BibTex Citation Data :
@article{Reaktor11308, author = {Dwi Setyawardhani and Hary Sulistyo and Wahyudi Budi Sediawan and Mohammad Fahrurrozi}, title = {PERANAN PENGADUKAN TERHADAP KARAKTERISTIK KOMPLEKSASI UREA SEBAGAI SARANA PEMISAHAN ASAM LEMAK OMEGA DARI MINYAK NABATI}, journal = {Reaktor}, volume = {16}, number = {2}, year = {2016}, keywords = {fatty acids;PUFA;urea complexation;vegetable oil}, abstract = { Modern society concerns more on health, in which natural foods are highly preferred. Poly-Unsaturated Fatty Acids (PUFAs) such as omega 6 and omega 9 are believed to be very important on degeneratif prevention. The PUFAs intake as concentrate is preferred than the one of the whole oil, in order to avoid saturated fatty acids consumption to the human body. Omega 6 and omega 9 fatty acids are mainly content in the vegetable oil. One of the methods of concentrating PUFAs from the oil is urea complexation. For commercial scale, this is very interesting and promising process in Indonesia, which is rich in vegetable oil resources. This method consists of 3 steps : 1) saponification and acidification of the vegetable oil, 2) urea - complexation process and 3) recovery of the PUFAs . The urea -complexation is a separation process based on the molecular size of the aliphatic organic compounds. The objecti ve of the research was to study the effects of mixing time on the crystallization step. This study showed that mixin g- time could improve SFA and reduce PUFA in urea inclusion compound, which lead to SFA reduction and PUFA improvement in the concentrate. Mixing also affected the tendency of the fatty acids molecules to form inclusion with urea crystal, and enhanced the substitutions of the guest molecules, especially for polar fatty acids such as MUFA and PUFAs. Keywords : fatty acids, mixing-time, PUFA, urea complexation, vegetable oil. ABSTRAK Pentingnya hidup sehat menjadikan konsumsi bahan alami menjadi bagian dari gaya hidup modern. Salah satu nutrisi penting adalah asam lemak tak jenuh ganda (Poly Unsaturated Fatty Acid - PUFA), seperti omega 6 dan omega 9 yang berfungsi untuk mencegah berbagai penyakit degeneratif . Asam lemak omega 6 & 9 banyak terkandung di dalam minyak nabati. Konsumsi dalam bentuk konsentrat asam lemak dinilai lebih efektif karena asam lemak jenuh hanya sedikit yang terikut dalam konsumsi. Salah satu metode pengkonsentrasian PUFA adalah kompleksasi urea. T eknologi pengkonsentrasian PUFA sangat berpotensi untuk dikembangkan di dalam negeri mengingat Indonesia kaya akan sumber minyak nabati . Kompleksasi urea terdiri atas 3 tahapan yaitu 1) tahap penyiapan asam lemak bebas dari minyak nabati , 2) tahap kristalisasi (fraksinasi kompleksasi urea), dan 3) tahap pemungutan asam lemak tak jenuh . Proses ini didasarkan pada pemisahan asam lemak jenuh dan tak jenuh pada minyak nabati berdasarkan perbedaan ukuran diameter molekulnya. Tujuan penelitian ini adalah mempelajari pengaruh waktu pengadukan terhadap komposisi asam lemak melalui proses kompleksasi ur ea pada minyak nabati. Berdasarkan hasil penelitian ini, adanya pengadukan dapat meningkatkan kadar SFA dan menurunkan PUFA di fraksi kristal, yang berdampak pada penurunan kadar SFA di NUCF dan meningkatkan kadar PUFA di N UC F. Adanya pengadukan juga mempengaruhi tendensi asam lemak untuk masuk ke dalam kristal urea dan mempermudah pergantian guest molecules, khususnya bagi asam lemak polar seperti MUFA dan PUFA. Kata kunci : PUFA, asam lemak, kompleksasi urea, minyak nabati }, issn = {2407-5973}, pages = {81--86} doi = {10.14710/reaktor.16.2.81-86}, url = {https://ejournal.undip.ac.id/index.php/reaktor/article/view/11308} }
Refworks Citation Data :
Modern society concerns more on health, in which natural foods are highly preferred. Poly-Unsaturated Fatty Acids (PUFAs) such as omega 6 and omega 9 are believed to be very important on degeneratif prevention. The PUFAs intake as concentrate is preferred than the one of the whole oil, in order to avoid saturated fatty acids consumption to the human body. Omega 6 and omega 9 fatty acids are mainly content in the vegetable oil. One of the methods of concentrating PUFAs from the oil is urea complexation. For commercial scale, this is very interesting and promising process in Indonesia, which is rich in vegetable oil resources. This method consists of 3 steps : 1) saponification and acidification of the vegetable oil, 2) urea-complexation process and 3) recovery of the PUFAs. The urea-complexation is a separation process based on the molecular size of the aliphatic organic compounds. The objective of the research was to study the effects of mixing time on the crystallization step. This study showed that mixing-time could improve SFA and reduce PUFA in urea inclusion compound, which lead to SFA reduction and PUFA improvement in the concentrate. Mixing also affected the tendency of the fatty acids molecules to form inclusion with urea crystal, and enhanced the substitutions of the guest molecules, especially for polar fatty acids such as MUFA and PUFAs.
Keywords : fatty acids, mixing-time, PUFA, urea complexation, vegetable oil.
ABSTRAK
Pentingnya hidup sehat menjadikan konsumsi bahan alami menjadi bagian dari gaya hidup modern. Salah satu nutrisi penting adalah asam lemak tak jenuh ganda (Poly Unsaturated Fatty Acid - PUFA), seperti omega 6 dan omega 9 yang berfungsi untuk mencegah berbagai penyakit degeneratif. Asam lemak omega 6 & 9 banyak terkandung di dalam minyak nabati. Konsumsi dalam bentuk konsentrat asam lemak dinilai lebih efektif karena asam lemak jenuh hanya sedikit yang terikut dalam konsumsi. Salah satu metode pengkonsentrasian PUFA adalah kompleksasi urea. Teknologi pengkonsentrasian PUFA sangat berpotensi untuk dikembangkan di dalam negeri mengingat Indonesia kaya akan sumber minyak nabati. Kompleksasi urea terdiri atas 3 tahapan yaitu 1) tahap penyiapan asam lemak bebas dari minyak nabati, 2) tahap kristalisasi (fraksinasi kompleksasi urea), dan 3) tahap pemungutan asam lemak tak jenuh. Proses ini didasarkan pada pemisahan asam lemak jenuh dan tak jenuh pada minyak nabati berdasarkan perbedaan ukuran diameter molekulnya. Tujuan penelitian ini adalah mempelajari pengaruh waktu pengadukan terhadap komposisi asam lemak melalui proses kompleksasi urea pada minyak nabati. Berdasarkan hasil penelitian ini, adanya pengadukan dapat meningkatkan kadar SFA dan menurunkan PUFA di fraksi kristal, yang berdampak pada penurunan kadar SFA di NUCF dan meningkatkan kadar PUFA di NUCF. Adanya pengadukan juga mempengaruhi tendensi asam lemak untuk masuk ke dalam kristal urea dan mempermudah pergantian guest molecules, khususnya bagi asam lemak polar seperti MUFA dan PUFA.
Kata kunci : PUFA, asam lemak, kompleksasi urea, minyak nabati
Article Metrics:
Last update:
Production of omega-3 concentrate from lemuru fish (Sardinella longiceps) oil by two-step urea complexation
Production of high-performance biodiesel with a high oxidation stability through a fractionation method using urea
Proceedings of the 2nd International Conference on Science Education and Sciences 2022 (ICSES 2022)
Last update: 2025-01-15 08:31:33
In order for REAKTOR to publish and disseminate research articles, we need non-exclusive publishing rights (transferred from the author(s) to the publisher). This is determined by a publishing agreement between the Author(s) and REAKTOR. This agreement deals with transferring or licensing the publishing copyright to REAKTOR while Authors still retain significant rights to use and share their published articles. REAKTOR supports the need for authors to share, disseminate, and maximize the impact of their research and these rights in any databases.
As a journal author, you have the right to use your article for many purposes, including by your employing institute or company. These Author rights can be exercised without the need to obtain specific permission. Authors publishing in BCREC journals have wide rights to use their works for teaching and scholarly purposes without needing to seek permission, including, but not limited to:
Authors/Readers/Third Parties can copy and redistribute the material in any medium or format and remix, transform, and build upon the material for any purpose, even commercially. Still, they must give appropriate credit (the name of the creator and attribution parties (authors detail information), a copyright notice, an open access license notice, a disclaimer notice, and a link to the material), provide a link to the license, and indicate if changes were made (Publisher indicates the modification of the material (if any).
Authors/Readers/Third Parties can read, print and download, redistribute or republish the article (e.g., display in a repository), translate the article, download for text and data mining purposes, reuse portions or extracts from the article in other works, sell or re-use for commercial purposes, remix, transform, or build upon the material, they must distribute their contributions under the same license as the original Creative Commons Attribution-ShareAlike (CC BY-SA).
JURNAL REAKTOR (p-ISSN: 0852-0798; e-ISSN: 2407-5973)
Published by Departement of Chemical Engineering, Diponegoro University
