scholarly journals Pengaruh Kadar Air Pada Proses Pemucatan Minyak Kelapa Sawit

2019 ◽  
Vol 2 (1) ◽  
pp. 79-83
Author(s):  
Mayang Sari ◽  
Yusuf Ritonga ◽  
Sri Wahyuna Saragih
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Water Content ◽  
Palm Oil ◽  
Operating Temperature ◽  
Vacuum Pump ◽  
Bleaching Process ◽  
Effect Of Water ◽  
Dye Absorption ◽  
Oil Water

Secara alami air memang sudah ada pada minyak. Pada tahap penetralan untuk pemurnian minyak kelapa sawit, air juga terbentuk akibat reaksi antara kaustik soda dengan asam lemak bebas. Tujuan penelitian ini adalah untuk mengetahui pengaruh kadar air pada pada proses pemucatan minyak kelapa sawit terhadap warna minyak dan terhadap asam lemak bebas. Penelitian dilakukan pada temperature operasi 70 °C dengan menggunakan pompa vakum (30-40 cmHg). Bahan pemucat yang digunakan tanah bentonite sebanyak 1,5% dari berat total keseluruhan minyak. Dilakukan dengan bantuan pengaduk dalam membantu penyerapan zat warna selama 30 menit oleh tanah bentonite. Hasil penelitian menunjukkan bahwa Kandungan air dalam minyak sangat berpengaruh terhadap warna minyak yang dihasilkan pada proses pemucatan. Bertambahnya kadar air, maka sangat berpengaruh terhadap warna minyak . Pengaruh kadar air juga terlihat terhadap asam lemak bebas (bilangan asam). Semakin tinggi kadar air minyak maka semakin besar harga bilangan asam minyak .   Water naturally exists in oil. In the neutralization stage for refining palm oil, water is also formed due to the reaction between caustic soda and free fatty acids. The purpose of this study was to determine the effect of water content on the bleaching process of palm oil on the color of oil and on free fatty acids. This study was carried out at an operating temperature of 70°C using a vacuum pump (30 - 40 cmHg). The bleaching material used by bentonite soil was 1.5% of the total weight of the oil. It was carried out with the help of a stirrer to help the dye absorption for 30 minutes by bentonite soil. The results showed that the water content in the oil greatly affected the color of the oil produced in the bleaching process. The increase of the water content greatly affected the oil color. The effect of water content was also seen on free fatty acids (acid numbers). The higher the water content of the oil, the greater the number of oil acid.

scholarly journals Pemanfaatan Limbah Cangkang Kelapa Sawit (Elaeis guineensis) Sebagai Pengadsorbsi Minyak Jelantah

2018 ◽  
Vol 7 (3) ◽  
pp. 152
Author(s):  
Nurcholis Al Ubaidah ◽  
Siti Nuryanti ◽  
Supriadi Supriadi
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Water Content ◽  
Palm Oil ◽  
Peroxide Value ◽  
Adsorption Process ◽  
Oil Quality ◽  
Waste Cooking Oil ◽  
Cooking Oil

Improper of usage and storage of cooking oil can increase the water content on cooking oil. It can decrease of cooking oil quality and fried food that resulted from this cooking oil which then can cause health problems. This study aimed to determine of the waste cooking oil quality after it was adsorbed with charcoal from eggshell palm oil (Elaeis gunieensis). The quality was determined based on the free fatty acids, the peroxide value, and the water content of the waste cooking oil before and after adsorption. Determination of free fatty acids was used titration method while determination of water content was used gravimetric method. The result showed that the cooking oil quality contained 0.014% of free fatty acids, 1 meq.O2/kg of peroxide value, and 0.0003% of water content. The waste cooking oil quality without adsorption process was 0.042% of free fatty acids, 26 meq.O2/kg of peroxide value, and 0.0011% of water content. After adsorption process with 5, 10, 15, 20, and 25 gram of charcoal from eggshell palm oil into 100 mL of waste cooking oil, it was found that 15 gram of eggshell weight was the best adsorbent. In was condition, the free fatty acid was 0.0006%, the peroxide value was 2 meq.O2/kg, and the water content 0.0005%. It showed that the waste cooking oil quality become better after adding of charcoal of eggshell palm oil as the adsorbent.

scholarly journals ANALISIS PERSENTASE INDEKS KADAR CPO (CRUDE PALM OIL) DI PTPN III AEK NABARA KECAMATAN BILAH HULU

2019 ◽  
Vol 6 (1) ◽  
Author(s):  
Yusmaidar Sepriani
Keyword(s):  
Fatty Acids ◽  
Linear Regression ◽  
Free Fatty Acids ◽  
Water Content ◽  
Palm Oil ◽  
Impurity Content ◽  
Free Water ◽  
Impurity Level ◽  
Crude Palm Oil ◽  
Free Water Content

Percentage analysis of CPO (Crude Palm Oil) index in PKS PTPN III Aek Nabara Selatan Kecamatan Bilah upstream. The results of this study by presenting the data using IBM SPSS 20.0 can be concluded the results of multiple linear regression calculation declared the amount of CPO production to the influence of free fatty acids, water content, impurity content in PKS PTPN III Aek Nabara Selatan Kecamatan Bilah Hulu. This shows the results of a strong and positiveget value of 0.8 close to 1 it means to have the effect of the amount of CPO production in PKS PTPN III Kebun Aek Nabara Selatan with the value of R-Square 0.008 can be interpreted that the influence of Fatty Acids Free, Water Content, Impurities concentration to the production amount of 8% (0.8) while the remaining 98.2%  is influenced by other models not included in the test.   Keywords : CPO, impurity level, water content

scholarly journals Pengaruh Jenis Aktivator Adsorben Abu Boiler Pabrik Kelapa Sawit Terhadap Mutu Minyak Sawit Mentah

2021 ◽  
Vol 10 (3) ◽  
pp. 351
Author(s):  
Ika Ucha Pradifta Rangkuti ◽  
Heri Purwanto ◽  
Hilda Sry Utami Pohan
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Water Content ◽  
Palm Oil ◽  
Fluid Phase ◽  
Randomized Design ◽  
Palm Oil Mill ◽  
Completely Randomized Design ◽  
Boiler Ash

Palm oil mill boiler ash is one of the substances that can be used as an adsorbent. The adsorbent can absorb certain components of a fluid phase, which before being applied needs to be activated using chemicals so that the effectiveness of the absorption is increasing. The use of adsorbents in CPO is quite effective in maintaining its quality. Several previous studies have studied the application of adsorbents in maintaining the quality of CPO. The purpose of the study was to utilize palm oil mill boiler ash as an adsorbent of several types of activators and to determine the effect of effective activator types in application to the quality of CPO oil. This study used a non-factorial completely randomized design with adsorbent activation treatment using H3PO4 and NaCl with a concentration of 10% and soaked for 24 hours. There are 3 parameters observed in the adsorbent application to CPO, namely free fatty acids, water content, and dirt content. The results showed that the adsorbent activated with H3PO4 was an effective adsorbent with a decrease in its free fatty acids up to 0.43%, water content decreased to 0.07%, but an increase in CPO impurities content of 0.24%. While the adsorbent activated using NaCl showed free fatty acids 0.22%, water content decreased by 0.03% and dirt content also increased by 0.24%. Keywords:   adsorbent activator, crude palm oil, boiler ash, H3po4, Nacl

scholarly journals Adsorption mechanisms of pigments and free fatty acids in the discoloration of shea butter and palm oil by an acid-activated Cameroonian smectite

2020 ◽  
Vol 9 ◽  
pp. e00498
Author(s):  
Bike Mbah Jean Baptiste ◽  
Benessoubo Kada Daniele ◽  
Eko Marie Charlène ◽  
Tekoumbo Tedontsa Larrissa Canuala ◽  
Elimbi Antoine ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Palm Oil ◽  
Shea Butter ◽  
Adsorption Mechanisms

scholarly journals Fruit Stalk Extract from Chili Peppers (Capsicum annum L.) as a Natural Antioxidant to Inhibit Oxidation in Crude Palm Oil

2020 ◽  
Vol 23 (4) ◽  
pp. 124-128
Author(s):  
Rahmiwati Hilma ◽  
Eka Tri Setya Wulandari ◽  
Zaldi Arman
Keyword(s):  
Fatty Acids ◽  
Antioxidant Activity ◽  
Free Fatty Acids ◽  
Iodine Number ◽  
Palm Oil ◽  
Dry Weight ◽  
Chili Pepper ◽  
Total Phenolic ◽  
Crude Palm Oil ◽  
Capsicum Annum

Fruit stalk of chili pepper (Capsicum annum L.) so far is still an untapped waste. The content of active compounds in fruit and fruit stalk of chili pepper (C. annum L.) is known to have good antioxidant activity. The purpose of this study was to evaluate the extract of fruit stalk of chili pepper in inhibiting the oxidation of crude palm oil (CPO). In this study, the extraction of fruit stalk of chili pepper (C. annum L.) was carried out with n-hexane (from now on referred to as CHE) solvent and with ethanol solvent (from now on referred to as CEE). CHE and CEE were analyzed for total phenolic and flavonoid analyzes. Next, an evaluation of antioxidant activity was carried out using the DPPH method. The effectiveness test of adding the two extracts to the quality of CPO was carried out for ten days using a Completely Randomized Design (CRD) analysis. The parameters observed were peroxide numbers, free fatty acids, and iodine numbers. Data were analyzed by ANOVA and followed by a Least Significance Different (LSD) test. The results show that the total phenolic value is 0.257 mg QE/g dry weight in CEE and 0.003 mg QE/g dry weight in CHE. Total flavonoid values are 0.155 mg QE/g dry weight in CEE and 0.003 mg QE/g in CHE. IC50 values for DPPH test extract are 223.72 μg/mL in CEE and 953.77 μg/mL in CHE. The test results of the effectiveness of the two extracts against CPO show thin CEE, and CHE significantly (P <0.05) influences to CPO free fatty acids, peroxide number, and iodine number. Both extracts can protect CPO from oxidation. CEE is more effective in maintaining CPO quality for ten days with free fatty acid values (2.1%), peroxide value values 0.48 meq/kg, and iodine number 54.8. Furthermore, this result meets the CPO quality standard, according to SNI-01-2901-2006.

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 ANALISIS KECACATAN PRODUK CRUDE PALM OIL (CPO) MENGGUNAKAN METODE QUALITY CONTROL CIRCLE (QCC) PADA PT.RAMAJAYA PRAMUKTI

2021 ◽  
Vol 8 (1) ◽  
pp. 243-251
Author(s):  
St Nova Meirizha ◽  
Dian Kristina
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Palm Oil ◽  
Success Factors ◽  
Fatty Acid Content ◽  
Crude Palm Oil ◽  
Effective Implementation ◽  
Research Journal ◽  
Business Person

Quality is the overall characteristics and characteristics of a product or service whose ability to satisfy needs, both expressed and implied (Irwan & Haryono, 2015). In this era of increasingly competitive industrialization, every business person who wants to win the competition in the industrial world will pay full attention to quality. QCC is a new concept to improve the quality and productivity of industrial/service work. It is evident that one of the success factors of industrialization in Japan is the effective implementation of QCC. In this research journal, the quality of crude palm oil (CPO) levels is decreasing. There are 3 types of defects, namely levels of FFA (Free Fatty Acids), levels of Moisture (Water) and levels of Dirt (Stool). Of these three, the most dominant are FFA levels and Moisture levels. Free fatty acid content (FFA) of 158 samples tested contained 150 samples of free fatty acids (FFA) which were outside the company standard. Then followed by moisture content with a total defect of 45 samples from 158 test samples. At the level of dirt (Dirt) there are absolutely no samples that are outside the company's standards.

scholarly journals STUDI PENGARUH FAKTOR BUMBU, JENIS MINYAK DAN FREKUENSI PENGGORENGAN TERHADAP IMPURITIS MINYAK GORENG PASCA PENGGORENGAN TEMPE KEDELAI

Pro Food ◽  
2020 ◽  
Vol 6 (1) ◽  
pp. 591
Author(s):  
Cindhe Putri Larasati ◽  
Novian Wely Asmoro ◽  
Sri Hartati ◽  
Catur Budi Handayani
Keyword(s):  
Fatty Acids ◽  
Specific Gravity ◽  
Free Fatty Acids ◽  
Water Content ◽  
Oil Quality ◽  
Gravimetric Method ◽  
Physical Parameters ◽  
Bulk Oil ◽  
Cooking Oil ◽  
Randomized Design

ABSTRACT            The purpose of this study was to determine the effect of seasoning and type of oil on the weight of impurities and water content of oil after soybean tempeh frying, and to know the effect of frying frequency on quality of cooking oil after soybean tempeh frying with chemical and physical parameters. The experimental design used in this study was a factorial completely randomized design with two treatments No Seasoning and Seasoning. The second treatment is the frying frequency. The first factor had 18 treatments and the second factor was 12 treatments, each treatment was repeated 2x so that the first factor was obtained 18x2 = 36 units of the experiment, the second factor 12x2 = 24 units of the experiment. Data were analyzed statistically using F. If the test shows significantly different results, followed by HSD test. Stage I to measure water content (gravimetric method) and the weight of impurities cooking oil after frying soybean tempeh. The influence of seasoning / no seasoning and the type of oil which gives the water content and weight of impurities in the highest post-frying soybean frying oil used for stage II research. Phase II tests the water content, weight of impurities (gravimetry), specific gravity (pycnometer), free fatty acids (titration), color (chromameter). The results showed that cooking oil with no seasoning tempeh frying and no oil had a significant effect on water content, while the weight of impurities had a significant effect on tempeh results without Bulk oil seasoning (TC) 28.25% and Bulk oil-seasoned tempeh BC) 31.23%. The frying frequency does not significantly affect the water content and specific gravity, but it has a significant effect on the weight of impurities with results, the frequency of 1 time frying (P1X) 30.1%, free fatty acids with a frequency of 3 times frying (P3X) 0.40% and at a frequency of 4 times frying (P4X) 0.35% and color L * at a frequency of 1 frying time (P1X) 60.54, a * with a frequency of 1 time frying (P1X) -0.51 and a frequency of 2 times the frying (P2X) 2.54, b * 1 time frying frequency (P1X) 29.26.   Keywords: Frying frequency, Impurities, Oil, Oil quality   ABSTRAK            Tujuan dari penelitian ini adalah mengetahui pengaruh bumbu dan  jenis minyak terhadap berat impuritis dan kadar air minyak pasca penggorengan tempe kedelai, serta mengetahui pengaruh frekuensi penggorengan terhadap mutu minyak goreng pasca penggorengan tempe kedelai dengan parameter fisik dan kimia. Metode penelitian menggunakan Rancangan Acak Lengkap. Faktor pertama menggunakan tempe berbumbu/ tidak berbumbu serta jenis minyak dan faktor kedua frekuensi penggorengan. Faktor pertama mempunyai 18 perlakuan dan faktor kedua 12 perlakuan, masing-masing perlakuan diulang 2x sehingga diperoleh faktor pertama 18x2 = 36 unit percobaan, faktor kedua 12x2 = 24 unit percobaan. Data yang diperoleh dianalisis secara statistik menggunakan uji F. Apabila memperlihatkan hasil berbeda nyata, dilanjutkan dengan uji BNJ. Analisis pada tahap I yaitu kadar air (metode gravimetri) dan berat impuritis minyak goreng pasca penggorengan tempe kedelai. Tahap II menguji kadar air, berat impuritis (gravimetri), berat jenis (piknometer), asam lemak bebas (titrasi), warna (chromameter). Hasil penelitian menunjukkan bahwa minyak goreng pasca penggorengan tempe yang berbumbu/ tidak berbumbu dan jenis minyak tidak berpengaruh nyata terhadap kadar air, sedangkan terhadap berat impuritis berpengaruh nyata dengan hasil tempe tanpa bumbu minyak Curah (TC) 28,25% dan tempe berbumbu minyak Curah (BC) 31,23%. Pada frekuensi penggorengan tidak berpengaruh nyata terhadap kadar air dan berat jenis, namun berpengaruh nyata terhadap berat impuritis dengan hasil, frekuensi 1 kali penggorengan (P1X) 30,1%, asam lemak bebas dengan frekuensi 3 kali penggorengan (P3X) 0,40% dan pada frekuensi 4 kali penggorengan (P4X) 0,35% dan warna L* pada frekuensi 1 kali penggorengan (P1X) 60,54, a* dengan frekuensi 1 kali penggorengan (P1X) -0,51 dan frekuensi 2 kali penggorengan (P2X) 2,54, b* frekuensi 1 kali penggorengan (P1X) 29,26.   Kata kunci: Frekuensi penggorengan, Impuritis, Minyak, Mutu minyak

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