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Abstract
Red Palm Oil Olein (RPOO), obtained from Crude Palm Oil (CPO) processing, can be a potential source of provitamin A due to its high carotene. Water degumming and Alkali refining are alternative methods that are not widely used to remove gum and Free Fatty Acids (FFA) in making RPOO with relatively low heating temperatures. This study aims to determine the effect of increasing the amount of NaOH during neutralization on RPOO yield, FFA levels, β-carotene content, vitamin A, and preference level for RPOO. This study used Complete Randomized Design (CRD) with one treatment factor, namely variations in the addition of the amount of NaOH. The results showed that the variation of the addition of NaOH had a significant effect on decreasing FFA RPOO to range from 0.24 to 0.07. The content of β-carotene produced ranges from (635.87 to 645.54 ppm) and the content of provitamin A ranges from (105.97 to 107.59 μgRE). In addition, the RPOO yield decreased with an increase in NaOH use, ranging from (53.24 to 42.26%). Organoleptic tests showed that adding NaOH significantly affects the level of liking for the color and aroma of RPOO. Increasing the use of NaOH in alkaline refining could produce RPOO with good quality, but at the same time, it could reduce the yield of RPOO produced.
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Copyright (c) 2023 Ilham Agus Saputra Saputra, Budiyanto Budiyanto, Devi Silsia Silsia

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References
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- Asyti, F., Oktariani, dan P. M. A. (2020). Kualitas Blend Kelapa Kopra dan Minyak Kelapa Sawit Ditinjau Dari Kadar Air, Kadar Asam Lemak Bebas dan Bilangan Peroksida. Jurnal Riset Kimia, 11(1), 8275–8279.
- Bohari, B., Muhadir, M., & Rahmadi, A. (2018). Vacuum evaporation and nitrogen-assisted deodorization affects the antioxidant capacity in the olein fraction of red palm oil and its emulsion products [version 1; peer review: 1 approved with reservations]. F1000Research, 7. https://doi.org/10.12688/F1000RESEARCH.16545.1
- Budiyanto, B., Silsia, D., & Napitupulu, A. (2019). Alternatif Fortification Vitamin A for Lactating Mother Using Siomay Sauce Enriched with Red Palm Oil. AGRITROPICA : Journal of Agricultural Sciences, 2(1), 13–25. https://doi.org/10.31186/j.agritropica.2.1.13-25
- Budiyanto, Silsia, D., & Fahmi. (2012). Kajian Pembuatan Red Palm Olein(RPOO) Dengan Bahan Baku Minyak Kasar Yang Diambil Dari Beberapa Stasiun Pengolahan Crude Palm Oil. Seminar Nasional Menuju Pertanian Yang Berdaulat, Fakultas Pertanian Universitas Bengkulu, 539–551.
- Burri, B. J. (2012). Evaluating Global Barriers to the Use of Red Palm Oil as an Intervention Food to Prevent Vitamin A Deficiency. Comprehensive Reviews in Food Science and Food Safety, 11(2), 221–232. https://doi.org/10.111/j.15414337.2011.00181.x
- Chompoo, M, D. Nanthina, and P. R. (2019). Effect Of Chemical Process on Physicochemical Properties of Red Palm Oil. Journal Science Technology, 41(3), 513–521.
- Chompoo, M., Damrongwattanakool, N., & Raviyan, P. (2019). Effect of chemical degumming process on physicochemical properties of red palm oil. Songklanakarin J. Sci. Technol., 41(3), 513–521.
- Dijkstra, A. J. (2020). About water degumming and the hydration of non-hydratable phosphatides Hypothesis Paper About water degumming and the hydration of non-hydratable phosphatides. October. https://doi.org/10.1002/ejlt.201600496
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- Martianto, D., Andarwulan, N., & Putranda, Y. (2018). Retensi Fortifikan Vitamin A Dan Β-Karoten Dalam Minyak Goreng Sawit Selama Pemasakan. Jurnal Teknologi Dan Industri Pangan, 29(2), 127–136. https://doi.org/10.6066/jtip.2018.29.2.127
- Maryuningsih, R. D., & Nurtama, B. (2021). Pemanfaatan Karotenoid Minyak Sawit Merah untuk Mendukung Penanggulangan Masalah Kekurangan Vitamin A di Indonesia.
- Musyaroh, M., & Hidayat, N. (2018). The Effect of Stirring Length Time and NaOH Concentration on the Neutralization Process of Superworm Cooking Oil Purification. Industria: Jurnal Teknologi Dan Manajemen Agroindustri, 7(2), 81–88. https://doi.org/10.21776/ub.industria.2018.007.02.2
- Ping, B. T. Y., Idris, C. A. C., & Maurad, Z. A. (2020). Oxidative stability of refined red palm olein under two Malaysian storage conditions. Journal of Oleo Science, 69(10), 1209–1218. https://doi.org/10.5650 /jos.ess20045
- Riyadi, A., Muchtadi, T. R., Andarwulan, N., & Haryati, T. (2016). Pilot Plant Study of Red Palm Oil Deodorization Using Moderate Temperature. Agriculture and Agricultural Science Procedia, 9, 209–216. https://doi.org/10.1016/j.aaspro.2016.02.129
- Robiyansyah, Zuidar, A. S., & Hidayati, S. (2017). Diterima : 27 Januari 2017 Disetujui : 1 Maret 2017. Jurnal Teknologi & Industri Hasil Pertanian, 22(1), 11–20.
- Rohmah, M., Rahmadi, A., Yanti, I., Jannah, S. M., Bohari, & Supratman, U. (2021). Quantitation and optimization of β-carotene and α-tocopherol in emulsion prototype with reversed-phase chromatography. Food Research, 5(2), 290–297. https://doi.org/10.26656/fr.2017.5(2).518
- Sumarna, D., Sumarlan, S. H., Wijaya, S., & Hidayat, N. (2022). Processing of Olein Fraction Red Palm Oil with Minimal Refining Method and Optimization of Deodorization Process. Proceedings of the International Conference on Tropical Agrifood, Feed and Fuel (ICTAFF 2021), 17(Ictaff 2021), 167–175. https://doi.org/10.2991/absr.k.220102.026
- Sumarna, D., Wake, L. S., Suprapto, H., Karakteristik, S., Sawit, M., Karakteristik, S., Sawit, M., Dari, M., Cpo, K., & Palm, C. (2019). Studi Karakteristik Minyak Sawit Merah dari Pengolahan Konvensional CPO (Crude Palm Oil). Jurnal Teknologi Pertanian Universitas Mulawarman, 12(2), 35–38.
- Surhaini, S. M., & Yulia, A. (2014). Stabilitas Termal Minuman Emulsi Dari Pekatan Karoten Minyak Sawit Merah Selama Penyimpanan. Konversi, 3(1), 37–45.
- Tan, C. H., Lee, C. J., Tan, S. N., Tik, D., Poon, S., Yi, C., Chong, E., & Pui, L. P. (2022). Red Palm Oil : A Review on Processing , Health Benefits and Its Application in Red Palm Oil : A Review on Processing , Health Benefits and Its Application in Food. August 2021. https://doi.org/10.5650/jos.ess21108
- Widarta, I. W. R., Andarwulan, N., & Haryati, T. (2012). Optimasi Proses Deasidifikasi Dalam Pemurnian Minyak Sawit Merah Skala Pilot Plant. Jurnal Teknologi Dan Industri Pangan, 23(1), 41–46.
- Yupita, M., Budiyanto, B., & Koto, H. (2022). Substitution of Red Palm Oil Olein ( RPOO ) as a Source of Provitamin E in Grilled Meatball Sauce. AGRITROPICA : Journal of Agricultural Sciences, 13–21. https://ejournal.unib.ac.id/index.php/jagritropica/index
References
Arita, S., Anindya, S. A., & Hiranda, W. (2009). Effect of Addition of Acid on the Process of Refining Coarse Castor Oil. Jurnal Teknik Kimia, 16(2), 58–65.
Asyti, F., Oktariani, dan P. M. A. (2020). Kualitas Blend Kelapa Kopra dan Minyak Kelapa Sawit Ditinjau Dari Kadar Air, Kadar Asam Lemak Bebas dan Bilangan Peroksida. Jurnal Riset Kimia, 11(1), 8275–8279.
Bohari, B., Muhadir, M., & Rahmadi, A. (2018). Vacuum evaporation and nitrogen-assisted deodorization affects the antioxidant capacity in the olein fraction of red palm oil and its emulsion products [version 1; peer review: 1 approved with reservations]. F1000Research, 7. https://doi.org/10.12688/F1000RESEARCH.16545.1
Budiyanto, B., Silsia, D., & Napitupulu, A. (2019). Alternatif Fortification Vitamin A for Lactating Mother Using Siomay Sauce Enriched with Red Palm Oil. AGRITROPICA : Journal of Agricultural Sciences, 2(1), 13–25. https://doi.org/10.31186/j.agritropica.2.1.13-25
Budiyanto, Silsia, D., & Fahmi. (2012). Kajian Pembuatan Red Palm Olein(RPOO) Dengan Bahan Baku Minyak Kasar Yang Diambil Dari Beberapa Stasiun Pengolahan Crude Palm Oil. Seminar Nasional Menuju Pertanian Yang Berdaulat, Fakultas Pertanian Universitas Bengkulu, 539–551.
Burri, B. J. (2012). Evaluating Global Barriers to the Use of Red Palm Oil as an Intervention Food to Prevent Vitamin A Deficiency. Comprehensive Reviews in Food Science and Food Safety, 11(2), 221–232. https://doi.org/10.111/j.15414337.2011.00181.x
Chompoo, M, D. Nanthina, and P. R. (2019). Effect Of Chemical Process on Physicochemical Properties of Red Palm Oil. Journal Science Technology, 41(3), 513–521.
Chompoo, M., Damrongwattanakool, N., & Raviyan, P. (2019). Effect of chemical degumming process on physicochemical properties of red palm oil. Songklanakarin J. Sci. Technol., 41(3), 513–521.
Dijkstra, A. J. (2020). About water degumming and the hydration of non-hydratable phosphatides Hypothesis Paper About water degumming and the hydration of non-hydratable phosphatides. October. https://doi.org/10.1002/ejlt.201600496
Kurniati, Y., & Susanto, W. H. (2015). Pengaruh basa NaOH dan kandungan ALB CPO terhadap kualitas minyak kelapa sawit pasca netralisasi t of NaOH and Content of Free Fatty Acid ( FFA ) on. Jurnal Pangan Dan Agroindustri., 3(1), 193–202.
Martianto, D., Andarwulan, N., & Putranda, Y. (2018). Retensi Fortifikan Vitamin A Dan Β-Karoten Dalam Minyak Goreng Sawit Selama Pemasakan. Jurnal Teknologi Dan Industri Pangan, 29(2), 127–136. https://doi.org/10.6066/jtip.2018.29.2.127
Maryuningsih, R. D., & Nurtama, B. (2021). Pemanfaatan Karotenoid Minyak Sawit Merah untuk Mendukung Penanggulangan Masalah Kekurangan Vitamin A di Indonesia.
Musyaroh, M., & Hidayat, N. (2018). The Effect of Stirring Length Time and NaOH Concentration on the Neutralization Process of Superworm Cooking Oil Purification. Industria: Jurnal Teknologi Dan Manajemen Agroindustri, 7(2), 81–88. https://doi.org/10.21776/ub.industria.2018.007.02.2
Ping, B. T. Y., Idris, C. A. C., & Maurad, Z. A. (2020). Oxidative stability of refined red palm olein under two Malaysian storage conditions. Journal of Oleo Science, 69(10), 1209–1218. https://doi.org/10.5650 /jos.ess20045
Riyadi, A., Muchtadi, T. R., Andarwulan, N., & Haryati, T. (2016). Pilot Plant Study of Red Palm Oil Deodorization Using Moderate Temperature. Agriculture and Agricultural Science Procedia, 9, 209–216. https://doi.org/10.1016/j.aaspro.2016.02.129
Robiyansyah, Zuidar, A. S., & Hidayati, S. (2017). Diterima : 27 Januari 2017 Disetujui : 1 Maret 2017. Jurnal Teknologi & Industri Hasil Pertanian, 22(1), 11–20.
Rohmah, M., Rahmadi, A., Yanti, I., Jannah, S. M., Bohari, & Supratman, U. (2021). Quantitation and optimization of β-carotene and α-tocopherol in emulsion prototype with reversed-phase chromatography. Food Research, 5(2), 290–297. https://doi.org/10.26656/fr.2017.5(2).518
Sumarna, D., Sumarlan, S. H., Wijaya, S., & Hidayat, N. (2022). Processing of Olein Fraction Red Palm Oil with Minimal Refining Method and Optimization of Deodorization Process. Proceedings of the International Conference on Tropical Agrifood, Feed and Fuel (ICTAFF 2021), 17(Ictaff 2021), 167–175. https://doi.org/10.2991/absr.k.220102.026
Sumarna, D., Wake, L. S., Suprapto, H., Karakteristik, S., Sawit, M., Karakteristik, S., Sawit, M., Dari, M., Cpo, K., & Palm, C. (2019). Studi Karakteristik Minyak Sawit Merah dari Pengolahan Konvensional CPO (Crude Palm Oil). Jurnal Teknologi Pertanian Universitas Mulawarman, 12(2), 35–38.
Surhaini, S. M., & Yulia, A. (2014). Stabilitas Termal Minuman Emulsi Dari Pekatan Karoten Minyak Sawit Merah Selama Penyimpanan. Konversi, 3(1), 37–45.
Tan, C. H., Lee, C. J., Tan, S. N., Tik, D., Poon, S., Yi, C., Chong, E., & Pui, L. P. (2022). Red Palm Oil : A Review on Processing , Health Benefits and Its Application in Red Palm Oil : A Review on Processing , Health Benefits and Its Application in Food. August 2021. https://doi.org/10.5650/jos.ess21108
Widarta, I. W. R., Andarwulan, N., & Haryati, T. (2012). Optimasi Proses Deasidifikasi Dalam Pemurnian Minyak Sawit Merah Skala Pilot Plant. Jurnal Teknologi Dan Industri Pangan, 23(1), 41–46.
Yupita, M., Budiyanto, B., & Koto, H. (2022). Substitution of Red Palm Oil Olein ( RPOO ) as a Source of Provitamin E in Grilled Meatball Sauce. AGRITROPICA : Journal of Agricultural Sciences, 13–21. https://ejournal.unib.ac.id/index.php/jagritropica/index