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.
This research is needed because the palm fresh fruit bunches (FFB) from the plantation were ripening before processing and the length of time when they arrived at the plant, can vary. Therefore, it can affect carotene content and iodine value changes in the mesocarp. Also besides, FFB originating from oil palm plantations in the Ungaran region of Central Java, Indonesia has never been studied. The objective of the research was to examine the carotene content and iodine value in palm fruit bunches on the level of ripening, storage duration of fresh fruit bunch (FFB). A completely randomized design (CRD) with 2 factors was used in this study. The first factor was the level of ripening of palm fresh fruit bunches (FFB), namely: under-ripe, ripe, over-ripe, loose fruit from bunches and the second factor was the shelf-life of FFB, namely: 12 hours of storage, 36 hours storage, 60 hours storage. The research was conducted with 3 repeated treatments. The observed parameters were carotene content, the water content of mesocarp, and the iodine value. The data obtained were processed and analyzed using ANOVA and followed by Duncan (DMRT) at α = 0.05 using SPSS version 25. The results of the study showed that the level of ripening of palm fresh fruit bunches significantly (α = 0.05) affect the carotene content, water content and iodine value. The carotene content of palm fruit bunches from the lowest to the highest is under-ripe, loose fruit from bunches, over-ripe, ripe. For the highest to the lowest fruit mesocarp water content is under-ripe, ripe, overripe, loose fruit from bunches. The highest amount of palm oil iodine was in ripe FFB and followed by over-ripe, under-ripe, loose fruit from bunches. Similarly, the storage duration indicated that there was a case against carotene levels, the water content of mesocarp and iodine value. At 12 hours of storage, carotene content, water content, and iodine value were higher than 36 hours and 60 hours storage.
Penelitian ini tentang selai albedo kulit semangka dengan penambahan umbi bit yang bertujuan untuk mengetahui pengaruh penambahan umbi bit terhadap karakteristik selai dan pengaruh perbandingan kulit buah semangka dan umbi bit terhadap sifat kimia dan sifat fisik pada selai yang dihasilkan. Rancangan penelitian yang digunakan dalam penelitian adalah rancangan blok lengkap dua faktor yaitu variasi perbandingan albedo kulit semangka dengam umbi bit dan penambahan konsentrasi gula. Faktor A yaitu variasi perbandingan albedo kulit semangka dengan umbi bit terdiri dari 3 taraf yaitu A1 = 30:70 b/b, A2 = 50:50 b/b, A3 = 70:30 b/b dan faktor B yaitu penambahan konsentrasi gula terdiri dari 3 taraf yaitu B1 = 60%, B2 = 65%, B3 = 70%. Analisis yang dilakukan yaitu Aktivitas Antioksidan, Gula Reduksi, Gula Total, Kadar Air, Total Padatan, Daya Oles, Viskositas dan Uji Organoleptik (Warna, Aroma, Rasa, Daya Oles). Hasil penelitian ini menunjukkan bahwa variasi albedo kulit semangka dengan penambahan umbi bit berpengaruh nyata terhadap aktivitas antioksidan, gula reduksi, viskositas dan uji organoleptik (warna, aroma, daya oles) tetapi tidak berpengaruh nyata terhadap gula total, kadar air, total padatan terlarut, daya oles, dan uji organoleptik (rasa), sedangkan penambahan konsentrasi gula berpengaruh nyata terhadap aktivitas antioksidan dan uji organoleptik (rasa, warna, daya oles), tetapi tidak berpengaruh nyata terhadap daya oles, viskositas, gula reduksi, gula total, total padatan terlarut, kadar air, dan uji organoleptik (rasa, warna, daya oles). Berdasarkan uji kesukaan organoleptik perlakuan yang paling disukain panelis yaitu perbandingan albedo kulit semangka yang lebih tinggi dari pada penambahan umbi bit (70:30) dengan penambaahan konsentrasi gula sebesar 65%.
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