FORMULASI FOOD GRADE GREASE BERBAHAN DASAR MINYAK SAWIT (RBDPO) DENGAN VARIASI PENAMBAHAN MINYAK JARAK, BAHAN PENGENTAL, DAN KONSENTRASI Zn STEARAT

Tri Yanto

Abstract


Penelitian ini dilakukan untuk mengetahui pengaruh penambahan minyak jarak dalam pembuatan food
grade grease berbasis minyak sawit RBDPO (Refined Bleached Deodorized Palm Oil), mengetahui pengaruh
variasi penambahan jenis bahan pengental terhadap karakteristik food grade grease yang dihasilkan, mengetahui
konsentrasi Zn stearat yang optimal dan menentukan formulasi terbaik dari food grade grease yang dihasilkan.
Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) faktorial dengan dua ulangan. Faktor yang
dicoba meliputi jenis minyak yang terdiri dari minyak sawit RBDPO (M1) dan kombinasi minyak sawit RBDPO
dengan minyak jarak (M2); variasi bahan pengental yang terdiri dari Ca(OH)2 (P1), kombinasi Ca(OH)2+LiOH
(P2), kombinasi Ca(OH)2+NaOH (P3), dan kombinasi Ca(OH)2+Al(OH)3 (P4); dan konsentrasi Zn stearat yang
terdiri dari 0% (A1), 2.5% (A2), dan 5% (A3). Variabel yang diamati meliputi variabel fisikokimia yaitu daya
tahan korosi, penetrasi, dropping point, dan pH. Penambahan minyak jarak diketahui dapat meningkatkan daya
tahan korosi dari food grade grease yang dihasilkan. Variasi jenis bahan pengental berpengaruh nyata terhadap
semua variabel. Secara umum, penambahan NaOH memberikan nilai tekstur paling keras yaitu 3.82 mm/s (NLGI
4) dan Al(OH)3 paling lembek dengan nilai sebesar 5.16 mm/s (NLGI 3). Penggunaan Ca(OH)2 murni memberikan
daya tahan korosi tertinggi (2a) dan terendah pada penambahan LiOH (2c-2b). Nilai titik leleh tertinggi terdapat
pada penambahan Al(OH) (106,83°C), sedangkan terendah pada penambahan NaOH (88,58°C). Konsentrasi Zn
stearat yang memberikan daya tahan korosi paling optimal adalah 5%. Formula terbaik dihasilkan pada kombinasi
perlakuan jenis minyak kombinasi minyak sawit RBDPO dengan minyak jarak, kombinasi bahan pengental
Ca(OH)+Al(OH) dan konsentrasi Zn stearat sebesar 5%, dengan nilai rerata daya tahan korosi golongan 2b (kilau
sedang warna lembayung muda), penetrasi kategori NLGI 2, dropping point 95.25°C dan pH 7.
Kata kunci: food grade grease, minyak sawit RBDPO, minyak jarak, Ca(OH)2 dan Zn stearat.


ABSTRACT
This research is carried out to study effect of castor oil addition, to study of thickening agent addition, to
determine the optimum concentration of Zn stearat and to determine the best formulation of food grade grease.
This research used Completely Randomized Design (CRD) which is arranged in factorial with two replications.
Factor tried were base oil types covered by refined bleached deodorized palm oil (RBDPO) (M1) and combination
of RBDPO+castor oil (M2); thickening agent covered by Ca(OH)2 (P1), combination of Ca(OH)2+LiOH (P2),
Ca(OH)2+ NaOH (P3), Ca(OH)2+Al(OH)3 (P4); and concentration of Zn stearat covered by 0 percent, 2.5 percent
and 5 percent. Variable observed were physicochemical variables covered corrosion-resistance, penetration,
dropping point and pH. The addition of castor oil can improve the corrosion resistance of the resulting food grade
grease. Variations in the type thickeners significantly affected all variables. In general, the addition of NaOH
gives the value of hard texture that is 3.82 mm/s (NLGI 4) and Al(OH) with the value of the most flaccid of 5.16
mm/s (NLGI 3). The use of Ca(OH) pure gives the highest corrosion resistance (2a) and the lowest in the addition
of LiOH (2c - 2b) . Highest melting point value contained in the addition of Al(OH)(106.83°C), while the lowest
in the addition of NaOH (88.58°C). Concentration of Zn stearate which provides optimal corrosion resistance is
5 percent. Best formula produced in the combined treatment of type oil palm oil RBDPO combination with castor
oil, thickener combination of Ca (OH)+Al(OH) and Zn stearate concentration of 5 percent, with the average value
of the corrosion resistance class 2b (scintillation medium lavender), penetration category NLGI 2, the dropping
point of 95.25°C and pH 7.
Keywords: food grade grease, palm oil (RBDPO), castor oil and Zn stearat.


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DOI: http://dx.doi.org/10.20884/1.agrin.2015.19.2.246

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Jurnal Agrin
Agriculture Research Journal
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