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March 7, 2023
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Red Palm Oil Olein (RPOO), yang diperoleh dari pengolahan Crude Palm Oil (CPO) dapat menjadi sumber provitamin A yang potensial karena karoten yang tinggi. Water degumming dan Alkali refining merupakan salah satu alternatif metode yang tidak banyak digunakan untuk menghilangkan gum dan Asam Lemak Bebas (ALB) pada pembuatan RPOO dengan suhu pemanasan yang relative rendah. Penelitian ini bertujuan untuk menentukan pengaruh penambahan jumlah NaOH saat netralisasi terhadap rendemen RPOO, kadar ALB, kandungan β-karoten, vitamin A dan tingkat kesukaan pada RPOO. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan satu faktor perlakuan yaitu variasi penambahan jumlah NaOH. Hasil penelitian menunjukkan bahwa variasi penambahan jumlah NaOH berpengaruh nyata terhadap turunnya kandungan ALB RPOO menjadi berkisar antara 0,24 s/d 0,07. Kandungan β-karoten yang dihasilkan berkisar antara (635,87 s/d 645,54 ppm) dan kandungan provitamin A yaitu berkisar antara (105,97 s/d 107,59 μgRE). Selain itu, rendemen RPOO mengalami penurunan dengan peningkatan penggunaan NaOH yaitu berkisar antara (53,24 s/d 42,26%). Uji organoleptik menunjukkan bahwa penambahan NaOH berpengaruh nyata terhadap tingkat kesukaan terhadap warna, dan aroma RPOO. Peningkatan penggunaan NaOH pada alkali refining mampu menghasilkan RPOO dengan kualitas yang baik, akan tetapi pada saat yang bersamaan dapat menurunkan rendeman RPOO yang dihasilkan.

Kata Kunci

alkali refining free fatty acid NaOH pro vitamin A RPOO ALB alkali refining NaOH pro-vitamin A RPOO

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Hak Cipta (c) 2023 Ilham Agus Saputra Saputra, Budiyanto Budiyanto, Devi Silsia Silsia

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Cara Mengutip
Saputra, I. A., Budiyanto, B., & Silsia, D. (2023). PENGARUH PENAMBAHAN NaOH PADA WATER DEGUMMING DAN ALKALI REFINING TERHADAP KUALITAS RED PALM OIL OLEIN (RPOO). Jurnal Agroindustri, 13(1), 85–94. https://doi.org/10.31186/jagroindustri.13.1.85-94
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