PRODUKSI SURFAKTAN GLUKOSA ESTER DARI BERAS DAN BERBAGAI ASAM LEMAK :KAJIAN PANJANG RANTAI CARBON TERHADAP KESTABILAN EMULSI - Diponegoro University | Institutional Repository (UNDIP-IR) Abstrak wisnu broto

ix

ABSTRAK

Beras merupakan makanan pokok bangsa Indonesia yang dihasilkan dari hasil
penggilingan gabah kering. Pecahan butiran beras hasil penggilingan, beras reject,
beras untuk raskin dan beras jenis C4 kualitas rendah jarang dikonsumsi, sehingga
timbul pemikiran untuk mengolah beras tersebut menjadi surfaktan. Langkah awal
dilakukan proses penepungan beras kemudian dilanjutkan dengan proses fermentasi.
Fermentasi menggunakan variabel tetap : tekanan = 1 atm, kecepatan pengadukan =
400 rpm, ratio tepung beras 125 gram per 1 liter larutan dan variabel berubah : suhu,
waktu dan penambahan enzim. Enzim yang digunakan alfa dan beta amilase.
Fermentasi menghasilkan glukosa dengan kadar 29,30 % pada kondisi fermentasi
terbaik, suhu 70oC, waktu 19 jam, penambahan enzim alfa dan beta amilase = 2,0 ml.
Selanjutnya glukosa di esterifikasi pada suhu 80oC selama 90 menit dengan
menggunakan asam stearat, asam palmitat, asam laurat dan katalisator asam sulfat.
Esterfikasi dilakukan dengan menggunakan variabel tetap : tekanan = 1 atm,
kecepatan pengadukan = 400 rpm, perbandingan massa glukosa : asam lemak jenuh =
1 : 1, pemakaian katalisator = 5 % dari massa glukosa dan variabel berubah : suhu,
waktu. Esterifikasi menghasilkan surfaktan glukosa mono stearat (21,52 %), glukosa
mono palmitat (21,30 %) dan glukosa mono laurat (21,02 %). Hal ini menunjukkan

bahwa panjang rantai Carbon dan BM dari asam lemak yang digunakan (asam stearat
: C17H35COOH, BM = 284, asam palmitat : C15H31COOH, BM = 256, asam laurat :
C11H23COOH, BM = 200) berpengaruh pada yield glukosa mono ester. Uji stabilitas
emulsi dari glukosa mono stearat, glukosa mono palmitat dan glukosa mono laurat,
menunjukkan panjang rantai karbon pada asam lemak jenuh pada emulsifier glukosa
mono ester berpengaruh pada stabilitas emulsi.

Kata kunci : beras, fermentasi, glukosa, esterifikasi, surfaktan glukosa ester, uji
stabilitas.

x

ABSTRACT
Rice represent yielded Indonesian nation staple food from result of hulling of dry
shell of rice.Fraction of rice item result of hulling, rice of reject, rice for the poor,s
people and C4’ rice type of C4 low quality seldom consume, so that arise idea to
process the the to rice become surfactant. Early’s step to make rice powder than
continued with fermentation process. Fermentations use fixed variable : pressure = 1
atm, speed of squealer = 400 rpm, rice powder ratio 125 gram per 1 litre solution and
change variable : temperature, time and addition of enzyme. The enzyme’s used alpha

and beta amylase. Fermentation produces glucose with rate 29,30 % at the best
condition fermentations, temperature 70oC, time 19 hours, addition of alpha and beta
amylase enzyme = 2,0 ml. Here in after glucose is esterificated at temperature 80oC
during 90 minutes by using stearic acid, palmitic acid, lauric acid and sulphuric acids
as catalyst. Esterfications conducted by using fixed variable : pressure = 1 atm, speed
of squealer = 400 rpm, ratio of mass glucose’s : fatty acid saturated = 1 : 1 usage of
catalyst = 5 % from glucose mass and variable change : temperature, time.
Esterification produce surfactant : glucose mono stearic (21,52 %), glucose mono
palmitic ( 21,30 %) and glucose mono lauric ( 21,02 %).This matter indicate that
length of Carbon chain and MR of used fatty acid saturated ( stearic acid:
C17H35COOH MR = 284, palmitic acid : C15H31COOH MR = 256, lauric acid :
C11H23COOH, MR = 200) having an effect on glucose mono ester’s. Stability
emulsion test of glucose mono stearic, glucose mono palmitic and glucose mono
lauric, its indicate that length carbon chain at saturated fatty acid at mono glucose
ester emulsifier have an effect at emulsion stability.

Key words : rice, fermentation, glucose, esterification, glucose ester surfactant,
stability emulsion.