The production of margarine fat is not only intended to be free from Trans Fatty Acid
(TFA) but is also expected to have a higher quality from a nutritional aspect. In this
research, margarine fat from sesame oil (SO) and palm stearin (PS) by a chemical
interesterification was synthesized. Chemical interesterification is one of the processes
used to modify the physico-chemical characteristics of oils and fats. An attempt to
chemical-restructure palm stearin and sesame oil to form margarine fat which is suitable
for margarine was investigated using sodium methoxide as a catalyst. The effect ratio of
PS/SO in color, slip melting point, solid fat index, texture and triacylglycerols (TAGS)
profile of margarine fat were studied in research. This research was conducted by three
major stages; characterization of sesame oil and palm stearin, synthesis of margarine fat
by physical blending and chemical interesterification, and characterization of margarine
fat. This study used a Completely Randomized Design (CRD) with one factor, namely the
ratio of sesame oil and palm stearin. Margarine fat produced with different variations of
the raw material concentration (% w/w SO:PS = 30:70; 40: 60; 50:50, 60:40, and 70:30).
Chemical interesterification caused: rearrangement of triacylglycerols, reduction of S3 and
U3 and increase in S2U and U2S type TAGs content of all blend, resulting in lowering of
melting point, solid fat index and increase texture. Margarine fat in the % ratio of SO:PS =
60:40, has a similar characteristic (texture, slip melting point, solid fat index, and TAGS
profiles) which margarine commercial, so has the potential to be developed in the
manufacture margarine industry