KARAKTERISTIK MINYAK SAWIT PADA METODE PEMANASAN  BUAH SAWIT

Adi Ruswanto; Sri  Gunawan; Ngatirah Ngatirah; Reza  Widyasaputra

doi:10.29303/jrpb.v10i1.323

Karakteristik Minyak Sawit pada Metode Pemanasan Buah Sawit

Authors

Adi Ruswanto , Sri Gunawan , Ngatirah Ngatirah , Reza Widyasaputra

DOI:

10.29303/jrpb.v10i1.323

Published:

2022-03-24

Issue:

Vol. 10 No. 1 (2022): Jurnal Ilmiah Rekayasa Pertanian dan Biosistem

Keywords:

bahan baku, karakteristik, minyak sawit , pemanasan

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Ruswanto, A., Gunawan, S. ., Ngatirah, N., & Widyasaputra, . R. . (2022). Karakteristik Minyak Sawit pada Metode Pemanasan Buah Sawit. Jurnal Ilmiah Rekayasa Pertanian Dan Biosistem, 10(1), 49–56. https://doi.org/10.29303/jrpb.v10i1.323

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Abstract

Bahan baku dan proses sterilisasi dalam pengolahan minyak sawit mempunyai peranan sangat penting terhadap sifat minyak sawit. Sampai saat ini bahan baku berupa tandan buah sawit dan proses pemanasan menggunakan uap panas. Penelitian ini bertujuan untuk mengetahui karakteristik minyak sawit dari metode pemanasan berbeda dengan bahan baku buah sawit yang lepas dari tandannya (brondolan). Metode penelitian menggunakan rancangan percobaan faktorial dengan 2 faktor. Faktor I adalah metode pemberian panas terdiri dari 3 taraf ; P₁ = pemanasan dengan cara dikukus, P₂ = pemanasan dengan udara panas, P₃ = pemanasan dengan steam dari sterilizer. Faktor II adalah waktu pemanasan terdiri 3 taraf ; t₁ = 30 menit, t₂ = 60 menit, t₃ = 90 menit. Parameter pengamatan meliputi kadar asam lemak bebas (ALB), kadar minyak mesokarp, deterioration of bleachability index (DOBI), dan kadar kotoran. Hasil penelitian menunjukkan lama waktu pemanasan berpengaruh terhadap ALB, DOBI, dan kadar minyak mesokarp, tetapi tidak berpengaruh terhadap kadar kotoran. Semakin lama pemanasan semakin meningkatkan ALB dan menurunkan DOBI. Metode pemanasan brondolan buah sawit berpengaruh pada ALB dan DOBI, tetapi tidak berpengaruh terhadap kadar kotoran, kadar minyak mesokarp dan metode dikukus memberikan hasil yang lebih baik.

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Karakteristik Minyak Sawit pada Metode Pemanasan Buah Sawit

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