Studi kinetika perubahan mutu mikroenkapsulat minyak sawit merah selama penyimpanan

Abstract

One of the alternatives of red palm oil utilization is to transform it into red palm oil microencapsulate (RPOM). Some indicators for RPOM quality damaged during storage are free fatty acids, peroxide value, total carotenes, and colours. Besides, its angle of repose also becomes main parameter because RPOM used is powdery product. In this research, RPOM had stored for 40 days in incubator with 35 oC, 44 oC, and 55 oC temperatures to analyzed the change of its quality characteristics. The result shows that the higher the temperature of storage, the faster RPOM get physical and chemical damages. Rate of increase of peroxide value and total rate of decrease of total carotenes are following first order reaction with each value of k are 0.0370 day-1 and 0.0067 day-1 respectively, while the rate of increase of free fatty acids and decrease of yellow colours are following zero order reaction with value of k are 0.0039% day-1 and 0.1720 unit day-1. Activation energy value for various quality parameters which derived from this study are 117327.17 J mol-1 for increase of free fatty acid; 27955.825 J mol-1 for increase of peroxide value; 69638.895 J mol-1 for decrease of carotene total; and 66194.405 J mol-1 for decrease of yellow colour.