Moh Su’i, Enny Sumaryati, Frida Dwi Anggraeni, Yudhi Utomo, Noor Anggraini, Nurul Lailatur Rofiqoh
Monoglycerides are oleochemical compounds that were widely used as emulsifying agents for foods, anti-bacterial and anti-viruses (monolaurin, monocaprin). The objective of this research was to study the optimal reaction conditions in monoglyceride production from coconut milk. To achieve that purpose, the research was carried out with two factors, namely the ratio of coconut milk: glycerol (50:5; 50:10; 50:15 and 50:20) and esterification reaction time (0, 1, 2, 3, 4, 5 and 6 hour). The observation was conducted on free fatty acid levels of hydrolized coconut milk, esterification reaction rates, the amount of monoglyceride and fatty acid compositions in monoglyceride. The results showed that the ratio of coconut milk with glycerol of 50: 5 and the reaction time for 4 hour had the optimum esterification reaction rate. The highest of monoglyceride amount was obtained on the reaction time for 4 hours and the ratio of coconut milk with glycerol of 50:5. © 2021, Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA. All rights reserved.
Department of Agricultural Product Technology, Faculty of Agriculture, Widyagama Malang University, Malang, East Java, Indonesia; Department of Chemistry, Faculty of MIPA, State University of Malang, Malang, East Java, Indonesia
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