that decrease oil stability. Iron and copper at levels as low as 0.01 and 0.

1 ppm,
respectively, are capable of lowering flavor and oxidative stability (59). Free fatty
acids, besides representing a refining loss, have also been shown to act as prooxi-
OIL P U R I F I C AT I O N
dants (60) and to lower smoke points (61) of oils during frying. Linolenic acid has
DEGUMMING
DEFINISI:

✓ Memisahkan/mengeluarkan gum (senyawa phosphate)

dalam minyak kasar (crude oil).
TUJUAN:

✓ Menmudahkan proses penyimpanan dan pengangkutan.

✓ Memudahkan proses pemurnian berikutnya (caustic
refining dan bleaching).
✓ Menghasilkan lecithin.

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Figure 7. Major impurities removed by different processing Hasil Pertanian
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DEGUMMING DEGUMMING
METODE DEGUMMING:
1) Dry Degumming.
Drying OIL
Water
DEGUMMING ✓ Proses degumming dilakukan bersamaan dengan
Crude oil proses bleaching.
Centrifuge OIL To Bleaching,
Filtration Blending Hydration
from
extraction
separation caustic refining ✓ Dilakukan pada crude oil yang kandungan gum-nya
GUM sangat rendah, seperti crude coconut oil dan crude
Solids Acid
palm kernel oil.
Peroxide Bleaching
2) Wet Degumming.
Drying ✓ Proses digumming pada minyak yang banyak
mengandung gum (senyawa (hydratable phosphate).
Fatty Acids Blending LECITHIN
✓ Gum yang dihasilkan dapat diproses menjadi lecithin.
Figure 6. Degumming and lecithin processing.
✓ Prosesnya: Steam diinjeksikan ke dalam minyak, gum
akan menyatu, dan dipisahkan dengan sentrifugasi.
17

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 DEGUMMING DEGUMMING
METODE DEGUMMING:
3) Acid Degumming.
✓ Acid degumming dilakukan bersamaan
menghilangkan senyawa phosphate (hydratable dan
non hydrateable).
✓ Non-hydratable phosphate adalah jenis phospholipid
yang mengandung ion Ca, Mg, dan Fe, dihasilkan dari
ekstraksi biji-bijian yang telah mengalami kerusakan.
✓ Prosesnya: Asam encer (asam phosphate atau asam
sitrat) ditambahkan ke dalam minyak, dilanjutkan
dengan proses hidrasi (injeksi uap panas ke dalam
minyak).
✓ Pemisahan gum dengan cara sentrifugasi.
✓ Hasil akhir minyak dengan kadar gum < 3 ppm.
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DEGUMMING NEUTRALISING
➡ Bertujuan untuk menetralisasi atau menghilangkan
asam lemak bebas.
➡ Disebut juga: Caustic Refining atau Alkali Refining.
➡ Juga menghilangkan gum dan mineral kalsium dan
magnesium yang tersisa dari proses degumming.
➡ Proses netralisasi:
a. Larutan alkali (16-24 Be) dicampurkan ke dalam
degummed oil, diaduk dan didiamkan selama 5 menit.
b. Minyak dan sabun dipisahkan dengan sentrifugasi.
c. Minyak masih mengandung sabun sekitar 500 ppm.
d. Minyak selanjutnya dicampur dengan air panas sebanyak
15-20%, untuk mencuci sabun.
e. Minyak dan air sabun di pisahkan dengan sentrifugasi.
Crude Soybean Oil Degummed Soybean Oil f. Minyak hasil netralisasi mengandung sabun <50 ppm,
dan K.A. <0,5%.
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22
DIAGRAM ALIR NETRALISASI
BLEACHING
➡ Merupakan proses pembersihan minyak secara
absorpsi.
➡ Absorbent yang digunakan karbon aktif (activated
carbon) dan lempung aktif (activated clay).
Figure 7. Caustic refining.
➡ Bahan asing yang dipisahkan meliputi:
✓ Komponen warna (chlorophyll dan carotenoids),
✓ Gum (phospholipid), Sabun (soap stock),
✓ Logam (besi, Fe dan tembaga, Cu),
✓ Komponen hasil reaksi oksidasi.
➡ Pretreatment bleaching dengan ditambahkan asam
(sitrat dan fosfat) untuk mengikat logam, mencegah
oksidasi.

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26

DIAGRAM ALIR BLEACHING ABSORBENT FOR BLEACING

Figure 8. Bleaching/dry degumming.

Activated Carbon Activated Clay (Earth)

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 DIAGRAM ALIR BLEACHING BLEACHING PROCESS

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DEODORISING D I A G R A M A L I R D E O D O R I Z AT I O N

46
➡ Disebut juga sebagai physical refining.
➡ Ditujukan untuk mengeluarkan komponen volatile.
➡ Deodorisasi dapat digunakan sebagai pengganti
proses netralisasi (chemical refining).
➡ Komponen volatil yang dikeluarkan terdiri:
✓ Komponen aroma (flavor dan tastes dari bahan baku),
✓ Asam lemak bebas (physical refining).
➡ Selain menghilangkan komponen volatil, deodorisasi
juga memucatkan warna minyak, pigmen carotenoids
rusak akobat pemanasan.
Figure 13. (b) Continuous deodorizer.

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 such as pesticides and light polycyclic aromatic hydrocarbons, etc.), (2) actual
deodorization: Removal of different off-flavors, and (3) temperature effect:
Thermal destruction of pigments and unwanted side reactions such as cis-trans-iso-
D I A G R A M A L I R D E O D O R I Z AT I O N merization, polymerization, conjugation, and so on.
P R O S E S D E O D O R I Z AT I O N
Optimal stripping parameters (temperature, time, operating pressure, and
1. Deaeration:
amount of stripping gas) are governed by the properties of the ingoing product,
the specifications of the outgoing product, equipment limitations, and the need to
Proses pengerluaran
minimize costs. In Table 1, some udara untuk conditions
typical deodorization mencegah oksidasi.
for edible oils are
Minyak
given. Asdipanaskan pada applied
observed, steam refining 80oCphysical
suhuduring dalam kondisi
refining requiresvakum
more
severe conditions than deodorization in case of chemical refining. This is mainly
(50because
mm of the.removal of FFA by distillation, which is more significant in physical
Hg)
2. Stipping:
refining, as the initial FFA levels are considerably higher.
To obtain the required final FFA content of 0.03–0.05% by physical refining, it is
Minyak
necessaryyang telah
to adjust di deaerasi,
the operating conditions.dipanaskan
The easiest way dengan
is to increasesteam
the
hingga suhu dan tekanan yang diinginkan untuk
menguapkan komponen volatile impurities (FFA dan odor).
TABLE 1. Typical Operating Conditions for Deodorization of Vegetable Oils.

Chemical
————————————————
————— Physical
Conditions U.S. Europe Europe

Temperature (! C) 250–260 220–240 230–250

Pressure (mbar) 3–4 2–3 2
(a)
Sparge steam (%) 0.5–2 0.5–1.5 1–2
Deodorization time (min) 20 –40 40–60 60–90
Final acidity (% FFA) """""""""""""""""""""
" 0.03–0.05 """""""""""""""""""""""""!
Trans fatty acids (%) """""""""""""""""""""
" 0.5–1 """""""""""""""""""""""""!
Tocopherol loss (%)(b) up to 60 max 25 max 25
a
To remove tocopherols, a higher amount of steam is required.
Jurusan Teknologi Hasil Pertanian b Jurusan Teknologi Hasil Pertanian
Fakultas Pertanian Universitas Lampung For example, for soybean oil in the United States, the minimum is 500 ppm; in Europe,
Fakultas it is Universitas
Pertanian 900 ppm. Lampung

17 18

P R O S E S D E O D O R I Z AT I O N H Y D R O G E N AT I O N
3. Retention: Hidrogenasi adalah proses penambahan molekul hidrogen (H
• Menahan (membiarkan) minyak pada suhu dan tekanan pada ikatan tak jenuh dengan bantuan katalisator.
deodorisasi (stripping) selama 10-30 menit, untuk ➡ Tujuan Hidrogenasi:
menghilangkan pigmen (carotenoid).
• Disebut juga dengan Heat Bleaching (bleaching dengan 1. Meningkatkan stabilitas rasa dan aroma, serta daya
panas). simpan minyak/lemak.
4. Scrubbing (Condensation): 2. Mengubah sifat fungsional minyak/lemak untuk aplikasi
tertentu.
• Mengkondensasi dan merekoveri komponen volatil (FFA)
menjadi Faty acid destilate. ➡ H2
5. Cooling: atas 480
• Mendinginkan minyak setelah proses deodorisasi. suhu rendah.
➡ Katalisator Hidrogrenasi: nickel, alumina, silica, platinum,
• Ditambahkan asam sitrat untuk mengikat logam dan
mencegah oksidasi. palladium, rhodium, dan ruthenium.

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 DIAGRAM ALIR HIDROGENASI E f e k H i d ro g e n a s i Te r h a d a p A s . L e m a k

Laju
Rantai Titik Leleh Laju
As. Lemak Hidro-
Karbon ( Oksidasi
H2 gas
genasi
!
!
Linolenat C18:3 -13 150 40
Figure 10. Hydrogenation.
Linoleat C18:2 -7 100 20
Oleat C18:1 cis 16 10 1
Stearat C18:0 70 1 -
35

Oleat C18:1 trans 44 10 1

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E f e k H i d ro g e n a s i Te r h a d a p Tr a n s AINTRODUCTION
s. 387
HIDROGENASI
Lemak
TABLE 2. Factors Influencing cis-trans-isomerization. Faktor mempengaruhi laju hidrogenasi:
a. Suhu awal minyak,
High trans Low trans
b. Suhu reaksi,
Temperature High Low c. Aktivitas katalisator,
H2 pressure Low High d. Konsentrasi katalisator,
Catalyst dosage Low High e. Laju serapan hidrogen,
Agitation Slow Fast f. Kemurnian hidrogen,
Catalyst Ni-S Ni g. Kualitas minyak,
h. Intensitas pengadukan.

‣ Proses hidrogenasi, suhu 204oC, nickel katalisator 0,02%,

tekanan H2 15 psia, menghasilkan asam lemak trans 44%.
‣ Proses hidrogenasi,
The manufacture hydrogenated,
of lightlysuhu winterized
70oC, konsentrasi katalissoybean 0,11%, oil led to the
new terms dan tekananhydrogenation’’
‘‘selective H2 250 psia, menghasilkan as. lemak
and ‘‘selectivity trans 22%.
catalyst.’’ ‘‘Selective hydro-
genation’’ technically defines the preferential conversion ofHasil
Jurusan Teknologi 18:3 ! 18:2 relative to
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18:1 > 18:0. In practical terms, this process reflects the selective removal of double
23 24

bonds via hydrogen addition such that saturated fatty acid (stearic) formation is
 and a glycerolate anionAwhich then regenerates
C B* A A A A AaB new
A B CB B A* enolateCanion.
C CBBB C CA
B Bchemical
B* catalyst AAC
or nonspecific lipase + + B B* A+C B* A A+C B B A* CCB
C or
C nonspecific
C A C BA
B lipase B A*
+ B +A B C
+ AC +
A B CCC BAC A B A* BAB CAC
A B chemical catalyst AA CAA* ABBCCB* A A CBC BBC CCA

I N T E R E S T E R I F I C AT I O N I N T E R E S T E R I F I C AT I O N A C A* B C B* CBC
C + B B B B* A C B* AAC B B A* CCB
C + B + +
or nonspecific lipase + +
A B A B CCC BAC A B A* BAB CAC
‣ Didefinisikan sebagai: A
1,3-specific lipase
C +
B A
B C +
B
1,3-specific lipase AA B A A BA C A
A* B BBC B* B C B C
B + CC ++ B B+ + C + B + B + C B + C
Penataan ulang susunan asam lemak, baik secara random A B A B AB BA B A A B A B
atau terarah, dalam trigliserida dengan tujuan untuk Fig. 11.1 Schematic illustration A difference
of the B A A
between randomization B
and 1,3- B
Fig. 11.1 Schematic illustration of1,3-specific
the differencelipase between randomization and 1,3-
memodifikasi sifat minyak atau lemak tanpa mengubah specific interesterification, exemplified
specific interesterification, exemplified by the reaction between by
C + the reaction between ACA-
B + and CBBB-type
ACA- + and
B + BBB-typeB + C
komposisi asam lemaknya. triacylglycerols. Underlined moleculesAare starting materials and those with star are
A B
triacylglycerols. Underlined molecules are starting materials and Bthose with B star areA
possible products for 1,3-specific lipase-catalyzed reaction.
possible Fig.
products
11.1 for 1,3-specific
Schematic lipase-catalyzed
illustration reaction.between randomization and 1,3-
of the difference
‣ Reaksi transesterifikasi dapat246terjadi antara minyak/lemak
Modifying lipids for use in food specific interesterification, exemplified by the reaction between ACA- and BBB-type
dengan alkohol, asam, atau minyak/lemak. Tujuan: triacylglycerols. Underlined molecules are starting materials and those with star are
246 Modifying lipids for use in food
1. Alcoholysis:246pertukaran
Modifying lipids for use in food Blend
dengan mono atau polihidrat Merubah titikpossibleleleh, products for 1,3-specific
memperlambat lipase-catalyzed
oksidasi, reaction.
menghasilkan
alkohol. Blend
Blend minyak/lemak yang cocok untuk deep frying dan
2. Acidolysis: pertukaran dengan asam karboksilat. pembuatan margarin.
3. Methanolysis: pertukaran dengan methanol. Metode:
➡ Interesterifikasi Kimia: Menggunakan katalis sodium
4. Interesterification: Pertukaran dengan trigliserida lainnya. metoksi dan logam alkali.
➡ Interesterifikasi enzim: Menggunakan enzim lipase.
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for use in food 25 26

246 Modifying lipids for use in food 31 %31 %

31 % 58 %
58 %
58 %
conversion conversion conversion conversion
Blend conversion conversion 38
I N T E R E S T E R I F I C AT I O N
Blend I N T E R E S T E R I F I C AT I O N
A PRIMER ON OILS PROCESSING TECHNOLOGY

58 %
conversion 71 %71 % 100100
% %
31 % Palm stearin/coconut oil (70/30)
conversion 58 %
conversion 31% conversion
conversion
71 %
conversion 100 %
conversion conversion
conversion conversion

Figure 11. Interesterification.

Proses:
Minyak (degummed, refined), dipanaskan (90-120oC) dalam
vakum, ditambah katalisator (sodium metoksi, 0,2-0,3%:
of fats). This process has great potential as the ramifications of natural versus mod-
metal alkali, 0,1-0,2%), reaksi dimulai saat timbul warna
ified fats continue to be debated.
100 % Fig.Fig.
11.411.4 Morphology
Morphology of the
of the blendblend (palm
(palm stearin/coconut
stearin/coconut oil, oil, 70/30)
70/30) andand kuning-kecoklatan.
Figure 11 depicts a typicalReaksi (30 menit)
interesterification dihentikan
process. This random dengan inter-
58% conversion
conversion 71% conversion 100% conversion
n enzymatically
enzymatically interesterified
interesterified products
products at different
at different degrees
degrees of conversion
of conversion (measured
(measured by by penambahan
esterification air dan
uses a reactor pendinginan.
quite similar in design (if not identical) to the hydro-
HPLC).
HPLC). (Samples
(Samples with with
50 % 50added
% added rapeseed
rapeseed oil Jurusan
oil were were melted
meltedTeknologi
at 70 °C,
atHasil °C,
70 Pertanian
andand
oneone drop
drop Jurusan Teknologi Hasil Pertanian
71 % 100 %
was was putaon
put on a slide.
slide. TheyThey
werewere
then Fig.
then 11.4
cooled
cooled to toFakultas
room room Pertanian Universitas Lampung
Morphology
temperature.
temperature. of
The the
The blend (palm
morphology
morphology stearin/coconutgenation
was
was dead-end
oil, 70/30) and Fakultas Pertanian
reactor. Oil is heated
after being neutralized Universitas
and dried toLampung
around
conversion conversion
observed
observed afterafter
one one 27 hour at room temperature by polar light microscopy)
hour enzymatically interesterified
at room temperature by polar lightproducts
microscopy) 90–120!(measured
at different degrees of conversion C and is by
28
blended in the reactor
with a catalyst, such as sodium methoxide
(adapted
(adapted fromfrom
HPLC). ZhangZhang etwith
et al.,
(Samples al., 2004b).
50 % added rapeseed oil were melted at 70 °C, and one drop
2004b). (0.2–0.3%) or an alkali metal (0.1–0.2%). During reaction, the reactants become
was put on a slide. They were then cooled to room temperature. The morphology was
orange-brown in color (the first quality check of reaction process). Once the color