Kajian Sifat Kristalisasi Lemak pada Minyak Sawit Kasar

Abstract

Indonesia is the biggest crude palm oil (CPO) producer in the world. Study on fat crystallization of CPO is needed to improve the knowledge of CPO handling during storage and transportation. The aim of this study is to characterize fat crystallization properties of CPO related to storage and transportation. Solid fat content (SFC) of CPO were decreased in higher temperature. After four weeks storage, SFC of CPO were increased at 20 ºC and 25 ºC, but were decreased at 30-40 ºC. CPO crystallized in slow cooling rate (0.2 ºC/minute) had higher SFC, meanwhile CPO crystallized in faster cooling rate (0.5 ºC/minute and 1 ºC/minute) had lower SFC. CPO which crystallized under slow cooling resulted higher Avrami constant (k) and lower Avrami exponent (n) than CPO which crystallized under fast cooling. The Avrami constant on cooling rate 0.2 ºC/minute, 0.5ºC/minute, and 1 ºC/minute were 0.013, 0.003, and 0.002 respectively. CPO which crystallized under fast cooling had higher induction time and crystallization half time. The Avrami exponent on cooling rate 0.2 ºC/minute, 0.5 ºC/minute, and 1 ºC/minute was 1.614, 2.032, and 2.170 repectively. Faster crystallization occured on higher shear rate. CPO which crystallized under higher shear rate had longer induction time than lower shear rate.