vi
PENGARUH INTERESTERIFIKASI LEMAK SAPI DAN MINYAK KELAPA SAWIT TERHADAP PROFIL LIPIDA MARMUT
Abstrak
Sifat aterogenik lemak ditentukan oleh komposisi dan posisi (sn-1,2,3) asam lemak dalam molekul lemak. Asam palmitat merupakan salah satu asam lemak yang paling bersifat aterogenik jika berada pada posisi sn-2. Interesterifikasi akan mengubah posisi asam palmitat dalam molekul lemak. Tujuan penelitian ini adalah untuk mengetahui pengaruh interesterifikasi terhadap sifat aterogenik lemak.
Lemak yang digunakan pada penelitian ini adalah lemak sapi yang diekstraksi dengan cara dry rendering dan minyak kelapa sawit bermerek kunci mas diinteresterifikasi secara kimia dengan menggunakan katalisator Na-metoksida selama 30, 60, 90, dan 120 menit, kemudian titik lebur lemak diukur dengan menggunakan melting point apparatus, kemudian diberikan pada marmut secara oral selama 21 hari lalu dilakukan pengukuran profil lipida dengan metode enzimatis menggunakan spektrofotometer mikrolab 300.
Hasil pengukuran titik lebur lemak sapi maupun minyak kelapa sawit hasil interesterifikasi selama 60 menit sudah konstan artinya reaksi sudah sempurna. Interesterifikasi lemak sapi menunjukkan adanya peningkatan aterogenisitas dilihat dari peningkatan kadar kolesterol total, trigliserida, LDL dan penurunan kadar HDL setelah interesterifikasi berturut-turut sebesar 69,20 ± 20,24; 68,60 ± 18,81; 40,43 ± 15,18; 14,33 ± 3,01 mg/dl dibandingkan dengan tanpa interesterifikasi 62,27 ± 16,02; 62,87 ± 14,08; 37,84 ± 13,41; 11,80 ± 2,15 mg/dl (ANOVA, P < 0,05). Interesterifikasi minyak kelapa sawit menunjukkan adanya peningkatan aterogenisitas dilihat dari peningkatan kadar kolesterol total, trigliserida, LDL dan penurunan kadar HDL setelah interesterifikasi berturut-turut sebesar 52,06 ± 12,37; 52,67 ± 14,07; 24,80 ± 11,99; 16,73 ± 4,25 mg/dl dibandingkan dengan tanpa interesterifikasi 45,73 ± 3,73; 46,33 ± 6,37; 15,46 ± 6,79; 21,00 ± 5,32 mg/dl (ANOVA, P < 0,05).
Kata kunci: interesterifikasi, interesterifikasi kimia, profil lipida, minyak kelapa sawit, lemak sapi, aterogenik, asam palmitat, asam lemak.
vii
THE EFFECT OF INTERESTERIFICATION OF TALLOW AND PALM OIL ON GUINEA PIG’S LIPIDS PROFILE
Abstract
Atherogenic property of fat is governed by the composition and position (sn-1,2,3) of fatty acids in fat molecules. Palmitic acid is one of fatty acids the most atherogenic if present in sn-2 position. Interesterification will change the position of Palmitic acid in fat molecules. The purpose of this research was to know the influence of interesterification on the aterogenic properties of fat and oil.
Fat in tallow and palm oil was used in chemically interesterification using Na-metoksida for 30, 60, 90, and 120 minutes, then melting fat was measured by using the melting point apparatus, then given to guinea pig by oral for 21 days and lipids profile was measured with enzymatic method using spectrophotometer microlab 300.
Atherogenic was increased after being given beef tallow and oil palm interesterification yields. Results of measurements of the melting point of beef tallow as well as palm oil interesterification results for 60 minutes has been a constant means of reaction has been perfect. Interesterification beef tallow showed an increase in atherogenic viewed from the increased levels of total cholesterol, triglyceride, LDL and decline in HDL levels after interesterification a row of 69.20 ± 20.24; 68.60 ± 18.81; 40.43 ± 15.18; 14.33 ± 3.01 mg/dl compared to without interesterification 62.27 ± 16.02; 62.87 ± 14.08; 37.84 ± 13.41; 11.80 ± 2.15 mg/dl (ANOVA, P < 0.05). Interesterification palm oil showed an increase in atherogenic viewed from increased levels of total cholesterol, triglyceride, LDL decline in HDL levels after interesterification a row of 52.06 ± 12.37; 52.67 ± 14.07; 24.80 ± 11.99; 16.73 ± 4.25 mg/dl compared to without interesterification 45.73 ± 3.73; 46.33 ± 6.37; 15.46 ± 6.79; 21.00 ± 5.32 mg/dl (ANOVA, P < 0.05).
Key Words: interesterification, chemical interesterification, lipida profile, palm oil, beef tallow, atherogenic, palmitic acid, fatty acid.
