DEGUMMING OIL PURIFICATION DEGUMMING DEGUMMING. 1) Dry Degumming. 2) Wet Degumming

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 prooxidants (60) and to lower smoke points (61) of oils during frying. Linolenic acid has

OIL

P U R I F I C AT I O N

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.

Jurusan Teknologi Hasil Pertanian Figure 7. Major impurities removed by different processing steps.

Jurusan Teknologi Hasil Pertanian ! Fakultas Pertanian Universitas Lampung

Fakultas Pertanian Universitas Lampung

1

2

DEGUMMING

DEGUMMING

METODE DEGUMMING: Water Crude oil from extraction

Filtration

Blending

Solids

Acid

Drying

OIL

DEGUMMING Hydration

Centrifuge separation

OIL

To Bleaching, caustic refining

GUM Peroxide

Bleaching

Blending

✓ Proses degumming dilakukan bersamaan dengan proses bleaching. ✓ Dilakukan pada crude oil yang kandungan gum-nya sangat rendah, seperti crude coconut oil dan crude palm kernel oil.

2) Wet Degumming.

Drying

Fatty Acids

1) Dry Degumming.

LECITHIN

Figure 6. Degumming and lecithin processing.

17

✓ Proses digumming pada minyak yang banyak mengandung gum (senyawa (hydratable phosphate). ✓ Gum yang dihasilkan dapat diproses menjadi lecithin. ✓ Prosesnya: Steam diinjeksikan ke dalam minyak, gum akan menyatu, dan dipisahkan dengan sentrifugasi.

Jurusan Teknologi Hasil Pertanian ! Fakultas Pertanian Universitas Lampung 3


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. Jurusan Teknologi Hasil Pertanian ! Fakultas Pertanian Universitas Lampung 5


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:

Crude Soybean Oil

Degummed Soybean Oil Jurusan Teknologi Hasil Pertanian ! Fakultas Pertanian Universitas Lampung 7

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. f. Minyak hasil netralisasi mengandung sabun <50 ppm, dan K.A. <0,5%. Jurusan Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

8

22

DIAGRAM ALIR NETRALISASI

BLEACHING ➡ Merupakan proses pembersihan minyak secara absorpsi. ➡ Absorbent yang digunakan karbon aktif (activated carbon) dan lempung aktif (activated clay). ➡ Bahan asing yang dipisahkan meliputi:

Figure 7. Caustic refining.

✓ ✓ ✓ ✓

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. Jurusan Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Jurusan Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung 9

10

26

DIAGRAM ALIR BLEACHING

ABSORBENT FOR BLEACING

Activated Carbon

Figure 8. Bleaching/dry degumming.

Activated Clay (Earth)



DIAGRAM ALIR BLEACHING

BLEACHING PROCESS

Jurusan Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung


13

14

46

DEODORISING

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

➡ 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.



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

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-isomerization, polymerization, conjugation, and so on. Optimal stripping parameters (temperature, time, operating pressure, and amount of stripping gas) are governed by the properties of the ingoing product, Deaeration: the specifications of the outgoing product, equipment limitations, and the need to minimize costs. In Table 1, some udara typical deodorization for edible oils are Proses pengerluaran untuk conditions mencegah oksidasi. given. Asdipanaskan observed, steam refining refining requiresvakum more Minyak pada applied suhuduring 80oCphysical dalam kondisi severe conditions than deodorization in case of chemical refining. This is mainly (50because mm of Hg) the.removal of FFA by distillation, which is more significant in physical refining, as the initial FFA levels are considerably higher. Stipping: To obtain the required final FFA content of 0.03–0.05% by physical refining, it is necessaryyang to adjust the operating conditions.dipanaskan The easiest way dengan is to increasesteam the Minyak telah di deaerasi,

P R O S E S D E O D O R I Z AT I O N

1.

2.

hingga suhu dan tekanan yang diinginkan untuk menguapkan komponen volatile impurities (FFA dan odor). TABLE 1. Typical Operating Conditions for Deodorization of Vegetable Oils.


Conditions

Chemical ———————————————— ————— U.S. Europe

Temperature (! C) Pressure (mbar) Sparge steam (%) Deodorization time (min) Final acidity (% FFA) Trans fatty acids (%) Tocopherol loss (%)(b)

250–260 220–240 230–250 3–4 2–3 2 (a) 0.5–2 0.5–1.5 1–2 20 –40 40–60 60–90 """"""""""""""""""""" " 0.03–0.05 """""""""""""""""""""""""! """"""""""""""""""""" " 0.5–1 """""""""""""""""""""""""! up to 60 max 25 max 25

a b

To remove tocopherols, a higher amount of steam is required. Jurusan Teknologi Hasil Pertanian For example, for soybean oil in the United States, the minimum is 500 ppm; in Europe, it is Universitas 900 ppm. Lampung Fakultas Pertanian

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P R O S E S D E O D O R I Z AT I O N 3. Retention: • Menahan (membiarkan) minyak pada suhu dan tekanan deodorisasi (stripping) selama 10-30 menit, untuk menghilangkan pigmen (carotenoid). • Disebut juga dengan Heat Bleaching (bleaching dengan panas).

4. Scrubbing (Condensation): • Mengkondensasi dan merekoveri komponen volatil (FFA) menjadi Faty acid destilate.

5. Cooling: • Mendinginkan minyak setelah proses deodorisasi. • Ditambahkan asam sitrat untuk mengikat logam dan mencegah oksidasi.

H Y D R O G E N AT I O N Hidrogenasi adalah proses penambahan molekul hidrogen (H pada ikatan tak jenuh dengan bantuan katalisator.

➡ Tujuan Hidrogenasi: 1. Meningkatkan stabilitas rasa dan aroma, serta daya simpan minyak/lemak. 2. Mengubah sifat fungsional minyak/lemak untuk aplikasi tertentu. ➡ H2 atas 480 suhu rendah. ➡ Katalisator Hidrogrenasi: nickel, alumina, silica, platinum, palladium, rhodium, dan ruthenium.


Physical Europe


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 Rantai Karbon

Titik Leleh (

Laju Oksidasi

Laju Hidrogenasi

Linolenat

C18:3

-13

150

40

Linoleat

C18:2

-7

100

20

C18:1 cis

16

10

1

C18:0

70

1

-

C18:1 trans

44

10

1

As. Lemak H2 gas

! !

Figure 10. Hydrogenation.

Oleat Stearat 35

Oleat



21

22

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. Lemak

387

TABLE 2. Factors Influencing cis-trans-isomerization.

Temperature H2 pressure Catalyst dosage Agitation Catalyst

High trans

Low trans

High Low Low Slow Ni-S

Low High High Fast Ni

HIDROGENASI Faktor mempengaruhi laju hidrogenasi: a. b. c. d. e. f. g. h.

Suhu awal minyak, Suhu reaksi, Aktivitas katalisator, Konsentrasi katalisator, Laju serapan hidrogen, Kemurnian hidrogen, Kualitas minyak, Intensitas pengadukan.

‣ Proses hidrogenasi, suhu 204oC, nickel katalisator 0,02%, tekanan H2 15 psia, menghasilkan asam lemak trans 44%.

winterized hydrogenated, of lightlysuhu The manufacture 70oC, konsentrasi katalissoybean 0,11%, oil led to the ‣ Proses hidrogenasi, tekananhydrogenation’’ H2 250 psia, menghasilkan as. lemak trans 22%. ‘‘Selective hydrocatalyst.’’ and ‘‘selectivity ‘‘selective new terms dan ! 18:2 relative to 18:3 ofHasil genation’’ technically defines the preferential conversion Jurusan Teknologi Pertanian Fakultas Pertanian Universitas Lampung 18:1 > 18:0. In practical terms, this process reflects the selective removal of double bonds via hydrogen addition such that saturated fatty acid (stearic) formation is 23


and a glycerolate anionAwhich then regenerates enolateCanion. A B CB B A* CA A AaB new C B* A A A C CBBB C

B Bchemical B* catalyst AAC + B B* A+C B* A A+C + B B A* CCB + B lipase A C BA B +A B C + AC C or C nonspecific C B A* + BAC BAB CAC CCC A B A* B A CBC BBC CCA CA A* ABBCCB* A A AA B chemical catalyst A B C B* CBC A C A* B C + A C B* B B A* CCB B B B* AAC B C + + + + + or nonspecific lipase B A BAC BAB CAC CCC A B A* B A B A A B B BBC B* B C B C B A A B A A A A C A* 1,3-specific lipase 1,3-specific lipase B C + C + B + C B B+ + C + B + B + C B + CC ++ B BA B A A AB B A B A A B B B B A A A difference Fig. 11.1 Schematic illustration of the between randomization and 1,3lipase between Fig. 11.1 Schematic illustration of1,3-specific the difference randomization and 1,3specific interesterification, exemplified by the reaction between ACAand BBB-type B + C B + and CBBB-type + B + C + specific interesterification, exemplified by the reaction between ACAtriacylglycerols. Underlined moleculesAare starting materials and those with star are A B B star areA triacylglycerols. Underlined molecules are starting materials and Bthose with or nonspecific lipase

I N T E R E S T E R I F I C AT I O N ‣

Didefinisikan sebagai: Penataan ulang susunan asam lemak, baik secara random atau terarah, dalam trigliserida dengan tujuan untuk memodifikasi sifat minyak atau lemak tanpa mengubah komposisi asam lemaknya.

antara minyak/lemak ‣ Reaksi transesterifikasi dapat246terjadi Modifying lipids for use in food dengan alkohol, asam, atau minyak/lemak. 246 Modifying lipids for use in food

Modifying lipids for use in food Blend 1. Alcoholysis:246pertukaran dengan mono atau polihidrat Blend alkohol. Blend 2. Acidolysis: pertukaran dengan asam karboksilat. 3. Methanolysis: pertukaran dengan methanol. 4. Interesterification: Pertukaran dengan trigliserida lainnya.

I N T E R E S T E R I F I C AT I O N

possible products for 1,3-specific lipase-catalyzed reaction.

possible Fig. products 1,3-specific lipase-catalyzed reaction.between randomization and 1,311.1 for Schematic illustration of the difference specific interesterification, exemplified by the reaction between ACA- and BBB-type triacylglycerols. Underlined molecules are starting materials and those with star are Tujuan: for 1,3-specific lipase-catalyzed reaction. Merubah titikpossible leleh, products memperlambat oksidasi, menghasilkan

minyak/lemak yang cocok untuk deep frying dan pembuatan margarin.

Metode: ➡ Interesterifikasi Kimia: Menggunakan katalis sodium metoksi dan logam alkali. ➡ Interesterifikasi enzim: Menggunakan enzim lipase.


for use in food

25

246 Modifying lipids for use in food

n


Blend

26

31 % conversion

31 %31 % conversion conversion

58 % 58 % conversion conversion


Blend

31 % conversion

58 % conversion

71 %71 %

conversion conversion 58 % Palm stearin/coconut oil (70/30)

conversion

58 % conversion

38

100100 % %

conversion conversion 31% conversion 71 %

conversion

100 % conversion

Proses:

Morphology of the blend (palm stearin/coconut 70/30) 100 % Fig.Fig. 11.411.4 Morphology of the blend (palm stearin/coconut oil, oil, 70/30) andand 100% conversion 58% conversion conversion 71% conversion enzymatically interesterified products at different degrees of conversion (measured enzymatically interesterified products at different degrees of conversion (measured by by 71 % conversion


A PRIMER ON OILS PROCESSING TECHNOLOGY

Figure 11. Interesterification.

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 modmetal alkali, 0,1-0,2%), reaksi dimulai saat timbul warna ified fats continue to be debated. kuning-kecoklatan. (30 menit) dihentikan dengan Figure 11 depicts a typicalReaksi interesterification process. This random interpenambahan air dan pendinginan. esterification uses a reactor quite similar in design (if not identical) to the hydroJurusan Teknologi Hasil Pertanian

Teknologi HPLC). (Samples with 50added % added rapeseed oil Jurusan were melted atHasil 70 Pertanian °C, drop HPLC). (Samples with 50 % rapeseed oil were melted at 70 °C, andand oneone drop 100 % Pertanian Universitas Lampung dead-end reactor. Oil is heated Fig. 11.4 Morphology of the blend (palm stearin/coconutgenation oil, 70/30) and putaon a slide. They were then cooled toFakultas room temperature. The morphology was was was put on slide. They were then cooled to room temperature. The morphology was conversion 27 hour at room temperature by polar light microscopy) observed observed afterafter one one hour at room temperature by polar light microscopy) enzymatically interesterified products at different degrees of conversion 90–120!(measured C and is by blended in the reactor (adapted Zhang etwith al., 2004b). (adapted fromfrom Zhang et al., 2004b). HPLC). (Samples 50 % added rapeseed oil were melted at 70 °C, and one drop

Fakultas Pertanian Universitas after being neutralized and dried toLampung around 28 with a catalyst, such as sodium methoxide (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

DEGUMMING OIL PURIFICATION DEGUMMING DEGUMMING. 1) Dry Degumming. 2) Wet Degumming

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