Stabilitas Fotooksidasi Minyak Goreng Sawit Yang Difortifikasi Dengan Minyak Sawit Merah

Abstract

Deterioriation of palm oil fortified with vitamin A and provitamin A could b e caused b y the presence of oxygen and light exposure. The purpose of this study was to determine the effect of the initial peroxide value (PV) in palm oil (1.99, 3.98, and 9.95 meq O2/kg oil) and light intensity (15000, 10000, and 5000 lux) on the rate of oxidation and the shelf life of palm oil fortified with Red Palm Oil (RPO) equal to 45 IU vitamin A. The RPO contained β-carotene as provitamin A in the amount of 504.67 ppm. The PV and free fatty acid (FFA) content were ob served as the parameters of oil deterioriation during storage. The results showed that the rate of PV was influenced b y light intensity, while the rate of FFA formation were more influenced b y the amount of initial PV in the oil. Based on the palm oil standard quality for PV (SNI 7709: 2012), the shelf life of palm oil with the lowest initial PV at amb ient temperature was 9.5 days, while that with the highest PV was 1.32 hours. The deterioration rate of RPO fortified palm oil due to light exposure was also compared with its deterioration rate due to heat and the deterioration rate of palm oil fortified with vitamin A. The shelf life of vitamin A fortified palm oil stored in the dark was 90.67 days, while RPO fortified palm oil was 68.12 days. This shelf life results showed that RPO had a potency as provitamin A fortificant for palm oil as long as it is stored in a closed container in the dark.

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

“…Therefore, in the purification process, both degumming and neutralization could trigger a hydrolysis reaction especially due to washing steps [7]. Meanwhile, Andarwulan et al [34] reported that during storage of palm cooking oil which passed through the refining process, i.e, degumming, neutralization, bleaching and deodorization with a very low water content, the formation rate of peroxide is higher than that of FFAs [34]. The presence of minute water in the final refined oil is a critical point in quality assurance of oil.…”

Produksi Minyak Sawit Merah Kapasitas 100 Kg/Batch Dan Produk Diversifikasinya Berupa Shortening Dan Margarin Kapasitas 50 Kg/Batch

“…Rendemen produk CPO ternetralisasi pada suhu 50-90°C yang diperoleh sebesar 73,8-77,1%. Rendemen sangat dipengaruhi oleh proses yang dihasilkan penelitian ini lebih rendah dibandingkan dengan yang dilaporkan oleh Widarta et al, (2012) yaitu 90,16%. Hal ini dikarenakan Widarta et al, (2012) melakukan sentrifugasi terlebih dahulu untuk memisahkan sabun kemudian dicuci dengan air panas, sedangkan pada penelitian ini dilakukan pencucian langsung, sehingga diduga minyak terjerap dan tercuci pada air cucian sabun.…”

“…Rendemen sangat dipengaruhi oleh proses yang dihasilkan penelitian ini lebih rendah dibandingkan dengan yang dilaporkan oleh Widarta et al, (2012) yaitu 90,16%. Hal ini dikarenakan Widarta et al, (2012) melakukan sentrifugasi terlebih dahulu untuk memisahkan sabun kemudian dicuci dengan air panas, sedangkan pada penelitian ini dilakukan pencucian langsung, sehingga diduga minyak terjerap dan tercuci pada air cucian sabun. pencucian, dimana pada suhu tinggi relatif mudah dilakukan karena pemisahaan antara minyak dan air cukup jelas sehingga tidak banyak minyak yang terbuang atau tercuci.…”

“…Dengan demikian, kondisi terbaik untuk menghasilkan CPO ternetralisasi adalah pada suhu 50°C selama 30 menit. Widarta et al, (2012) melaporkan penurunan kadar ALB sebesar 96,35% dan recovery karoten sebesar 87,30% dapat diperoleh dengan kondisi deasidifikasi pada suhu 61±2°C, waktu reaksi 26 menit, dan jumlah NaOH dibuat berlebih sebesar 17,5% dari NaOH yang dibutuhkan dengan konsentrasi NaOH 16 derajat Baume (°Be) atau 11,06%.…”