| Name | : Joselind Sienydea Salim |
| Student Number | : 20/456446/TP/12741 |
| Study Program | : Bachelor of Food and Agricultural Products Technology |
| : joselindsienydea@mail.ugm.ac.id | |
| : https://www.linkedin.com/in/joselind-sienydea-salim/ | |
| Final Project Title | : Enzymatic and Chemical Interesterification of Red Palm Oil (RPO) for The Synthesis of Plastic Fats |
| Description | : The growing demand for healthier edible oils has driven advancements in modification technologies, emphasizing sustainable and eco-friendly practices. Red Palm Oil, renowned for its rich phytonutrient content, emerges as a promising candidate for synthesizing plastic fats through interesterification. This study aims to investigate the physicochemical properties and lipid profiles of interesterified RPO. It employs both chemical (NaOH and NaOCH3) in 90oC for 30 minutes and enzymatic (Lipozyme TL-IM) catalysts in 70oC for 24 hours. The outcomes are then compared with the original feedstock |