scholarly journals KARAKTERISTIK MINYAK CAMPURAN RED PALM OIL DENGAN PALM KERNEL OLEIN (Characteristics of Oil Blends from Red Palm Oil and Palm Kernel Olein)

2016 ◽  
Vol 36 (02) ◽  
pp. 145 ◽  
Author(s):  
Maria Ulfah ◽  
Adi Riswanto ◽  
Ngatirah Ngatirah
Keyword(s):  
Melting Point ◽  
Cloud Point ◽  
Palm Oil ◽  
Point Cloud ◽  
Palm Kernel ◽  
Red Palm Oil ◽  
Palm Kernel Olein ◽  
Oil Blends ◽  
Saponification Value ◽  
Β Carotene

Characteristics of oil blends has been produced from red palm oil (RPO) and palm kernel olein (PKOo) with seven ratios with a total of 100, namely A (0:100), B (25:75), C (40:60), D (50:50), E (60:40), F (75:25) and G (100:0) v/v investigated with randomized complete block design. The result showed that different of ratio levels RPO and PKOo have some effects on peroxide value, saponification value, melting point, cloud point and β-carotene content from RPO-PKOo oil blends, but has not effect on free fatty acid content. Higher level of PKOo content on formulas oil blends were decreased of saponification value and melting point, but was increased of cloud point. The best of RPOPKOo oil blends has been obtained at ratio 50:50 (v/v), with 459.52 ppm β-carotene, 1.35 meq/kg peroxide value, 0.09 % free fatty acid, 202.60 saponification value, 24.15 oC melting point and 7.15 oC cloud point. Fatty acids composition were 1.24 % capric acid, 29.00 % lauric acid, 10.09 % miristic acid, 23.10 % palmitic acid, 5.84 linoleic acid, 27.30 % oleic acid and 3.43 % stearic acid.Keywords: Red palm oil, palm kernel olein, oil blends, chemical and physical propertiesABSTRAKSifat-sifat minyak campuran yang dihasilkan dari red palm oil (RPO) dan palm kernel olein (PKOo) dengan tujuh tingkat rasio yang totalnya 100, yaitu A (0:100), B (25:75), C (40:60), D (50:50), E (60:40), F (75:25) dan G (100:0) (v/v) dikaji menggunakan rancangan acak lengkap kelompok. Hasil penelitian menunjukkan bahwa rasio RPO:PKOo mempengaruhi angka peroksida, angka penyabunan, melting point, cloud point dan kadar β-karoten dari minyak campuran RPO-PKOo yang dihasilkan, namun tidak mempengaruhi kadar asam lemak bebas. Peningkatan jumlah PKOo yang ditambahkan dalam minyak campuran RPO-PKOo, akan menurunkan angka penyabunan dan melting point, namun akan menaikkan cloud point. Produk minyak campuran RPO-PKOo terbaik diperoleh pada rasio 50:50 (v/v), dengan kadar β-karoten 459,52 ppm, angka peroksida 1,35 meq/kg, asam lemak bebas 0,09 %, angka penyabunan 202,60, melting point 24,15 oC dan cloud point 7,15 oC, serta komposisi asam lemak (kaprat 1,24 %, laurat 29,00 %, miristat 10,09 %, palmitat 23,10 %, linoleat 5,84 %, oleat 27,30 % dan stearat 3,43 %).Kata kunci: Red palm oil, palm kernel olein, minyak campuran, sifat kimia, sifat fisika

scholarly journals PENGGUNAAN MINYAK SAWIT MERAH UNTUK PEMBUATAN LEMAK BUBUK KAYA β-KAROTEN MELALUI PROSES PENDINGINAN SEMPROT (The Utilization of Red Palm Oil for β-Carotene-Rich Fat Powder Produced by Spray Chilling Process)

2015 ◽  
Vol 35 (04) ◽  
pp. 406
Author(s):  
Juanda Reputra ◽  
Purwiyatno Haryadi ◽  
Nuri Andarwulan
Keyword(s):  
Melting Point ◽  
Palm Oil ◽  
Beta Carotene ◽  
Angle Of Repose ◽  
Carotene Content ◽  
Molten Mixture ◽  
Red Palm Oil ◽  
Process Effects ◽  
Β Carotene

Beta-carotene-rich fat powder was prepared from the mixture of red palm oil/RPO (olein and stearin) and fully hydrogenated palm oil/FHPO by using spray chilling process. Effects of composition of fats used on fat powderflowability, were studied. Our research showed that spray chilling process may be used to produced β -carotene rich-fat powder. Our result also indicated that the use of higher composition of RPO to increase β-carotene content of fat powder tend to reduce the flowability of the resulting fat powder. The maximum ratio of RPO/FHPO used to produce free flowing fat powder was 50% (formula of F50) with β-carotene content of 167.71 ppm. Our research also showed that the melting point of molten mixture fat used was significantly correlated with flowability of the resulting fat powder. The higher melting point of molten fat, the lower the angle of repose or the better flowability of fat powder produced.Keywords: Fat powder, β-carotene, spray chilling, flowability ABSTRAKLemak bubuk kaya β-karoten telah dibuat dengan menggunakan campuran minyak sawit merah (MSM) fraksi olein dan stearin, serta minyak sawit terhidrogenasi penuh (FHPO) melalui proses pendinginan semprot. Penelitian ini dilakukan untuk melihat pengaruh komposisi campuran minyak tersebut terhadap karakteristik lemak bubuk yang dihasilkan, terutama sifat daya alir. Hasil penelitian menunjukkan bahwa proses pendinginan semprot bisa menghasilkan lemak bubuk kaya β -karoten. Penelitian ini juga menunjukkan bahwa peningkatan rasio MSM untuk meningkatkan kadar β-karoten akan menurunkan daya alir lemak bubuk yang dihasilkannya. Rasio maksimal MSM/FHPO yang dapatdigunakan untuk menghasilkan lemak bubuk yang mudah mengalir diperoleh sebesar 50/50 (formula F50), dimana lemak bubuk tersebut mempunyai kadar β-karoten sebesar 167.71 ppm. Titik leleh bahan lemak berkorelasi kuat dengan daya alir lemak bubuk yang dihasilkan, dimana semakin tinggi titik leleh akan menghasilkan lemak bubuk dengan daya alir yang lebih baik, yang ditunjukkan dengan sudut gulir yang lebih rendah.Kata kunci: Lemak bubuk, β-karoten, minyak sawit merah, pendinginan semprot, daya alir

scholarly journals A Comparison of Retinyl Palmitate and Red Palm Oil β-Carotene as Strategies to Address Vitamin A Deficiency

Nutrients ◽  
2013 ◽  
Vol 5 (8) ◽  
pp. 3257-3271 ◽  
Author(s):  
Ellie Souganidis ◽  
Arnaud Laillou ◽  
Magali Leyvraz ◽  
Regina Moench-Pfanner
Keyword(s):  
Vitamin A ◽  
Palm Oil ◽  
Vitamin A Deficiency ◽  
Retinyl Palmitate ◽  
Red Palm Oil ◽  
Β Carotene

Red palm oil as a source of β-carotene in a school biscuit used to address vitamin A deficiency in primary school children

2000 ◽  
Vol 51 (sup1) ◽  
pp. s43-s50 ◽  
Author(s):  
M. E. van Stuijvenberg ◽  
M. Faber ◽  
M. A. Dhansay ◽  
C. J. Lombard ◽  
N. Vorster ◽  
...  
Keyword(s):  
Vitamin A ◽  
Primary School ◽  
Palm Oil ◽  
School Children ◽  
Vitamin A Deficiency ◽  
Primary School Children ◽  
Red Palm Oil ◽  
Β Carotene

scholarly journals Karakteristik Campuran Minyak dari Minyak Sawit Merah Murni dengan Minyak Kelapa atau Minyak Inti Sawit [Characteristics of Oil Mixtures from Virgin Red Palm Oil with Coconut Oil or Palm Kernel Oil]

Buletin Palma ◽  
2020 ◽  
Vol 21 (2) ◽  
pp. 68
Author(s):  
Hasrul Abdi Hasibuan ◽  
Lerissa Aulia Siregar
Keyword(s):  
Palm Oil ◽  
Fatty Acid Content ◽  
Palm Kernel ◽  
Weight Ratio ◽  
Solid Fat Content ◽  
Coconut Oil ◽  
Palm Kernel Oil ◽  
Red Palm Oil ◽  
Medium Chain ◽  
Kernel Oil

<p>The use of virgin red palm oil (VRPO) as a food product is very useful because it used as a source of fat and bioactive compounds (carotene, tocopherol, and tocotrienol). Increasing the use of VRPO can be conducted by blending it with lauric oils (coconut oil and palm kernel oil) containing medium-chain triacylglycerol (MCT) to produce a healthy oil. This research was conducted to examine the physicochemical properties of VRPO with coconut oil (CNO) or palm kernel oil (PKO) blends at a weight ratio of 100:0 - 0:100. The results showed that the mixtures of VRPO with CNO or PKO influenced the free fatty acid content, carotene content, fatty acids composition, iodine value, melting point, and solid fat content. Enhancing the amount of CNO or PKO onto VRPO causes the blends to have eutectic behavior (easy to melt). The VRPO: CNO and VRPO: PKO blends, at the ratio of 20:80 and 30:70, respectively, can be used as cooking oil. The VRPO: CNO blends at the ratio of 99:1 – 95:5 can be used for baking shortening while the VRPO: PKO blend at the ratio of 70:30 can be used for table margarine.</p><p align="center"><strong>ABSTRAK</strong></p><p>Penggunaan minyak sawit merah murni (<em>virgin red palm oil, </em>VRPO) sebagai produk pangan sangat bermanfaat karena VRPO sebagai sumber lemak dan senyawa bioaktif (karoten, tokoferol dan tokotrienol). Peningkatan pemanfaatan VRPO dapat dilakukan dengan memadukannya dengan minyak laurat (minyak kelapa dan minyak inti sawit) yang mengandung <em>medium chain triacylglycerol </em>(MCT) untuk menghasilkan campuran minyak sehat. Penelitian ini dilakukan untuk mengkaji sifat fisikokimia campuran minyak dari VRPO dengan minyak kelapa (<em>coconut oil, </em>CNO) atau minyak inti sawit (<em>palm kernel oil, </em>PKO) pada rasio berat 100:0 - 0:100. Hasil penelitian menunjukkan bahwa campuran minyak dari VRPO dengan CNO atau PKO mempengaruhi kadar asam lemak bebas, kadar karoten, komposisi asam lemak, bilangan iodin, titik leleh dan kandungan lemak padat. Peningkatan jumlah CNO atau PKO ke dalam VRPO menyebabkan campuran memiliki perilaku eutektik (mudah mencair). Campuran VRPO dengan CNO dan VRPO dengan PKO, masing-masing pada rasio 20:80 dan 30:70 dapat digunakan sebagai minyak goreng. Campuran VRPO dengan CNO pada rasio 99:1 - 95:5 dapat digunakan sebagai produk shortening untuk roti sementara campuran VRPO dengan PKO pada rasio 70:30 dapat digunakan untuk margarin meja.</p>

scholarly journals Red Palm Oil to Combat Vitamin A Deficiency in Developing Countries

1994 ◽  
Vol 15 (2) ◽  
pp. 1-6 ◽  
Author(s):  
C. Rukmini
Keyword(s):  
Vitamin A ◽  
Palm Oil ◽  
Vitamin A Deficiency ◽  
Reductase Activity ◽  
Plasma Cholesterol ◽  
Human Consumption ◽  
Serum Retinol ◽  
Red Palm Oil ◽  
Toxicological Studies ◽  
Β Carotene

Red palm oil (RPO), besides providing calorie density to the diet, is also the richest natural source of β-carotene, a precursor of vitamin A and an antioxidant that destroys singlet oxygen and free radicals. Chemical analysis of the fatty acid composition of RPO indicates that it has 50% saturated, 40% mono-unsaturated, and 10% polyunsaturated fatty acids. RPO contains 550 mg/g of total carotenoids, of which 375 mg/g represent β-carotene. It also contains 1,000 mg/g of tocopherols and tocotrienols. Nutritional values in rats fed 10% RPO in a 10% casein diet were comparable to those fed 10% ground nut oil (GNO) or 10% RBDPO (refined, bleached, deodorized palm oil). Rats fed RPO or RBDPO had significantly lower plasma cholesterol concentrations than those fed GNO. Significant inhibition of micro-somal 3-hydroxy-3-methylglutaryl coenzyme A reductase activity was observed in the RPO and RBDPO groups, indicating reduced synthesis of endogenous cholesterol. Toxicological studies also indicate that RPO is safe for human consumption. Indian school children fed supplementary snacks prepared with RPO for 60 days had significant increases in serum retinol levels as well as an increased liver retinol store, suggesting the ready bioavailability of β-carotene.

Physicochemical properties of red palm oil extruded potato and sweet potato snacks

2021 ◽  
Vol 72 (2) ◽  
pp. e412
Author(s):  
Y.Y. Liu ◽  
T.M. Olajide ◽  
M. Sun ◽  
M. Ji ◽  
J.H. Yoong ◽  
...  
Keyword(s):  
Sweet Potato ◽  
Palm Oil ◽  
Nutritional Quality ◽  
Water Solubility ◽  
Expansion Ratio ◽  
Anisidine Value ◽  
Red Palm Oil ◽  
Sensory Score ◽  
Water Feed ◽  
Β Carotene

Extruded potato (P) and sweet potato (SP) products with red palm oil (RPO) were prepared under different conditions. Superior product characteristics such as sensory score, expansion ratio, and water solubility index, among others, were obtained at high extrusion temperature (150-155 °C) and low water feed rate to the extruder (50.4-50.8 mL/min). The optimal products, P1 and SP1, had high micronutrients as their total contents of β-carotene, squalene, tocopherols, and tocotrienols were 883.2, 304.4, 262.4, and 397.0 mg/kg of oil, respectively. The average peroxide value was 4.3 meq O2/kg oil, p-anisidine value 3.3, and induction period (100 °C) 11.4 h. Moreover, RPO extruded with P showed a better extrusion behavior but lower micronutrient retention and oxidative stability than that extruded with SP. Thus, the finding herein is important for investigating extrusion conditions, increasing variety, improving nutritional quality, assessing applicability and predicting the shelf-life of RPO-P/SP-extruded food.

EFFECT OF CHEMICAL AND ENZYMATIC INTERESTERIFICATION ON THE PHYSICOCHEMICAL PROPERTIES OF PALM OIL AND. PALM KERNEL OIL BLENDS

2016 ◽  
Vol 78 (11-2) ◽  
Author(s):  
Norizzah Abd Rashid ◽  
Nur Azimah Kamarulzaman ◽  
Zaliha Omar
Keyword(s):  
Physicochemical Properties ◽  
Palm Oil ◽  
Palm Kernel ◽  
Solid Fat Content ◽  
Enzymatic Interesterification ◽  
Chemical Interesterification ◽  
Natural Form ◽  
Palm Kernel Oil ◽  
Oil Blends ◽  
Kernel Oil

Palm oil (PO) and palm kernel oil (PKO) have different chemical composition and physical properties. Both oils have limited application in their natural form. To widen their commercial values, PO and PKO were modified by blending and subsequently followed by interesterification (IE). Interesterification is the rearrangement of fatty acids within and among different triacylglycerols, using enzyme or chemical as the catalysts. Palm oil with iodine value (IV) of 52.6 and PKO (IV = 17.5) were mixed in different ratios from 25:75 to 75:25 (%wt/wt) at 25% increment. The blends were subjected to chemical and enzymatic interesterification using sodium methoxide and Lipozyme TL IM as catalysts, respectively. The effects of chemical and enzymatic interesterification on the triacylglycerols (TAG) composition, thermal properties, solid fat content (SFC) and slip melting point (SMP) were investigated.  Chemical interesterification (CIE) caused significant changes in the TAG composition of the oil blend compared to enzymatic interesterification (EIE). This changes led to a significantly higher (p<0.05) SMP for the chemically-interesterified than the enzymatically-interesterified blends. The differential scanning calorimetry (DSC) melting thermograms confirmed that harder product with higher final complete melting temperature was obtained from the chemically-interesterified blends. Similar SFC profiles for all oil blends were observed with steep SFC slopes for blend with high proportion of PKO. Chemical interesterification reduced the eutectic interactions that occurred at 5 to 25°C in the non-interesterified and enzymatically-interesterified blends. Thus, CIE caused significant changes in physicochemical properties of the PO and PKO blends compared to EIE. Results from this study could improve the existing PO and PKO properties and widen their usage in food and non-food applications.

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