PENGARUH SUHU DAN WAKTU PEYIMPANAN MINYAK SAWIT KEMASAN TERHADAP PARAMETER FREE FATTY ACID (FFA) DAN PEROXIDE VALUE (PV)

Farel Marchi Pratama Laoh

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Penelitian ini menganalisis pengaruh suhu dan waktu penyimpanan terhadap kualitas minyak sawit kemasan berdasarkan parameter Free Fatty Acid (FFA) dan Peroxide Value (PV). Eksperimen dilakukan pada empat suhu penyimpanan (0°C, 3°C, 20°C, dan 28°C) selama satu bulan, dengan pengukuran setiap tiga hari. Hasil menunjukkan bahwa peningkatan FFA dan PV terjadi pada semua kondisi, namun lebih signifikan pada suhu tinggi (28°C). Pada suhu 28°C, kenaikan FFA sebesar 0,00041/hari dan PV 0,0057/hari, jauh lebih tinggi dibandingkan suhu lebih rendah seperti 0°C (FFA 0,00014/hari, PV 0,0026/hari). Analisis statistik menunjukkan perbedaan signifikan antar suhu (p < 0,05), menegaskan bahwa penyimpanan pada suhu rendah (0°C dan 3°C) memperlambat degradasi minyak, sementara suhu tinggi mempercepat oksidasi dan hidrolisis. Implikasi praktis penelitian ini menekankan pentingnya pengendalian suhu penyimpanan dan rotasi stok untuk menjaga kualitas dan umur simpan minyak sawit kemasan.


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DOI: http://dx.doi.org/10.56444/cjce.v6i1.5911

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