PEMBUATAN LEMAK KAKAO RENDAH KALORI DENGAN MINYAK KELAPA (COCONUT OIL)) MELALUI REAKSI INTERESTERIFIKASI

PEMBUATAN LEMAK KAKAO RENDAH KALORI DENGAN MINYAK KELAPA (COCONUT OIL)) MELALUI REAKSI INTERESTERIFIKASI

Cacao fat has long chain fatty acids was high mainly palmitic and stearic can be improved their character by adding of palm oil to obtain cocoa fat was low calories. The addition of coconut oil can be done only up to 20%, which is the ratio (90:10) and (80:20) cocoa fat and coconut oil with solid fa...

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Main Author: Lelya Hilda
Format: Article
Language:Indonesian
Published: Mulawarman University 2016-02-01
Series:Jurnal Kimia Mulawarman
Online Access:http://jurnal.kimia.fmipa.unmul.ac.id/index.php/JKM/article/view/76
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spelling doaj-1ab26e738def40c8acd4608aa2ad0faa2020-11-24T23:30:51ZindMulawarman UniversityJurnal Kimia Mulawarman1693-56162476-92582016-02-018176PEMBUATAN LEMAK KAKAO RENDAH KALORI DENGAN MINYAK KELAPA (COCONUT OIL)) MELALUI REAKSI INTERESTERIFIKASILelya Hilda0STAIN PadangsidimpuanCacao fat has long chain fatty acids was high mainly palmitic and stearic can be improved their character by adding of palm oil to obtain cocoa fat was low calories. The addition of coconut oil can be done only up to 20%, which is the ratio (90:10) and (80:20) cocoa fat and coconut oil with solid fat content of 5:53 and 4:58 with a melting point 33.6 ° C and 32.8oC (32oC-35oC melting point cacao fat). The process was be done by interesterification reaction produces cocoa fat that free of trans fatty acids . Keywords: long chain fatty acaid, low calory, solid fat content, melting pointhttp://jurnal.kimia.fmipa.unmul.ac.id/index.php/JKM/article/view/76
collection DOAJ
language Indonesian
format Article
sources DOAJ
author Lelya Hilda
spellingShingle Lelya Hilda
PEMBUATAN LEMAK KAKAO RENDAH KALORI DENGAN MINYAK KELAPA (COCONUT OIL)) MELALUI REAKSI INTERESTERIFIKASI
Jurnal Kimia Mulawarman
author_facet Lelya Hilda
author_sort Lelya Hilda
title PEMBUATAN LEMAK KAKAO RENDAH KALORI DENGAN MINYAK KELAPA (COCONUT OIL)) MELALUI REAKSI INTERESTERIFIKASI
title_short PEMBUATAN LEMAK KAKAO RENDAH KALORI DENGAN MINYAK KELAPA (COCONUT OIL)) MELALUI REAKSI INTERESTERIFIKASI
title_full PEMBUATAN LEMAK KAKAO RENDAH KALORI DENGAN MINYAK KELAPA (COCONUT OIL)) MELALUI REAKSI INTERESTERIFIKASI
title_fullStr PEMBUATAN LEMAK KAKAO RENDAH KALORI DENGAN MINYAK KELAPA (COCONUT OIL)) MELALUI REAKSI INTERESTERIFIKASI
title_full_unstemmed PEMBUATAN LEMAK KAKAO RENDAH KALORI DENGAN MINYAK KELAPA (COCONUT OIL)) MELALUI REAKSI INTERESTERIFIKASI
title_sort pembuatan lemak kakao rendah kalori dengan minyak kelapa (coconut oil)) melalui reaksi interesterifikasi
publisher Mulawarman University
series Jurnal Kimia Mulawarman
issn 1693-5616
2476-9258
publishDate 2016-02-01
description Cacao fat has long chain fatty acids was high mainly palmitic and stearic can be improved their character by adding of palm oil to obtain cocoa fat was low calories. The addition of coconut oil can be done only up to 20%, which is the ratio (90:10) and (80:20) cocoa fat and coconut oil with solid fat content of 5:53 and 4:58 with a melting point 33.6 ° C and 32.8oC (32oC-35oC melting point cacao fat). The process was be done by interesterification reaction produces cocoa fat that free of trans fatty acids . Keywords: long chain fatty acaid, low calory, solid fat content, melting point
url http://jurnal.kimia.fmipa.unmul.ac.id/index.php/JKM/article/view/76
work_keys_str_mv AT lelyahilda pembuatanlemakkakaorendahkaloridenganminyakkelapacoconutoilmelaluireaksiinteresterifikasi
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