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All Journal Jurnal Penelitian dan Pengembangan Pertanian Jurnal Penelitian Kelapa Sawit Buletin Palma Perspektif, Review Penelitian Tanaman Industri Warta Pusat Penelitian Kelapa Sawit
Hasrul Abdi Hasibuan
Pusat Penelitian Kelapa Sawit
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Industrial & Manufacturing Engineering

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Pengaruh Penggunaan Campuran Minyak Sawit dan Olein Sawit terhadap Sifat Fisikokimia dan Sensori Selai Cokelat Hasrul Abdi Hasibuan; Aga Prima Hardika; Wawan Hendrawan
Jurnal Penelitian Kelapa Sawit Vol 30 No 2 (2022): Jurnal Penelitian Kelapa Sawit
Publisher : Pusat Penelitian Kelapa Sawit

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iopri.jur.jpks.v30i2.149

Abstract

Palm oil is a semi-solid vegetable oil that has the potential to be used as fat in the manufacture of chocolate spread. In addition, the liquid fraction of palm oil (such as super olein) can increase the spreadability of chocolate spread. This research was conducted to evaluated the physicochemical and sensory properties of chocolate spread using a mixture of palm oil and super olein at a ratio of 71.4: 28.6, 57.1: 42.9, 42.9: 57.1, and 28.6: 71.4. Formulation of chocolate spread made with 35% fat, 44.6% sugar, 10% cocoa powder, 10% milk powder, 0.32% lecithin, 0.03% salt, and 0.05% vanilla. Chocolate spread was characterized by particle size, fat content, melting point, fatty acid composition, triacylglycerol composition and solid fat content, and organoleptic tests. Particle size and fat content were not significantly different, while melting point, fatty acids composition, triacylglycerol composition, and solid fat content were significantly different in each formula. The organoleptic tests showed that the amount of 71.4% super olein was preferred by panelists. In this formula, chocolate spread had a particle size of 0.08 mm, fat content of 40.0%, melting point of 19.2°C, fatty acids composition (palmitic acid 38.3%, stearic acid 6.7%, oleic acid 42.2%, and linoleic acid 9.9%), triacylglycerol composition (POP 35.9%, PLP 10.0%, POS 7.7%, POO 25.2%, and PLO 7.3%), and solid fat content at temperatures 25°C and 30°C were 5.4% and 2.1%, respectively.
PRODUKSI DAN PEMANFAATAN GLISERIN PITCH DARI INDUSTRI OLEOKIMIA BERBASIS KELAPA SAWIT Muhammad Anshari; Hasrul Abdi Hasibuan; M. Erlangga Habibi Nst; Fadlin Qistin Nasution
WARTA Pusat Penelitian Kelapa Sawit Vol. 30 No. 3 (2025): Warta Pusat Penelitian Kelapa Sawit
Publisher : Pusat Penelitian Kelapa Sawit

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iopri.war.warta.v30i3.236

Abstract

Gliserin pitch (GP) merupakan produk sampingan dari industri turunan kelapa sawit oleokimia khususnya pengolahan fatty acid & gliserin serta biodiesel yang menghadirkan tantangan besar dalam pengelolaannya sebagai limbah, namun juga menawarkan peluang untuk pemanfaatannya yang berkelanjutan. Permintaan global terhadap gliserin yang meningkat seiring dengan pertumbuhan populasi dan standar hidup telah meningkatkan produksi gliserin, terutama dari sektor produksi biodiesel dan oleokimia. Di Indonesia, GP dihasilkan sebagai produk residu selama proses pemurnian gliserin, yang menghasilkan gliserin berkualitas tinggi. GP mengandung gliserol dalam konsentrasi rendah dan kontaminan lainnya, yang menjadikannya sebagai limbah berbahaya. Pengelolaan GP memerlukan biaya tinggi dan menimbulkan tantangan lingkungan sehingga pembuangannya memerlukan metode khusus.Berbagai strategi telah diusulkan untuk mengonversi glycerine pitch (GP) menjadi produk bernilai tambah, mencakup pemanfaatannya sebagai bahan baku biofuel, material konstruksi, dan bioplastik, sekaligus sebagai sumber nutrien dan substrat potensial dalam produksi pupuk hayati. Meskipun terdapat hambatan ekonomi dan teknologi, seperti biaya pengolahan yang tinggi, perkembangan teknologi hijau dan ekonomi sirkular memberikan peluang untuk memanfaatkan kembali GP menjadi produk bernilai tambah.
EVALUASI RENDEMEN CPO DAN KERNEL TANDAN BUAH SEGAR PETANI DI PROPINSI BANTEN Hasrul Abdi Hasibuan; Alhamdi Ghofur Nasution; T. Irfa Yunita; Ari Zafran Pangaribuan
WARTA Pusat Penelitian Kelapa Sawit Vol. 31 No. 1 (2026): Warta Pusat Penelitian Kelapa Sawit
Publisher : Pusat Penelitian Kelapa Sawit

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iopri.war.warta.v31i1.251

Abstract

Perkebunan kelapa sawit rakyat di Banten berkembang dan memberikan kontribusi dalam perekonomian petani. Namun, kendala petani sawit di Propinsi Banten adalah kepastian dalam tata niaga jual beli tandan buah segar (TBS) yang masih sangat tergantung pada perusahaan perkebunan besar, dimana petani menjual TBS hanya ke 2 pabrik kelapa sawit (PKS) yang terdapat di wilayah tersebut. Jika pengolahan di PKS terkendala maka tata niaga TBS petani terhambat sehingga petani menjual TBS kepada agen, yang kemudian dijual ke daerah lain di wilayah Lampung. Tidak hanya kepastian pengolahan di PKS, harga TBS juga menjadi masalah utama yang memberikan ketidakpastian dalam tata niaga TBS. Terlebih lagi di wilayah ini, belum diterapkannya penetapan harga TBS tingkat propinsi bagi petani yang bermitra dengan perusahaan. Untuk itu, dalam penerapan tata niaga TBS petani di Banten, perlu dievaluasi rendemen CPO dan kernel TBS petani, baik pada jenis buah Tenera dan Dura serta tingkat kematangan buah yaitu mentah dan matang. Hasil penelitian menunjukkan bahwa rata-rata rendemen CPO dan kernel pada TBS jenis Tenera matang yang diambil dari kebun petani pada umur tanaman 3 – 30 tahun sebesar 18,88% dan 5,11%. Sementara itu, rendemen CPO dan kernel pada TBS petani di PKS jenis Tenera matang sebesar 18,86%; 5,43%, Tenera mentah 12,22%; 5,71%, Dura matang 14,31%; 5,96%, dan Dura mentah 8,46%; 5,46%. TBS yang diterima PKS dari petani masih ditemukan dalam kategori sangat mentah, yang mengandung rendemen CPO < 1%. Penelitian ini menunjukkan bahwa pentingnya sosialisasi kepada para petani kelapa sawit, baik mitra maupun swadaya, mengenai perbaikan bahan tanaman dengan penggunaan bahan tanaman unggul dan pemanenan TBS yang matang dalam upaya peningkatan harga jual beli TBS.
PALM OIL MILL EFFLUENT (POME), PALM OIL MILL EFFLUENT OIL (POME OIL), DAN HIGH ACID PALM OIL RESIDUE (HAPOR) Mhd Erlangga Habibi Nasution; Hasrul Abdi Hasibuan; M. Anshari
WARTA Pusat Penelitian Kelapa Sawit Vol. 31 No. 1 (2026): Warta Pusat Penelitian Kelapa Sawit
Publisher : Pusat Penelitian Kelapa Sawit

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iopri.war.warta.v31i1.252

Abstract

Industri kelapa sawit menghasilkan Crude Palm Oil dan kernel sebagai produk utama, serta berbagai produk samping. Salah satu limbah cair yang dihasilkan pabrik kelapa sawit (PKS) adalah Palm Oil Mill Effluent (POME), yaitu limbah cair kental berwarna kecokelatan dengan kandungan bahan organik, minyak, dan padatan tersuspensi yang tinggi. Jika dibuang tanpa pengolahan, POME dapat menimbulkan pencemaran lingkungan, sehingga perlu diolah agar aman dan dapat dimanfaatkan kembali sebagai sumber minyak. Dari POME dapat diperoleh minyak residu yang dikenal sebagai Palm Oil Mill Effluent Oil (POME Oil) dan High Acid Palm Oil Residue (HAPOR). Perdagangan POME Oil dan HAPOR mengalami kendala dalam pengklasifikasian produknya terkait dengan pajak ekspor dan tarif Lefy dari kedua jenis produk tersebut. Dalam beberapa kasus, keduanya dikategorikan sebagai produk bungkil inti sawit dan residu padat lainnya dari buah dan kernel sawit. Berdasarkan Permenperin No.32 Tahun 2024, POME Oil merupakan minyak residu tahap pertama hasil dekantasi dari POME dengan kadar asam lemak bebas (ALB) 10–20%, berbentuk semi padat hingga padat, berwarna kuning pekat hingga jingga. Sedangkan, HAPOR adalah minyak residu tahap lanjut dengan kadar ALB lebih tinggi (20–70%), berwarna cokelat hingga hitam, dan berbentuk padat pada suhu ruang. Regulasi terbaru melalui Permenperin No. 32 Tahun 2024 dan Permenkeu No. 62 Tahun 2024 telah menegaskan perbedaan klasifikasi antara POME, POME Oil, dan HAPOR sebagai tiga kategori produk yang berbeda. Pemanfaatannya dapat digunakan sebagai bahan baku biofuel dan industri oleokimia sehingga berpotensi meningkatkan nilai tambah industri sawit melalui diversifikasi produk non-pangan dan bahan bakar nabati, serta mendukung pengurangan limbah cair dan emisi karbon di sektor perkebunan kelapa sawit.
KOMPOSISI ASAM LEMAK DAN BILANGAN IOD MINYAK DARI SEMBILAN VARIETAS KELAPA SAWIT DxP KOMERSIAL DI PPKS Sujadi Sujadi; Hasrul Abdi Hasibuan; Hernawan Yuli Rahmadi; Abdul Razak Purba
Jurnal Penelitian Kelapa Sawit Vol 24 No 1 (2016): Jurnal Penelitian Kelapa Sawit
Publisher : Pusat Penelitian Kelapa Sawit

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iopri.jur.jpks.v24i1.1

Abstract

Nine different oil palm commercial planting materials which are: DxP La Mé, DxP Yangambi, DxP Simalungun, DxP Marihat, DxP PPKS 239, DxP PPKS 540, DxP PPKS 718, DyxP SP1 (Dumpy) and DxP Langkat were analyzed for their fatty acid composition and Iodine Value (IV).Their dried mesocarp crude palm oil (CPO) content were observed between 63.3 – 88.5%, with DxP Yangambi had the highest (83.2 ± 5.3%) and significantly different compared to the rest of the varieties. DxP Simaungun had the highest palmitic acid (47.8 ± 2.1%), while DxP La Me had the highest oleic acid (44.3 ± 2.9%) and both were significantly different from the other varieties. Nevertheless, other fatty acid content in the CPO were not significantly different between varieties. IV in the CPO was not significantly different between varieties, with DxP PPKS 540 and DxP La Mé had the highest with 56.5 ± 2.0 Wijs and 55.6 ± 2.6 Wijs respectively, while DxP Simalungun had the lowest IV with 50.1 ± 2.2 Wijs. Palm kernel oil (PKO) content between varieties was not significantly different and gave number between 44.1 – 56.0%. The main fatty acid component in the PKO were lauric acid (44.3 ± 49.7), myristic acid (14.0 ± 17.7), oleic acid (14.4 ± 19.7) and palmitic acid (7.6 ± 9.4). Most of the fatty acid composition of the PKO were not significantly different betwen varieties, except for the myristic acid content of the DxP PPKS 718. No significant different also observed on the IV of the PKO between varieties, with DxP Marihat had the highest (21.6 ± 1.6 Wijs) and DxP La Mé had the lowest (19.6 ± 2.3 Wijs).
PENINGKATAN KESUKAAN MINYAK SAWIT MERAH DENGAN PENAMBAHAN MINYAK NABATI ATAU FLAVOR DAN STABILITASNYA DALAM PENGGORENGAN BERULANG Hasrul Abdi Hasibuan; Ijah Ijah
Jurnal Penelitian Kelapa Sawit Vol 26 No 1 (2018): Jurnal Penelitian Kelapa Sawit
Publisher : Pusat Penelitian Kelapa Sawit

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iopri.jur.jpks.v26i1.57

Abstract

Red palm oil (RPO) is a crude palm oil (CPO) processed product which still contains carotene (as a provitamin A) in high quantities. Unfortunately, the RPO has not been sought by the people in Indonesia because the color is reddish and has a distinctive smell. This study was conducted to increase the acceptance of RPO by adding strongly scented vegetable oils such as palm kernel oil, coconut oil, and cocoa butter of 10 - 30% or flavour of butter of 0.05 - 3%. In addition, this research was conducted to stability test of RPO, mixture of RPO:coconut oil and RPO with flavour in deep frying of potato as much as 10 times of frying. Mixing of RPO with vegetable oil or flavor can change the characteristics, improve the quality and preferences of panelists. The higher concentration of vegetable oil or flavour increasing preferences of panelist to RPO flavour. Coconut oil is the oil that has the highest level of fondness. The use of flavour that acceptable from its appearance is as much as 0.5%. Mixture of RPO:coconut oil (80:20) and RPO with 0.5% flavour have high stability during repeated frying and its preferences level of fried products is also increased compared to RPO.
NILAI EKONOMI NIRA SAWIT SEBAGAI POTENSI PEMBIAYAAN PEREMAJAAN KEBUN KELAPA SAWIT RAKYAT Muhammad Akmal Agustira; Donald Siahaan; Hasrul Abdi Hasibuan
Jurnal Penelitian Kelapa Sawit Vol 27 No 2 (2019): Jurnal Penelitian Kelapa Sawit
Publisher : Pusat Penelitian Kelapa Sawit

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iopri.jur.jpks.v27i2.62

Abstract

Oil palm smallholder currently are more than 25 years old and have to be replanted. However, many smallholders have facing difficulties in replanting especially related to investment and loss of income during the period of immatature. Palm trunks from replanted plants have potential economic value by utilizing sap obtained by tapping inflorescences of oil palm to make brown sugar. This study aims to assess the economic value of oil palm brown sugar as a potential financing of oil palm plantation peremajaan. The study was conducted in the village of Lau Tador, Sei Suka District, Batu Baral Regency North Sumatra. The research method used was on farm participatory research survey and focus group discussions were carried out farm business analysis. Research shows that oil palm trunks have considerable economic value potential. The economic value of 1 palm trunk for oil palm brown sugar (not yet processed/straightened before being cut) is IDR. 15,813 (IDR 1,897,500 per ha). Whereas if processed into oil palm brown sugar has a potential net income per ha of IDR 18,421,500 to IDR 22,866,325 with financial analysis carried out. This potential can help smallholders living costs and up keep costs as long as immatature. To optimize the economic potential of production, it is carried out on a wide scale through the development of farmer groups or cooperatives. Through cooperatives will be managed in an organized manner including funding, technical, production, and marketing. The utilization oil palm brown sugar can be used as one of the activities in the oil palm smallholder replanting program (PSR) which is the government's main program.
APLIKASI COCOA BUTTER SUBSTITUTE (CBS) DARI MINYAK INTI SAWIT DALAM FORMULASI MINUMAN INSTAN KOPI, COKELAT DAN CAMPURANNYA Hasrul Abdi Hasibuan; Fenny Indah Sari
Jurnal Penelitian Kelapa Sawit Vol 27 No 2 (2019): Jurnal Penelitian Kelapa Sawit
Publisher : Pusat Penelitian Kelapa Sawit

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iopri.jur.jpks.v27i2.80

Abstract

Instant coffee, chocolate and mix of coffee with chocolate drinks are quite popular with consumers because it has a good taste, easy and fast in preparation, relatively. Besides sugar, milk and/or creamer are commonly added in preparation of instant drinks. Creamer or milk substitute powder is a fat emulsion in water. One of the fats that can be used for creamer is hydrogenated palm kernel oil or it is called cocoa butter substitute (CBS). This study was conducted to formulate instant coffee, chocolate and mix of coffee and chocolate drinks by adding CBS as an additional ingredient and assessing its effects on physico chemicals, the stability of fat in water and the organoleptic test of formulated instant drinks by panelist. The results showed that CBS can be used in instant coffee, chocolate and mix of coffee and chocolate with a maximum amount of 4 %. Increasing the amount of CBS decreased the stability of fat in water. Increasing the amount of emulsifier also causes increased the separation between the sediment and water and the optimum amount of emulsifier of 0.5%. The optimum time for mixing of instant drinks was about 30 to 45 minutes. Both, CBS from fully hydrogenated of palm kernel stearin and a mixture of palm kernel oil with palm stearin produce instant beverages that have physico chemical and acceptance properties by panelist were relatively equal.
KADAR MINYAK DAN KERNEL PADA BUAH TERLUAR SELAMA PEMATANGAN TANDAN BUAH KELAPA SAWIT Hasrul Abdi Hasibuan
Jurnal Penelitian Kelapa Sawit Vol 28 No 2 (2020): Jurnal Penelitian Kelapa Sawit
Publisher : Pusat Penelitian Kelapa Sawit

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iopri.jur.jpks.v28i2.97

Abstract

This study aims to determine the composition of oil and kernel in the outer oil palm fruit during ripening of bunches from the Tenera oil palm species. The activities was carried out include: i) observation of loose fruit of bunches including the amount, weight, oil and kernel content, ii) observation of the effect of staying overnight in open and shaded spots (under palm trees) on the weight, oil content and kernel and iii) analysis of oil and kernel composition on variations in fruit maturity on lowland, highland and peat land. The results obtained from the first activity were loose fruit on the first day of 1-2 grains per bunch (average 1.3 ± 0.5 grains / bunch) and the number increased on the second up to sixth day as much as 3.2 ± 0.8 grains / bunches. Loose fruit on the first and second day tend to be heavier than the day after. Loose fruit on the first day has higher oil content than the day after. The oil content in dry mesocarp increased with increasing time of fruit release while the kernel content was same relatively. The results obtained from the second activity were the loose fruit weight decreased during staying overnight in the open space (days 1-10 by 4.8-27.1%) higher than in the shade (2.1-17.2%). The oil content on loose fruit increased with increasing of staying overnight time. During the tenth day, the oil content of the loose fruit placed in the open spot increased significantly and differed significantly at the level of p≤0.05 compared to the previous time due to the weight of the loose fruit decreased significantly. Meanwhile, kernel content per fruit during lodging was not significantly different until the tenth day in both places. The results obtained from the third activity were the oil content increased in unripe to overripe fruit and not differed significantly at the 5% level in ripe and overripe. The kernel content increased but not differed significantly at the level of 5% in unripe to overripe fruit. The water content of unripe fruit decreased with increasing fruit maturity. The oil content of fruit in the lowland was higher than the highland and peat land. Fruit has oil and kernel content optimum was the fruit that has loose fruit a minimum of 1 grain per bunches.
Penentuan Rendemen, Mutu dan Komposisi Kimia Minyak Sawit dan Minyak Inti Sawit Tandan Buah Segar Bervariasi Kematangan sebagai Dasar untuk Penetapan Standar Kematangan Panen Hasrul Abdi Hasibuan
Jurnal Penelitian Kelapa Sawit Vol 28 No 3 (2020): Jurnal Peneltian Kelapa Sawit
Publisher : Pusat Penelitian Kelapa Sawit

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iopri.jur.jpks.v28i3.106

Abstract

Fresh fruit bunches (FFB) maturity greatly affects the yield and quality of crude palm oil (CPO), kernel, and palm kernel oil (PKO). Conventional criteria for mature harvest are still used for determining production targets. These criteria are also used as a basis for developing mechanized and digitalized harvesting technologies. This research was conducted to determine the optimum harvest FFB maturity criteria based on the number of loose fruit from bunches before harvesting, related to the yield, quality, and chemical characteristics of CPO and PKO. Samples used were Tenera type FFBs with the variety of maturity including unripe (reddish black fruit), under-ripe (red fruit but no loose fruit), ripe (loose fruit of 1-3 grains), ripe (loose fruit of 5-10 grains), and overripe (loose fruit of 20-40 grains). The yield of CPO, kernel and PKO increased with increasing fruit maturity. The riper fruit, free fatty acid content and peroxide value of CPO increased. It was also the same for carotene content and deterioration of the bleachability index (DOBI) but the value of both decreased in overripe fruit. The iodine value and fatty acids composition differed of each fruit maturity. Generally, in some Tenera varieties, the average of yield of CPO and kernel, and quality of CPO in ripe fruits (1-3 grains) were relatively same to ripe fruit (loose fruit 5-10 grains). Thus, the optimal yield and quality of CPO, kernel and PKO can be obtained by harvesting of FFB on the mature criteria with a number of loose fruit 1-3 grains.
Co-Authors Abdul Razak Purba Adi Priyanto Aga Prima Hardika Alhamdi Ghofur Nasution Ari Zafran Pangaribuan Donald Siahaan Fadlin Qistin Nasution Fenny Indah Sari Hernawan Yuli Rahmadi Ijah Ijah Lerissa Aulia Siregar M. Anshari M. Erlangga Habibi Nst Mhd Erlangga Habibi Nasution Muhammad Akmal Agustira Muhammad Anshari Sujadi Sujadi T. Irfa Yunita Wawan Hendrawan