Penentuan Kadar Asam Lemak Bebas dari Refined Bleached Deodorized Palm Oil (RBDPO) pada Proses Deodorisasi

Abstract

Processing the oil into cooking oil must go through several stages of purification, one of which is deodorization. At the stage of bleaching oil deodorization DBPO (Degumming Bleaching Palm Olein) will be purified of free fatty acid (FFA), smell, and color. At high temperatures, the components that cause odor in the oil will be more volatile, so that the components are transported with oil extracts with the hot steam. The pressure drop during the deodorization process will reduce the amount of steam used and prevents hydrolysis of oil by water vapor.