Pengaruh Suhu dan Waktu Reaksi terhadap Distribusi Triasilgliserol pada Enzymatic Interesterification Minyak Sawit

Abstract

Abstrak. Enzymatic interesterification (EIE) merupakan metode modifikasi lipid yang digunakan untuk mengubah distribusi triasilgliserol (TAG) tanpa mengubah komposisi total asam lemak secara signifikan. Penelitian ini bertujuan untuk mengevaluasi pengaruh suhu dan waktu reaksi terhadap redistribusi TAG serta perubahan sifat fisik minyak sawit hasil EIE. Proses interesterifikasi dilakukan menggunakan lipase spesifik sn-1,3 pada variasi suhu 40°C; 60°C; dan 80°C serta waktu reaksi 2,5–9,5jam. Distribusi TAG dianalisis berdasarkan fraksi saturated-saturated-saturated (SSS), saturated-unsaturated-saturated (SUS), saturated-unsaturated-unsaturated (SUU), dan unsaturated-unsaturated-unsaturated (UUU). Selain itu dilakukan analisis solid fat content (SFC) dan peroxide value (PV) untuk mengevaluasi perubahan sifat fisik dan stabilitas oksidatif minyak hasil modifikasi.

Hasil penelitian menunjukkan bahwa proses EIE menyebabkan redistribusi TAG yang ditandai dengan perubahan proporsi fraksi SSS, SUS, SUU, dan UUU dibandingkan minyak awal. Fraksi SUS setelah EIE berada pada rentang 34,54–41,12%, sedangkan fraksi SSS meningkat hingga 8,02%. Perubahan distribusi TAG tersebut mempengaruhi karakteristik fisik minyak, terutama penurunan nilai SFC pada suhu 35°C dan 40°C. Nilai SFC40 menurun dari 3,44% pada minyak awal menjadi 0,33% pada perlakuan tertentu. Penurunan SFC menunjukkan bahwa redistribusi TAG menghasilkan sistem lipid yang lebih plastis dan memiliki karakteristik leleh lebih rendah. Nilai peroxide value hasil EIE berada pada rentang 0,269–4,0278 meq O₂/kg sehingga masih berada pada kisaran oksidasi awal.

Hasil penelitian menunjukkan bahwa suhu dan waktu reaksi mempengaruhi redistribusi TAG selama proses EIE. Kondisi suhu tinggi meningkatkan intensitas redistribusi trigliserida, namun juga berpotensi meningkatkan randomisasi akibat acyl migration. Secara umum, proses EIE mampu memodifikasi karakteristik fisik minyak sawit dan berpotensi diaplikasikan pada produk berbasis lemak plastis seperti margarin dan shortening.

Kata kunci: enzymatic interesterification, minyak sawit, triasilgliserol, solid fat content, lipid terstruktur

Abstract.Enzymatic interesterification (EIE) is a lipid modification method used to alter triacylglycerol (TAG) distribution without significantly changing the overall fatty acid composition. This study aimed to evaluate the effects of reaction temperature and reaction time on TAG redistribution and the physical properties of enzymatically interesterified palm oil. The interesterification process was carried out using sn-1,3 specific lipase at reaction temperatures of 40°C, 60°C, and 80°C with reaction times ranging from 2.5 to 9.5 h. TAG distribution was analyzed based on saturated-saturated-saturated (SSS), saturated-unsaturated-saturated (SUS), saturated-unsaturated-unsaturated (SUU), and unsaturated-unsaturated-unsaturated (UUU) fractions. Solid fat content (SFC) and peroxide value (PV) analyses were also conducted to evaluate the physical properties and oxidative stability of the modified oils.

The results showed that EIE caused TAG redistribution characterized by changes in the proportions of SSS, SUS, SUU, and UUU fractions compared to the initial oil. The SUS fraction after EIE ranged from 34.54% to 41.12%, while the SSS fraction increased up to 8.02%. These changes in TAG distribution affected the physical properties of palm oil, particularly the reduction of SFC values at 35°C and 40°C. The SFC40 value decreased from 3.44% in the initial oil to 0.33% in the modified oil under certain treatment conditions. The reduction in SFC indicated that TAG redistribution produced a more plastic lipid system with lower melting characteristics. The peroxide value of the interesterified oils ranged from 0.269 to 4.0278 meq O₂/kg, indicating that the oils remained within the early stage of oxidation.

The study demonstrated that reaction temperature and reaction time influenced TAG redistribution during the EIE process. Higher reaction temperatures increased the intensity of TAG redistribution but also potentially enhanced randomization due to acyl migration. Overall, EIE showed potential as a modification method to produce structured lipids with improved physical properties suitable for plastic fat-based products such as margarine and shortening.

Keywords: enzymatic interesterification, palm oil, triacylglycerol, solid fat content, structured lipids