Zita L. Sarungallo
Program Studi Teknologi Hasil Pertanian, Fakultas Pertanian dan Teknologi Pertanian, Universitas Negeri Papua, Manokwari

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KAJIAN PENURUNAN TITIK LELEH LILIN LEBAH (Apis cerana) DALAM PEMBUATAN MARGARIN OLES RENDAH KALORI 1) [Study on Decreasing the Melting Point of Beeswax (Apis cerana) in the Production of Low -Calorie Margarine] Sarungallo, Zita L.; Soekarto, Soewarno T.; Budijanto, Slamet
Jurnal Teknologi Dan Industri Pangan Vol 13, No 2 (2002): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (410.217 KB) | DOI: 10.6066/4347

Abstract

KAJIAN PENURUNAN TITIK LELEH LILIN LEBAH (Apis cerana) DALAM PEMBUATAN MARGARIN OLES RENDAH KALORI 1) [Study on Decreasing  the Melting  Point of Beeswax (Apis cerana) in the Production of Low -Calorie Margarine] Zita L. Sarungallo 2) , Soewarno T. Soekarto 3) ,  dan Slamet Budijanto 3) 1) Makalah dipresentasikan pada Seminar Nasional PATPI, Semarang   9-10 Oktober 2001 2) Program Studi Teknologi Hasil Pertanian, Fakultas Pertanian dan Teknologi Pertanian, Universitas Negeri Papua, Manokwari  3) Jurusan Teknologi Pangan dan Gizi, Fateta-IPB   ABSTRACT Beeswax has been used to replace fat in order to produce low calorie margarine; however, the quality of the product was still low. To produce a good quality of beeswax-containing margarine, the melting point of beeswax must be lowered close to human body temperature. The o objectives of the research were  : (1) to study the effect of addition of palm olein oil, fat solvent, emulsifier and stabilizer on the decrease of the melting point of beeswax, (2) to study the effect of enzymatic transesterification process, and (3) to produce margarine with low melting point and organoleptically acceptable. The results of the study revealed that addition of margarine ingredient lowered the melting point and solid fat content of the mixture, eventhough the melting point only reduced by 10°C, i.e. 64°C to 54°C. The process of transesterification  was carried out on beeswax and palm olein with ratio of 50:50 and 40:60 using  lipozyme IM 20 transesterification from Mucor  miehei as a catalyst at 78,5°C  for 24 hours with agitation  at 200 rpm. Using this transesterification condition, the ratio of beeswax and palm oil of 50,50 produced fat with iodine value of 36,3 acid value of 18,5, free fatty acid of 8.45%, and melting point of 53°C, while ratio of 40: 60 produced fat with iodine value of 42,5, acid value of 15.44, free fatty acid of 7.24% and the melting point of 52°C produce fat with iodine value of 36,31 and 42,51, acid value of 18,5 and 15,44, free fatty acid of 8,45% and 7,24% at the melting point of 53°C and 52°C. It also produced solid fat content (40oC) of 26,06% and 18,13%, with the consistency of 9,75 mm sec/gr and 13,96 mm sec/gr, respectively. The transesterification and non-transesterification beeswax with palm olein oil also can produce a low calorie margarine with the value of 12,3% - 50,5% lower than the comercial margarine, with the same physical and sensory characteristics.   Key words : Beeswax, lipozyme, low calory margarine, melting  point, Mucor miehei,  and  transesterification.
KAJIAN PENURUNAN TITIK LELEH LILIN LEBAH (Apis cerana) DALAM PEMBUATAN MARGARIN OLES RENDAH KALORI 1) [Study on Decreasing the Melting Point of Beeswax (Apis cerana) in the Production of Low -Calorie Margarine] Sarungallo, Zita L.; Soekarto, Soewarno T.; Budijanto, Slamet
Jurnal Teknologi dan Industri Pangan Vol 13, No 2 (2002): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (410.217 KB)

Abstract

Beeswax has been used to replace fat in order to produce low calorie margarine; however, the quality of the product was still low. To produce a good quality of beeswax-containing margarine, the melting point of beeswax must be lowered close to human body temperature. The o objectives of the research were  : (1) to study the effect of addition of palm olein oil, fat solvent, emulsifier and stabilizer on the decrease of the melting point of beeswax, (2) to study the effect of enzymatic transesterification process, and (3) to produce margarine with low melting point and organoleptically acceptable. The results of the study revealed that addition of margarine ingredient lowered the melting point and solid fat content of the mixture, eventhough the melting point only reduced by 10°C, i.e. 64°C to 54°C. The process of transesterification  was carried out on beeswax and palm olein with ratio of 50:50 and 40:60 using  lipozyme IM 20 transesterification from Mucor  miehei as a catalyst at 78,5°C  for 24 hours with agitation  at 200 rpm. Using this transesterification condition, the ratio of beeswax and palm oil of 50,50 produced fat with iodine value of 36,3 acid value of 18,5, free fatty acid of 8.45%, and melting point of 53°C, while ratio of 40: 60 produced fat with iodine value of 42,5, acid value of 15.44, free fatty acid of 7.24% and the melting point of 52°C produce fat with iodine value of 36,31 and 42,51, acid value of 18,5 and 15,44, free fatty acid of 8,45% and 7,24% at the melting point of 53°C and 52°C. It also produced solid fat content (40oC) of 26,06% and 18,13%, with the consistency of 9,75 mm sec/gr and 13,96 mm sec/gr, respectively. The transesterification and non-transesterification beeswax with palm olein oil also can produce a low calorie margarine with the value of 12,3% - 50,5% lower than the comercial margarine, with the same physical and sensory characteristics.
Pengaruh Jenis dan Konsentrasi Pengemulsi terhadap Stabilitas Emulsi Minyak Buah Merah (Pandanus conoideus L.) Murtiningrum, -; Sarungallo, Zita L.; Lisangan, M. Meilan; Pongsibidang, Aprida
Agrotek Vol 1, No 6 (2009): Agrotek
Publisher : Universitas Papua

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (0.036 KB) | DOI: 10.30862/agt.v1i6.195

Abstract

The research was aimed to determine emulsifier’s type and concentration in the formulation of red fruit oil as well as its effect to the stability of the emulsion. The red fruit emulsion was prepared by using oil and water ratio 7:3 with emulsifier treatments such as 0.2-0.25% CMC (carboxyl methyl cellulose), as well as Tween 20 and Tween 80 in the same concentration, 0.4-0.45%. The result of this research demonstrated that the application of double emulsifier was more effective to stabilize the red fruit oil emulsion than the single emulsifier. Moreover, the combination between double emulsifier such as 0.2% CMC and 0.5% Tween 20; or 0.2% CMC and 0.5% Tween 80 resulted in red fruit oil emulsion with red coloured, specific aroma and taste, and viscosity stability up to 25 days
Sifat Fisik dan Komposisi Kimia Umbi Dua Spesies Sarang Semut (Myrmecodia) Asal Papua Murtiningrum, Murtiningrum; Latumahina, Rosa M. M.; Sarungallo, Zita L.
Agrotek Vol 2, No 5 (2011): Agrotek
Publisher : Universitas Papua

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (0.036 KB) | DOI: 10.30862/agt.v2i5.514

Abstract

Sifat Fisikokimia Minyak Kasar dan Hasil Degumming dari Buah Merah (Pandanus conoideus L.) yang diekstrak secara Tradisional Merdey Sarungallo, Zita L.; Murtiningrum, -; Paiki, Sritina N.
Agrotek Vol 1, No 6 (2009): Agrotek
Publisher : Universitas Papua

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (0.036 KB) | DOI: 10.30862/agt.v1i6.187

Abstract

This aim of the research was to study the effect of degumming on the physicochemical properties of red fruit (Pandanus conoideus L.) oil. The red fruit oil with and without degumming (crude oil) and comercial red fruit oil as a comparison were analyzed their physichochemical characters. The result of this research showed that the degumming procces could increased the quality of red fruit oil which was not only indicated by the increasing of Iod number and saponofication number, but also decreasing of peroxide number.
Morfologi Buah Selama Tahap Perkembangan Buah Merah (Pandan Santoso, Budi; Murtiningrum, Murtiningrum; Sarungallo, Zita L.
Agrotek Vol 2, No 6 (2011): Agrotek
Publisher : Universitas Papua

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (0.036 KB) | DOI: 10.30862/agt.v2i6.533

Abstract