Analisis Kadar Asam Lemak Bebas, Bilangan Yodium, Bilangan Peroksida, dan Kadar Air pada Refined Bleached Deodorized Palm Stearin (RBDPS) di Balai Laboratorium Bea dan Cukai Kelas I Medan Belawan

Abstract

RBD (Refined Bleached Deodorized) Palm Stearin is a by product of making cooking oil from Crude Palm Oil (CPO) which consists of saturated fatty acids and has dominant C16-C18 atoms that play a role in hardness and detergency properties. This study aims to analyze the quality characteristics and whether the levels of free fatty acids, iodine numbers, peroxide numbers and water content contained in RBD Palm Stearin at the Balai Laboratory Bea and Cukai Class I Medan Belawan are in accordance with Permenperin 32 of 2024 and SNI 01-0021- 1998. Determination of free fatty acid levels was carried out by acid-base titration, iodine numbers and peroxide numbers were carried out using the iodometric method, while water content was carried out using the gravimetric method so that it was in accordance with the procedures and tools used at the Balai Laboratory Bea and Cukai Class I Medan Belawan. The results showed that the levels of free fatty acids ranged from 0.0194% to 0.1100% with an average of 0.0555%. Iodine numbers ranged from 29.3794 g I2/100g to 34.7019 g I2/100g with an average of 31.4290 g I2/100g. Peroxide numbers ranged from 0.585 meq O2/kg to 0.613 meqO2/kg with an average of 0.5995 meq O2/kg. Water content ranged from 0.027% to 0.032% with an average of 0.030%. Based on the analysis and compared to quality standards, all samples showed good quality and met the standards for all parameters tested. Free fatty acid content (0.0194-0.1100%) with a quality standard Permenperin of ≤ 0.2%, Iodine number obtained (29.3794-40.56 g I2/100g) with a quality standard Permenperin of 27.0-40.0 g I2/100g, Peroxide number (0.585-0.612 meq O2/Kg) with a quality standard of SNI of 1.00 meq O2/kg and water content (0.027-0.032%) with a quality standard of SNI of 0.15%. This study shows that the RBD Palm Stearin samples analyzed have good quality based on the parameters of Permenperin 32 of 2024 and SNI 01-0021-1998 to ensure product safety and quality in food industry applications.