FOOD OILS AND FATS Excellent and Trustworthy

By : Erna Nainggolan
MNA Serang, 2 Juli 2019
Palm Oil Excellent and Trustworthy
 Palm Fruit Processing
Excellent and Trustworthy

(Palm Oil Mill Section)

PALM OIL
CPO Excellent and Trustworthy

FRACTIONATION
RBD-PO

OLEIN STEARIN

Shortening
Cream / Filling Fat
Candy Fat
Ice Cream Fat
SUPER OLEIN
Spread Fat
Milk Fat Replacer

SOFT PMF
PREMIUM COCOA
COOKING
BUTTER REPLACER MULTIPLE
OIL
(CBR) FRACTIONATION
PMF

Exotic Fat

COCOA BUTTER
EQUIVALENT (CBE)
WHAT IS FAT/OIL? Excellent and Trustworthy

• Triglycerides or triacylglycerol
• Triglyceride = glycerol (back bone) + 3 fatty acids
WHAT IS FAT/OIL? Excellent and Trustworthy

• Fatty acids:
– Chain length
– Saturated
– Unsaturated (mono- & poly-)
• Monounsaturated
• Polyunsaturated
• Cis/Trans configuration
WHAT IS FAT/OIL? Excellent and Trustworthy

FATTY ACIDS
FATTY ACIDS Excellent and Trustworthy
 FATTY ACIDS Excellent and Trustworthy

• Properties of oil and fats is determined by the fatty acid.

• Type of fatty acids :
- different chain length
- different unsaturation
- trans/cis isomers
 FATTY ACID COMPOSITION OF PALM AND PALM
KERNEL OIL
Excellent and Trustworthy

Fatty Acids CPO/RBD-PO Palm Olein Palm Stearin PKO

Saturated Fatty Acid

C 6 : 0 (caproic) – – – 0 – 0.8
C 8 : 0 (caprilic) – – – 2.4 – 6.2
C10 : 0 (capric) – – – 2.6 – 5.0
C12 : 0 (lauric) 0 – 0.4 a 0.1 – 0.5 0.1 – 0.4 41.0 – 55.0
C14 : 0 (miristic) 0.6 – 1.7 0.9 – 1.4 1.1 – 1.8 14.0 – 18.0
C16 : 0 (palmitic) 1.1 – 47.0 38.5 – 41.7 50.5 – 73.8 6.5 – 10.0
C18 : 0 (stearic) 3.7 – 5.6 4.0 – 4.7 4.4 – 5.6 1.3 – 3.0
C20 : 0 (behenic) 0 – 0.8 0.2 – 0.6 0.3 – 0.6 –

Monounsaturated Fatty Acid

C16 : 1 (palmitoleic) 0 – 0.6 0.1 – 0.3 <0.05 – 0.1 –
C18 : 1 (oleic) 38.2 – 43.5 40.7 – 43.9 15.6 – 33.9 12.0 – 19.0

Polyunsaturated Fatty Acid

C18 : 2 (linoleic) 6.6 – 11.9 10.4 – 13.4 3.2 – 8.5 1.0 – 3.5
C18 : 3 (linolenic) 0 – 0.5 0.1 – 0.6 0.1 – 0.5 –
 PROPERTIES OF PALM AND PALM KERNEL OIL Excellent and Trustworthy

Parameter CPO Palm Olein Palm Stearin PKO

TG Composition :
C 46 (MPP) 0.4 – 1.5 ND 0.5 – 3.3 0 – 0.8
C 48 (PPP, MOP, MLP) 4.4 – 12.6 1.3 – 4.0 12.2 – 55.8 2.4 – 6.2
C 50 (PPS, POP, PLP) 40.7 – 46.2 37.7 – 45.4 33.6 – 49.8 2.6 – 5.0
C 52 37.5 – 43.9 43.3 – 51.3 5.1 – 37.3 41.0 – 55.0
(PSS, POS, POO, PLO, PLS)
C 54 (SOS, SOO, OOO) 5.3 – 10.7 7.0 – 12.6 0 – 8.4 14.0 – 18.0
C 56 (SOA) 0.2 – 0.7 – – 6.5 – 10.0

IV (Wijs) 50.2 – 55.3 56.1 – 60.6 21.6 – 49.4 16.2 – 19.2

SMP (oC) 32.2 – 39.7 19.4 – 23.5 44.5 – 56.2 24.0 – 28.3
Saponification Value 190.1 – 201.7 194 – 202 193 – 206 230 – 254
MINYAK VS LEMAK Excellent and Trustworthy

• FENOMENA ES ~ AIR YANG MEMBEKU

LEMAK ~ MINYAK YANG MEMBEKU / MENGKRISTAL
• AIR MEMPUNYAI 1 JENIS MOLEKUL, SEHINGGA MEMILIKI 1 TITIK BEKU

• MINYAK MEMPUNYAI BANYAK JENIS MOLEKUL, SEHINGGA DAPAT

MEMILIKI CLOUD POINT DAN MELTING POINT YANG BERBEDA, TERGANTUNG
PADA HISTORI PROSES PEMANASAN/PENDINGINAN YANG TERJADI PADA
MINYAK SEBELUMNYA

Tidak ada masalah dengan

minyak cloudy (ada molekul
minyak yang mengkristal dan
akan hilang oleh pemanasan)
SIFAT MINYAK/LEMAK Excellent and Trustworthy

• Minyak/lemak dengan kandungan asam lemak

berstruktur trans akan mempunyai titik leleh
lebih tinggi dan lebih stabil terhadap oksidasi

• Minyak/lemak dengan asam lemak tidak jenuh

(mempunyai ikatan rangkap) akan mempunyai
titik leleh lebih rendah dan lebih rentan
terhadap oksidasi (mudah tengik)

• Minyak/lemak dengan asam lemak yang

mempunyai rantai relatif pendek
(C4:0 - C12:0) akan mudah terurai dan
menyebabkan bau sabun (soapy)
QUALITY PARAMETERS FOR OIL AND FAT Excellent and Trustworthy

• FFA & AV (Free Fatty Acid & Acid Value)

 determination of acidity of oil
 FFA expressed in %, as lauric (AV = X 2.8050),
palmitic (AV = X 2.1914), or oleic (AV = X 1.9894)

• IV (Iodine Value)
 determination of unsaturation of oils and fats
 express in gr of iodine absorbed by 100 gr of oil

• SMP (Slip Melting Point)

 determination of fat melting point
 express in degree Celcius
QUALITY PARAMETERS FOR OIL AND FAT
Excellent and Trustworthy

 Peroxide Value (PV)

 determination of primary oxidative products
 express as milliequivalents (meq) of peroxide per 1kg
sample

 Moisture and Impurities (M & I)

 determination of moisture and impurities content
 express in %
QUALITY PARAMETERS FOR OIL AND FAT Excellent and Trustworthy

 Color
 determination of oil colour and express in red, yellow,
blue (Lovibond Tintometer)

 Saponification Value (SV)

 determination of fatty acid chain length
 express as mg of KOH required to saponify 1 gr of
sample
 DOBI
(Deterioration of Bleachability Index ) Excellent and Trustworthy

• DOBI : ratio kandungan karotene dan produk oksidasi sekunder

(analisis dengan spektrofotometer)
• Berhubungan dengan stabilitas minyak (RBD-PO)
• Proses bleaching lebih sulit dilakukan apabila DOBI < 2.0, dan
mudah dilakukan apabila DOBI > 2.3
• CPO dari buah yang bermutu rendah mengandung pigmen coklat
(dekomposisi protein dan karbohidrat) yang sulit dihilangkan pada
proses bleaching
• CPO bermutu rendah juga berhubungan dengan kandungan
impurities tinggi, terutama Fe dan Cu (merupakan pro-oxidants
yang mempengaruhi stabilitas oksidatif CPO dan bleachability)
QUALITY PARAMETERS FOR OIL AND FAT
Excellent and Trustworthy

 Solid Fat Content (SFC)

 determination of solid fat
 express in % solid

 FA (Fatty Acid) and TG (Triglyceride) Composition

 determination of fatty acid and triglyceride profile
 express in %
 SFC Profiles of Several Products
Excellent and Trustworthy

100

90
Functionality of fat depends
80
not only on the SFC, but
70 also on the slope of the SFC
Solid Fat Content (%)

60 curve
50

40
All-Purpose Shortening
30 Cake and Iing Shortening
20 Wafer Filler Fat
Sandwich Cookie Filling Fat
10
Coating Fat
0 Cocoa butter
5 10 15 20 25 30 35 40 45

Temperature (degC)
QUALITY PARAMETERS FOR OIL AND FAT Excellent and Trustworthy

 SFA, MUFA, PUFA & TFA

 express in % weight
 SFA (saturated FA) -
C6:0, C8:0, C10:0, C12:0, C14:0, C16:0, C18:0, C20:0,
C22:0, C24:0
 MUFA (monounsaturated FA)
C16:1, C18:1, C20:1, C22:1
 PUFA (polyunsaturated FA)
C18:2, C18:3, C20:2, C20:5
 TFA (trans FA)
C18:1 trans, C18:2 trans, C18:3 trans
 PARAMETER ANALISA Excellent and Trustworthy

PARAMETER PROSES KARAKTER PROSES

PEMURNIAN MINYAK MODIFIKASI
Asam lemak bebas (%) √
Kadar air & kotoran (%) √
Lovibond color 5 ¼“ (R/Y) √
Bilangan peroksida (meq/kg) √
Iodine value (Wij’s) √ √
Titik leleh (oC) √ √
Solid fat content (%) √ √
Bilangan Penyabunan (mg KOH/g) √ √
Komposisi asam lemak (%) √ √
Komposisi trigliserida (%) √ √
TERIMA KASIH
• JUDUL TRAINING : REFRESHING OIL KNOWLEDGE
• HARI/TGL : SELASA, 02 JULY 2019
• TEMPAT : RUANG MEETING CPC – MNA SERANG
•
•
• PERTANYAAN :
•
• Sebutkan dan jelaskan tahapan proses TBS menjadi CPO (Crude Palm Oil)
• Selain menjadi minyak goreng ( cooking oil), palm oil dapat di jadikan produk apa saja yang saudara
ketahui dari hasil refreshing kita hari ini ?
• Sebutkan dan jelaskan tahap-tahap proses refinery dari CPO hingga di peroleh RPO
• Apa yang dimaksud dengan SFA, MUFA, PUPA, TFA ?
• Dengan demikian kandungan asam lemak apa yang paling dominan dalam Sania cooking oil?
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• Selamat Bekerja
•