Optimization of Enzymatic Interesterification (EIE) of Palm Oil to Enhance Physicochemical and Functional Properties, and Its Combination with Omega-3 Rich Chia Oil for the Production of Healthier Margarine

Rahmawati, Yulia (2026) Optimization of Enzymatic Interesterification (EIE) of Palm Oil to Enhance Physicochemical and Functional Properties, and Its Combination with Omega-3 Rich Chia Oil for the Production of Healthier Margarine. Masters thesis, Institut Teknologi Sepuluh Nopember.

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Abstract

Palm oil is a primary raw material for the margarine industry due to its abundant availability and semi-solid characteristics, though its high saturated fatty acid content limits its nutritional value. This study optimized the enzymatic interesterification (EIE) of palm oil using immobilized Lipozyme TL IM lipase via Response Surface Methodology (Central Composite Design, 20 runs) to obtain structured lipids with optimal physicochemical characteristics, subsequently combined with chia oil (Salvia hispanica L.) to develop an omega-3-rich healthy margarine. Results showed that EIE redistributed fatty acid positions within TAG molecules without altering total fatty acid composition, reducing saturated TAG fractions (Sat-Sat-Sat) while increasing mixed TAG fractions (Sat-U-U), which lowered slip melting point (SMP) and solid fat content (SFC), indicating improved plasticity, but also reduced oxidative stability compared to unmodified oil. The optimum EIE condition was identified at 70°C, 6% enzyme concentration, and 4-hour reaction time, with RSM validation showing good prediction-experiment agreement (%error < 10% for SMP, SFC, and PUFA:SFA ratio). This optimum condition was applied to four margarine formulations based on EIE-modified RBDPO, palm stearin, and chia oil (F1–F4). Formula F2 (75% EIE RBDPO, 15% stearin, 10% chia oil) achieved the best balance between lipid structure (S-U-U 38.95%, S-S-S 5.78%), thermal properties (SMP 44.2°C, SFC at 35°C 9.47%), and omega-3 content (2.61%; ω6/ω3 ratio 3.33), along with the softest texture (penetration value 402) via the Blend→EIE method. Formula F3 (without stearin) excelled in PUFA content, omega-3 levels, and oxidative stability (induction time 4.82 hours). This study demonstrates a consistent trade-off between functional/physical improvements and oxidative resistance, confirming that EIE can produce trans-fat-free margarine based on palm and chia oils with an improved fatty acid profile.

Item Type:	Thesis (Masters)
Uncontrolled Keywords:	Kata kunci: Interesterifikasi Enzimatik, Minyak Sawit, Minyak Chia, Omega-3, Margarin Sehat, Lipase Imobilisasi, Lemak Fungsional. Keywords: Enzymatic Interesterification, Palm Oil, Chia Oil, Omega-3, Healthy Margarine, Immobilized Lipase, Functional Lipid.
Subjects:	Q Science > QD Chemistry
Divisions:	Faculty of Industrial Technology > Chemical Engineering > 24101-(S2) Master Thesis
Depositing User:	Yulia Rahmawati
Date Deposited:	04 Aug 2026 02:31
Last Modified:	04 Aug 2026 02:31
URI:	http://repository.its.ac.id/id/eprint/142580

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