Palm fresh fruit bunches (FFBs) are raw materials used in CPO mills and produced by palm oil plants. The nature and quality of these raw materials considerably affect the characteristics of the crude palm oil (CPO). The characteristic of crude palm oil (CPO) can be affected by freshness level, ripening of palm fruit bunches, growing sites, poor transportation and harvest and postharvest systems. Amongst the aforementioned factors, the major problems that occur frequently are the ripening level and processing delay of palm fresh fruit bunches (FFBs) and also brondolan (loose fruits from bunches). Harvested FFBs must be optimally ripened to achieve high oil content and must be immediately taken to the factory for processing. Accordingly, the present study aims to evaluate the characteristics of palm oil produced at different ripening levels and processing delay times of palm fruit bunches from oil palm plantations in Ungaran, Central Java, Indonesia. The objects of this research are ripening level (underripe, ripe, overripe and brondolan) and processing delay time (12, 36 and 60 h). Results show that the ripening level and length of processing delay of palm fruit bunches can affect the deterioration of bleachability index (DOBI) value, free fatty acid (FFA) content, oil content, peroxide value (α = 0.05) and profile of fatty acid composition. A long processing delay increases FFA content and peroxide value, but decreases DOBI value and oil content. From the observed parameters, the best results are found on ripe FFBs with a processing delay time of 12 h. The results are still good at 36 h but deteriorated after 60 h.
This study aimed at assessing the oil yield potency of palm oil, based on fruits percentage (% fruit) and percentage of fresh fruit bunches (% FFB) due to the storage at different ripeness (under-ripe, ripe, over-ripe, and loose fruit from bunches) from fresh fruit bunches (FFB) originating from plantations in Ungaran, Central Java, Indonesia. A completely randomized design (CRD) with 2 factors on the ripening and the storage levels of FFB was used. The parameters observed at the initial stage were oil contents as the basis for calculation, and the yield potencies were then analyzed on the basis of % fruits and % FFB. The data obtained were analyzed by ANOVA and continued with Duncan test α = 0.05 using SPSS version 25. Results showed that both of the ripening level of palm fruit bunches and storage time significantly (α = 0.05) affected the yield potency on the basis of % fruit or % FFB, the potential yield value was based on the percentage of fruit higher than the yield potential based on the percentage of FFB. The highest yield potential based on the percentage of fruit found on ripe FFB with a storage time of 12 hours and the lowest on under-ripe FFB with a storage time of 60 hours. While the highest potential yield based on the percentage of FFB was found on ripe FFB with a storage time of 12 hours and the lowest on under-ripe FFB with a storage time of 60 hours.
Oil palm empty fruit bunches (OPEFB) can be used as raw material for Hydroxypropyl Methylcellulose (HPMC). HPMC can be used as a French fries coating to reduce oil uptake. This research aims to study the utilization of HPMC OPEFB as a French fries coating. This research consists of two stages. The first stage is cellulose extraction and HPMC synthesis. HPMC synthesis through alkalization, methylation, propylation, and neutralization. The second stage is the use of HPMC as a French fries coating with different concentrations (0, 1, 2, and 3%). Potatoes that have been peeled and washed, cut lengthwise with a thickness of about 0.5 cm. Further dipped in HPMC solution with different concentrations for 10 seconds, then carried out a frying pan. The HPMC from OPEFB is characterized by methyl and hydroxypropyl groups found at a wavenumber of 2891.30 cm -1 , a ring of pyranose at 995.79 cm -1 and hydroxyls (OH) groups at 3371.10 cm -1 . The coating of French fries with 3% HPMC OPEFB can reduce oil absorption by 16.09%. The higher the concentration of HPMC, will reduce the fat content but increase the moisture and the texture of French fries become softer. The preferred type of coating was HPMC 1%.
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