FRAKSINASI KOMPLEKSASI UREA PADA MINYAK DEDAK PADI DALAM PENINGKATAN KONSENTRASI ASAM LEMAK TAK JENUH

Arif Jumari, Annisa Santi Rahmani, Fitri Rista Riana

Abstract

Polyunsaturated fatty acid in rice bran oil is good for health and valuable. The aims of this research were identifying influence of complexation temperature and time on the enhancement of polyunsaturated fatty acid consentration. This research began with saponification and extraction of rice bran oil as pretreatment process. Then, complexation process was done with urea-ethanol solution ration of 35:175 (w/v). Complexation was carried out by mixing 10 gram of free fatty acid of rice bran oil with 40 ml of urea-ethanol solution and then followed by separation process and iod number analysis. The result of temperature variation showed that the iod number of sample 0 hour, 2 hours, 12 hours, and 24 hours were 29.18; 32.99; 36.04; and 37.82. Then the iod number of sample with variable temperature 28 oC,  5 oC, -2 oC and -7 oC were 37.82; 39.85; 43.15; and 44.16. The longer time and the lower temperature of complexation increased polyunsaturated fatty acid consentration indicated by iod number rising.

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DOI: https://doi.org/10.20961/ekuilibrium.v14i1.24816

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