scholarly journals Exogenous ethylene application on postharvest oil palm fruit bunches improves crude palm oil quality

2021 ◽  
Author(s):  
Chien Lye Chew ◽  
Bee Aik Tan ◽  
Jaime Yoke Sum Low ◽  
Noor Irma Nazashida Mohd Hakimi ◽  
Shwu Fun Kua ◽  
...  
Keyword(s):  
Palm Oil ◽  
Oil Palm ◽  
Oil Quality ◽  
Crude Palm Oil ◽  
Palm Fruit ◽  
Exogenous Ethylene

scholarly journals Postharvest Fruit Detachment in Oil Palm Bunches with Ethephon and Ethylene Gas Application

Agriculture ◽  
2021 ◽  
Vol 11 (11) ◽  
pp. 1030
Author(s):  
Arutchelvam Balakrishnan ◽  
Mohd Ibnur Syawal Zakaria ◽  
Bee Aik Tan ◽  
Jaime Yoke Sum Low ◽  
Shwu Fun Kua ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Palm Oil ◽  
Oil Palm ◽  
Room Temperature ◽  
Indirect Method ◽  
Production Systems ◽  
Oil Quality ◽  
Crude Palm Oil ◽  
Fresh Fruit Bunches

The processing of oil palm fresh fruit bunches (FFB), together with loose fruits, in the current mill operation contributes to oil loss and high free fatty acids (FFA), affecting crude palm oil quality. Fruit detachment induced by ethephon and ethylene may mitigate the current processing issues. This study shows that a 0.50% (v/v) ethephon application by the evaporation method induced the highest fruit detachment of 30.8 ± 1.1% after 24 h at room temperature, with the FFA content in the extracted crude palm oil at 0.34 ± 0.09%. Ethephon application was effective on bunches between 14 and 28 kg, and fruit detachment was higher in ripe and underripe bunches at 24.1 ± 0.9% and 23.2 ± 0.1%, respectively. A significant fruit detachment of 47.2 ± 2.4% was achieved when the bunches were also stripped mechanically, but the FFA content increased almost 4-fold, from 1.0 ± 0.2% to 3.8 ± 1.2%. The application of ethylene gas at 750 ppm yielded 29.4 ± 1.9% fruit detachment. The findings present the possibility of using ethylene as an indirect method for minimizing oil loss without increasing the FFA content in future crude palm oil production systems.

scholarly journals Design and development of a manually operated oil palm crusher

2021 ◽  
Vol 32 (1) ◽  
pp. 60-70
Author(s):  
MR Islam ◽  
MA Awal ◽  
CK Mistry
Keyword(s):  
Stainless Steel ◽  
Palm Oil ◽  
Oil Recovery ◽  
Oil Palm ◽  
Palm Kernel ◽  
Moisture Loss ◽  
Design Parameters ◽  
Crude Palm Oil ◽  
Palm Fruit ◽  
Palm Fruits

Palm growers in Bangladesh are currently facing problems to extract crude palm oil from FFB.  The traditional method of palm oil processing is time-consuming, laborious, hazardous, and inefficient resulting in the production of low-quality oil. Though mechanical processing is costly but produces good quality Crude Palm Oil (CPO) and the oil recovery rate is high. A low-cost mechanical (manually operated) oil palm crusher was designed and febricated in the workshop of the Department of Farm Power and Machinery, Bangladesh Agricultural University, Mymensingh. The crusher was designed by using Auto-Cad software. It was fabricated according to design parameters. It is fabricated by stainless steel (SS) shaft, stainless steel cylinder, mild steel (MS) hopper, (MS) hollow bars, MS pressure case cap & Bearing. It requires a very small rotating force. The cost of the crusher is only BDT 12000, which is within the buying capacity of the farmers of Bangladesh. Crusher was mounted on the table or bench. At first 500 gm fresh palm fruits were taken for experimentation. About 300 gm mesocarp and 200 gm oil palm kernel (nuts) were found from 500 gm oil palm fruits. Heating 300 gm mesocarp about 15 minutes and was weighted 280 gm mesocarp due to moisture loss. About 62 gm crude palm oil, 124 gm oil cake, 88 gm skum were collected from 280 gm mesocarp. The average m.c (wb) of fresh palm fruit was found 20.73%. The crushing capacity of the mesocarp of the crusher was o.84 kg/hr. The rotating speed of the screw was 26 rpm. Crude oil percentage was found 22.14%. The total time to extract 62 gm crude palm oil from 500 gm of fresh fruit was 1hr and 15 minutes. The weight of the crusher is 11 kg which is easy to operate by one man. The overall performance of the crusher was found quite satisfactory and could be useful for smallholder palm growers in Bangladesh. Progressive Agriculture 32 (1): 60-70, 2021

scholarly journals Terjadinya Isomerisasi dan Oksidasi - dan -Karoten Selama Proses Pengolahan CPO

2012 ◽  
Vol 11 (1) ◽  
pp. 14
Author(s):  
Reni Subawati Kusumaningtyas ◽  
Artanto Martosupono
Keyword(s):  
Crude Oil ◽  
Palm Oil ◽  
Oil Palm ◽  
Oxidation Process ◽  
The Other ◽  
Purification Process ◽  
Crude Palm Oil ◽  
Palm Fruit ◽  
Sterilization Process ◽  
Major Factors

Isomerization and oxidation has been known as the major factors of the degradation of carotenoid compounds.The carotenoid compounds in oil palm fruit are dominated by - and -karoten. Result of this experiment showedthat the isomerization of the - and -karoten during the process productions of crude palm oil (CPO) indicated bythe reducing of trans ? and trans -caroten concentrations and followed by the increasing of cis - and cis ?-caroten concentrations. Isomerization promote to increasing the concentration of cis - and cis -carotenapproximately 40 ppm and 19 ppm on the sterilization process, then 79 ppm and 134 ppm on the extraction andclarification process of crude oil. On the other hand, the purification process just only increased the concentrationof cis ?-karoten about 19 ppm. The Oxidation of the - and -caroten caused to the increasing of lutein andzeaxantin as the degradation product. The - and -caroten oxidation can be increasing the amount of lutein andzeaxantin approximately 1 ppm and 5 ppm on the sterile fruit, 22 ppm and 14 ppm on the extract crude oil, 1 ppmand 3 ppm on purifying oil. The oxidation process of oil palm extract in the vacuum drier tank can be increased thelutein concentration about 6 ppm.

scholarly journals The Effect of Storage Time of Chopped Oil Palm Fruit Bunches on the Palm Oil Quality

2014 ◽  
Vol 2 ◽  
pp. 165-172 ◽  
Author(s):  
Fatin Syakirah Ali ◽  
Rosnah Shamsudin ◽  
Robiah Yunus
Keyword(s):  
Palm Oil ◽  
Oil Palm ◽  
Storage Time ◽  
Oil Quality ◽  
Palm Fruit

scholarly journals Performance evaluation of a motor operated oil palm crusher

2020 ◽  
Vol 30 (3) ◽  
pp. 317-327
Author(s):  
MM Zannat ◽  
R Nandi ◽  
M Ashik-E-Rabbani ◽  
MA Awal
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Palm Oil ◽  
Iodine Value ◽  
Oil Palm ◽  
Oil Extraction ◽  
Crude Palm Oil ◽  
Palm Fruit ◽  
Saponification Value ◽  
Oil Percentage

Performance of a motor operated oil palm crusher was tested at the Department of Farm Power and Machinery, Bangladesh Agricultural University, Mymensingh. The crusher is powered by a three- phase 7.5hp electric motor. Crushing efficiency and crushing capacity are some of the most important parameters for evaluating the crushing performance. This study provides some information on the composition of crude palm oil, palm oil extraction methods, the crushing efficiency, etc. The crusher has an average oil extraction efficiency of 72.84 %. This was obtained from 2.5kg of palm fruit at the steaming time of 2min. The average crushing capacity of the crusher was 12.72 kg/hr. The average crude palm oil percentage in fruit was 19.67%. On an average 200 gm of crude palm oil was extracted from 1 kg of fruit. The average oil cake percentage in palm fruit was 62.2% and the average sediment percentage was 14.04%.  Manually, the crushing capacity was 0.84 kg/hr, crude palm oil percentage was 22.14%, oil cake percentage was 44.28%. The break-even point of the crusher was 700 hr. It means that if the crusher is used for more than 700 hr, it will be economically suitable compared to manual crusher. The quality parameters evaluated were Free fatty acid, Iodine value, Peroxide value and Saponification value. Free fatty acid was 1.33%; Iodine value was 50; Peroxide value was 2meq/kg; and Saponification value was 120. Overall performance of the machine was satisfactory compared to manually operated crusher. Progressive Agriculture 30 (3): 317-327, 2019

scholarly journals Penghambatan Peningkatan Kadar Asam Lemak Bebas (Free Fatty Acid) pada Buah Kelapa Sawit dengan Menggunakan Asap Cair

2017 ◽  
Vol 9 (2) ◽  
pp. 44-49 ◽  
Author(s):  
Teuku Maimun ◽  
Nasrul Arahman ◽  
Fikriatul Arifah Hasibuan ◽  
Putri Rahayu
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Free Fatty Acid ◽  
Free Fatty Acids ◽  
Palm Oil ◽  
Oil Palm ◽  
Crude Palm Oil ◽  
Palm Fruit ◽  
Liquid Smoke ◽  
Oil Hydrolysis

Abstract                                                                        One cause of the increase in free fatty acids (FFA) in Crude Palm Oil (CPO) is the activity of lipase-producing microorganisms in the oil palm fruit. Lipase is a biocatalisator which accelerate oil-hydrolysis reaction. High Free Fatty Acid Levels (FFA) will caused rancidity, change the taste and color of the oil. To solve this problem, post-harvest palm fruits should treat with some special treatment, e.g. addition of anti-microbial material, such as liquid smoke The purpose of this study was to determine the effect of liquid smoke on oil palm fruit, the inhibition of elevated levels of free fatty acids (FFA) on CPO. The factors reviewed in this study is the concentration of liquid smoke used; 5, 15, and 25% and the standing time; 12, 16 and 20 hours. The parameters observed in this study are free fatty acids (FFA), water, and impurities. The results showed that the higher the concentration of liquid smoke added, the higher inhibition of oil hydrolysis. CPO levels of FFA decreased at approximately 0,03 to 0,37% after the addition of liquid smoke. Highest inhibition on ALB increase was obtained in the treatment of the sample with the addition of 25% liquid smoke and 12 hours of standing time, which is 2,46%. Keywords: Crude Palm Oil (CPO), Free Fatty Acid (FFA), Water, Impurities, Liquid Smoke.Abstrak       Salah satu penyebab peningkatan asam lemak bebas (ALB) di dalam Crude Palm Oil (CPO) adalah, karena adanya aktivitas mikroorganisme penghasil lipase di dalam buah kelapa sawit. Lipase merupakan biokatalisator yang mempercepat reaksi hidrolisis minyak. Kadar Asam Lemak Bebas (ALB) yang tinggi menyebabkan ketengikan, perubahan rasa dan warna pada minyak. Untuk mengatasi masalah ini, buah kelapa sawit perlu diberi perlakuan khusus, yaitu penambahan bahan anti mikroba pada buah kelapa sawit pasca panen, salah satunya adalah asap cair. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh penambahan asap cair pada buah kelapa sawit, terhadap penghambatan peningkatan kadar asam lemak bebas (ALB) pada CPO. Adapun faktor yang ditinjau dalam penelitian ini adalah konsentrasi asap cair yang digunakan, yaitu 5, 15, dan 25% dan waktu pendiaman, yaitu 12, 16, dan 20 jam. Parameter yang diamati dalam penelitian ini antara lain, asam lemak bebas (ALB), air, dan kotoran. Hasil penelitian menunjukkan bahwa semakin tinggi konsentrasi asap cair yang ditambahkan, maka penghambatan hidrolisis minyak semakin tinggi. Kadar ALB pada CPO yang dihasilkan menurun sekitar 0,62 – 2,55% setelah penambahan asap cair. Penghambatan peningkatan ALB tertinggi diperoleh pada perlakuan sampel dengan penambahan 25% asap cair dan waktu pendiaman 12 jam, yaitu 2.46%. Kata kunci : Crude Palm Oil (CPO), Asam Lemak Bebas (ALB), Air, Kotoran (Impuritis), Asap cair (Liquid Smoke)

scholarly journals OPTIMASI WAKTU HIDROLISIS TANDAN KOSONG KELAPA SAWIT MENJADI FURFURAL BERBANTUKAN GELOMBANG MIKRO

Konversi ◽  
2015 ◽  
Vol 4 (2) ◽  
pp. 12
Author(s):  
Marinda Rahim ◽  
Mardhiyah Nadir
Keyword(s):  
Gas Chromatography ◽  
Palm Oil ◽  
Oil Palm ◽  
Economic Value ◽  
Raw Material ◽  
Crude Palm Oil ◽  
Palm Fruit ◽  
Empty Fruit Bunches ◽  
East Kalimantan ◽  
Regional Center

Abstrak- Sebagai daerah sentra pengembangan perkebunan kelapa sawit dan industri crude palm oil (CPO), Kalimantan Timur memiliki potensi untuk menghasilkan tandan kosong kelapa sawit (TKKS) dalam jumlah yang cukup besar. TKKS merupakan limbah padat dari hasil industri CPO yang menggunakan tandan buah sawit (TBS) sebagai bahan bakunya.  Bagian TKKS adalah 23% dari TBS. TKKS memiliki nilai ekonomi yang tinggi jika diolah lebih lanjut. Salah satu cara yang digunakan adalah dengan menghidrolisis kandungan pentosan di dalam TKKS menjadi furfural. Tujuan penelitian ini adalah megembangkan teknik hidrolisis satu tahap TKKS menjadi furfural dengan bantuan gelombang mikro untuk mendapatkan waktu optimum yang dapat mengasilkan furfural maksimum.. Pada penelitian ini 10 gram TKKS ditambahkan dengan 250 mL H2SO4 15% sebagai katalis. Campuran kemudian dihidrolisis menggunakan bantuan gelombang mikro dengan variasi waktu 15, 30, 45, 60, 75, 90, dan 105 menit. Hasil analisa dengan Gas Chromatography (GC) menunjukkan hasil furfural tertinggi diperoleh pada waktu 75 menit dengan konsentrasi 1,34 mg/mL.  Kata Kunci: furfural, gelombang mikro, hidrolisis, TKKS Abstract- As a regional center for the development of oil palm plantations and crude palm oil (CPO) industry, East Kalimantan has the potential to produce oil palm empty fruit bunches (EFB) in large enough quantities. EFB is the solid waste from the palm oil industry which uses palm fruit bunches (FFB) as a raw material. EFB part is 23% of FFB. Whereas EFB has a high economic value if processed further. One of the method that is used to hydrolyze the content of pentosan in EFB into furfural. The purpose of this research is to develop one step hydrolysis technique of EFB into furfural  with microwaves assistance  to obtain the optimum time which can produce maximum furfural. In this research 10 grams of EFB was added with 250 mL of H2SO4 15%  as the catalyst. The mixture was then hydrolyzed using microwave-assisted with a time variety of for 15, 30, 45, 60, 75, 90, and105 minutes. The results of analysis by Gas Chromatography (GC) showed that the highest results of furfural  was at 75 minutes with a concentration of 1.34 mg / mL. Keywords: EFB, furfural, microwaves, hydrolysis

scholarly journals THE ISOMERIZATION AND OXIDATION OF CAROTENOID COMPOUNDS IN THE OIL PALM FRUIT DURING PRODUCTIONS OF CPO

2010 ◽  
Vol 9 (1) ◽  
pp. 48-53
Author(s):  
Reni Subawati Kusumaningtyas ◽  
Leenawaty Limantara
Keyword(s):  
Crude Oil ◽  
Palm Oil ◽  
Oil Palm ◽  
The Other ◽  
Main Peak ◽  
Crude Palm Oil ◽  
Palm Fruit ◽  
Absorption Intensity ◽  
Sterilization Process ◽  
Major Factors

Isomerization and oxidation have been known as the major factors of the degradation of carotenoid compounds. Results showed that the isomerization of the carotenoid in the oil palm fruit, during the sterilization process, promotes the decrease of the concentration of trans a- and trans b-carotene approximately 21and 8%. The decrements have continued on the fruit digestion, pressing, and clarification processes. The isomerization is also indicated by the decreasing of the main peak spectra absorption intensity of a- and b-carotene about ±10,4%. The spectra  showed hypsocromic shift by ±3 nm. On the other hand, the oxidation of carotenoid has occurred in all steps of crude palm oil (CPO) production. The oxidation of a-carotene has caused the increasing amount of lutein: 49% of fruit after sterilization proces (BSt), 57% of crude oil after pressing (MSK), 17% of oil expurifier (MPF), and 5% of CPO product. The oxidation of b-carotene will increase the amount of zeaxantin: 53% of fruit after sterilization proces (BSt), 9% of crude oil after pressing (MSK), and 4% of oil expurifier (MPF).   Keywords: Isomerization Carotenoid, oxidation Carotenoid, oil palm

scholarly journals BENTONITE APPLICATIONS IN SIMPLE PURIFICATION OF BULK COOKING OIL AS ALTERNATIVE SOLUTIONS FOR HOUSEHOLD COST EFFICIENCY

2021 ◽  
Vol 5 (2) ◽  
pp. 63-72
Author(s):  
Mira Meirawaty ◽  
Christin Palit ◽  
Dyah Ayu Setyorini ◽  
Moehammad Ali Jambak
Keyword(s):  
Clay Minerals ◽  
Palm Oil ◽  
Earth Science ◽  
Raw Materials ◽  
Oil Quality ◽  
Bentonite Clay ◽  
Crude Palm Oil ◽  
Strong Activity ◽  
Food Ingredients ◽  
Cooking Oil

Utilization of Crude Palm Oil (Crude Palm Oil) in food cooking activities is a strong activity in Indonesian society, more than 80% of household activities use this type of oil to process food ingredients. The affordable price with a variety of packaging makes this type of cooking oil has many fans. A survey that has been conducted on residents of the Kalideres area with a total of 20 respondents stated that in addition to using new palm cooking oil in cooking activities, the majority of residents are also accustomed to using this oil used in cooking activities that require the deep-fried method. The quality of cooking oil is largely determined by the level of purity of the solution, the clearer the color of the solution, the better the quality, the darker the color of the solution indicates the presence of more impurities, the higher the saturated fatty acid emulsion, indicating poor cooking oil quality. This is what was raised in this community service (CS) activity, namely socializing alternatives to the use of purified bulk cooking oil. The purification material uses bentonite clay minerals which are heated and dissolved in a certain amount and duration of time which is able to maximize the adsorption power of impurities according to the natural structure of bentonite. CS activities carried out online include counseling and training activities for housewives in the economically densely populated Kalideres area. Through the socialization program for the purification of bulk cooking oil using bentonite clay minerals, it is hoped that residents will have an alternative to reduce the cost of processing food raw materials in a more effective and healthy way. This program is also expected to function as a medium to socialize the application of earth science in helping activities of daily living.

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