Pengaruh sifat fisikokimia RBDPO (refined bleached deodorized palm oil) terhadap karakteristik dan stabilitas margarin

Abstract

Margarine is a food product processed from palm oil that has been commercialized. The main raw material for margarine is palm oil that has been purified or Refined Bleached Deodorized Palm Oil (RBDPO). The different characteristics of RBDPO that is used for making margarine cause different characteristics of margarine and also influence margarine stability during the storage. Determining factors that affect the characteristics and margarine stability during the storage period are the physicochemical properties of RBDPO. Therefore, it is necessary to perform quality analysis of RBDPO including the analysis of MAG, DAG, and TAG percentage to determine its effect to margarine characteristics. This study used nine samples of RBDPO from three different palm oil processing plants in Indonesia. The margarine processing was implemented on pilot plant scale, followed by margarine physicochemical and stability analysis during the storage time. The result of the study showed that nine samples of RBDPO had some varieties in their quality characteristics. Three of nine samples selected because they represent three palm oil processing plant that have different characteristics. The samples were labelled as RBDPO J4 from Jakarta, RBDPO M3 from Medan, and RBDPO S1 from Surabaya. Margarine which made from RBDPO J4 had higher percentage of SFC and TAG, and also higher value of firmness and plasticity than margarine that made from RBDPO M3 dan RBDPO S1. The margarines and then were stored for analysis of their stability. During 37 days of storage in incubator with temperature of 30 oC, 35 oC, and 40 oC, the color, plasticity, firmness, and oiling out characteristics of three margarine were changed. Margarine J4 which contains the highest percentage of TAG had better heat stability than margarine M3 and margarine S1 that is indicated by the slow changed of its characteristics during the storage. Margarine with the highest TAG percentage also had more plastic and firm texture. According to this study, higher TAG percentage and lower DAG precentage will make the margarine sustain better stability and sensory characteristics. Lower TAG percentage and higher DAG percentage causes margarine qualities to degrade easier during storage.