Esterification of Free Fatty Acid in Palm Oil Mill Effluent using Sulfated Carbon-Zeolite Composite Catalyst

Free fatty acid esterification (FFA) in palm oil mill waste (POME) was carried out using a sulfonated carbon-zeolite composite catalyst. The catalyst is synthesized with carbon precursor obtained from molasses, which is adsorbed on the surface of the zeolite and then carbonized and sulfonated with concentrated H2SO4 to form a sulfonated carbon-zeolite catalyst composite, which will be used for the esterification catalyst and the optimization process for the esterification reaction is carried out using the response surface methodology (RSM) and experimental central composite design (CCD). Importantly, the observed independent variables were temperature, catalyst weight, and reaction time to produce fatty acid methyl ester (FAME) products. The catalyst was successfully synthesized, which was shown from the SEM characterization strengthened by the presence of a sulfate group in the FTIR results and the calculation results of high acidity properties. Optimization of FFA esterification with SCZ catalyst obtained optimal conditions with a temperature of 79oC, a catalyst weight of 3.00 g, and a reaction time of 134 minutes with a FAME product of 93.75%, considering that the viscosity of biodiesel is below that required by the API.

Free Fatty Acid Receptors (FFARs) In Adipose: Physiological Role and Therapeutic Outlook

Fatty acids (FFAs) are important biological molecules that serve as a major energy source and are key components of biological membranes. Besides, FFAs play important roles in metabolic regulation and contribute to the development and progression of metabolic disorders like diabetes. Recent studies have shown that FFAs can act as important ligands of G-protein coupled receptors (GPCRs) on the surface of cells and impact key physiological processes. Free fatty acid activated receptors include FFAR1 (GPR40), FFAR2 (GPR43), FFAR3 (GPR41) and FFAR4 (GPR120). FFAR2 and FFAR3are activated by short chain fatty acids like acetate, propionate and butyrate whereas FFAR1 and FFAR4 are activated by medium and long chain fatty acids like palmitate, oleate, linoleate and others. FFARs have generated considerable attention over the last few years and have become attractive pharmacological targets in the treatment of type 2 diabetes and metabolic syndrome. Several lines of evidence point to their importance in the regulation of whole-body metabolic homeostasis including adipose metabolism. Here we summarize our current understanding of the physiological functions of FFAR isoforms in adipose biology and explore the prospect of FFAR based therapies to treat patients with obesity and Type 2 Diabetes.

Analisis Biaya Pengangkutan Tandan Buah Segar Kelapa Sawit di PT. Berau Karetindo Lestari, Kecamatan Segah, Kabupaten Berau, Provinsi Kalimantan Timur

Penelitian ini dilatarbelakangi oleh keberhasilan pengelolaan pengangkutan Tandan Buah Segar (TBS), maka wajib untuk dapat memenuhi 4 sasaran pengangkutan TBS, yaitu yang pertama menjaga FFA (Free Fatty Acid) produksi perhari sebesar 2-3%. Kurang lancarnya transportasi menuju PKS berisiko menimbulkan buah restan. Efeknya bisa meningkatkan FFA sehingga kualitas CPO menurun. Kedua, menjaga kapasitas atau kelancaran pengelolaan Pabrik Kelapa Sawit (PKS). Waktu pengolahan TBS di PKS telah ditetapkan berdasarkan taksasi potong buah. Kurang lancarnya transportasi akan menyebabkan kapasitas pengolahan tidak terpenuhi dan menyebabkan waktu pengolahan bertambah. Ketiga, menjaga keamanan TBS di lapangan. TBS yang telah dipotong dan disimpan di tempat pengumpulan hasil (TPH) sangat rentan terhadap pencurian. Pengaturan transportasi harus memastikan bahwa buah yang dikirim ke PKS tepat waktu. Keempat, menekan biaya transportasi (rupiah per kilogram TBS) seminimal mungkin. Pengelolaan pengangkutan TBS harus mampu menghasilkan biaya yang kompetitif dan efisien. Oleh karena itu, penelitian ini bertujuan untuk mengetahui biaya pengangkutan kelapa sawit. Penelitian ini menggunakan metode kuantitatif, hasil penelitian ini dapat disimpulkan bahwa besarnya biaya yang dikeluarkan perusahaan untuk kegiatan pengangkutan selama setahun adalah sebesar Rp.715.122.800.

Production and quality assessment of mayonnaise from blends of soybean oil and african pear (Dacryodes edulis) pulp oil

Mayonnaise is an oil-in-water emulsion rich in calorie, micronutrients and fat-soluble vitamins which is produced from dominantly vegetable oil. African pear oil is a highly unsaturated oil, domestically and commercially underutilize with tonnage of postharvest losses. It presently, has little or no industrial attraction for use as commercial ingredient for food production and formulation. The aim therefore is to improve the commercial value of African pear pulp oil for use as a main ingredient in food applications, hence improving its utilization and reducing postharvest losses. Oil was extracted from African pear through Soxhlet extraction using n-hexane as the solvent and the extracted oil was blended with soybean oil in the following ratios: SO100:APO0 (Control), SO0:APO100, SO85:APO15, SO75:APO25, SO65:APO35, and SO50:APO50 for the production of mayonnaise. Some physicochemical properties of the oil blends were evaluated while proximate and sensory properties were also evaluated in the produced mayonnaise. Blending increased theiodine, acid and free fatty acid values of the oil blends and decreased significantly (p < 0.05) the peroxide value. The values ranged from 30.65 to 124.00 g iodine 100g–1, 6.85 to 2.57 mg KOH g–1, 5.03 to 1.91% and 2.62 to 3.50 meq O2 kg–1 for iodine, acid, free fatty acid and peroxide values, respectively. The proximate composition parameters of the mayonnaise samples increased significantly (p < 0.05) after blending. The values ranged from 32.65 to 35.04% for moisture, 1.12 to 1.44% for ash, 30.15 to 37.15% for fat, 1.93 to 2.31% for protein and 25.87 to 34.15% for carbohydrate. Significant improvement was recorded in the values of vitamin E, iodine and viscosity values of the mayonnaise samples after blending compared to the control with values ranging from 4.97 to 22.60 mg 100g–1 for vitamin E, 28.70 to 88.10 g iodine 100g–1 for iodine value and 24.70 to 30.13 Pa.s for viscosity. Sensory evaluation showed that the mayonnaise samples were generally acceptable by the panelists. Conclusively, blending soybean oil with African pear oil up to 50:50 could be used in the production of acceptable mayonnaise with higher fat, protein, ash, vitamin E, iodine value and viscosity, thereby reducing its postharvest losses through improved utilization.

KARAKTERISTIK SIFAT KIMIA BIJI KOPI ARABIKA DENGAN BEBERAPA METODA PENGOLAHAN di KABUPATEN SIMALUNGUN PROVINSI SUMATERA UTARA

Coffee in North Sumatra have an important meaning in the socio-economic aspects of people's lives. One of the problems with developing coffee in Simalungun is the low quality of products. Determinants of coffee quality are influenced by geographical indications of the origin of coffee and how the coffee is processed. The purpose of this study was to determine the chemical characteristics of coffee beans produced from several locations in Simalungun Regency, North Sumatra with various coffee processing methods. The material used is red cherry Arabica coffee fruit taken from several locations, namely Raya District, Purba District and Dolok Pardamean District, with a variety of processing methods (dry method, semi-wash method, full-wash method, and honey method). The observed parameters where the chemical characteristics of coffee bean, including water content, caffeine content, ash content, and free fatty acid content. The results showed that the characteristics of the chemical properties of coffee beans produced by various processing methods were not different. Caffeine levels of coffee beans ranged from 7808.71 mg / kg the lowest to the highest 10422.11 mg / kg. Ash content ranged from 3.71%, the lowest to the highest 4.4%. Free fatty acid content from three district an average was 0.06%.