Iodine value analysis on RBD palm olein and RBD palm stearin
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Published:
Jan 31, 2025
Keywords:
Iodine value, palm oil, olein, stearin
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Abstract
Studies and analyses were made to determine the degree of uncertainty in the iodine value estimation of refined, bleached, and deodorized (RBD) palm oil and after fractination (RBD palm olein and RBD palm stearin). At refining process and produce Refined Bleached Deodorized Palm Oil (RBDPO), enter the fractionation process will produce RBD palm olein (RBDPL) and RBD palm stearin (RBDPS). A commonly used metric to assess the quality of vegetable oils is the iodine value (IV). The main objective is to observe IV of RBDPL and RBDPS after fractination process. The approved AOCS Cd 1–25 technique was used to compute this parameter. The IV of the RBDPO samples shows that RBDPL and RBD PS met the requirement specified by PORAM with a iodine value of RBDPO is 52.33°C–53.06°C for RBDPO (standard 50-55), RBDPL is 58.13 – 58.40 (standard min 56) and RBDPS is 34.18 – 35.81 (standard 48 max).
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Lestari, P., Yusuf, F. ., & Furqan, M. (2025). Iodine value analysis on RBD palm olein and RBD palm stearin. Journal of Midwifery and Nursing, 7(1), 79-83. https://doi.org/10.35335/jmn.v7i1.5927
References
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Tong, S. C., Tang, T. K., & Lee, Y. Y. (2021). A Review on the Fundamentals of Palm Oil Fractionation: Processing Conditions and Seeding Agents. In European Journal of Lipid Science and Technology (Vol. 123, Issue 12). John Wiley and Sons Inc. https://doi.org/10.1002/ejlt.202100132
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
Altberg, A., Hovav, R., Chapnik, N., & Madar, Z. (2020). Effect of dietary oils from various sources on carbohydrate and fat metabolism in mice. Food and Nutrition Research, 64. https://doi.org/10.29219/fnr.v64.4287
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
Edo, G. I., Makinde, M. G., Nwosu, L. C., Ozgor, E., & Akhayere, E. (2022). Physicochemical and Pharmacological Properties of Palm Oil: an Approach for Quality, Safety, and Nutrition Evaluation of Palm Oil. Food Analytical Methods, 15(8), 2290–2305. https://doi.org/10.1007/s12161-022-02293-4
Gunstone, F. D. (2011). Vegetable Oils in Food Technology: Composition, Properties and Uses, Second Edition. In Vegetable Oils in Food Technology: Composition, Properties and Uses, Second Edition. https://doi.org/10.1002/9781444339925
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
Khaskheli, A. A., & Chou, L. (2021). Crude palm stearin influences the performance, carcass quality and intestinal morphology of broiler chicks. Journal of the Indonesian Tropical Animal Agriculture, 46(1). https://doi.org/10.14710/JITAA.46.1.48-56
MacArthur, R., Teye, E., & Darkwa, S. (2021). Quality and safety evaluation of important parameters in palm oil from major cities in Ghana. Scientific African, 13. https://doi.org/10.1016/j.sciaf.2021.e00860
Mohd Noor, M. A., Mohd Rosely, N. A., Rashid, N. A., Moh, Y., Shamsuddin, A., Abd Hamid, M. K., & Ibrahim, K. A. (2017). Quality Prediction of Refined Bleached Deodorized Palm Oil (RBDPO) Using Partial Least Square Regression Technique. Energy Procedia, 142. https://doi.org/10.1016/j.egypro.2017.12.391
Murphy, D. J., Goggin, K., & Paterson, R. R. M. (2021). Oil palm in the 2020s and beyond: challenges and solutions. In CABI Agriculture and Bioscience (Vol. 2, Issue 1). https://doi.org/10.1186/s43170-021-00058-3
Noor, M. A. M., Musa, H., & Ghazali, R. (2020). Uncertainty of iodine value determination in palm olein. Malaysian Journal of Analytical Sciences, 24(4).
Podchong, P., Tan, C. P., Sonwai, S., & Rousseau, D. (2018). Composition and crystallization behavior of solvent-fractionated palm stearin. International Journal of Food Properties, 21(1). https://doi.org/10.1080/10942912.2018.1425701
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).
Siswanti, Hastuti, P., Supriyanto, & Anandito, R. B. K. (2021). Synthesis of margarine fat from sesame oil and palm stearin by chemical interesterification. Food Research, 5. https://doi.org/10.26656/fr.2017.5(S2).015
Sitanggang, M. A., & Sukanta, S. (2023). Analisis Pengendalian Kualitas Presentase Olein RBDPL Utama Pada Proses Fraksinasi Di PT. Y Dengan Metode Statistical Quality Control. Industrika?: Jurnal Ilmiah Teknik Industri, 7(2). https://doi.org/10.37090/indstrk.v7i2.935
Subroto, E., & Nurannisa, R. L. (2020). The recent application of palm stearin in food industry: A review. In International Journal of Scientific and Technology Research (Vol. 9, Issue 2).
Tong, S. C., Tang, T. K., & Lee, Y. Y. (2021). A Review on the Fundamentals of Palm Oil Fractionation: Processing Conditions and Seeding Agents. In European Journal of Lipid Science and Technology (Vol. 123, Issue 12). John Wiley and Sons Inc. https://doi.org/10.1002/ejlt.202100132
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
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