publication . Article . 2013

OPTIMASI RENDEMEN EKSTRAKSI LESITIN DARI MINYAK KEDELAI VARIETAS ANJASMORO DENGAN WATER DEGUMMING [Yield Optimization of Lecithin Extraction of Anjasmoro Variety Soybean Oil by Water Degumming]

Teti Estiasih1)*; Kgs. Ahmadi2); Erliana Ginting3); Deny Kurniawati1);
Open Access English
  • Published: 01 Jun 2013 Journal: Jurnal Teknologi dan Industri Pangan (issn: 1979-7788, eissn: 2087-751X, Copyright policy)
  • Publisher: Bogor Agricultural University; Indonesian Food Technologist Association (IAFT)
Lecithin is one of natural emulsifiers widely used in food industries. The main source of lecithin is soybean and it is obtained during water degumming in soybean oil purification. This research was aimed to optimize the yield of lecithin during water degumming of Anjasmoro variety soybean oil by response surface methodology. The factors optimized were added water (%), temperature (ºC), and extraction time (minute). The relationship between lecithin yield and the parameters was quadratic. The response increased up to a certain point, and then decreased. Optimum water degumming was obtained at water additon of 2.95%, temperature of 61.96C, and extraction time of...
free text keywords: lecithins, phospholipids, water degumming, purification, optimization, Food processing and manufacture, TP368-456
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