LP - Artikel Publikasi Internasional
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LP - International Published Articles2024-03-29T10:28:25ZStudy of Crude Palm Oil (CPO) Handling and Storage Process in Palm Oil Mills in an Effort to Improve CPO Quality and Reduce the Risk of Contaminants Formation
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Study of Crude Palm Oil (CPO) Handling and Storage Process in Palm Oil Mills in an Effort to Improve CPO Quality and Reduce the Risk of Contaminants Formation
Elisabeth, Jenny
Crude Palm Oil (CPO) is palm oil obtained from the extraction or compression process of oil palm fruit flesh and has not been purified. Palm oil is usually used for food, cosmetic industry, chemical industry, and animal feed industry. Increasingly open insight and increasing consumer awareness of the importance of food safety and quality assurance supported by technological developments and laboratory analysis methods, new types of contaminants in food products are also found. Currently, the Indonesian government is facing challenges regarding the issue of 3-monochloro-1,2-propanediol ester (3-MCPD Ester) and glycidyl ester (GE) in palm oil which can hamper Indonesia's palm oil trade in the future. The practice in the field affects the quality of CPO and the retrieval of low-quality CPO is mixed with high-quality CPO. And the length of time the process of pumping CPO from reclaimed tanks to VCT affects the quality of CPO. So this study aims to modify the pumping time and storage time of CPO from Reclaimed tanks to VCT by mixing samples from VCT (fresh CPO) and samples from Reclaimed tanks (lower quality CPO).
2021-01-01T00:00:00ZThe Tocol Content of Crude Palm Oil Based on the Level Ripeness and Their Relationship to the Quality and Their Stability
http://localhost:8080//handle/123456789/760
The Tocol Content of Crude Palm Oil Based on the Level Ripeness and Their Relationship to the Quality and Their Stability
Elisabeth, Jenny
Palm oil contain tocol and betacarotene which has an antioxidant function to protect the oil from oxidation process. Palm oil comes from different maturity have not been specifically determined their tocol and betacarotene content, and their relation to quality and stability. The purpose of this research was to find the content of tokol and betacarotene in palm oil which comes from different maturity and to determine its stability of quality. The level of maturity was fraction 1 (unripe), fraction 2 and fraction 3 (ripe), fraction 4 (over-ripe).The result showed that palm oil which comes from different level of maturity from fraction 1, 2, 3 and 4 contained different amount of tocol and betacarotene. The quality of crude palm oil which were analysed by the value deteoriation of bleachability index (DOBI) had closed relationship to the number of beta-carotene in the palm oil. The color stability and oxidation were different in every level of maturity. The level of maturity which had the best quality and its stability was fraction 3. The tokol and betacarotene compound were 346 ppm and 727 ppm respectively, while the DOBI value was 2,75.
2018-01-01T00:00:00ZA Comparison Studies on the Chemical Characteristics of Pumpkin Seed Oil with Extra Virgin Olive Oil and Palm Olein
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A Comparison Studies on the Chemical Characteristics of Pumpkin Seed Oil with Extra Virgin Olive Oil and Palm Olein
Elisabeth, Jenny
This research aims to determine chemical compositions and characteristics of pumpkin seed oils (PSO) in comparison with the characteristics of extra virgin olive oil (EVOO) and palm olein. The results showed pumpkin seed oil has high unsaturated fatty acid (81.70%) with major fatty acid was linoleic acid (47.80%), extra virgin olive oil has oleic acid 77.70% and palm olein rich palmitate acid 37.20%. Chemical characteristics of PSO, EVOO and palm oil show such as iodine value were 111.74 g I2 / 100g, 76.85 g I2 / 100g and 59.34 g I2 / 100g. Total phenolic content were 58.27 mg gallic acid equivalent / g oil, 176.09 mg gallic acid equivalent / g oil and 117.10 mg gallic acid equivalent / g oil. Total tocopherol were 240.18 µg/g oil, 459.07 µg/g oil and 559.78 µg/g oil. Antioxidant activity were 35.50%, 51.83% and 73.30%. Pumpkin seed oil has good oxidation stability to be utilized in the food industry, high unsaturated fatty acids and tocopherol is ability to using in pharmaceutical, nutraceutical, cosmetics and other industrial application.
2019-01-01T00:00:00ZProduction of Trans Fat Free Shortening Using Palm Oil Fractions as Raw Materials
http://localhost:8080//handle/123456789/754
Production of Trans Fat Free Shortening Using Palm Oil Fractions as Raw Materials
Elisabeth, Jenny
The use of animal fats as raw material for shortening production has been avoided because of low supply, and religious restriction of certain beliefs. The use of hydrogenated vegetable oils is also avoided because it contains trans fat content that may induce
cardiovascular diseases. Palm oil is theoretically potential to be used as raw material for shortening manufacturing because due to its triacylglycerols composition, palm oil can be easily modified to achieve desirable plasticity. The oils are relatively inexpensive, and available in abundance throughout the year in Indonesia. In addition, palm oil contains minor components such as tocopherol, tocotrienol (both are considered as vitamin E) and beta-carotene (provitamin A). In this study, shortening formulation using palm oil raw material are determined based on evaluation on chemical and physical properties of
commercial shortening as a target. The results showed that the mixture of palm oil – corn oil can be used to substitute commercial shortening made from hydrogenated soybean and cottonseed oil, and the mixture of palm oil – palm kernel oil can be used for substitution of shortening made of animal fat. The products that not contain trans fat, showed comparable physical and
chemical properties to the commercial ones.
2002-07-01T00:00:00Z