Pengaruh Penambahan Antioksidan terhadap Mutu Refined, Bleached, and Deodorized Palm Oil Selama Penyimpanan

Abstract

Refined, bleached, and deodorized palm oil (RBD palm oil) merupakan minyak nabati yang banyak digunakan dalam industri pangan, namun kualitasnya dapat menurun selama penyimpanan akibat oksidasi dan hidrolisis. Penelitian ini bertujuan menganalisis pengaruh penambahan antioksidan butylated hydroxyanisole (BHA) dan butylated hydroxytoluene (BHT) serta kondisi penyimpanan terhadap perubahan mutu RBD palm oil selama 88 hari pada suhu ruang (±25–30°C ) dalam kondisi terbuka dan tertutup. Parameter uji adalah kadar asam lemak bebas/free fatty acid (FFA), nilai peroksida/peroxide value (PV), dan karakteristik sensorik. Penelitian menggunakan rancangan faktorial dua faktor, dengan analisis FFA metode AOCS Ca 5a-40, PV metode AOAC 965.33, serta uji sensorik deskriptif oleh 9 panelis semi terlatih menggunakan skala intensitas 1–5. Data dianalisis menggunakan two-way ANOVA pada taraf 5%. Hasil menunjukkan bahwa waktu penyimpanan, penambahan antioksidan, dan kondisi penyimpanan berpengaruh sangat nyata (p < 0,001) terhadap kadar FFA dan PV. Hasil penelitian menunjukkan bahwa kombinasi antioksidan dengan penyimpanan dalam kondisi tertutup merupakan perlakuan paling efektif dalam menekan peningkatan kadar FFA dan PV, serta mempertahankan karakteristik sensorik selama penyimpanan RBD palm oil hingga hari ke-88.

Refined, bleached, and deodorized palm oil (RBD palm oil) is a vegetable oil that is widely used in the food industry, but its quality can decrease during storage due to oxidation and hydrolysis. This study aims to analyze the effect of the addition of antioxidants Butylated Hydroxyanisole (BHA) and Butylated Hydroxytoluene (BHT) and storage conditions on changes in the quality of RBD palm oil for 88 days at room temperature (±25–30°C) in open and closed conditions. based on the levels of free fatty acids (FFA), peroxide value (PV), and sensory characteristics. The study used a two-factor factorial design, with FFA analysis using the AOCS Ca 5a-40 method, PV using the AOAC 965.33 method, and descriptive sensory tests by 9 semi-trained panelists using an intensity scale of 1–5. Data were analyzed using two-way ANOVA at the 5% level. The results showed that storage time, addition of antioxidants, and storage conditions had a very significant effect (p <0.001) on FFA and PV levels. The results showed that the combination of antioxidants with storage in closed conditions was the most effective treatment in suppressing the increase in FFA and PV levels, and maintain sensory characteristics during storage of RBD palm oil until the 88th day.