| dc.description.abstract | Analysis of the Effect of RBDPO (Refined Bleached Deodorized Palm Oil) Quality After Heating on Peroxide Number, Moisture and Impurity Levels has been Conducted at the Able Commodities Indonesia Research Center. This study aims to determine the effect of heating on the quality of RBDPO (Refined, Bleached, and Deodorized Palm Oil) oil as reviewed from the peroxide number value, moisture content, and impurity content. RBDPO oil, although it has gone through a refining process, still has the potential to experience quality degradation due to repeated heating. The analysis was carried out on nine samples with different heating treatments. The results of the analysis showed that the peroxide number (Peroxide Value/PV) increased along with the duration of heating, from 0.47 meq O₂/kg in sample A to 2.10 meq O₂/kg in sample I. This indicates the formation of peroxide compounds as a result of oxidation during the heating process. Although there was an increase in the PV value, all values were still within the safe limits according to the PORAM quality standard, which is a maximum of 2.5 meq O₂/kg. For the moisture parameter, the test results using the Karl Fischer method showed that the water content ranged from 0.069% to 0.074%. The decrease in water content occurred as the heating time increased until it reached stability at the 30th minute at a temperature of 30°C. All water content results were also below the maximum limit of the PORAM standard, which was 0.1%. From these results, it can be concluded that heating affects the increase in the peroxide number and the decrease in water content in RBDPO oil. Despite the changes, the oil quality still meets the quality standards set by PORAM. | en_US |
