Malaysian Journal of Analytical Sciences Vol 18 No 2 (2014): 234 – 244

 

 

 

PENGGUNAAN KAEDAH KEMOMETRIK BAGI MENENTUKAN KUALITI MINYAK KELAPA SAWIT, MINYAK JAGUNG DAN MINYAK KELAPA SEGAR DAN TERPAKAI

 

(Utilization of Chemometric Technique to Determine the Quality of Fresh and Used Palm, Corn and Coconut Oil)

 

Hamizah Mat Agil¹, Mohd Zuli Jaafar², M. Suzeren Jamil¹,  Azwan Mat Lazim¹*

 

¹School of Chemical Sciences and Food Technology,

Faculty of Science and Technology

Universiti Kebangsaan Malaysia, 43600 Bangi, Selangor, Malaysia

²Universiti Teknologi MARA Kampus Kuala Pilah, 72002 Kuala Pilah, Negeri Sembilan, Malaysia

 

*Corresponding author: azwanlazim@ukm.edu.my

 

 

Abstrak

Kajian ini dijalankan untuk mengkaji kemerosotan kualiti minyak sebelum dan selepas digoreng. Sebanyak 12 sampel minyak daripada sumber yang berlainan iaitu daripada minyak kelapa sawit, minyak jagung dan minyak kelapa telah digunakan. Proses pengorengan diulang sebanyak empat kali pada suhu 180 ^oC bertujuan untuk mengecam sebarang perubahan yang berlaku pada suhu yang tinggi. Sebanyak tiga parameter utama dikaji bagi menentukan kualiti minyak iaitu nilai peroksida, nilai iodin dan nilai asid. Kaedah kemometrik yang berdasarkan pencaman corak digunakan sebagai kaedah alternatif untuk penentuan kualiti minyak dalam kajian ini berdasarkan serapan FTIR pada rantau 4000-700 cm^-1. Analisis data dijalankan dengan menggunakan kaedah PCA dan PLS dalam permodelan Matlab. PCA memberikan pengkelasan data mengikut jenis minyak manakala PLS memberikan penentuan kualiti terhadap tiga parameter yang dikaji. Bagi pengkelasan minyak segar PC1 mempunyai nilai peratus varian 70 % manakala PC2 mempunyai nilai peratus varian 15 %. Bagi minyak goreng pula, PC1 mempunyai nilai peratus varian 57 % dan PC2 mempunyai nilai peratus varian 25 %. Menerusi PLS, model nilai iodin bagi pembolehubah terpilih berdasarkan korelasi, R²CV pada > 0.984 merupakan model yang terbaik untuk minyak segar. Manakala model bagi nilai peroksida bagi pemboleubah terpilih berdasarkan korelasi, R²CV pada > 0.7423  untuk minyak goreng adalah model terbaik.

 

Kata kunci: minyak masak, kemometik, nilai peroksida, nilai iodin dan nilai asid

 

Abstract

This study was conducted to evaluate the quality of natural oil and the deterioration of frying oil. A total of 12 different oil samples from palm oil, corn oil and coconut oil were used. The frying process was repeated four times at 180 ^oC in order to observe the stability of the oil towards oxidation. Three main parameters have been studied to determine oil qualities which were peroxide value, iodine value and acid value. This study emphasized on the usage of FTIR in the range of 4000-700 cm^-1.  Alternatively, the chemometrics method based on pattern recognition has been used to determination the oil quality. Data analysis were conducted by using PCA and PLS method in the Matlab modeling. The PCA provided data classification according to types of oil while PLS predicted the oil quality of the parameters studied. For the classification of pure oil, the variance for PC1 was 70% while PC2 was 15 %. For the fried/used oil, PC1 gave 57 % while PC2 gave 25 %. By using PLS, the iodine the best model for pure oils value model variable based on correlation with R²CV > 0.984. Whereas, the peroxide value model for fried/used oils, was the best  obtained R²CV > 0.7423.

 

Keywords: cooking oil, chemometric, peroxide value, iodine value and acid value

 

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