PENENTUAN PARAMETER OKSIDASI MINYAK BUAH MERAH (Pandanus conoideus, Lam) SECARA SPEKTROFOTOMETRI INFRAMERAH DAN KEMOMETRIKA

Abstract

Oil and fat oxidation is one of most important factor that can affect shelf life and nutrition value of oil. Red fruit oil (RFO) is a rapidly growing commodities market at a price which is comparatively higher than other oils.This Study was conducted to develop infrared spectrophotometry combined with multivariate calibration of partial least square for determination of peroxide value and p-anisidine value of red fruit oil. Red Fruit Oil was obtained through maceration process of red fruit with methanol, followed by the partition using n-hexane and chloroform to obtain hexane and chloroform fractionsof RFO. Both fractions of RFO then added with antioxidant BHT and α-tocopherol of 200 mg.Kg-1respectively, and heated at a temperature of 100, 150, 180, 200, and 300 0C. These RFOsare further subjected to determination of peroxide value and p-anisidine value usingtitrimetric method and ATR-FTIR spectrophotometry with chemometric multivariate calibration. Based on the optimization processes to select a wavenumber of RFO�s FTIR spectra, it can be shownthat ATR-FTIR method combined with PLS can be used for determination of peroxide value at 3085-3610 cm-1 withR2 for the relationship between the actual peroxide value determined by titrimetric method and the value predicted by FTIR spectrophotometry of 0.997, and standard error calibration of 0.14% (v/v