Garuda - Garba Rujukan Digital

Article Per Year (5 Year)

p-Index From 2020 - 2025

P-Index

This Author published in this journals

All Journal Jurnal Penelitian Kelapa Sawit

Hasrul Abdi Hasibuan

Indonesian Oil Palm Research Institute

Author-ID : 3464656

Agriculture, Biological Sciences & Forestry

Published : 4 Documents Claim Missing Document

Claim Missing Document

Articles

KADAR DAN KOMPOSISI KIMIA MINYAK PADA BAGIAN-BAGIAN BUAH KELAPA SAWIT (Elaeis guineensis Jacq.) DARI DELAPAN VARIETAS PPKS Sujadi Sujadi; Hasrul Abdi Hasibuan; Meta Rivani; Abdul Razak Purba
Jurnal Penelitian Kelapa Sawit Vol 24 No 2 (2016): Jurnal Penelitian Kelapa Sawit
Publisher : Pusat Penelitian Kelapa Sawit

Fresh fruit bunches (FFB) consist of fruit be composed grade in few spikelet. Fruit at a spikelet can be distinguished into performed fruit namely internal fruit, middle fruit and outer fruit as soon as each section contain parthenocarpy fruits. This research was conducted for determine composition and content fatty acid of oil at internal fruit, middle, outer and parthenocarpy fruit from oil palm fruit. Samples of fruit came from 3 – 5 spikelet the central of FFB. Result showed that oil content of outer fruit (46.9 + 9.9)% trend higher be compared middle fruit (42.8 + 10.3)% and internal fruit (39.1 + 9.5)%. Parthenocarpy fruits have a low oil content (14.2 + 16.2)% except yellowish fruit trend high relatively oil content. The main components of fatty acid at outer fruit, middle and internal are palmitic acid, oleic, linoleic and stearic with mean value respectively (44.8 – 45.8)%, (37.6 – 38.0)%, (9.9 – 10.9)% and (4.6 – 4.8)%. Oil content at parthenocarpy fruit have amount main component of fatty acid with performed fruit but composition of palmitic acid (40.0 + 5.9)% and oleic (34.6 + 8.4)% lower while linoleic acid (16.9 + 8.5)% and linolenic (1.6 + 1.8)% higher be compared to performed fruit. Simalungun variety has the highest oil content in the part of fruit, with that PPKS 540 and La Mé respectively. PPKS 540 variety has the highest oleic acid content while PPKS 718 has the highest linoleic content.

RETENSI KAROTEN DAN RETINOL PALMITAT PADA MINYAK GORENG DAN PRODUK GORENGANNYA Hasrul Abdi Hasibuan
Jurnal Penelitian Kelapa Sawit Vol 24 No 3 (2016): Jurnal Penelitian Kelapa Sawit
Publisher : Pusat Penelitian Kelapa Sawit

Fortification of vitamin A in the cooking oil needs to be revisited given that the used oil is palm oil and fortificant form of vitamin A or retinol palmitate have to be imported. On the other hand, palm oil contains carotene as pro-vitamin A and potentially as an alternative of fortificant. The aim of this study was to compare the retention of carotene to retinol palmitate in palm cooking oil and the products fried in the oil using deep frying at 150°C. Materials used as fried products were potatoes, tofu and chicken. The quality of cooking oil that determined were the fatty acid composition, water content, free fatty acid, peroxide value, color, retention of carotene and retinol palmitate. While the quality of the products fried in the oil that determined were water, fat, carotene and retinol palmitate content. The results of this study showed that fortificant (carotene and retinol palmitate) no significant difference to the quality of cooking oil except color, retention of carotene and retinol palmitate. Fortificants also showed no significant difference to the quality of fried products. Retention of carotene showed significantly decreased with increasing frying repeatedly, but had a higher retention and significantly different than retinol palmitate. Retention of carotene in the frying pan first, second, third, fourth and fifth were in the range of 86-89%, 83-89%, 80-83%, 77-80% and 77-80%, while retinol palmitate were 68-100%, 58-97%, 51-89%, 50-84%, and 40-75%. Thus, carotene can be used as an alternative of fortificant in the palm cooking oil.

RAGAM GENETIK KANDUNGAN ASAM LEMAK, BILANGAN IODINE DAN BETA KAROTEN 24 AKSESI PLASMA NUTFAH KAMERUN KOLEKSI PUSAT PENELITIAN KELAPA SAWIT Sujadi Sujadi; Hasrul Abdi Hasibuan; Abdul Razak Purba; Mahmud Irvan Lubis
Jurnal Penelitian Kelapa Sawit Vol 25 No 1 (2017): Jurnal Penelitian Kelapa Sawit
Publisher : Pusat Penelitian Kelapa Sawit

Twenty four Cameroon accessions have been planted in Adolina oil palm seed garden area in 2010 and have been analyzed their fatty acid, iodine value and beta carotene contents to reveal their genetic variability. Analysis of variance results for fatty acid, iodine value and beta carotene content characters show that there are significant differences for palmitat, stearat, oleat, linoleat acid, iodine value and beta carotene content. Fatty acid content, iodine value and beta carotene content showed medium to high broad sense variability which verify that there is a high genetic impact of these characters. Ten Cameroon accessions with beta carotene content more than 1.000 ppm have been identified and can be used as future breeding material for IOPRI in gaining new varieties with beta carotene content more than 1.000 ppm. In addition there is one accession showed iodine value more than 57.1 Wijs which has a potential used as crossing material in obtaining new superior varieties which have high iodine values. In outline there are negative correlation( in one side) between palmitat acid with stearat, oleat acid and iodine value in other side.

KARAKTERISASI MINYAK SELAMA PEMATANGAN BUAH PADA TANAMAN KELAPA SAWIT (Elaeis guineensis Jacq.) VARIETAS DxP SIMALUNGUN Sujadi Sujadi; Hasrul Abdi Hasibuan; Meta Rivani
Jurnal Penelitian Kelapa Sawit Vol 25 No 2 (2017): Jurnal Penelitian Kelapa Sawit
Publisher : Pusat Penelitian Kelapa Sawit

This research was conducted to study the changing levels of oil, kernel and water on the palm fruits, palm kernel oil content on the kernel, and chlorophyll, carotene and tocols (tocopherols & tocotrienols) content on oil from oil palm plants D × P Simalungun during ripening fruits for 0 to 24 weeks after reseptic (WAR). Fruits fertilized at 0 WAR containing 81% water, 0.5% oil and not containing the kernel. Water levels declined during ripening of fruits and at 20 – 24 WAR by 27 – 36%. Levels of oil rised during ripening fruits and increased rapidly after 17 WAR, maximum oil content (51.6%) was obtained at 22 WAR, which was the optimum time for harvesting the fruits. Kernel had not formed until 4 WAR and formed in 5 WAR (0.1%), the increase occurred in the 14 – 24 WAR by 4 – 5%. Changes in fatty acid shown by the total unsaturated fatty acids (polyunsaturated) decreased, while total saturated fatty acids increased. Changes in the main fatty acids were palmitic (C16:0), linoleic (C18:2), oleic (C18:1), linolenic acid (C18:3) and stearic (C18:0). Changes in fatty acids also cause changed of iodine value. Carotene had been established at 0 WAR (73 ppm) and then continue rised to 12 MSR reach 1,301 ppm and decreased during fruit ripening at 20 – 24 WAR (703 – 598 ppm). Tocols levels continue rised and a drastic improvement occurred at 20 WAR (700.3 ppm from 353 ppm at 19 WAR). Chlorophyll content increased at 0 – 16 WAR (1.7 to 20.9 ppm), and then decreased at 22 – 24 WAR (1.1 to 2.1 ppm). Palm kernel oil content in the kernel at 7 WAR amounted to 56.2% and increased to 15 WAR (56.2 to 68.7%) but decreased at 20 – 24 WAR (54.0 to 59.9%).

Co-Authors Abdul Razak Purba Mahmud Irvan Lubis Meta Rivani Sujadi Sujadi

Title

Found 4 Documents
Search

Abstract

Abstract

Abstract

Abstract

Title Search

Found 4 Documents Search

Abstract

Abstract

Abstract

Abstract

Title

Found 4 Documents
Search