36.9C for Blend 2 with 10% PS, whi

36.9C for Blend 2 with 10% PS, while at16.5C and 40.0C for
Blend 5, having 25% PS (Fig. 2a, Table 1). With decreasing MSF in
the blends, the size of the endothermic peak in the higher temperature region broadened while that in the lower temperature region
reduced. There were gradual increases in the enthalpies of all
blends (65.81–75.6 J/g) during melting, as the PS increased. Similar
results have been reported for commercial CB by many researchers
(Jeyarani & Reddy, 1999; Maheshwari & Reddy, 2005; Solís-Fuentes
& Durán-de-Bazúa, 2004). Blends No. 1–4 showed melting characteristics similar to that of commercial CB.
3.3. Blending effect on DSC crystallization thermograms
The cooling curves for blends of MSF and PS are shown in
Fig. 2b. The crystallization thermogram profiles of Blends No. 1–4
were found to be different from those of Blends No. 5–10. Blends
1–4 crystallised slowly, while blends 5–10 crystallised rapidly with
increasing temperatures. It can clearly be seen from Fig. 2b, that
the Blends No. 1–4 showed a single exothermic peak with different
onset and offset temperatures, similar to that of commercial CB.
The onset of crystallization ranged from 16.4 to 16.9C and offset
from 24.6 to22.6C for these blends. However, the onset of
crystallization from 19.2 to 23.0C and offset from 27.3 to
31.5C were observed for Blends No. 5–10. The Blends No. 5–
10 also showed two peaks unlike that of commercial CB, and the
onset temperatures and enthalpies of crystallization were greater
than that of commercial CB (Table 2). For commercial CB, the onset
and offset of crystallization were reported at 12.7 and26.2C,
respectively (Solis-Fuentes & Duran-de-Bazua, 2004). Table 2
shows the onset and offset temperatures for each peak of all blends
in this study. The first onset temperature at 16.4 and its offset at
22.6C for Blend 1 having 95% MSF. This onset temperature increased when MSF decreased in the blends. For instance, Blend 2,
having 90% MSF, showed crystallization at 16.4C whereas Blend
6, having 70% MSF, showed at 20.3C. The opposite trend was observed for the offset temperature, where it is decreased with a decrease of MSF in the blends. For example, Blend 1, having 95% MSF,
showed a crystallization offset at22.6C, whereas Blend 4, having 80% MSF, was at24.6C. The triglyceride and fatty acid compositions of the blends could be responsible for the increase and
decrease of crystallization onset and offset temperatures. The dilution and solubilisation of TGs and fatty acids in blends could be another reason for the different crystallization onset and offset

Hasil (Bahasa Indonesia) 1:

36.9C for Blend 2 with 10% PS, while at16.5C and 40.0C forBlend 5, having 25% PS (Fig. 2a, Table 1). With decreasing MSF inthe blends, the size of the endothermic peak in the higher temperature region broadened while that in the lower temperature regionreduced. There were gradual increases in the enthalpies of allblends (65.81–75.6 J/g) during melting, as the PS increased. Similarresults have been reported for commercial CB by many researchers(Jeyarani & Reddy, 1999; Maheshwari & Reddy, 2005; Solís-Fuentes& Durán-de-Bazúa, 2004). Blends No. 1–4 showed melting characteristics similar to that of commercial CB.3.3. Blending effect on DSC crystallization thermogramsThe cooling curves for blends of MSF and PS are shown inFig. 2b. The crystallization thermogram profiles of Blends No. 1–4were found to be different from those of Blends No. 5–10. Blends1–4 crystallised slowly, while blends 5–10 crystallised rapidly withincreasing temperatures. It can clearly be seen from Fig. 2b, thatthe Blends No. 1–4 showed a single exothermic peak with differentonset and offset temperatures, similar to that of commercial CB.The onset of crystallization ranged from 16.4 to 16.9C and offsetfrom 24.6 to22.6C for these blends. However, the onset ofcrystallization from 19.2 to 23.0C and offset from 27.3 to31.5C were observed for Blends No. 5–10. The Blends No. 5–10 juga menunjukkan dua puncak yang komersial CB, danonset suhu dan enthalpies kristalisasi yang lebih besardaripada komersial CB (Tabel 2). Untuk CB komersial, awaldan offset kristalisasi dilaporkan di 12,7 dan 26,2 C,masing-masing (Solis-Fuentes & Duran-de-Bazua, 2004). Tabel 2menunjukkan suhu onset dan offset untuk setiap puncak semua campurandalam studi ini. Suhu onset pertama di 16,4 dan offset yang di22.6 C untuk campuran 1 memiliki 95% MSF. Suhu awal ini meningkat ketika MSF menurun dalam campuran. Misalnya, campuran 2,memiliki 90% MSF, menunjukkan kristalisasi 16,4 c sedangkan campuran6, memiliki 70% MSF, menunjukkan di 20,3 C. Berlawanan tren diamati untuk suhu offset, dimana itu berkurang dengan penurunan MSF dalam campuran. Sebagai contoh, campuran 1, memiliki 95% MSF,menunjukkan kristalisasi mengimbangi 22,6 c, sedangkan campuran 4, memiliki 80% MSF, pada 24,6 C. Trigliserida dan asam lemak Komposisi campuran dapat bertanggung jawab untuk peningkatan danmengurangi suhu kristalisasi onset dan offset. Pengenceran dan keterlarutan TGs dan asam lemak dalam campuran bisa menjadi alasan lain untuk berbeda kristalisasi onset dan offset