Malaysian Journal of Analytical Sciences Vol 19 No 1 (2015): 244 – 250

 

 

 

KESAN KAEDAH PENSTERILAN YANG BERBEZA TERHADAP MINYAK YANG DIEKSTRAK DARIPADA BUAH KELAPA SAWIT

 

(Effect of Different Sterilization Methods on the Extracted Oil from Oil Palm Fruit)

 

Hasimah Kasmin^{1, 2}, Roila Awang²,  Azwan Mat Lazim¹*

 

¹Pusat Pengajian Sains Kimia & Teknologi Makanan, Fakulti Sains & Teknologi,

Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor, Malaysia

²Lembaga Minyak Sawit Malaysia,

No.6, Persiaran Institusi, Bandar Baru Bangi, 43000 Kajang, Selangor, Malaysia

 

*Corresponding author: azwanlazim@ukm.edu.my

 

 

Abstrak

Pensterilan merupakan proses terpenting semasa pemprosesan buah sawit bagi mendapatkan minyak sawit mentah. Proses ini boleh dilakukan dengan menggunakan kaedah stim (konvensional), pemanasan kering atau pemanasan basah. Dalam kajian ini, keberkesanan pemanasan kering dan pemanasan basah bagi tujuan pensterilan dan pengekstrakan menggunakan pelarut telah dijalankan. Seterusnya, masa pensterilan bagi kedua-dua kaedah dipelbagaikan kepada 30, 60 dan 90 min bagi melihat kesannya ke atas peratus pengekstrakan minyak dan kualitinya. Keputusan menunjukkan pada 30 min pensterilan, pemanasan basah menghasilkan purata peratus minyak yang lebih tinggi berbanding pemanasan kering dan konvensional iaitu masing-masing 27.65%, 19.01% dan 20.21%. Kedua-dua kaedah pensterilan juga menunjukkan nilai asid lemak bebas (FFA) dan indeks pemerosotan terhadap pelunturan (DOBI) yang lebih baik daripada kaedah konvensional. Keputusan bagi kedua-dua kaedah pensterilan menunjukkan purata nilai FFA antara 0.37% hingga 0.93% manakala purata nilai DOBI antara 4.89 hingga 6.12. Purata kandungan karotena bagi kedua-dua kaedah pensterilan yang digunakan berada dalam julat yang diperoleh oleh kaedah konvensional iaitu antara 644.64 ppm hingga 764.80 ppm.

 

Kata kunci: Pensterilan, pemanasan kering, pemanasan basah, pengekstrakan minyak, kualiti minyak

 

Abstract

Sterilization is important process during the processing of oil palm fruits in order to produce crude palm oil (CPO). This process can be carried out using steam (conventional method), dry heating or wet heating method. In this study, the effectiveness of the dry heating and wet heating method for sterilization and solvent extraction were carried out. The sterilization time of these two methods were varied at 30, 60 and 90 min in order to determine their effectiveness on the oil extraction and their quality. Results showed that, at 30 min of sterilization, the wet heating produced a higher percentage of oil extraction compared to the conventional and dry heating, with average of 27.65%, 19.01% and 20.21% respectively. In comparison with the conventional method, both sterilization methods gave better FFA and DOBI results. This can be seen where the average of free fatty acid (FFA) content for proposed sterilization method was between 0.37% to 0.93% while, average deterioration of bleachability index (DOBI) was from 4.89 to 6.12. The average carotene content was in agreement with the conventional method at a range of 644.64 ppm to 764.80 ppm.

 

Keywood: Sterilization, dry heating, wet heating, oil extraction, oil quality

 

 

References

1.       Salmiah, A., Rubaah, M., Hazimah, A. H. & Razmah, G. (2004). Perusahaan Sawit di Malaysia - Satu Panduan, hlmn 268. Kajang. Malaysian Palm Oil Board.

2.       Ohlson, J. S. R. (1976). Processing Effects on Oil Quality. Journal of the American Oil’s Chemist Society. 53(6): 297-301.

3.       Ariffin, A.A. (1991). Chemical change during sterilization process affecting strippability and oil quality. Prosiding of Workshop on Quality in the Palm Oil Industry. 16 – 17 Mei.

4.       Desa, A., Hishamuddin, J. & Gan Leng, S. (1997). Pertanika Journal Science & Technology. 5(1): 95-104.

5.       Ng, K. T. & Southworth, A. (1973). Optimum time of harvesting oil palm fruit. In Advances in Oil Palm Cultivation. Kuala Lumpur, Incorporated Society of Planters.

6.       Sivasothy, K., Rohaya, M. H. & Yusof, B. (2005). A new system for continuous sterilization of oil palm fresh fruit bunches. Journal of Oil Palm Research. 17:145-151.

7.       Chow, M. C. & Ma, A. N. (2007). Processing of fresh palm fruits using microwaves. Journal of Microwave Power & Electromagnetic Energy. 40 (3):165-173.

8.       Cheng, S.F. Mohd Nor, L. & Chuah, C.H. (2011). Microwave pretreatment: A clean and dry method for palm oil production. Journal of Industrial Crops and Products. 34: 967-971.

9.       Nu’man, A. H., Mei Han, N., Yuen May, C. & Ah Ngan, M. (2012). Dry heating of palm fruits: Effect on selected parameters. American Journal of Engineering and Applied Sciences. 5(2): 128-131.

10.    Stein, W. & Glaser, F. W. (1976). Continuous solvent extraction of sunflower, seed, groundnuts, palm kernels, rapeseed and copra. Journal American Oil Chemist Society. 53:283-285.

11.    Owolarafe, O.K. & Faborode, M.O. (2007). Micro-structural characterisation of palm fruit at sterilisation and digestion stages in relation to oil expression. Journal of Food Engineering. 85: 598–605.

12.    MPOB (2004). MPOB Test Methods. Malaysian Palm Oil Board, Ministry of Primary Industries, Malaysia.

13.    MPOB (2010). Malaysian Oil Palm Statistic 2009. Kajang. Malaysia.

14.    Noraini, S. & Siew, W. L. (1990). Quality control measures in palm oil industry. Palm Oil Dev. 

15.    Choon Hui, Tan., Hasanah, M. G, Ainie, K., Chin Ping, Tan.& Ariffin, A. A. (2009). Extraction and physicochemical properties of low free fatty acid crude palm oil. Journal Food Chemistry. 113: 645-650.

16.    Pocketbook of Palm Oil Uses (2009). 6^th Edition. Kajang. Malaysian Palm Oil Board.