Color Changes Evaluation on Crude Palm Oil Processing into Red Palm Oil and Palm Cooking Oil as a Visual Indicator of β-Carotene Content in Oils

Elvira Kusuma Dewi, Efri Mardawati, Siti Nurhasanah

Abstrak


The increase in national consumption of crude palm oil (CPO) is used to meet the need for palm cooking oil. The processing of CPO into palm cooking oil goes through several stages, which include pretreatment, filtering, purification, and fractionation. Refining stages are known to produce innovative red palm oil (RPO) products that are high in β-carotene content. Carotene is known to provide various health benefits and becomes a color pigment in palm oil. This study was aimed to evaluating the color change during the stages of processing CPO into RPO and palm cooking oil as a visual indicator of the amount of β-carotene pigment contained in the oil. The results showed there was a change in the color brightness level (L*) from CPO to palm cooking oil. The red color is an indicator that the oil has a high β-carotene content, as indicated by the decreasing a* values of CPO, RPO, and cooking oil, respectively. Based on the calculation of the comparison of color values (ΔE), significant changes occurred from processing CPO into palm cooking oil with values of ΔL* (21.33), Δa* (46.86), Δb* (8.94), and ΔE (8, 78). Thus, the reduction of β-carotene content in the processing of CPO into RPO and cooking oil is proven to decrease based on the evaluation of the change in oil color.

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Referensi


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