Kinetika Perubahan Mutu Minyak Buah Merah (Pandanus conoideus) Selama Penyimpanan

Abstract

Red fruit (Pandanus conoideus) oil contains high unsaturated fatty acids that are readily oxidized during storage, consequently, this affects its quality. Kinetic model can be used to describe the rate of change in quality attributes as a function of time at a certain temperature. This study was aimed to gain kinetic model of quality deterioration of the red fruit oil during storage. Red fruit oil was packaged in dark bottles at a temperature of 60 °C, 75 °C and 90 °C to test their quality stabilities. The water content, free fatty acid (FFA), peroxide value and total carotenoids were observed for ±15 days. The results showed that the quality of the red fruit oil decreases along with the increase of temperature and storage time. The increased levels of free fatty acids and peroxide value of red fruit oil follows the zero order, with Ea value of 43318 J/mol °K and 29437 J/mol °K, respectively. Red fruit oil peroxide value with the lowest Ea showed the most sensitive to oxidative damage during storage. Shelf life estimation of red fruit oil based on the increasing of FFA and peroxide value are following equation of A=Ao-(t.exp[5,6-4.536(1 /T)]) and A=Ao-(t.exp[4,7-3.541(1/T)), respectively. Whereas decrease of carotenoids content follows first order with Ea value was 78,113 J/mol °K. The shelf life estimation for carotenoids content using equation ln A=ln Ao-(t[20,8-9.395(1/T)) ; where A: content of the end; Ao: initial levels; t: storage time (hours); and T: storage temperature (°K).