Kinetika Perubahan Mutu Minyak Buah Merah (Pandanus conoideus) Hasil Degumming Selama Penyimpanan

Abstract

Kandungan fosfolipid dalam minyak kasar buah merah merupakan masalah utama dalam pengolahannya menjadi berbagai produk pangan, yang dapat dihilangkan melalui proses degumming. Tujuan dari penelitian ini adalah untuk mendapatkan model kinetik perubahan kualitas minyak buah merah hasil degumming (MBMD) selama penyimpanan. MBMD dikemas dalam botol gelap dan disimpan pada suhu 60, 75, dan 90°C selama ± 15 hari untuk dievaluasi kadar air, kadar asam lemak bebas (ALB), bilangan peroksida dan total karotenoid. Perubahan kualitas MBMD selama penyimpanan dihitung menggunakan persamaan Arhennius dengan perangkat lunak Microsoft Excell 2007. Hasil penelitian ini menunjukkan bahwa mutu MBMD menurun dengan meningkatnya suhu dan waktu penyimpanan. Kadar ALB dan bilangan peroksida MBMD meningkat mengikuti ordo 0, dengan energi aktivasi (Ea) 22416 dan 34839 J/mol ˚K. Sedangkan, penurunan kadar karotenoid sesuai dengan ordo 1 dengan Ea 48504 J/mol ˚K. Kadar ALB MBMD dengan Ea terendah adalah yang paling sensitif terhadap kerusakan hidrolisis selama penyimpanan, dibandingkan bilangan peroksida, dan kadar karotenoid. Kesimpulannya, perkiraan umur simpan MBMD berdasarkan peningkatan kadar ALB dan bilangan peroksida berhasil untuk ditentukan. Kinetics of Quality Change of Degummed Red Fruit (Pandanus conoideus) Oil during StorageAbstract The main problem in crude red fruit oil (CRFO) is the phospholipid content. That problem can be eliminated through degumming process. The objective of this study was to obtain kinetic model of quality of degummed red fruit oil (DRFO) during storage. The DRFO was packaged in dark bottles and stored at 60, 75, and 90°C for ±15 days to evaluated of water content, free fatty acids (FFA), peroxide value and total carotenoids content. The quality change of DRFO during storage was calculated using Arhennius equation with Microsoft Excell 2007 software. The results showed that the quality of DRFO decreases with the increase of temperature and storage time. The FFA and peroxide value of DRFOs were increase following a zero order, with energy of activation (Ea) of 22416 and 34839 J/mol ˚K, respectively, while carotenoid content was decrease at the first order with Ea of 69009 J/mol ˚K. The FFA content of DRFOs (the lowest Ea) was the most sensitive to hydrolisys damaged during storage, compared to both peroxide value and carotenoid content. As conclusion, the shelf life estimation of the DRFO based on the increasing of both FFA and peroxide values were successfully formulated.

DETERIORATION KINETICS OF NEUTRALIZED RED FRUIT (Pandanus conoideus L.) OIL DURING STORAGE

“…Musafira et al [24], also reported that the moisture content and FFA content of coconut oil increased with increasing storage time [24]. Phenomenon of increasing FFA content during storage at 60°-90 o C also occurs in CRFO ((moisture content from 1.9 % to 4.3 %) [14] and DRFO ((moisture content from 3.9 % to 4.34 %) [15]; where the increasing of FFA in NRFO ((moisture content from 1.29 % to 1.66 %) is lower than DRFO, but higher in CRFO.…”

“…Furthermore, it was reported that changes in FFA content and peroxide number of the DRFO also followed the zeroth order reaction, with Ea values of 22416 J/mol °K and 34839 J/mol °K, respectively, while the decrease in carotenoid content followed the first order reaction with Ea 48504 J/mol °K. This indicates that the lowest Ea was found for FFA content so that DRFO is most sensitive to hydrolysis deterioration during storage [15]. What is the oxidation kinetics behavior in NRFO during storage as a function of time.…”

“…Types of quality deteriorations which follow the zeroth order reaction kinetics include enzymatic reactions, enzymatic browning and oxidation. Sarungallo et al [14] reported that the increase in FFA content and peroxide number of CRFO also followed the zeroth order [14], and similarly for the DRFO [15]. Ayustaningwarno [17] explained that FFA content of the neutralized red palm oil decreased steadily following zeroth order during storage [17], which indicates that the reaction rate was not affected by concentration.…”

“…Then it was washed with water (50°C) and centrifuged (800-1 Centrifugal Machine, Made in China) at 112 x g for 5 minutes in ambient temperature. Furthermore, washing was repeated until neutral pH [15]. The DRFO was stored in a dark glass bottle until neutralization stage.…”

Production of omega-3 concentrate from lemuru fish (Sardinella longiceps) oil by two-step urea complexation

“…The stability of the samples was analyzed according to Sarungallo et al [19] method with modification. The sensitivity of the samples to the light effect was monitored daily for five days.…”