Physicochemical and oxidative stability of indigenous traditional tengkawang butter as potential cocoa butter equivalent (CBE)

Figures & data

Figure 1. Tengkawang butter fatty acid profile from different regions. There is no significant difference in the same letters, according to DMRT 5%.

Table 1. Physicochemical properties of tengkawang butter. There is significant difference in the different letters, according to DMRT 5% in same parameters

Chemical properties	Unit	Cocoa Standard ^[Citation26]	Tengkawang Standard ^[Citation14]	Butter source
				Bengkayang TB	Nanga Yen TB	Sintang TB	Kapuas Hulu TB
Melting Point	^oC	35–37	35–39	36.8 ± 0.05^b	36.7 ± 0.02^ab	36.6 ± 0.00^a	36.7 ± 0.00^ab
Water Content	%	7	5	0.23 ± 0.00^c	0.25 ± 0.00^c	0.11 ± 0.00^b	0.08 ± 0.00^a
Acidity	%	1.5	3.5	6.88 ± 0.01^a	9.68 ± 0.04^b	10.71 ± 0.15^c	15.94 ± 0.03^d
Peroxide Number	meq O2/kg	10	10	0.41 ± 0.00^a	0.56 ± 0.01^b	4.33 ± 0.02^c	8.27 ± 0.05^d
Iodine Number	I2/100 g	33–42	25–38	21.72 ± 0.30^a	29.33 ± 0.15^b	32.46 ± 0.16^d	31.38 ± 0.13^c
Saponification Number	mg KOH/g	188–198	189–200	200.99 ± 0.23^c	201.88 ± 0.74^c	198.74 ± 0.26^b	196.51 ± 0.15^a

^{abbreviation, TB = Tengkawang Butter}

Figure 2. DSC thermogram of tengkawang butter.

Figure 3. Solid Fat Content (SFC) of tengkawang butter.

Figure 4. Oxidation stability index (OSI) of Tengkawang Butter.

Table 2. The results were calculated using a linear connection between the OSI logarithm and temperature

Fat Sources	Log OSI = A(T) + B			Tcoeff (x10^−2)	OSI22(h)	Q10
	A	B	R^2
Bengkayang TB	−0.022	4.661	0.958	−2.20	15,208^a	1.702^a
Nanga Yen TB	−0.030	3.3147	0.959	−3.01	44,926^b	2.097^b
Sintang TB	−0.045	6.674	0.993	−4.54	473,696^d	2.836^d
Kapuas Hulu TB	−0.040	5.711	0.984	−4.04	66,420^c	2.735^c

abbreviation, TB = Tengkawang Butterabbreviation, TB = Tengkawang Butter

FAO. “Codex Standard for Cocoa Butters,” 2016. [Online]. Available: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/es/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B86-1981%252FCXS_086e.pdf 5 September 2021.

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BSN. (2016). SNI 2903:2016. Lemak Tengkawang Sebagai Bahan Baku.

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