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

Research output: Contribution to Journal/MagazineJournal articlepeer-review

  • Muhammad Arif Darmawan
  • Muhammad Yusuf Arya Ramadhan
  • Catia Angli Curie
  • Muhammad Sahlan
  • Tania Surya Utami
  • Suraini Abd-Aziz
  • Patrick Cognet
  • Mohamed Kheireddine Aroua
  • Misri Gozan
<mark>Journal publication date</mark>31/12/2022
<mark>Journal</mark>International Journal of Food Properties
Issue number1
Number of pages12
Pages (from-to)780-791
Publication StatusPublished
Early online date7/04/22
<mark>Original language</mark>English


This study identified the quality, physicochemical properties, and oxidation stability of tengkawang butter (TB) from indigenous plants in various areas of Kalimantan, Indonesia. The fatty acid profile was dominated by palmitic acid, stearic acid, and oleic acid. Acidity ranged from 6.88 to 15.94%, while the peroxide number was 0.41 and 8.27 meq O2/kg. TB had a melting point of 36–37°C. The solid fat content (SFC) varied from 0.03 to 3%. The Oxidation Stability Index (OSI22) was more than 10,000 h. The composition and properties show the potential of TB to become a cocoa butter equivalent (CBE).