PRODUKSI LECITHIN DARI MINYAK JAGUNG SEBAGAI EMULSIFIER MAKANAN

Authors

  • Alwani Hamad
  • Andi Ghina Septhea
  • Anwar Ma’ruf

DOI:

https://doi.org/10.30595/techno.v16i2.58

Abstract

Lecithin adalah fosfolipid yang mempunyai sifat amphifilik yang mempunyai daerah polar dan non-polar sehingga sangat efektif sebagai emulsifier makanan. Akan tetapi komersial lecithin berasal dari isolasi organ hewan seperti babi yang jelas haram. Lecithin yang berasal dari minyak nabati yang komersial hanya berasal dari minyak kedelai. Oleh karena itu, produksi lecithin dari minyak nabati lain dapat menjadi solusi akan ketersediaan lecithin nabati yang halal seperti minyak jagung.. Penelitian ini bertujuan untuk mengetahui produksi vegetable lecithin dari minyak jagung melalui proses water degumming. Sebanyak 250 ml minyak jagung dicampurkan dengan 15 ml aquades diaduk dan dipanaskan dengan suhu 70 - 85°C selama 2 - 2.5 jam. Gum mentah yang dihasilkan kemudian dikeringkan didalam oven dengan suhu 90.5°C selama 5 - 7 hari. Gum kering yang didapat kemudian dimurnikan untuk meningkatkan kandungan phosphatidyl choline (PC) menggunakan 2 metode modifikasi yaitu: fraksinasi aseton dan fraksinasi alcohol. Hasil penelitian menunjukkan bahwa vegetable lecithin dapat diproduksi dari minyak jagung menggunakan proses water degumming pada kondisi proses 6% v/v water, suhu 90 oC, dan mixing time selama 2 jam menghasilkan rendemen maksimal 5% dengan kadar PC sebanyak 13%. Hasil pemurnian setelahnya ternyata tidak meningkatkan kadar PC (8 - 10%) akan tetapi masih lebih tinggi lecithin komersial (4%). Kata kunci: Lecithin, Minyak Jagung, Proses Degumming, Posphotidyl Choline

References

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Published

2015-10-01

Issue

Vol. 16 No. 2 (2015): Techno Volume 16 No 2 Oktober 2015

Section

Artikel Techno

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