.1
Olive oil 7.7 Trace
Lear b
21.7 1.1
Lard 10.7 1.4
a
Expressed as % of total fatty acids. b
Lear = Low erucic acid rapeseed oil.
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TOXICITY SYMPTOMS OF HIGHLY HEAT-ABUSED OILS TO
LABORATORY ANIMALS
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Irritation of the digestive tract
Organ enlargement (kidney & liver)
Growth depression
Carcinogenic properties
Good Practice of Deep-Fat Frying
Fats are not nutritionally damaged.
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Terima Kasih