Open AccessThe analysis of the glyceride components on the treatment variation of refined bleached deodorized palm oil by gas chromatography method
Author(s) -
Z Zakwan,
Zulhaida Lubis,
Elisa Julianti
Publication year - 2022
Publication title -
food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.218
H-Index - 7
ISSN - 2550-2166
DOI - 10.26656/fr.2017.6(1).773
Subject(s) - glyceride , chemistry , glycerol , palm oil , diglyceride , chromatography , gas chromatography , food science , enzyme , biochemistry , fatty acid
The glyceride components such as glycerol, ester, mono and diglyceride are usefulcomponents for food ingredients like food emulsifiers. One of the natural resources of theglyceride component is refined bleached deodorized palm oil (RBDPO). This researchwas aimed to analyze the glyceride component of the treatment variation of RBDPO. Thedesign of the research was completely randomized design (CRD) non-factorial with threevariables of treatment specifically the 9 g of RBDPO with 5 g glycerol (A), RBDPO (B)and RBDPO with 0.7 g lipase enzyme Thermomyces lanuginosus immobilized (TLIM).The concentration of glycerol, ester, mono- and diglyceride was tested by the gaschromatography method. The data will be analyzed by using a descriptive method with aboxplot and histogram. The results showed that the highest concentration of glycerol,ester, mono- and diglyceride, respectively were shown in treatment B (1.5922%), C(9.5699%), C (0.1783%), C (3.3329%). The boxplot graphic described that there wasstatistically significant difference among the treatments.