The Analysis of the Glyceride Components on the Treatment Variation of Refined Bleached Deodorized Palm Oil by Gas Chromatography Method

Abstract

The glyceride components such as glycerol, ester, mono and diglyceride are useful components for food ingredients like food emulsifiers. One of the natural resources of the glyceride component is refined bleached deodorized palm oil (RBDPO). This research was aimed to analyze the glyceride component of the treatment variation of RBDPO. The design of the research was completely randomized design (CRD) non-factorial with three variables of treatment specifically the 9 g of RBDPO with 5 g glycerol (A), RBDPO (B) and RBDPO with 0.7 g lipase enzyme Thermomyces lanuginosus immobilized (TLIM). The concentration of glycerol, ester, mono- and diglyceride was tested by the gas chromatography method. The data will be analyzed by using a descriptive method with a boxplot and histogram. The results showed that the highest concentration of glycerol, ester, mono- and diglyceride, respectively were shown in treatment B (1.5922%), C (9.5699%), C (0.1783%), C (3.3329%). The boxplot graphic described that there was statistically significant difference among the treatments.