Minyak Sawit Merah: Karakteristik Nutrisi, Bioaktif, Potensi Kesehatan, dan Aplikasi dalam Pangan Fungsional Sumber Antioksidan
https://doi.org/10.58466/lipida.v5i2.1795
Kata Kunci:
antioksidan, bioaktif, nutrisi, minyak sawit merah, pangan fungsionalAbstrak
Minyak sawit merah merupakan fraksi olein pemurnian crude palm oil (CPO) tanpa pemucatan yang berwarna kemerahan. Komoditas ini berpotensial dikembangkan dari segi industri hingga kesehatan. Minyak sawit merah berpotensi diolah sebagai pangan fungsional sumber antioksidan, namun belum pernah dilakukan kajian komprehensif mengulas profil kandungan kimia serta bioaktif, bukti kesehatan, dan fungsi ketika diolah menjadi pangan fungsional sumber antioksidan. Kajian dilakukan metode deskriptif denga model review naratif dari sumber 2015-2025, merangkum data kandungan nutrisi, bioaktif, potensi kesehatan, dan pemanfaatan menjadi pangan fungsional. Minyak sawit merah didominasi oleh asam lemak jenuh (37,83%-65,62%) serta asam lemak mono tidak jenuh sekitar (27,30%-43,54%). Senyawa bioaktif yang ditemukan berupa karotenoid, tokoferol, fitosterol, skualena, flavonoid, dan fenolik, yang diduga berperan sebagai antioksidan, antiinflamasi, peningkat vitamin A darah, antidiabetes, dan antiproliferatif. Dalam pengolahan pangan fungsional dapat diolah menjadi coklat oles, mellorine, bagelan, dan kopi bubuk dengan persentase inhibisi dari radikal DPPH sekitar (7,091%-82,10%). Kesimpulan kajian menunjukkan minyak sawit merah cenderung seimbang dari kadar asam lemak yang terkandung serta tinggi antioksidan (Tokotrienol, β-karoten, sitosterol, dan skualena) yang bergantung pada aspek budidaya, penanganan pasca panen, dan pengolahan. Potensi fungsi kesehatan yang diberikan sebagai pangan fungsional sumber antioksidan dipengaruhi pengolahan dan kombinasi bahan, yang menunjukkan potensi diversifikasi riset di masa depan.
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