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All Journal Jurnal Pangan dan Agroindustri Oil Palm Research and Review
Adi Ruswanto
Institut Pertanian Stiper Yogyakarta
Agriculture, Biological Sciences & Forestry

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Determination of the Time of Sterilization and Water Dilution on the Processing of Palm Oil Using Oil Palm Loose Fruit as Raw Material Adi Ruswanto; S Gunawan; I B B Partha; N Ngatirah
Oil Palm Research and Review Vol 2, No 1 (2021)
Publisher : Sawit Centre

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (286.089 KB) | DOI: 10.29165/oprr.v2i1.11

Abstract

The quality of raw materials, the process of sterilization of palm fruit, and the separation process of palm oil affect the productivity of the oil produced. The purpose of the study is to determine the time of sterilization of loose fruit and the amount of water dilution used against the properties of palm oil and the degree of separation of palm oil from the raw material of loose fruit. This study used a randomized complete design with 2 factors. The first factor of sterilization time consists of 4 levels; 30 minutes, 45 minutes, 60 minutes, 75 minutes. The second factor is the addition of hot water to the palm consisting of 3 levels: 100 %; 50 %; 0%. Further evaluated: percentage of oil separation, free fatty acid content, peroxide value. The data obtained is the analysis of variance (ANOVA) and if there is a different continued DMRT test 5%. Statistic analysis using SPSS version 25. The results showed that the treatment of sterilization time affects the free fatty acid content, separate oil percentages, peroxide value. The comparative treatment of the amount of water dilution affects the percentage of separate oils, peroxide value, free fatty acids. Based on the results of separate oil percentage analysis and free fatty acids, the sterilization treatment of oil palm loose fruit with a time of 30 minutes and a 50% dilution water is the best treatment.
DEVELOPMENT OF TIME-TEMPERATURE INDICATOR FROM RED PALM OIL AND MAIZE OIL BLENDING Reza Widyasaputra; Adi Ruswanto; Ngatirah; Sunardi
Jurnal Pangan dan Agroindustri Vol. 10 No. 3: July 2022
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2022.010.03.3

Abstract

Time-temperature indicator could be used to monitor temperature changes during storage and distribution. The time-temperature indicator with red palm oil and maize oil was evaluated to find the diffusion prediction model and the right oil blending proportion based on activation energy. This research was performed in two stages. Stage 1 was production of red palm oil and maize oil blending in five ratios: A1 (70:30), A2 (60:40), A3 (50:50), A4 (40:60), A5 (30:70) (%v/v). Stage 2 was measurement of diffusion rate, coefficient, kinetics and activation energy in photo paper medium at 4, 29, 37, 44 and 51 °C. The result showed that increasing the temperature could increase diffusion rate and coefficient. The A5 blending proportion had 36.7961 kJ/mol energy activation which were in range of commercial time-temperature indicator (34-50 kJ/mol). The diffusion prediction model was Ln D = -4425.8 – 3.1187.    
Co-Authors I B B Partha N Ngatirah Ngatirah Reza Widyasaputra S Gunawan Sunardi