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All Journal BIOLINK (Jurnal Biologi Lingkungan, Industri, Kesehatan) Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Jurnal Agro Fabrica
Jenny Elisabeth
Pusat Penelitian Kelapa Sawit (PPKS), Jl. Brigjen Katamso 51, Medan 20158
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Engineering Materials Science & Nanotechnology Mechanical Engineering

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THE IMPROVEMENT OF CPO QUALITY USING PHYSICAL PURIFICATION MATERIAL OF SHELL POWDER FOR RED COOKING OIL PRODUCTION Usman, Muhammad; Julianti, Elisa; Elisabeth, Jenny
BIOLINK (Jurnal Biologi Lingkungan Industri Kesehatan) Vol. 11 No. 2 (2025): Biolink February
Publisher : Universitas Medan Area

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31289/biolink.v11i2.13913

Abstract

The production of CPO (Crude Palm Oil) generated and utilized by the industry must consider market demand, prioritizing the quality of the final CPO product that complies with the SNI 01-2901-2021 standard. It includes free fatty acid (FFA) content, water, and impurities, with maximum limits of 5%, 0.25%, and 0.25%, respectively. Another parameter affecting CPO quality is the Deterioration of Bleachability Index (DOBI) value. This study investigates the potential use of calcium oxide (CaO) derived from seashells to improve CPO quality in the production of Red Cooking Oil (M3). The study design employed a Completely Randomized Design (CRD) with a non-factorial method. The treatment factor in this study was seashell powder heated at 600°C with varying concentrations: 0%, 1%, 2%, 3%, and 4%, as well as 1% Bleaching Earth commonly used at neutral pH (6-7 ). The treatments applied included K0 (no treatment), K1 (1% Bleaching Earth), K2 (1% Seashell Powder), K3 (2% Seashell Powder), K4 (3% Seashell Powder), and K5 (4% Seashell Powder) . The results showed that seashell powder significantly reduced free fatty acid content in K5 by 13.51%, decreased water content in K4 and K5 by 47.05%, and increased the DOBI value by 47.05%.
THE RELATIONSHIP BETWEEN OIL PALM FRUIT CONDITIONS AND THE COLOR STABILITY OF PALM OIL: HUBUNGAN KONDISI BUAH SAWIT TERHADAP STABILITAS WARNA MINYAK SAWIT Rangkuti , Ika Ucha P.; Syukri , Muhammad; Lubis, Nurhida Yani; Elisabeth, Jenny
Jurnal Agro Fabrica Vol. 7 No. 1 (2025): Juni 2025
Publisher : Institut Teknologi Sawit Indonesia (ITSI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47199/jaf.v7i1.314

Abstract

This study aimed to determine the effect of fruit maturity levels on the oxidative color stability of crude palm oil (CPO) during heating. Fruit conditions used were unripe, ripe, overripe, and bruised. Samples were heated at 100°C for 0, 6, 12, 18, and 24 hours. The peroxide value and color (Red-Yellow) were measured using Lovibond Tintometer. Results showed that the combination of ripe and overripe fruits had the highest stability in red and yellow colors, while mixtures involving bruised and unripe fruits showed significant degradation. Prolonged heating accelerated the degradation of carotenoid pigments. The study indicates that fruit maturity significantly affects the oxidative stability of palm oil color.
A STUDY ON THE QUALITY AND CHARACTERISTICS OF CPO FROM MIXED OUTSPEC SOURCES Tarigan, Bahtra Yudha; Lubis, Zulkifli; Elisabeth, Jenny
BIOLINK (Jurnal Biologi Lingkungan Industri Kesehatan) Vol. 12 No. 1 (2025): Biolink August
Publisher : Universitas Medan Area

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31289/biolink.v12i1.15548

Abstract

Outspec CPO is Crude Palm Oil (CPO) that does not meet standard CPO quality specifications. Outspec CPO can still be blended with standard CPO, provided that the resulting mixture continues to meet acceptable quality criteria. This study aimed to evaluate the effects of different blending levels of outspec CPO (0%, 1%, 3%, and 5%) and storage durations (0, 4, 8, and 12 days) on the quality of blended CPO. The research was conducted using an experimental method arranged in a factorial completely randomized design. The parameters measured to assess the quality of the blended CPO were: FFA (Free Fatty Acid), PV (Peroxide Value) and DOBI (Deterioration of Bleachability Index). The results showed that the highest quality was achieved with a 0% outspec CPO blend and 0 days of storage, yielding: FFA: 3.10%, PV: 0.10 meq/kg and DOBI: 2.97. Conversely, the lowest quality was observed with a 5% outspec CPO blend and 12 days of storage, resulting in: FFA: 5.31%, PV: 25.45 meq/kg and DOBI: 1.28. These findings indicate that a higher percentage of outspec CPO and longer storage durations lead to increased FFA and PV values, while the DOBI value decreases.
Oil Extraction and Quality Stability of Crude Palm Oil Derived from Variations in Palm Fruit Ripeness Rangkuti, Ika Ucha Pradifta; Syukri, Muhammad; Elisabeth, Jenny; Sari, Dwita
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 14 No. 5 (2025): October 2025
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtepl.v14i5.1573-1581

Abstract

Processing palm fruit produces crude palm oil. Crude palm oil levels continue to increase during the fruit ripening process. The parameters used in determining the maturity criteria for palm oil harvest are color change and fruit breaking off from the bunch. Harvest quality is determined by the mature fraction. One of the problems that occurs in palm oil factories is the selection of palm fruit bunches (FFB), which are divided into three classes, namely unripe, ripe and over ripe. Selection of FFB is done manually, namely visually. The quality of palm oil is greatly influenced by the level of ripeness of the fruit at the time of harvest and post-harvest handling until the mill. This research aims to evaluate the use of variations in palm fruit maturity used in PKS which are related to yield and quality as well as oxidative stability and color. The research results showed that the variation in palm fruit maturity used resulted in the highest yield, namely 17% in P2. The quality of crude palm oil obtained from variations in fruit maturity shows different results, where the highest free fatty acid content of 2.57% is located in P2, namely a mixture of ripe and overripe fruit, while the highest water content is found in P2, namely 0.65 %. P3 has the highest impurity content of 0.68%. The oxidative stability and color obtained from using variations in fruit maturity that were heated for 24 hours decreased in value to red and yellow
Co-Authors Elisa Julianti Ika Ucha Pradifta Rangkuti Lubis, Nurhida Yani Muhammad Syukri Muhammad Usman, Muhammad Rangkuti , Ika Ucha P. Sari, Dwita Syukri , Muhammad Tarigan, Bahtra Yudha Zulkifli Lubis