The effect of temperature and lipase enzyme concentration on DRPO deodorization efficiency process with hybird enzymatic-autovaporization technology

Abstract Red palm oil (RPO) is nutritious superfood derived from crude palm oil (CPO) that retains total carotene without bleaching. This study aimed to investigate the impact of temperature and lipase enzyme concentration with hybird enzymatic-autovaporization (HEA) on total carotene and free fatty acid (FFA) levels in RPO. The autovaporization was performed via multi-flash deodorization (MFD) under vacuum pressure 500 kPa. The experiment was conducted using Completely Randomized Design (CRD) with three replications by data analysis using ANOVA. The findings revealed the highest total carotene content of 519.603 ppm at a temperature of 120°C and a 2% (v/v) concentration of lipase enzyme. Conversely, the lowest FFA content measured was 0.150% at 110°C and 120°C with a 1% (v/v) lipase enzyme concentration. The HEA temperature significantly influenced both total carotene and FFA levels. In contrast, the variable of lipase enzyme concentration primarily impacted the FFA response. Future investigations ought to examine optimization within enzyme immobilization or enhance temperature-vacuum pressure to maintain elevated carotene concentrations, reduced FFA levels, and more efficient by industrial-scale technoeconomic analysis.