Quality analysis of cooking oil (RBD Palm Olein) based on PORAM standard specifications
DOI:
https://doi.org/10.35335/midwifery.v12i2.1597Keywords:
Cloud Point, Cooking Oil, Iodine Value, Palm Olein, QualityAbstract
RBD Palm olein is processed from the fruit of the oil palm (Elaeis guineensis) and used as cooking oil. RBD Palm Olein is widely used for cooking oil in many countries. Quality is an important and useful characteristic of edible oil commodities and their transactions from a business aspect. This study aims to analyze the quality of cooking oil based on PORAM (The Palm Oil Refiners Association of Malaysia) specification. Quality parameters requirements as listed in the Palm Oil Refinery Association of Malaysia (PORAM) specification such as moisture and impurities (M&I), free fatty acids (FFA), slip melting point (SMP), iodine value (IV) and colour were determined. There were six samples in total and the quality analysis result is compared with the PORAM Specification. All samples are fulfilled PORAM specifications.
Downloads
References
Abd Razak, R. A., Ahmad Tarmizi, A. H., Kuntom, A., Sanny, M., & Ismail, I. S. (2021). Intermittent frying effect on French fries in palm olein, sunflower, soybean and canola oils on quality indices, 3-monochloropropane-1,2-diol esters (3-MCPDE), glycidyl esters (GE) and acrylamide contents. Food Control, 124. https://doi.org/10.1016/j.foodcont.2021.107887
Ahmad Bustamam, F. K., Yeoh, C. B., Sulaiman, N., & Saw, M. H. (2022). Evaluation on the quality of Malaysian refined palm stearin. OCL - Oilseeds and Fats, Crops and Lipids, 29(4–9). https://doi.org/10.1051/ocl/2022030
Arsyad, M., Amiruddin, A., Suharno, & Jahroh, S. (2020). Competitiveness of Palm Oil Products in International Trade: An Analysis between Indonesia and Malaysia. Caraka Tani: Journal of Sustainable Agriculture, 35(2). https://doi.org/10.20961/carakatani.v35i2.41091
Chong, C. L. (2012). Measurement and Maintenance of Palm Oil Quality. In Palm Oil: Production, Processing, Characterization, and Uses. https://doi.org/10.1016/B978-0-9818936-9-3.50018-6
de ALMEIDA, D. T., Viana, T. V., Costa, M. M., Silva, C. de S., & Feitosa, S. (2019). Effects of different storage conditions on the oxidative stability of crude and refined palm oil, olein and stearin (Elaeis guineensis). Food Science and Technology (Brazil), 39. https://doi.org/10.1590/fst.43317
Dongho, F. F. D., Gouado, I., Sameza, L. M., Mouokeu, R. S., Demasse, A. M., Schweigert, F. J., & Ngono, A. R. N. (2016). Some Factors Affecting Quality of Crude Palm Oil Sold in Douala, Cameroon. Journal of Food Research, 6(1). https://doi.org/10.5539/jfr.v6n1p50
Geng, L., Zhou, W., Qu, X., Sa, R., Liang, J., Wang, X., & Sun, M. (2023). Iodine values, peroxide values and acid values of Bohai algae oil compared with other oils during the cooking. Heliyon, 9(4). https://doi.org/10.1016/j.heliyon.2023.e15088
Gold, I. L., Ukhun, M. E., & Akoh, C. C. (2011). Characteristics of eutectic compositions of restructured palm oil olein, palm kernel oil and their mixtures. JAOCS, Journal of the American Oil Chemists’ Society, 88(11). https://doi.org/10.1007/s11746-011-1844-6
Gordon, M. (1997). Bailey’s industrial oil and fat products. Food Control, 8(1). https://doi.org/10.1016/s0956-7135(97)82008-7
Hasibuan, H. A. (2012). KAJIAN MUTU DAN KARAKTERISTIK MINYAK SAWIT INDONESIA SERTA PRODUK FRAKSINASINYA. Jurnal Standardisasi, 14(1), 13. https://doi.org/10.31153/js.v14i1.51
Houketchang Ndomou, S. C., Togyam, H., Njapndounke, B., Pougoue, A., Tiwo, C. T., & Womeni, H. M. (2023). Optimization of the mixture of groundnut, palm, stearin, and sesame oils subjected to heat treatment and evaluation of their lipid quality. Heliyon, 9(1). https://doi.org/10.1016/j.heliyon.2023.e12813
Imoisi, O. B., Ukhun, M. E., & Ikpe, E. E. (2020). Quality Parameters of Palm Olein, Palm Kernel Oil and its Blends Subjected to Thermal Stress using Photometric Technology. European Journal of Agriculture and Food Sciences, 2(5). https://doi.org/10.24018/ejfood.2020.2.5.14
Loganathan, R., Tarmizi, A. H. A., Vethakkan, S. R., & Teng, K. T. (2020a). Retention of carotenes and vitamin e, and physicochemical changes occurring upon heating red palm olein using deep-fat fryer, microwave oven and conventional oven. Journal of Oleo Science, 69(3). https://doi.org/10.5650/jos.ess19209
Loganathan, R., Tarmizi, A. H. A., Vethakkan, S. R., & Teng, K. T. (2020b). Storage stability assessment of red palm olein in comparison to palm olein. Journal of Oleo Science, 69(10). https://doi.org/10.5650/jos.ess20036
Loganathan, R., Tarmizi, A. H. A., Vethakkan, S. R., & Teng, K. T. (2020c). Thermal stability and sensory acceptance of cupcakes containing red palm olein. Journal of Oleo Science, 69(7). https://doi.org/10.5650/jos.ess19253
Maskan, M. (2003). Change in colour and rheological behaviour of sunflower seed oil during frying and after adsorbent treatment of used oil. European Food Research and Technology, 218(1). https://doi.org/10.1007/s00217-003-0807-z
Mohd Hassim, N. A., Ismail, N. H., Kanagaratnam, S., Awg Isa, W. R., & Habi Mat Dian, N. L. (2021). QUALITY of COMMERCIAL PALM-BASED COOKING OIL PACKED in PLASTIC POUCH and POLYETHYLENE TEREPHTHALATE (PET) BOTTLE. Journal of Oil Palm Research, 33(3). https://doi.org/10.21894/jopr.2020.0089
Patil, R. S., Waghmare, J., & Annapure, U. (2023). Comparative assessment of the frying performance of palm olein and sunflower oil during deep-fat frying of Indian battered food products. Journal of Agriculture and Food Research, 14. https://doi.org/10.1016/j.jafr.2023.100778
Peamaroon, N., Jakmunee, J., & Moonrungsee, N. (2021). A Simple Colorimetric Procedure for the Determination of Iodine Value of Vegetable Oils Using a Smartphone Camera. Journal of Analysis and Testing, 5(4). https://doi.org/10.1007/s41664-021-00168-x
Purnomo, H., Okarda, B., Dermawan, A., Ilham, Q. P., Pacheco, P., Nurfatriani, F., & Suhendang, E. (2020). Reconciling oil palm economic development and environmental conservation in Indonesia: A value chain dynamic approach. Forest Policy and Economics, 111. https://doi.org/10.1016/j.forpol.2020.102089
Ramadan*, V. E., & Hasmarini, M. I. (2023). Analysis of Factors Affecting Palm Oil (Elaesis Guineensis Jacq) Production in Central Kalimantan Region. Riwayat: Educational Journal of History and Humanities, 6(2). https://doi.org/10.24815/jr.v6i2.30525
Ramadhani, E., Giyanto, G., & Purwanto, H. (2022). PENGARUH APLIKASI ASAP CAIR CANGKANG KELAPA SAWIT PADA TANDAN BUAH SEGAR TERHADAP KUALITAS MUTU CPO (CRUDE PALM OIL). Jurnal Agro Fabrica, 4(1). https://doi.org/10.47199/jaf.v4i1.181
Roslan, N. A., Ramli, N. A. S., Zolkarnain, N., Ishak, S. A., & Ghazali, R. (2023). PHYSICOCHEMICAL PROPERTIES AND BIODEGRADABILITY OF PALM OIL PRODUCTS (POP) IN MARINE ENVIRONMENT. Malaysian Journal of Analytical Sciences, 27(4).
Tan, S. L., Suhaimy, S. H. M., Samad, N. A. A., & Hamizi, N. A. (2022). Effects of adulterated palm cooking oil on the quality of fried chicken nuggets. Foods and Raw Materials, 10(1), 106–116. https://doi.org/10.21603/2308-4057-2022-1-106-116
Tarmizi, A. H. A., Lin, S. W., & Kuntom, A. (2008). Palm-based standard reference materials for iodine value and slip melting point. Analytical Chemistry Insights, 2008(3). https://doi.org/10.4137/aci.s1052
Wong, Y. H., Goh, K. M., Nyam, K. L., Nehdi, I. A., Sbihi, H. M., & Tan, C. P. (2019). Effects of natural and synthetic antioxidants on changes in 3-MCPD esters and glycidyl ester in palm olein during deep-fat frying. Food Control, 96. https://doi.org/10.1016/j.foodcont.2018.10.006
Yeniza, & Asmara, A. P. (2020). PENENTUAN BILANGAN PEROKSIDA MINYAK RBD (REFINED BLEACHED DEODORIZED) OLEIN PT. PHPO DENGAN METODE TITRASI IODOMETRI. AMINA, 1(2). https://doi.org/10.22373/amina.v1i2.39
Yung, C. L., Subramaniam, V., & Yusoff, S. (2020). Life cycle assessment for palm oil refining and fractionation. Journal of Oil Palm Research, 32(2). https://doi.org/10.21894/jopr.2020.0029
