PENGARUH PENAMBAHAN MINYAK SAWIT PADA KARAKTERISTIK SABUN TRANSPARAN

EKUILIBIUM ◽  
2014 ◽  
Vol 13 (2) ◽  
Author(s):  
Endah Retno Dyartanti
Keyword(s):  
Fatty Acid ◽  
Stearic Acid ◽  
Water Level ◽  
Palm Oil ◽  
Oil Palm ◽  
Room Temperature ◽  
Coconut Oil ◽  
Sugar Solution ◽  
Soap Analysis

<p>Abstract: Transparent soap is a opaque one having clear structure. This soap has high<br />transparency level. Transparent soap is produced by saponification of oil or fat with NaOH<br />solution at 60-70<br />C. This research aims study the effect of composition of coconut oil and palm<br />oil (100:0; 90:10; 80:20; 70:30; 60:40 g/g) mixture on the quality of transparent soap. The free<br />fatty acid (FFA) level of coconut oil was 0.8% and that of palm oil was 1.07%. In this work, there<br />were 3 processes separately, namely saponification reaction, transparent structure forming, and<br />curing. Saponification reaction was done by reacting stearic acid in fatty acid phase and NaOH<br />at 60-70<br />o<br />o<br />C. Stearic acid was melted with heating until melted and some oil was added. After<br />obtaining homogeneous mixture between stearic acid an oil, then NaOH 30% solution was<br />added. The forming of transparent structure was conducted by adding propylene, glycol,<br />glycerin, sugar solution and ethanol 70% into saponification product. To produce soap color and<br />aroma, the colorant and fragrance were added. Then, the soap was casted and cured for 24<br />hours by storing it at room temperature. The result of transparent soap analysis for coconut oil<br />compositions of 100%, 90%, 80%, 70%, and 60%, it was obtained that the water level were<br />18.36%, 18.24%, 18.66%, 18.66%, and 18.56%, respectively. The free alkali contained in<br />transparent soaps were 0.078%, 0.078%, 0.0796%, 0.0804%, and 0.0796%. The yields were<br />62.78%, 62.25%, 62.49%, 60.88%, 59.79%, and the pH of transparent soap was 9. The best<br />composition of coconut oil and palm oil mixture was 90:10 while the ratio of coconut oil and<br />palm oil mixture composition resulting the highest yield was 100:0.<br />Keywords: Transparent soap, Saponification, Coconut oil, Palm oil</p>

scholarly journals Perubahan Mutu Minyak Kelapa dan Minyak Sawit Selama Penggorengan

Buletin Palma ◽  
2016 ◽  
Vol 16 (1) ◽  
pp. 1
Author(s):  
STEIVIE KAROUW ◽  
CHANDRA INDRAWANTO
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Moisture Content ◽  
Palm Oil ◽  
Oil Quality ◽  
Coconut Oil ◽  
Thermal Reactions ◽  
Frying Process ◽  
Fatty Acid Peroxide

<p>Abstrak</p><p>Proses penggorengan akan menyebabkan perubahan mutu minyak akibat reaksi hidrolisis, oksidasi dan proses termal. Penelitian ini bertujuan untuk mengetahui perubahan mutu  minyak kelapa dan minyak sawit selama penggorengan. Minyak kelapa dan minyak sawit masing-masing digunakan untuk menggoreng kentang pada suhu 170°C selama 15 menit. Minyak tersebut digunakan untuk 3 kali penggorengan. Pada akhir penggorengan dilakukan pengambilan sampel minyak untuk dievaluasi kadar air, kadar asam lemak bebas, bilangan peroksida dan bilangan TBA (Tiobarbituric acid). Hasil penelitian menunjukkan bahwa sebelum penggorengan minyak kelapa dan minyak sawit memiliki kadar air yang hampir sama, tetapi kadar asam lemak bebas, angka peroksida dan TBA minyak kelapa lebih rendah dibanding minyak sawit. Selama penggorengan minyak kelapa dan minyak sawit menunjukkan pola perubahan kadar air yang hampir sama. Pada 1 kali dan 2 kali penggorengan kadar asam lemak bebas, angka peroksida dan angka TBA minyak kelapa dan minyak sawit cenderung berfluktuasi. Pada 3 kali penggorengan minyak kelapa memiliki kadar asam lemak bebas,  angka  peroksida  dan  angka  TBA  yang  lebih  rendah  dibandingkan  minyak  sawit.  Hasil  yang  diperoleh menunjukkan   bahwa   minyak   kelapa  lebih   stabil   terhadap   reaksi   oksidasi   dibanding   minyak   sawit   selama penggorengan.</p><p> </p><p>Pattern of Coconut Oil and Palm Oil Quality During Frying</p><p>ABSTRACT</p><p> </p><p>Frying was a process which affected the quality of oil due to hydrolysis, oxidation and thermal reactions. The aim of the research was to study the quality pattern of coconut oil and palm oil quality during frying. The oils were utilized to fry french fries at 170°C for 15 minutes and then used in frying process for 3 times. Samples of oil were taken at the end of each frying period and analyzed for its moisture, free fatty acid, peroxide and TBA (tiobarbituric acid) values. The results showed that, coconut oil and palm oil having similary moisture content before and during frying. Otherwise free fatty acid, peroxide and TBA values at coconut oil lower then palm oil. During 1 and 2 times of frying period these two oils showed fluctuation in free fatty acid, peroxide and TBA values. During 3 times of frying, coconut oil contained free fatty acid, peroxide and TBA value lower than palm oi. Thus, we consider that coconut oil was more stable to oxidation compared to palm oil during frying</p>

scholarly journals Effects of thermal treatment on the characteristics quality of some Ghanaian vegetable oils (palm, coconut and groundnut)

2022 ◽  
Author(s):  
Robert A Ngala ◽  
Evans Owusu Ameyaw ◽  
Dorice Berkoh ◽  
John Barimah ◽  
Simon Koffie
Keyword(s):  
Thermal Treatment ◽  
Vegetable Oils ◽  
Palm Oil ◽  
Room Temperature ◽  
Phenolic Content ◽  
Coconut Oil ◽  
Acid Value ◽  
Saponification Value ◽  
Total Antioxidant

Abstract Introduction: Vegetable oils contain natural antioxidants and other properties reported to impart anti-diabetic properties when consumed, in animal study. In humans however, these oils are subjected to high temperatures during cooking before consumption. High temperature tends to affect the characteristic quality and potential to impart on health benefits such as antidiabetic properties. The objective of this work was to determine the characteristics quality of vegetable oils after thermal treatment that equates to temperatures oils are subjected to during food processing/cooking.Methodology: Three portions of 200g of each fresh unrefined red palm oil, coconut oil and groundnut oils in three conical flasks T1, T2 and T3 were heated to room temperature 28oC (T1) to 100o C in boiling water (T2) and to 200o C in electric cooker oven (T3) for 10 minutes. Acid, iodine, peroxide, saponification, unsaponification values of the oils, Phytoconstituents (Flavanoids, polyphenols saponins etc) and antioxidant (Vitamin A&C) and DPPH (1,1-Diphenyl-2-Picrylhydrazyl) Radical Scavenging Activity were then determined after cooling to room temperature. Results: Coconut oil heated to 200˚C had the least Acid value of 2.89±0.135 whiles Palm oil heated to 100 ˚C had the highest value of 19.57±0.165. There were no peroxides formed in Coconut and Palm oils at 28 ˚C as well as Palm oil at 100 ˚C. However, peroxides were highest in Coconut oil at 200˚C with value of 15.28±2.315. Saponification value of groundnut oil at 28 ˚C was the least at 89.52 ± 2.18 and 296.57±1.045 the highest in coconut oil at 200 ˚C. Heating however increased the unsaponifiable matter in all the vegetable oils used. Total antioxidant capacity was not significantly changed across the temperature treatment. Total phenolic content was not significantly changed for palm oil but was significantly increased at 100C for coconut and groundnut oilsConclusion: The quality of the oils in terms of acid value, iodine vale, peroxide value and saponification value, total antioxidant and phenolic content were retained after one heat treatment. This implies the quality of the oils are maintained after a single heating. The oils may still retain antidiabetic property when consumed after processing.

Effects of Thermal Treatment on The Characteristics Quality of Some Ghanaian Vegetable Oils (Palm, Coconut and Groundnut)

2021 ◽  
Author(s):  
Evans Owusu ◽  
Dorice A Berkoh ◽  
Simone Koffie ◽  
John Barimah ◽  
Robert A Ngala
Keyword(s):  
Thermal Treatment ◽  
Vegetable Oils ◽  
Palm Oil ◽  
Food Processing ◽  
Room Temperature ◽  
Coconut Oil ◽  
Acid Value ◽  
Groundnut Oil ◽  
Saponification Value

Abstract Introduction: Vegetable oils contain natural antioxidants and other properties reported to impart anti-diabetic properties when consumed, in animal study. In humans however, these oils are subjected to high temperatures during cooking before consumption. High temperature tends to affect the characteristic quality and potential to impart on health benefits such as antidiabetic properties. The objective of this work was to determine the characteristics quality of vegetable oils after thermal treatment that equates to temperatures oils are subjected to during food processing/cooking. Methodology: Three portions of 200g of each fresh unrefined red palm oil, coconut oil and groundnut oils in three conical flasks T1, T2 and T3 were heated to room temperature 28oC (T1) to 100o C in boiling water (T2) and to 200o C in electric cooker oven (T3) for 10 minutes. Acid, iodine, peroxide, saponification, unsaponification values of the oils were then determined after cooling to room temperature. Results; Coconut oil heated to 200˚C had the least Acid value of 2.89±0.135 whiles Palm oil heated to 100 ˚C had the highest value of 19.57±0.165. There were no peroxides formed in Coconut and Palm oils at 28 ˚C as well as Palm oil at 100 ˚C. However, peroxides were highest in Coconut oil at 200˚C with value of 15.28±2.315. Saponification value of groundnut oil at 28 ˚C was the least at 89.52 ± 2.18 and 296.57±1.045 the highest in coconut oil at 200 ˚C. Heating however increased the unsaponifiable matter in all the vegetable oils used.Conclusion: The quality of the oils in terms of acid value, iodine vale, peroxide value and saponification value were retained after one heat treatment. This implies the quality of the oils are maintained during food processing.

scholarly journals Impact of post-harvest storage and freezing of palm fruits on the extraction yield and quality of African crude palm oil extracted in the laboratory

OCL ◽  
2020 ◽  
Vol 27 ◽  
pp. 52
Author(s):  
Doris Nanda ◽  
Germain Kansci ◽  
Sylvain Rafflegeau ◽  
Claire Bourlieu ◽  
Georges Ngando Ebongue ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Palm Oil ◽  
Room Temperature ◽  
Storage Time ◽  
Extraction Yield ◽  
Crude Palm Oil ◽  
Post Harvest ◽  
Yield And Quality ◽  
Palm Fruits

In the frame of African artisanal small-scale extraction of palm oil, the effects of post-harvest storage time and freezing of palm fruits on the extraction yield and quality of crude palm oil (CPO) were studied at laboratory scale using a process mimicking artisanal extraction. The extraction yield and free fatty acid (FFA) content of CPO increased with the length of fruit storage time at room temperature and freezing. FFA, total fatty acid and triacylglycerol profiles indicated a lack of specificity of the lipases at work. During post-harvest storage, the carotenoid content of CPO decreased slightly, tocopherols and tocotrienols (tocols) remained steady, while lipid oxidation remained at a very low level. For frozen fruits, carotene and tocol contents decreased sharply as a function of storage time, thought remaining quite high, but decreasing amounts of secondary oxidation products were detected. The FFA content and lipid oxidation level were highly correlated, indicating a pro-oxidant effect of FFAs. To conclude, three days of storage prior to artisanal extraction seemed the best trade-off between extraction yield and CPO quality. Combined storage at room temperature and freezing of palm fruits led to a large range of FFA contents in CPO. Optimization of the FFA contents of artisanal CPOs in line with local consumer’s demand calls for an assessment of their functional properties and sensory perception of foods formulated with CPOs.

scholarly journals Engineering Process Of Deodorization To Improve Product Quality Of Red Palm Oil With Rich Of Carotene

2018 ◽  
Vol 1 (1) ◽  
pp. 20-26
Author(s):  
Mursalin Mursalin
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Palm Oil ◽  
Chemical Properties ◽  
Absolute Temperature ◽  
Odor Intensity ◽  
Process Duration ◽  
Red Palm Oil ◽  
Physico Chemical

Efforts to develop the production technology of high quality red palm-oil (RPO) in order to provide source of food ingredient that naturally rich of nutrients, become urgents regarding the need of such products drastically increased recently. Application of deodorization technology by temperature, time, and deodorizer pressure combinations (engineering of deodorization process) are studied and evaluated to obtain good quality of RPO. Crude palm oil (CPO) used in this research were supplied by PT. Salim Ivomas (Bimoli) Jakarta. The equipments used were degumming and neutralization unit, deodorization unit and other equipment units to analize the oil physico-chemical properties. The research consisted of 5 stages as the following: characterising CPO physico-chemical properties, conducting chemically degumming and deacidification, process enginering of deodorization, characterizing of physico-chemical properties and organoleptic of RPO resulted, and analyzing data for product resulted from process engineering applied. Deodorization with the range of temperature and process duration of 135–145 oC (408–418 K) and 1–4 hours have led to carotene retention decreasing (%) following the equation “Carotene Retention (%) = -764 x ln(absolute temperature) + 4693” and process duration with the equation “Carotene Retention (%) = -7.81 x ln(process duration) + 91.02”; and also resulted odor intensity with the equation “Odor Intensity = 0.08 x (squared absolute temperature) – 66.88 x (absolute temperature) + 13823” and duration process with the equation “Odor Intensity = 0.315 x (squared process duration) – 1.52 x (process duration) + 5.268”. Effective deodorization to produce RPO with the content of free fatty acid and peroxide value that met the requirements of Indonesian National Standard (SNI) quality of carotene content above 400 ppm and odor scale below 3.3, were the combination of temperature (T) of 141.34 oC, heat process duration (t) of 2.35 hours and vacuum pressure of (P) of 20 mmHg. The resulted RPO contained free fatty acid and peroxide value of 0.11% dan 0.12 meq/kg oil respectively, total carotene of 444.09 ppm and odor value of 3.21  

scholarly journals SUSTAINABILITY OF OIL PALM CULTIVATION TOWARDS MSPO CERTIFICATION AMONGST OIL PALM SMALLHOLDERS IN LAHAD DATU, SABAH

2021 ◽  
Vol 6 (22) ◽  
pp. 65-78
Author(s):  
Azra Nuhairi Abdul Aziz ◽  
Nur Anira Alfitri ◽  
Nurainsah Sepeai ◽  
Nurul Fadilah Mohd. Nawi ◽  
A.C. Er
Keyword(s):  
Palm Oil ◽  
Oil Palm ◽  
Production Efficiency ◽  
High Quality ◽  
Strategic Measures ◽  
Awareness Programs ◽  
User Friendly ◽  
Efficiency And Productivity ◽  
Innovative Concept

This study aims to study the sustainability of oil palm cultivation among smallholders in Lahad Datu on The Malaysian Sustainable Palm Oil (MSPO) Certification. A total of 300 oil palm smallholders in Lahad Datu, Sabah were interviewed using a set of questionnaires. The results of the analysis of this study show that oil palm smallholders have awareness of MSPO certification. Although they are aware of the need to have MSPO certification, they do not have such certification. Awareness of having MSPO certification can improve the quality of the environment while being able to increase the production efficiency and productivity of their oil palm plants. However, the management of the plantation by the Malaysian Palm Oil Board (MPOB) which is often undergoing changes and many application forms that need to be filled is the main reason why the oil palm smallholders do not get the MSPO certification. Strategic measures and awareness programs related to the importance of MSPO certification and related to oil palm cultivation need to be planned more widely by MPOB, in addition to introducing certification applications with a user-friendly, systematic, and innovative concept to attract more oil palm smallholders to obtain MSPO certification in line with the government’s efforts to optimize high-quality palm oil production in the future.

THE INFLUENCE OF THE PALM SUGAR MASS ON THE MAKING OF THE COMPOS FROM THE PALM OIL SALES WITH ANAEROBIC FERMENTATION METHOD USING EM-4

Konversi ◽  
2018 ◽  
Vol 6 (2) ◽  
pp. 9
Author(s):  
Ramli Ramli ◽  
Marlinda Marlinda
Keyword(s):  
Palm Oil ◽  
Oil Palm ◽  
Anaerobic Fermentation ◽  
Total Content ◽  
Sugar Solution ◽  
Empty Fruit Bunches ◽  
East Kalimantan ◽  
Fermentation Method ◽  
Palm Sugar ◽  
Fresh Fruit Bunches

Abstract- East Kalimantan, especially Kutai regency produces 1,112,442 tons/year of palm oil. Oil palm empty fruit bunches (EFB) are one of the wastes generated in the processing of palm oil that is equal to 20-23% of the fresh fruit bunches, so the amount of EFB that can be generated is 244,737.24 tons/year. The purpose of this study is to determine the effect of palm sugar as a nutrient to nutrient nitrogen EM4, phosphor and potassium in composting EFB. This research was conducted by varying the mass of Palm Sugar: 0.4000 g, 0.6000 g, 0.8000 g, 1.0000 g and 1.2000 g. The main composting process that was carried out by adding EM4 solution of 10 mL and 100 mL sugar solution into 200 grams EFB, letting it stand for 30 days, and after that the analysis was conducted. The total content of nutrients is highest on the mass of 1.2000 g palm sugar that is 3.174%. The conclusion of this study is the greater the mass of Palm Sugar is added, the greater the concentration of nutrients found in the composting by using bacterial EM4. Keywords: bio-activator EM4, palm Sugar, EFB.

scholarly journals Postharvest Fruit Detachment in Oil Palm Bunches with Ethephon and Ethylene Gas Application

Agriculture ◽  
2021 ◽  
Vol 11 (11) ◽  
pp. 1030
Author(s):  
Arutchelvam Balakrishnan ◽  
Mohd Ibnur Syawal Zakaria ◽  
Bee Aik Tan ◽  
Jaime Yoke Sum Low ◽  
Shwu Fun Kua ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Palm Oil ◽  
Oil Palm ◽  
Room Temperature ◽  
Indirect Method ◽  
Production Systems ◽  
Oil Quality ◽  
Crude Palm Oil ◽  
Fresh Fruit Bunches

The processing of oil palm fresh fruit bunches (FFB), together with loose fruits, in the current mill operation contributes to oil loss and high free fatty acids (FFA), affecting crude palm oil quality. Fruit detachment induced by ethephon and ethylene may mitigate the current processing issues. This study shows that a 0.50% (v/v) ethephon application by the evaporation method induced the highest fruit detachment of 30.8 ± 1.1% after 24 h at room temperature, with the FFA content in the extracted crude palm oil at 0.34 ± 0.09%. Ethephon application was effective on bunches between 14 and 28 kg, and fruit detachment was higher in ripe and underripe bunches at 24.1 ± 0.9% and 23.2 ± 0.1%, respectively. A significant fruit detachment of 47.2 ± 2.4% was achieved when the bunches were also stripped mechanically, but the FFA content increased almost 4-fold, from 1.0 ± 0.2% to 3.8 ± 1.2%. The application of ethylene gas at 750 ppm yielded 29.4 ± 1.9% fruit detachment. The findings present the possibility of using ethylene as an indirect method for minimizing oil loss without increasing the FFA content in future crude palm oil production systems.

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