Analisis Kualitas Minyak Goreng Kelapa Sawit (Elaeis guineensis Jacq.) Bersubsidi berdasarkan Parameter Fisik dan Kimia

Abstract

Minyak goreng kelapa sawit merupakan kebutuhan pokok masyarakat Indonesia, sehingga untuk menjaga keterjangkauannya pemerintah menyediakan minyak goreng bersubsidi. Adanya isu ketidaksesuaian volume pada label kemasan dengan volume sebenarnya menimbulkan kekhawatiran masyarakat terhadap mutu produk. Oleh karena itu, penelitian ini bertujuan mengukur kualitas minyak goreng kelapa sawit bersubsidi berdasarkan parameter fisik dan kimia, membandingkannya dengan minyak non-subsidi dan curah, serta menilai kesesuaiannya dengan standar mutu yang berlaku. Metode penelitian ini meliputi uji organoleptik dan pengukuran volume, kadar air, pengukuran asam lemak bebas, bilangan peroksida, angka Thiobarbituric Acid, bilangan iod serta profil asam lemak. Hasil penelitian menunjukkan bahwa kualitas minyak goreng subsidi berada di antara minyak goreng non-subsidi dan curah. Hal ini terjadi karena tingkat oksidasi pada minyak subsidi yang melebihi standar, namun masih lebih rendah dibandingkan dengan minyak goreng curah. Hasil pengujian minyak subsidi menunjukkan warna kuning pekat, bau dan rasa tidak normal, kadar air 0,12%, kadar ALB 0,18%, bilangan peroksida 31,42 mek O2/kg, angka TBA 1,51 mg malonaldehid/kg sampel, bilangan iod 27,17 iod/100 g minyak dan total asam lemak 99,29%.

Palm cooking oil is a staple commodity for Indonesian society. To maintain its affordability, the government provides subsidized cooking oil. However, issues regarding discrepancies between the labeled volume on the packaging and the actual volume have raised public concerns about product quality. Therefore, this study aimed to evaluate the quality of subsidized palm cooking oil based on physical and chemical parameters, compare it with non-subsidized and bulk cooking oil, and assess its compliance with applicable quality standards. The research methods included organoleptic testing and measurements of volume, moisture content, free fatty acid content, peroxide value, iodine value, thiobarbituric acid value, and fatty acid profile. The results showed that the quality of subsidized cooking oil falls between non-subsidized and bulk cooking oil. This condition is attributed to the oxidation level in the subsidized oil, which exceeds the standard but remains lower than that of bulk cooking oil. The analysis of subsidized oil revealed a deep yellow color, abnormal odor and taste, moisture content of 0.12%, free fatty acid (FFA) content of 0.18%, peroxide value of 31.42 meq O2/kg, TBA value of 1.51 mg malondialdehyde/kg sample, iodine value of 27.17 g I2/100 g oil, and total fatty acids of 99.29%.