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Dewi Yulyianti
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Agriculture, Biological Sciences & Forestry

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The Environmental effects on fortified palm olein in the Anthropocene Adia Nuraga Galih Pradipta; Sukmo Wening Andayani; Dewi Yulyianti; Latifun Jayanti; Dewi Kristina Natalia Silalahi; Isti Christianti; Karyanto Mulyono; Paul Wassell
Indonesian Food Science & Technology Journal Vol. 2 No. 1 (2018): Vol 2 no 1, December 2018
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (385.651 KB) | DOI: 10.22437/ifstj.v2i1.6421

Abstract

Until now, no literature exists to explain about the impact of time, and environmental parameters, when using typical commercial grade transparent linear low density polyethylene (LLDPE) packaging for protecting vegetable cooking oil during typical shelf-life conditions. We tested long-term impact of temperature and illuminance (light: 100 to 150 lux and darkness <1 lux) on refined bleached deodorized palm olein (RBDPOL), fortified with vitamin A. Results showed degradation of fortified RBDPOL with 70 ppm vitamin A was approximately 15% at 18-22oC in Light, 10% at 18-22oC in Darkness, 19% at 32-33oC in light and 17% 32-33oC in darkness. Similar trend was observed at 45 ppm vitamin A. Exposure to heat and light impacted vitamin A degradation, but is primarily attributed to temperature, irrespective of packaging. This investigation builds on our previous work (Silalahi et al., 2017), and confirms the impact of challenging environmental conditions on vegetable cooking oil shelf-life over long time periods.
Co-Authors Adia Nuraga Galih Pradipta Dewi Kristina Natalia Silalahi Isti Christianti Karyanto Mulyono Latifun Jayanti Paul Wassell Sukmo Wening Andayani