Analisa Kualitas Rbd Palm Olein Berdasarkan Kadar Asam Lemak Bebas, Bilangan Yodium, Kadar Air dan Bilangan Peroksida di Balai Laboratorium Bea dan Cukai Kelas I Medan Belawan

Abstract

RBD (Refined, Bleached, and Deodorized) Palm Olein is a derivative product of palm oil that has undergone purification processes and plays an important role in the food industry. This study aimed to analyze the quality of RBD Palm Olein through chemical parameters including free fatty acid content, iodine value, moisture content, and peroxide value based on SNI (Indonesian National Standard) standards. The analysis was conducted on RBD Palm Olein samples at the Customs and Excise Laboratory Class I Medan Belawan using standard SNI and Ministry of Industry Regulation methods for oil and fat analysis. The research results showed that free fatty acid content ranged from 0.039% to 0.054% with an average of 0.049%. The iodine value was in the range of 56.5578 to 61.5807g I₂/100g with an average of 60.427g I₂/100g. The moisture content of samples varied between 0.018% to 0.023% with an average of 0.021%. Meanwhile, the peroxide value showed values between 0.198 to 0.217 meq O₂/kg with an average of 0.205 meq O₂/kg. Based on the analysis results and compared with SNI 01-3741-2013 standard for Cooking Oil, all samples showed excellent quality and met the standards for all tested parameters. The free fatty acid content (0.039-0.054%) was far below the maximum SNI limit (≤0.3%), moisture content (0.018-0.023%) was very low compared to the SNI limit (≤0.15%), and peroxide value (0.198-0.217 meq O₂/kg) indicated very low oxidation levels. The obtained iodine value (56.56-61.58 gI₂/100g) was consistent with the characteristics of palm olein oil according to SNI standards. This study demonstrates that the analyzed RBD Palm Olein samples have premium quality based on SNI parameters to ensure product safety and quality in food industry applications.