Sintesis Etil Oleat Menggunakan Katalis Padat Amberlyst-15
Keywords:
amberlyst-15, esterification, ethyl oleate, solid catalystAbstract
Etil oleat sebagai bahan tambahan pangan diperoleh dengan reaksi esterifikasi antara asam oleat dan etanol dengan bantuan katalis. Tujuan penelitian ini adalah untuk mengetahui pengaruh penggunaan katalis padat dalam esterifikasi etil oleat. Katalis padat yang dipakai adalah jenis Amberlyst-15. Reaksi esterifikasi etil oleat dilakukan pada suhu 60°C selama 24 jam dengan menggunakan katalis yang sama namun diberikan perlakuan pendahuluan yang berbeda yaitu katalis tanpa perlakuan pendahuluan dan katalis dengan perlakuan pendahuluan perendaman menggunakan etanol. Perlakuan pendahuluan dengan perendaman etanol memberikan yield etil oleat yang lebih besar dibanding tanpa perlakuan pendahuluan. Persentase yield etil oleat dari reaksi dengan katalis tanpa perlakuan pendahuluan adalah sebesar 18,01% dan dengan katalis yang direndam etanol adalah 24,54%. Esterifikasi juga dilakukan dengan menggunakan dua variasi persentase katalis padat yang berbeda, yaitu 5% dan 10% dari berat asam oleat yang digunakan. Penggunaan katalis padat sebesar 5% dan 10% dari berat asam lemak menunjukan yield yang tidak terlalu berbeda yaitu sebesar 57,43% untuk katalis 5% dan 58,41% untuk katalis 10%.
References
Abcha, I., Souilem, S., Neves, M. A., Nefatti, M., Isoda, H., & Nakajima, M. (2019). Ethyl oleate food-grade O/W emulsions loaded with apigenin: Insights to their formulation characteristics and physico-chemical stability. Food Research International, 953-962.
Aliakbarian, B., Casazza, A., & Perego, P. (2011). Valorization of olive oil solid waste using high pressure-high temperature reactor. Food Chemistry 128, 704-710.
Boz, N., Degirmenbasi, N., & Kalyon, D. M. (2015). Esterification and transesterification of waste cooking oil Amberlyst 15 and modified Amberlyst 15 catalyst. Applied Catalyst B: Environmental, 723-730.
Deshmukh, A. W., Varma, M. N., Yoo, C. K., & Wasewar, K. L. (2013). Effect of ethyl oleate pretreatment on drying of ginger: characteristics and mathematical modelling. Journal of Chemistry.
Deutschmann, O., Kneozinger, H., Kochloefl, K., & Turek, T. (2009). Heterogeneous Catalyst and Solid Catalyst. In F. Ullmann, ULLMANN'S Encyclopedia of Industrial Chemistry . WIley-VCH Verlag GmbH & Co.
Doymaz, I. (2004). Effect of dipping treatment on air drying of plums. Journal Food Eng, 64, 465-470.
Doymaz, I. (2008). Convective drying kinetics of strawberry. Chemical Engineering adn Processing, 5, 914-919.
Ergunes, G., & Tarhan, S. (2006). Color retention of red peppers by chemical pretreatments during greenhouse and open sun drying. Journal of Food Eng, 76, 446-452.
Fessenden, R., & Fessenden, J. (1990). Organic Chemistry. California: Brooks/Cole.
Fujita, Y., & and Sakai, T. (2022). Cleaning agent composition and cleaning method. Japan: Kao Corporation.
Kaiser, A., Carle, R., & Kammerer, D. (2013). Effects of blanching on polyphenol stability of innovative paste-like parsley (Petroselinum crispum (Mill.) Nym ex A. W. Hill) and marjoram (Origanum majorana L.) products. Food Chemistry 138, 1648-1656.
Kejing, A., Manqin, F., Hao, Z., Daobang, T., Yujuan, X., & Gengsheng, X. (2019). Effect of ethyl oleate pretreatment on blueberry (Vaccinium corymbosum L.): drying kinetics, antioxidant activity, and structure of wax layer. J Food Sci Technol, 56, 783-791.
Liu, Y. H., Liu, Q. S., & Zhang, Z. H. (2008). Amberlyst-15 as a new and reusablecatalyst for regioselective ring-opening reactions of epoxides to alkoxy alcohols. Journal of Molecular Catalys A: Chemical, 42-46.
Marseno, D., Indrati, R., & Ohta. (1998). A Simplified method for determination of free fatty acid for soluble and immobilized lipase assay. Indonesian Food and Nutritiom Progress, 79-83.
Park, J., Kim, D. K., & Lee, S. J. (2010). Esterification of free fatty acids using water-tolerable Amberlyst as a heterogeneous catalyst. Journal of Molecular Catalyst A: Chemical, 101, 62-65.
Rena, H. X., Yinga, H. J., Ouyanga, P. K., Xuc, P., & Liu, J. (2013). Catalyzed synthesis of poly (l-lactic acid) by macroporous resin Amberlyst-15 composite lactate utilizing melting polycondensation. Journal of Molecular Catalyst A; Chemical, 366, 22-29.
Sani, Y., Wan Daun, W. M., & Abdul Aziz, A. (2014). Activity of solid acid catalyst for biodiesel production: A critical Review. Applied Catalyst A: General, 470, 140-161.
Tariq, M., Ali, S., & Khalid, N. (2012). Cativity of homogeneous and heterogeneous catalyst, spectroscopic and chromatographic characterization of biodiesel: A review. Renewable Sustainable Energy Reviews, 16, 6303-6316.
Yan, J., Yu, L., Xu, S., Gu, W., & Zhu, W. (2014). Apigenin accumulation and expression analysis of apigenin biosynthesis relative genes in celery. Scientia Horticulture, 165, 218-224.
Zhang, Y., Dube, M., Mc Lean, D., & Kates, M. (2003). Biodiesel production from waste cooking oil: process design and technological assessment. Bioresource Technoloy, 89,1-16.
Downloads
Published
Issue
Section
License
Copyright (c) 2024 Sri Harmini, Chusnul Hidayat
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Authors who publish with JOURNAL OF FOOD AND CULINARY agree to the following terms:
- All articles published are Open Access that means they will be immediately and permanently free for everyone to read and download. We use the CC-BY-SA license options under Creative Commons Attribution License (CC BY-SA 4.0). Creative Commons Attribution License (CC BY-SA 4.0). CC-BY-SA assures that all works will be available under CC-BY-SA always and no risk of commercial actions against the will of the copyright holder.
- Anyone can use, copy and disseminate the material in any medium or format; as well as re-use, re-mix, transform, and build upon the material for any purpose, even commercially. However, they must acknowledge the authors by giving appropriate credits (cite to the article or content), provide a link to the license, and indicate if changes were made and use under the same license as the original.
- Authors retain copyright and grant license exclusive rights in their article to Universitas Ahmad Dahlan as publisher of the JOURNAL OF FOOD AND CULINARY.
- Authors have the right to retain patent, trademark and other intellectual property rights (including research data).
- Authors have the right to proper attribution and credit for the published work.
Copyright Transfer Agreement
- The Authors submitting the manuscripts do so on the understanding that if they are accepted for publications, copyright of the articles shall be assigned to Universitas Ahmad Dahlan as publisher of the JOURNAL OF FOOD AND CULINARY.
- Universitas Ahmad Dahlan as publisher of The JOURNAL OF FOOD AND CULINARY, the Editors, and the Editorial Board Members of the JOURNAL OF FOOD AND CULINARY make every efforts to ensure that no wrong or misleading data, opinions or statements are published in the journal. In any way, the contents of the articles and circulars published in the JOURNAL OF FOOD AND CULINARY are the sole and exclusive responsibility of their respective authors and advertisers.
- The publisher may revoke the publication for violating the ethical code of conduct.