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

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.