riset-riset terkait stabilitas vitamin a pada minyak...

Hariyadi, P. 2018. Riset-Riset terkait Stabilitas Vitamin A pada Minyak Goreng Sawit. Disamaikan pada “Focus Group Discussion Efektivitas FortifikasiVitamin A pada Minyak Goreng Sawit”. Direktorat Jenderal Industri Agro, Kementerian Perindustrian, RI. Jakarta, Jumat, 7 Desember 2018

____________________________________Web: phariyadi.staff.ipb.ac.idMail: [email protected]

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phariyadi.staff.ipb.ac.id

Riset-Riset terkait StabilitasVitamin A pada MinyakGoreng Sawit

Purwiyatno Hariyadiphariyadi.staff.ipb.ac.id

• Departemen Ilmu dan Teknologi Pangan, Fakultas TeknologiPertanian, Institut Pertanian Bogor

• Southeast Asian Food & Agricultural Science & Technoloy(SEAFAST) Center, LPPM, Institut Pertanian Bogor


Riset-Riset terkait StabilitasVitamin A pada MinyakGoreng Sawit

Purwiyatno Hariyadiphariyadi.staff.ipb.ac.id

Disampaikan pada:

Focus Group Discussion Efektivitas FortifikasiVitamin A pada Minyak Goreng Sawit.Direktorat Industri Makanan, Hasil Laut dan Perikanan, Direktorat Jenderal Industri Agro, Kementerian Perindustrian, RI. Jakarta, Jumat, 7 Desember 2018



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• Vitamin A dan Provitamin A sangat larut pada minyak goreng

• Vitamin A umumnya lebih stabil dalam minyak goreng daripada dalam bahan pangan lainnya

• Minyak goreng (lipida) membantu proses absorpsi dan pemanfaatan Vitamin A

• Minyak goreng banyak dipakai oleh masyarakat luas

• Teknologi tersedia dan sederhana

• Biaya fortifikasi terjangkau

Fortifikasi Vitamin A pd Minyak Goreng(Abraham, V. 2001. Fortification of Edible Oils with Vitamin A in Asia: - Fact or Fantasy)


• Teknologi sederhana• Pencampuran :

• Siapkan lar biang Vitamin A (pre-dilution of vitamin A)

• Lakukan degassing; sebelum penambahan Vit A

• Campur merata; dgn tangki vertikal berpengaduk turbine atau propeller.

• Pengemasan?• Distribusi? Upayakan dalam

kondisi terlindungi dari cahaya dan oksigen

• ... Stabilitas ?? Menuju ke pengemasan

Mixing TankEg. 8 tons

Pre-dilution

Fortifikasi Vitamin A pd Minyak Goreng



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MutuMGS Inhibitor

Katalis

H2O (aw, RH, uap air)WAKTU

Oksigen

Cahaya

Suhu

pH (keasaman)

VIT

A?

Stabilitas Vit A pd minyak goreng sawit (MGS) & faktor2 yang mempengaruhinya 1. Jenis Vitamin A2. Mutu MGS3. Kondisi Lingkungan

PEMASTIANMUTU:Meminimisasi pengaruh dan/atau interaksi berbagai faktor stabilitas memastikanMutu dan Keamanan


Indonesia kaya dengan sawit, CPO = ~ 600 ppm beta-karotene

Tersedia scr komersial

1. Jenis Vit A ?

Vit A - Ester : • Retinil asetat atau retinil palmitat• Dipakai sbg fortifikan pd MIGOR



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1. Jenis & mutu Vit A ?


2. Mutu MGS ?

(i)

SNI 7709-2012



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(ii)

2. Mutu MGS ?SNI 7709-2012


2. Mutu MGS ?



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2. Mutu MGS ?


Study of Seafast center*):• Peroxide value (PV) of cooking oil:

between 0 and 8.94 mEq/kg• Mostly : 2‐3 mEq/kg

*) N. Andarwulan, P. Hariyadi, D. Martianto and D. Gitapratiwi, "Assessment of quality and identification of critical factor for stability of unbranded palm oil in Indonesia," South East Asia Food and Agricultural Science and Technology Center, Bogor, Indonesia, 2012.

2. Mutu MGS ?



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2. Mutu MGS ?


Objectives. To estimate vitamin A losses in oil with different chemical characteristics.Methods. Samples of fortified oils with different chemical characteristics were collected from two Egyptian companies (oil A and B) and stored for 1 month. ………….

Results. Fortified oil B, with a high peroxide value (5.8 mEq/kg), exposed to sunlight had significantly higher losses of vitamin A after 4 weeks than fortified oil A, with a low peroxide value (0.4 mEq/kg): 31.1% vs. 19.7% (p < .001), respectively. In semidark conditions, the vitamin A losses after 4 weeks in fortified oil B and fortified oil A were significantly different: 26.1% and 0.7% (p < .001), respectively. In an accelerated storage test, the vitamin A loss in 8 days was 48.3% for fortified oil B and 4.2% for fortified oil A (p < .001).

2. Mutu MGS ?



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Objectives. ………………..Methods. …………………Results. …………………

Conclusions. This study shows a significant effect of peroxide level (one indicator of the quality of oil) on the stability of vitamin A, regardless of storage conditions. To optimize and sustain vitamin A levels in fortified oil, governments and industries should minimize the peroxide level to less than 2 mEq/kg at production.

2. Mutu MGS ?

Vs. SNI 7709-2012 (Contoh MGS di pabrik bolehmempunyai Bil Peroksida maks 10 mEk O2/kg


2. Mutu MGS ?



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2. Mutu MGS ?


2. Mutu MGS ?



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2. Mutu MGS ?


2. Mutu MGS ?

………………………………………………………………………………



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2. Mutu MGS ?

………………………………………………………………………………………………………….………………………………………………………………………………………………………….………………………………………………………………………………………………………….


2. Mutu MGS ?

Sesuai SNI 7709-2012



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2. Mutu MGS ?


2. Mutu MGS ?



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2. Mutu MGS ?

Untuk mencapai Vitamin A (20 IU), pada 30oC:PO1: 37 monthsPO2: 9 monthsPO3 : 6 months


2. Mutu MGS ?

Untuk mencapai Vitamin A (20 IU), pada 30oC:PO1: 37 monthsPO2: 9 monthsPO3 : 6 months

PV??>>> 10 meq O2/kg OilX



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Source: Favaro, R., J. Ferreira, I. Desai, and J. Dutra de Oliveira. 1991. Studies on Fortification of Refined Soybean Oil with All-trans Retinyl Palmitate in Brazil: Stability During Cooking and Storage. J. Food Comp. Anal. 4: 237-244.

99% Vit A Retention

76% Vit A Retention

48% Vit A Retention

3. Kondisi Lingkungan ?• Pengemasan & Penyimpanan


Storage Time Study Storage Conditions Vitamin A Retention

3 Months Favaro, et al. Lab @ 23º C 99.5%

Nagy/Roche Lab @ 20-25º C 95-100%

Atwood, et al. Field @ 35º C 98

Health Canada Field @ 32º C 87%

6 Months Favaro, et al. Lab @ 23º C 99.5%

Bauerenfeid Lab @ 23º C 91%

Nagy/Roche Lab @ 20-25º C 90 – 95%

9 Months Favaro, et al. Lab @ 23º C 99%

18 Months Favaro, et al. Lab @ 23º C 33%




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Study Conditions Vitamin A Retention

Atwood, et al.*) 1 Month 70 – 88%Open in Field @ 35oC

*) Atwood, S.J., et al. Stability of vitamin A in fortified vegetable oil and corn soy blendused in child feeding programs in India. Journal of food composition and analysis.8 (1): 32-44 (1995).




Oil A (low peroxide value; 0.4 mEq/kg) and Oil B (high peroxide value; 5.8 mEq/kg)



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Oil A (low peroxide value; 0.4 mEq/kg) and Oil B (high peroxide value; 5.8 mEq/kg)





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PENUTUP



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PENUTUP

Background. Vitamin A losses in fortified vegetable oils can differ, depending upon the cooking and distribution conditions of a country.Objective. To determine vitamin A losses in different vegetable oils during transportation, cooking, and storage among consumers of different socioeconomic status.Methods. Soybean, rice bran, and palm oils were fortified with vitamin A palmitateat 267 μg/15 mL. The oils were packaged in 5‐L metal cans and 250‐mL polyethylene terephthalate (PET) bottles and then stored under light and dark conditions. Unopened and opened bottles were stored for 13 and 4 weeks, respectively. Fortified palm oil also was bulk transported in trucks and packaged in 1‐kg polypropylene bags that were closed with rubber bands. Vitamin losses were measured after cooking at 120° and 170°C for 5 and 10 minutes in iron, aluminum, Teflon, and glass pans.


PENUTUP

Background…Objective…Methods….Results. Vitamin A losses of oils in PET bottles stored under light conditions were 20% to 25% at the 5th week and became greater than 80% after 13 weeks, whereas losses under dark conditions and in metal containers were less than 15%. Loss during bulk transportation was 25%, with no change in peroxide value. Losses in opened bottles after 4 weeks under light conditions were 50% to 90% based on the degree of oil unsaturation; however, losses under dark conditions were less than 5%. Losses after cooking at 120° and 170°C for 10 minutes were less than 5% and 15%, respectively. The type of pan did not affect the amount of loss. The peroxide values of oils in bottles increased during storage under light conditions.



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PENUTUP

Background…Objective…Methods….Results…

Conclusions. Fortification of vegetable oils with vitamin A for consumers of different socioeconomic status is feasible; however, light protection is needed for better stability.


TERIMAKASIHPurwiyatno Hariyadiphariyadi.staff.ipb.ac.id

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