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Determination of Fruit Ripeness Formulations and Sterilisation Processes to Improve the Quality of Crude Palm Oil
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| Author:
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, ADI RUSWANTO, ARI HANDONO RAMELAN, IDA BAGUS BANYURO PARTHA, DANAR PRASEPTIANGGA
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| Abstract:
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Palm oil is an important raw material and product in the food industry and other trades. The quality of oil palm fruit bunches and sterilisation conditions can affect the quality and quantity of products derived from this oil. This study aimed to determine the effects of ripeness level and sterilisation temperature and time on crude palm oil characteristics. The research was arranged in a factorial completely randomized design (CRD) with three replications. The first factor was ripeness level: 90% ripe and 10% overripe, 95% ripe and 5% overripe and 100% ripe. The second factor was sterilisation temperature: 90 °C, 105 °C and 120 °C. The third factor was sterilisation time: 60, 75 and 90 min. The characteristics of crude palm oil produced were analysed via ANOVA at 5% significance level. Differences between the averages of the treatments were compared using Duncan’s new multiple range test at 5% significance level. Results showed that these parameters had a significant effect on peroxide value and potential yield but not on free fatty acids, deterioration of bleachability index and iodine value. The optimal conditions were 100% ripeness level, 90 °C sterilisation temperature and 60 min sterilisation time.
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| Keyword:
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crude palm oil, sterilisation, quality, characteristics, ripening.
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| EOI:
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| DOI:
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https://doi.org/10.31838/ijpr/2021.13.01.164
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| Download:
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Request For Article
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