The size of the palm oil industry in Indonesia raises concerns about environmental sustainability, but on the other hand, this industry is also needed by the community. It has led to the emergence of organizations or institutions that apply certification standards in the palm oil industry, one of which is the Roundtable on Sustainable Palm Oil (RSPO). This animation is created to introduce the RSPO and invite the audience to understand the products made from palm oil that care about the environment. The message delivered about RSPO-labeled products is that the products are more responsible for sustainable environmental issues. This animation production method goes through pre-production stages that focus on the core message, production in the form of visual asset design to the animation process, and post-production for artistic finishing touches. The final result is an educative animated film that is easy to understand and packaged with an attractive design.
This study aimed to find the optimum feed mixture consist of palm stearin (PS), palm olein (PO), and coconut oil (CO), for chemical interesterification to produce cocoa butter alternatives (CBA) with the most similar melting profile with cocoa butter. The feed mixture was chemically interesterified using sodium ethylate as the catalyst at a temperature of 75°C for 8 hours. Based on the melting profile analysis of the products, the pure coconut oil (CO-100) and pure palm stearin (PS-100) gave the most similar melting profile of cocoa butter alternatives. The CO-100 melting profile gave the least value of Sum of Square Error compared to Cocoa Butter Substitute while the PS-100 melting profile gave a similar result compared to Cocoa Butter Equivalent (CBE) and Cocoa Butter Replacer (CBR). However, PS-100 product does not meet the other specifications, such as Iodine value and slip melting point. Therefore, it can be concluded that pure coconut oil was the best feed for chemical interesterification to produce cocoa butter alternatives (CBA).
Palm stearin (PS), palm olein (PO), and coconut oil (CO) were used as feed for chemical interesterification to produce fat product with similar slip melting point (SMP) to cocoa butter alternatives. Chemical interesterification was conducted at 75°C for 8 hours using sodium ethoxide as catalyst. The objective of the research was to determine effect of feed composition on slip melting point profile changes during interesterification reaction. The feed composition was determined using Mixture Design method. The experimental data showed that SMP of interesterification product was changed throughout the reaction time. The SMP of chemical interesterification product was affected by the reactivity of the dominant fatty acid in the feed blends. The reactivity of fatty acid in the feed blend directed fatty acid positioning on the triglyserides at the end of reaction. Feed composition determined predominated portion of unsaturated fatty acids and saturated fatty acids in the mixture, and therefore, affected the gradient changes of SMP. Vegetable oil feed mixture which produced interesterification product with the most similar SMP values to cocoa butter (33-34°C) were pure coconut oil feed and palm stearin - palm olein mixture feed (50:50).
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