Physicochemical Properties of Palm Oil Fraction (Elaeis guineensis Jacq)

  • Haeria Doloking UIN Alauddin Makassar
    (ID)
  • Mukhriani Mukhriani
  • Muh Rusdi
  • Silmi Rafi’ah
  • Fadhilah Fitriana
DOI: https://doi.org/10.24252/djps.v3i1.14036

Abstract

Study about physicochemical properties of olein and stearin fraction of palm oil has been conducted. Research aim was to determine the chemical physical properties of the olein and stearin fractions of palm oil (Elaeis guineensi Jacq) that was originated from North Mamuju, West Sulawesi. Palm oil was fractionated by dry fractionation method to collect the olein and stearin fractions. The physical chemical characteristics of fractions were determined by acid value, saponification value, peroxide value, and iodine value parameters that measured by titrimetry method. The result of analysis showed that the acid values for the olein and stearin fractions acid were 7.04 and 5.83 mg NaOH/g, saponification values were 198.53 and 194.71 mg KOH/g, peroxide values were 0.77 mek O2/kg and 0.79 mek O2/kg, and iodine values were 34.12 and 32.87 g iod/100 g.

Downloads

Download data is not yet available.

References

Ali, A. S., & Abdurrhman, A. M. (2013). Determination of Free Fatty Acids in Palm Oil Samples by Non-Aqueous Flow Injection Using Salicyaldehyde-2,4-Dinitrophenylhydrazone as Colorimetric Reagent. Chemical and Materials Engineering, 1(3), 96-103. doi:DOI: 10.13189/cme.2013.010306

Almeida, D. T., Viana, T. V., Costa, M. M., Silva, C. d., & Feitosa, S. (2019). Effects of different storage conditions on the oxidative stability of crude and refined palm oil, olein and stearin (Elaeis guineensis). Food Science and Technology, 3(1), 211-217. DOI: 10.1590/fst.43317

Anonim. (2014). Farmakope Indonesia V. Jakarta: Depkes RI.

Basiron, Y. (2005). Edible Oil and Fat Products: Edible Oils. In Bailey's Industrial Oil and Fat Products. John Wiley & Sons, Ltd. doi:DOI: 10.1002/047167849X. bio071

Choe, E., & Min, D. B. (2006). Mechanisms and Factors for Edible Oil Oxidation. Comprehensive Reviews in Food Science and Food Safety, 5, 169-186. doi:DOI: 10.1111/j.1541-4337.2006.00009.x

Deffense, E. (1985). Fractination of Palm Oil. Journal of the American Oil Chemists' Society, 62(2), 376-385. doi:DOI: 10.1007/BF02541408

Dian, N. L., Hamid, R. A., Kanagaratnam, S., Isa, W. R., Hassim, N. A., Ismail, N. H., & Sahri, Z. O. (2017). Palm Oil and Palm Kernel Oil; Versatile Ingredients For Food Application. Journal of Oil Palm Research Vol., 29(4), 487 – 511. doi:DOI: 10.21894/jopr.2017.00014

Gan, P. Y., & Zhidong, L. (2014). A Study on Malaysia’s Palm Oil Position in the World Market to 2035. Renewable and Sustainable Energy Reviews, 39, 740-747. doi:DOI: 10.1016/j.rser.2014.07.059

Indonesia Investment. (2017, Juni 26). Retrieved from Indonesia Investment Web Site: https://www.indonesia-investments. com/id/bisnis/komoditas/minyak-sawit/item166

Kanagaratnam, S., Dian, N. L., Hamid, R. A., Ismail, N. H., Isa, W. R., Hassim, N. A., . . . Sahri, M. M. (2020). Are Characteristics of Palm Stearins Similar to Soft Palm Mid Fraction? Journal of Oil Palm Research, 32(1), 103-116. doi:DOI: 10.21894/jopr. 2020.0004

Ketaren, S. (2005). Minyak dan Lemak Pangan. Jakarta: UI Press.

Kirk, S., & Sawyer, R. (1991). Pearson's composition and analysis of foods. UK: Longman Group Ltd.

Koushki, M., Nahidi, M., & Cheraghali, F. (2015). Physico-chemical properties, fatty acid profile and nutrition in palm. Journal of Paramedical Sciences (JPS), 6(3), 117-134.

Luddy, F. E., & Longhi, S. (1987). England Patent No. 0081881.

Nielsen, S. S. (1994). Introduction to Chemical Analaysis of Food. Boston: Jones and Bartlett.

Norizzah, A. R., Norsyamimi, M., Zaliha, O., & Nur Azimah, K. a. (2014). Physicochemical properties of palm oil and palm kernel oil blend fractions after interesterification. International Food Research Journal, 22(4), 1390-1395.

Nusantoro, B. P. (2007). Dry Fractination of RBD (Refined Bleached and Deodorized) Palm Oil. AGRITECH, 27(4), 171-175. doi:DOI:10.22146/agritech.9858

Odoom, W., & Edusei, V. O. (2015). Evaluation of Saponification value, Iodine value and Insoluble impurities in Coconut Oils from Jomoro District in the Western Region of Ghana. Asian Journal of Agriculture and Food Sciences, 3(5), 2321 – 1571.

PORAM. (2020, February 3). poram-palm-oil-refiners-association-of-malaysia. Retrieved from http://www.sinaranpalm. com/specifications/poram-palm-oil-refiners-association-of-malaysia/

Sinaga, R. A. (2011). Kajian Mutu Sawit Kasar dan Analisis Karakteristik Olein dan Stearin Sebagai Hasil Fraksinasinya. Bogor: Fakultas Teknologi Pertanian, Institut Pertanian Bogor.

SNI 01-0018-2006. (n.d.). Refined bleached deodorized palm olein (RBD palm olein).

Tubino, M., & Aricett, J. A. (2013). A green potentiometric method for the determination of the iodine number of biodiesel. Fuel, 1158-1163. doi:DOI: 10.1016/j.fuel.2012.10.011

Udeh, W. C. (2017). Physico-Chemical Analysis of Eight Samples of Elaeis Oleifera Oil Obtained from Different Nifor Oil Palm Fields. Research Journal of Food Science and Quality Control, 3(1), 39-51.

Published
2020-07-01
How to Cite
Doloking, H., Mukhriani, M., Rusdi, M., Rafi’ah, S., & Fitriana, F. (2020). Physicochemical Properties of Palm Oil Fraction (Elaeis guineensis Jacq). Ad-Dawaa’ Journal of Pharmaceutical Sciences, 3(1). https://doi.org/10.24252/djps.v3i1.14036
Issue
Vol. 3 No. 1 (2020)
Section
Artikel

Once an article was published in the journal, the author(s) are:

  • granted to the journal right licensed under Creative Commons License Attribution that allows others to share the work with an acknowledgement of the work's authorship.
  • permitted to publish their work online in third parties as it can lead to wider dissemination of the work.
  • continue to be the copyright owner and allow the journal to publish the article with the CC BY-SA license
  • receiving a DOI (Digital Object Identifier) of the work.
Abstract viewed = 957 times

Most read articles by the same author(s)

> >>