Penentuan Titik Leleh dan Kandungan Lemak Padat dari Berbagai Substrat RBDPO dan Asam Stearat untuk Sintesis Cocoa Butter Equivalent (CBE)

Abstract

Has done research for the synthesis cbe (cocoa butter equivalent) through the process of blending between RBDPO (refined, bleached, and deodorized palm oil) with stearic acid. To find a substitute for cocoa butter, solid fat contet analysis and slip melting point with the ratio of substrate RBDPO: stearic acid 1:1, 1:2:3, 1:3, 1:4, 1:5.6, 3:1, 2:1 obtained solid fat content and melting point, respectively. Solid fat content at body temperature (35 O C) was 8,565%, 6,935%, 7,713%, 7,883%, 7,734%, 6,356%, 5,873%, 7,158%. And melting points obtained from each substrate is 40,30C, 370C, 430C, 410C, 430C, 410C, 410C, and the melting point RBDPO and stearic acid on a comparison of various substrate can not be used as a substitute for cocoa butter from cocoa butter