KARAKTERISASI MINYAK SELAMA PEMATANGAN BUAH PADA TANAMAN KELAPA SAWIT (Elaeis guineensis Jacq.) VARIETAS DxP SIMALUNGUN

This research was conducted to study the changing levels of oil, kernel and water on the palm fruits, palm kernel oil content on the kernel, and chlorophyll, carotene and tocols (tocopherols & tocotrienols) content on oil from oil palm plants D × P Simalungun during ripening fruits for 0 to 24 weeks after reseptic (WAR). Fruits fertilized at 0 WAR containing 81% water, 0.5% oil and not containing the kernel. Water levels declined during ripening of fruits and at 20 – 24 WAR by 27 – 36%. Levels of oil rised during ripening fruits and increased rapidly after 17 WAR, maximum oil content (51.6%) was obtained at 22 WAR, which was the optimum time for harvesting the fruits. Kernel had not formed until 4 WAR and formed in 5 WAR (0.1%), the increase occurred in the 14 – 24 WAR by 4 – 5%. Changes in fatty acid shown by the total unsaturated fatty acids (polyunsaturated) decreased, while total saturated fatty acids increased. Changes in the main fatty acids were palmitic (C16:0), linoleic (C18:2), oleic (C18:1), linolenic acid (C18:3) and stearic (C18:0). Changes in fatty acids also cause changed of iodine value. Carotene had been established at 0 WAR (73 ppm) and then continue rised to 12 MSR reach 1,301 ppm and decreased during fruit ripening at 20 – 24 WAR (703 – 598 ppm). Tocols levels continue rised and a drastic improvement occurred at 20 WAR (700.3 ppm from 353 ppm at 19 WAR). Chlorophyll content increased at 0 – 16 WAR (1.7 to 20.9 ppm), and then decreased at 22 – 24 WAR (1.1 to 2.1 ppm). Palm kernel oil content in the kernel at 7 WAR amounted to 56.2% and increased to 15 WAR (56.2 to 68.7%) but decreased at 20 – 24 WAR (54.0 to 59.9%).Penelitian ini dilakukan untuk mengkaji perubahan kadar minyak, kernel dan air pada buah, kadar minyak inti sawit pada kernel, dan kadar klorofil, karoten dan tokols (tokoferol & tokotrienol) pada minyak dari tanaman kelapa sawit D×P Simalungun selama pematangan buah 0 – 24 minggu setelah reseptik (MSR). Buah yang terbuahi pada 0 MSR mengandung air 81%, minyak 0,5% dan belum mengandung kernel. Kadar air terus menurun selama pematangan buah dan pada 20 – 24 MSR sebesar 27 – 36%. Kadar minyak terus meningkat selama pematangan buah dan meningkat cepat setelah 17 MSR, kadar minyak maksimum (51,6%) diperoleh pada 22 MSR, yang merupakan waktu optimum untuk pemanenan buah. Kernel belum terbentuk hingga 4 MSR dan mulai terbentuk pada 5 MSR (0,1%), peningkatan terjadi pada 14 – 24 MSR sebesar 4 – 5%. Perubahan asam lemak ditunjukkan dengan total asam lemak tidak jenuh (polyunsaturated) menurun, ketika total asam lemak jenuh meningkat. Perubahan asam lemak utama adalah asam palmitat (C16:0), linoleat (C18:2), oleat (C18:1), linolenat (C18:3) dan stearat (C18:0). Perubahan asam lemak juga menyebabkan bilangan iodin berubah. Karoten telah terbentuk pada 0 MSR (73 ppm) kemudian terus meningkat hingga 12 MSR mencapai 1.301 ppm dan menurun selama pematangan buah 20 – 24 MSR (703 – 598 ppm). Kadar tokols terus meningkat dan peningkatan drastis terjadi pada 20 MSR (700,3 ppm dari 353 ppm pada 19 MSR). Kadar klorofil meningkat pada 0 – 16 MSR (1,7 – 20,9 ppm), kemudian menurun pada 22 – 24 MSR (1,1 – 2,1 ppm). Kadar minyak inti sawit pada kernel pada 7 MSR sebesar 56,2% dan meningkat hingga 15 MSR (56,2 – 68,7%) namun menurun pada 20 – 24 MSR (54,0-59,9%)