TEKNOLOGI PENGOLAHAN LEMAK DAN MINYAK

Penulis

Gerardus Diri Tukan, S.Pd., M.Si.

Kata Kunci:

TEKNOLOGI PENGOLAHAN, LEMAK DAN MINYAK

Sinopsis

Lemak dan minyak merupakan komponen penting dalam sistem pangan yang memiliki peranan besar terhadap karakteristik sensoris, nilai gizi, stabilitas, serta mutu produk pangan. Perkembangan ilmu dan teknologi di bidang pengolahan lemak dan minyak menuntut mahasiswa untuk memahami tidak hanya aspek dasar mengenai struktur dan sifat fisikokimia lemak, tetapi juga berbagai teknologi ekstraksi, pemurnian, modifikasi, analisis mutu, hingga aspek kesehatan dan lingkungan yang berkaitan dengan penggunaannya.

Materi dalam buku ini disusun secara sistematis sesuai dengan capaian pembelajaran mata kuliah, meliputi pengantar lemak dan minyak, struktur dan sifat kimia, sifat fisik, sumber bahan baku. metode ekstraksi, proses refining, modifikasi lemak, oksidasi dan ketengikan, stabilitas, analisis mutu, aplikasi dalam pangan olahan, minyak fungsional, hingga studi kasus industri minyak nabati. Dengan pendekatan tersebut, mahasiswa diharapkan mampu memahami konsep secara teoritis sekaligus menerapkannya dalam konteks industri pangan modern.

Bab

  • KATA PENGANTAR
  • DAFTAR ISI
  • BAB 01 PENGANTAR MATA KULIAH TEKNOLOGI PENGOLAHAN LEMAK DAN MINYAK
  • BAB 02 STRUKTUR KIMIA LEMAK
  • BAB 03 SIFAT FISIK DAN KIMIA LEMAK
  • BAB 04 SUMBER BAHAN BAKU LEMAK DAN MINYAK DI ALAM
  • BAB 05 EKSTRAKSI MINYAK DARI BAHAN PANGAN
  • BAB 06 REFINING (PEMURNIAN MINYAK)
  • BAB 07 MODIFIKASI LEMAK
  • BAB 08 OKSIDASI LEMAK
  • BAB 09 ANTIOKSIDAN PADA LEMAK-MINYAK
  • BAB 10 ANALISIS MUTU LEMAK
  • BAB 11 APLIKASI LEMAK/MINYAK DI INDUSTRI
  • BAB 12 MINYAK FUNGSIONAL
  • BAB 13 PENANGANAN LIMBAH MINYAK/LEMAK DAN LINGKUNGAN
  • BAB 14 GAGASAN INOVATIF PENANGANAN DAN PENGOLAHAN LIMBAH BERMINYAK MENJADI PRODUK BERGUNA
  • DAFTAR PUSTAKA
  • GLOSARIUM
  • BIODATA PENULIS

Unduhan

Data unduhan belum tersedia.

Biografi Penulis

Gerardus Diri Tukan, S.Pd., M.Si.

Nama Lengkap

Gerardus Diri Tukan, S.Pd., M.Si.

Nama Panggilan

Gerady

Tempat dan Tanggal Lahir

Aliuroba, Lembata; 14 Desember 1970.

NIDN

 0813127001

Disiplin Ilmu

Biokimia

Fakultas/jurusan/Univ

Sains dan Teknologi/ Teknologi Pangan/ Universitas Katolik Widya Mandira Kupang

Nomor kontak

081339526994

e-Mail

[email protected]

SINTA ID/ h-indeks Google scholar

6661734 / 7

 

Referensi

Adetunji A. I., dan Otaniran A. O., 2021, Treatment of industrial oily wastewater by advanced technologies: a review, Applied Water Science, 11(98). https://doi.org/10.1007/s13201-021-01430-4

Ahmad T., Guria C., Mandal A., 2020,, A review of oily wastewater treatment using ultrafiltration membrane: A parametric study to enhance the membrane performance, Journal of Water Process Engineering, 36(101289), 10.1016/j.jwpe.2020. 101289

Argo B. D., 2010, Analisis Sistem Proses Pindah Massa pada Ekstraksi Secara Mekanik Minyak Kedelai (Glycine Max Oil), Jurnal Keteknikan Pertanian, 24(2).

Azbar N, dan Yonar T., 2004, Comparative evaluation of a laboratory and full-scale treatment alternatives for the vegetable oil refining industry wastewater (VORW), Process Biochemistry, 39(7), 869-875, https://doi.org/10.1016/S0032-9592(03)00193-6

Berry S. E. E, 2009, Triacylglycerol structure and interesterification of palmitic and stearic acid-rich fats: an overview and implications for cardiovascular disease, Nutrition Research Reviews (2009), 22, 3–17

Burton, G.W. dan Ingold, K.U. 1984. β-Carotene: an unusual type of lipid antioxidant. Science, 224(4649), 569–573.

Cerff, B.; Key, D.;Bladergroen, B. A 2021., Review of the Processes Associated with the Removal of Oil in water Pollution. Sustainability 13(12339). https://doi.org/10.3390/su1 32212339

Chen X dan Sun S., 2023, Color Reversion of Refined Vegetable Oils: A Review, Molecules 2023, 28, 5177. https://doi.org/10.3390/molecules28135177

Chen J., Li D., Tang G., Zhou J., Liu W., Bi Y., 2020., Thermal-Oxidation Stability of Soybean Germ Phytosterols in Different Lipid Matrixes, Molecules 2020, 25, 4079; doi:10.3390/molecules25184079

Firmansyah R. A., 2015, Analisis asam lemak bebas minyak jelantah dari minyak babi dan minyak kelapa sawit menggunakan kromatografi gas spektrometri massa (KGSM), Sains dan Terapan Kimia, Vol. 9, No. 2 (Juli 2015), 59 - 69

Gamboa O. D., dan Gioielli L. A., 2003, Structured lipids obtained by chemical and enzymatic interesterification from fish oil and palm kernel fat, Grasas y Aceites, 54(2), 161-168.

Gharby S., Asbbane A., Ahmed M. N., Gagour J., Hallouch O., Oubannin S., Bijla L., Goh K. W., Bouyahya A., Ibourki M., 2025., Vegetable oil oxidation: Mechanisms, impacts on quality, and approaches to enhance shelf life, Food Chemistry: X, 28(102541), https://doi.org/10.1016/j.fochx.2025.102541

Gu K., Yi C., Tian D., Sangha J. S., Hong Y., Yin Z., 2012., Expression of fatty acid and lipid biosynthetic genes in developing endosperm of Jatropha curcas, Biotechnology for Biofuels 2012, 5:47

Hajeyah A. A., Griffiths W. J., Wang Y., Finch A. J., O’Donnell V. B., 2020., The Biosynthesis of Enzymatically Oxidized Lipids, Front. Endocrinol. 11:591819. doi: 10.3389/fendo.2020.5918 19

Harikedua S. D dan Harikedua V. T., 2018., Profil Asam Lemak Minyak Sawit Setelah Proses Penggorengan Ikan, Jurnal Media Teknologi Hasil Perikanan, 6(1).

Hermanto S., Muawanah A., Wardhani P., 2010., AnalisisTingkat Kerusakan LemakNabatidanLemak HewaniAkibat Proses Pemanasan, Jurnal Valensi Volume 1//No.6//Mei 2010

Hierro M. T. G., dan Santa-María G., 1992., Supercritical Fluid Extraction of vegetable and animal fats with CO2—A mini review, Food Chemistry, 45(3), 189-192

Idris N., 2017, Pengembangan Alat Ukur Indeks Bias Menggunakan Prisma Berongga dari Lembaran Kaca Komersial Biasa dan Laser He-Ne untuk Pengujian Kualitas Minyak Goreng, Risalah Fisika 1(2):39-46, DOI:10.35895/rf.v1i2.45

Johnson D. R., dan Decker E. A., 2015, The Role of Oxygen in Lipid Oxidation Reactions: A Review, Annual Review of Food Science and Technology , 6(2015). 171-190, https://doi.org/10.1146/annurev-food-022814-015532

Ketaren, S. 1986. Pengantar Teknologi Minyak dan Lemak Pangan. Jakarta: UI Press

Lumanlan J. C., Fernando W. M. A. D. B., Jayasena V., 2019., Mechanisms of oil uptake during deep frying and applications of predrying and hydrocolloids in reducing fat content of chips, International Journal of Food Science and Technology, 55(4), 1661–1670, https://doi.org/10.1111/ijfs.14435

Mills C. E., Hall W. L., Berry S. E. E., 2017., What are interesterified fats and should we be worried about them in our diet?, Nutr Bull, 8;42(2):153–158. doi: 10.1111/nbu.12264

Mazzocchi A., Cosmi V. D., Risé P., Milani G. P., Turolo S., Syrén M-L., Sala A., Agostoni C., 2021., Bioactive Compounds in Edible Oils and Their Role in Oxidative Stress and Inflammation, Front. Physiol. 12:659551. doi: 10.3389/fphys.2021.659551

Mujadin A., Jumianto S., Puspitasari R. L., 2014, Pengujian Kualitas Minyak Goreng Berulang Menggunakan Metoda Viskositas dan Perubahan Fisis, Jurnal Al-Azhar Indonesia Seri Sains Dan Teknologi, 2(4), DOI: https://doi.org/10.36722 /sst.v2i4.158

Nimkanda V. D., dan Bafana A., 2022), A review on the utility of microbial lipases in wastewater treatment, Journal of Water Process Engineering, 46(102591), 10.1016/j.jwpe.2022.102591

Novianingsih I., Hudiyono PWS, Handayani S., Saefudin E., Hadisusilo S., Kosela S., 2011, Studi reaksi sintesis ester sukrosa secara enzimatis menggunakan lipase candida rugosa EC 3.1.1.3 antara sukrosa dengan asam lemak hasil hidrolisis minyak sawit, URI: https://lib.ui.ac.id/detail?id=2 0281872&lokasi=lokal&utm_source=chatgpt.com

Nusantoro B. P., 2007, Dry Fractionation of RBD (Refined Bleached and Deodorized) Palm Oil, Agritech, 27(4) https://doi.org/10.22146/agritech.9858

Păduret S., 2021, The Effect of Fat Content and Fatty Acids Composition on Color and Textural Properties of Butter. Molecules 2021, 26, 4565. https://doi.org/10.3390/molec ules26154565

Pangestu F. A., Hendrawati T. Y., Handayani W., 2017., Pengaruh suhu, rasio bahan baku terhadap pelarut dan kecepatan pengadukan pada proses fraksinasi tripalmitin dari fraksi padat minyak sawit, Konversi, 6(2).

Patel A., Karageorgou D., Rova E., Katapodis P., Rova U., Christakopoulos P., Matsaka L., 2020., An Overview of Potential Oleaginous Microorganisms and Their Role in Biodiesel and Omega-3 Fatty Acid-Based Industries, Microorganisms 2020, 8, 434

Quezada N., dan Hernandez E. M., 2011, 6 - Synthesis and Properties of Structured Lipids with Omega-3s, Omega-3 Oils, Applications in Functional Foods, 129-150, https://doi.org/10.1016/B978-1-893997-82-0.50009-8

Ranau R. Kleeberg K. K., Schlegelmilch M., Streese J., Stegmann R., Steinhart H., 2005., Analytical determination of the suitability of different processes for the treatment of odorous waste gas, Waste Manag, 25(9):908-16. doi: 10.1016/j.wasman.2005.07.004.

Rohm H., Schäper C., Zahn S., 2018, Interesterified fats in chocolate and Bakery products: A concise review, ScienceDirect, 87, 379-384, 10.1016/j.lwt.2017.08.076

Samateh M., Sagiri S. S., John G., 2018, Chapter 18 - Molecular Oleogels: Green Approach in Structuring Vegetable Oils, Edible Oleogels (Second Edition), Structure and Health Implications, 415-438, https://doi.org/10.1016/B978-0-12-814270-7.00018-6

Schaich K., 2005, Lipid Oxidation: Theoretical Aspects, DOI:10.1002/047167849X.bio067, In book: Bailey's Industrial Oil and Fat Products

Shahidi F. dan Zhong Y., 2010., Lipid oxidation and improving the oxidative stability, Chemical Shociety Reviews, issue 11, 2010

Shahidi, F.; Hossain, A. 2022, Role of Lipids in Food Flavor Generation. Molecules, 27, 5014. https://doi.org/10.3390/ molecules27155014

Sidjabat O, 2013, Peningkatan Sifat Alir dan Stabilitas Oksidasi Biodiesel dengan Proses Hidrogenasi Parsial (Bagian I): Penggunaan Ni-Al2O3 Sebagai Katalis, Lembaran Publikasi Minyak dan Gas Bumi, 47(2), 79 - 85

Sies H., dan Stahl W., 1995, Vitamins E and C, beta-carotene, and other carotenoids as antioxidants, The American Journal of Clinical Nutrition, 62(6)., 1315S-1321S, https://doi.org/10.1093/ajcn/62.6.1315S

Silalahi J., Tampubolon S. D. R., 2002., Asam lemak trans dalam makanan dan pengaruhnya terhadap kesehatan, Jurnal.Teknol. dan Industri Pangan, XIII(2).

Siswati T., Sa’diyah A., Permatasari K., Rismayana R., Sulistiana D., Mardiyah U., Kritanto B., Puspita D. A, Indis N. A., Patimah, Aisyah S., Sandra L., Satriawan D., Rahmawati, 2022., Kimia Analisis Bahan Pangan, PT. Global Eksekutif Teknologi, Padang, Sumatera Barat. ISBN : 978-623-5383-31-6

Sivakanthan S, dan Madhujith T., 2020, Current trends in applications of enzymatic interesterification of fats and oils: A review, LWT, ScienceDirect, 132, 10.1016/j.lwt.2020.109880

Soodoo N., Bouzidi L., Narine S. S., 2023., Fundamental Structure–Function Relationships in Vegetable Oil-Based Lubricants: A Critical Review, Lubricants 2023, 11, 284. https://doi.org/10.3390/lubricants11070284

Sonawane A, dan Waghmode, S. R., 2022, A Review on Vegetable Oil Refining: Process, Advances and Value Addition to Refining by-Products, Bioremediation for Global Environmental Conservation, DOI: 10.5772/intechopen.108752

Sugiyono, Wibowo M., Soekopitojo S., Wulandari N., 2013., Pembuatan bahan baku spreads kaya karoten dari minyak sawit merah melalui interesterifikasi enzimatik menggunakan reaktor batch Preparation of Red Palm Oil Based-Spreads Stock Rich in Carotene Through Enzymatic, Jurnal Teknologi dan Industri Pangan, 23(2).

Sunaryanti B., Siswanto, Rahmawati, Nur A., 2023, Dasar Ilmu Gizi, Tahta Media Group, ISBN: 978-623-147-169-7

Suseno, S. H., Nurjanah, Jacoeb, A. M., Saraswati. 2020. Ekstraksi Wet Rendering Minyak Ikan Layang dengan Suhu Rendah. Jurnal Pengolahan Hasil Perikanan Indonesia, 23(2), 315–324.

Sulihatimarsyila A. W. N., Lau H. L. N., Nabilah K. M., Azreena I. N., 2020., Production of refined red palm-pressed fibre oil from physical refining pilot plant, Case Studies in Chemical and Environmental Engineering, 2(September 2020), 100035

Suyanto E, 2008, Kimia oksigen singlet: sensitiser, cahaya dan reaktivitasnya terhadap asam lemak tak jenuh, Chemistry Progress, 1(2), DOI: https://doi.org/10.35799/cp.1.2 .2008.4962

Usuki R., Endo Y., Kaneda T., 1984., Prooxidant Activities of Chlorophylls and Pheophytins on the Photooxidation of Edible Oils, Agricultural and Biological Chemistry, 48(4), 991–994, https://doi.org/10.1080/00021369.1984.10866254

Utama Q. D., Sitanggang A. B., Adawiyah D., Hariyadi P., 2019, Lipase-Catalyzed Interesterification for the Synthesis of Medium-Long-Medium (MLM) Structured Lipids: A Review, Food Technology and Biotechnology 57(3):305-318,DOI:10.17113/ftb.57.03.19.6025.

Vaisali C., Charanyaa S., Belur P. D., Regupathi I., 2015., Refining of edible oils: a critical appraisal of current and potential technologies, International Journal of Food Science and Technology, 50(1), 13–23, https://doi.org/10.1111/ijfs.12657

Wysocka I., Gębicki J., Namieśnik J., 2019, Technologies for deodorization of malodorous gases, Environmental Science and Pollution Research (2019) 26:9409–9434. https://doi.org/10.1007/s11356-019-04195-1

Zhou L., Wu Q., Yang Y., Li Q., Li R., Ye J., 2024., Regulation of Oil Biosynthesis and Genetic Improvement in Plants: Advances and Prospects, Genes (Basel),. 2024 Aug 26;15(9):1125. doi: 10.3390/genes15091125

Zou X., Khan I., Wang Y., Hussain M., Jiang B., Zheng L., Pan Y., Hu J., Khalid M. U., 2024., Preparation of medium- and long-chain triacylglycerols rich in n-3 polyunsaturated fatty acids by bio-imprinted lipase-catalyzed interesterification, Food Chemistry, 455(139907). 10.1016/j.foodchem.2024.139907

TEKNOLOGI PENGOLAHAN LEMAK DAN MINYAK

Diterbitkan

4 Juni 2026

Detail format terbitan yang tersedia: PREVIEW

PREVIEW

ISBN-13 (15)

978-634-278-432-7

Dimensi Fisik

Cara Mengutip