Production and characterization of cooking oil from crude palm oil

Abstract

Research has been carried out on the production and characterization of cooking oil with the Indonesian National Standard CPO (Crude Palm Oil). In principle, the raw material in the form of crude palm oil is adsorbed by natural bleaching which causes a color change in crude palm oil. This study aims to determine how much natural bleaching is used to reduce β-carotene from CPO (Crude Palm Oil) to comply with Indonesian National Standard for cooking oil, and how the characteristics of cooking oil adsorption using natural bleaching. The best mass of natural bleaching obtained according to Indonesian National Standard is 1.5 grams with β-carotene content of 30.664 ppm, water content of 0.59%, free fatty acid content of 0.53% and peroxide number of 0.8 mgO2/100 grams. The characteristics of the resulting cooking oil are clear yellow with a distinctive aroma.