Benawar, Geoffrey and Purwadaria, Hadi K. and Setiawan, Yangyang (2014) Extraction of Unsaturated Fatty Acid from Cocoa Butter. Bachelor thesis, Swiss German University.

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Abstract

Cocoa butter is an edible fat extracted from cocoa liquor which consists of 57-64% of saturated fatty acids and 36-43% of unsaturated fatty acids. Unsaturated fatty acids have a beneficial health effect as they have antioxidant characteristic and may lower blood cholesterol level. In this study, unsaturated fatty acids from cocoa butter were extracted using ethanol 96%. The extraction process was done at temperature of 65-80°C with cocoa butter to ethanol ratio of 1:5-1:15 (w/v). The mixture was separated using separator funnel and then stored in refrigerator for 1 day and in room temperature for another 1 day. The alcohol-containing fraction was evaporated using a rotary evaporator to obtain the extract. The result of the study indicated that the yield of the unsaturated fatty acid extract ranged from 0.228 g to 1.983 g. The unsaturated fatty acids contained in the extract were oleic acid, linoleic acid, and linolenic acid. The oleic acid content of the extract ranged from 32.30% to 35.70%, the linoleic acid content ranged from 3.72% to 5.67%, and the linolenic acid content ranged from 0.00% to 0.74%. The highest yield of the extract was 1.983 g and the highest unsaturated fatty acid content was 42.02%. In conclusion, the optimal temperature for the extraction process was 80°C and the optimal cocoa butter to ethanol ratio was 1:15.

Item Type:	Thesis (Bachelor)
Uncontrolled Keywords:	Cocoa Butter, Unsaturated Fatty Acid, Extraction, Rotary Evaporator
Subjects:	Q Science > QD Chemistry > QD305 Fatty acids in human nutrition T Technology > TP Chemical technology > TP156 Extraction (Chemistry) T Technology > TP Chemical technology > TP368 Food processing and manufacture
Divisions:	Faculty of Life Sciences and Technology > Department of Food Technology
Depositing User:	Faisal Ifzaldi
Date Deposited:	28 Jun 2021 16:40
Last Modified:	28 Jun 2021 16:40
URI:	http://repository.sgu.ac.id/id/eprint/2034

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