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Sovia, Eli
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Agriculture, Biological Sciences & Forestry

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Pengaruh Penggunaan Microwave Oven terhadap Proses Sterilisasi Buah Kelapa Sawit Sovia, Eli; Rahmi, Silvi Leila; Fortuna, Dewi
Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Vol 12 No 1 (2024): Jurnal Ilmiah Rekayasa Pertanian dan Biosistem
Publisher : Fakultas Teknologi Pangan & Agroindustri (Fatepa) Universitas Mataram dan Perhimpunan Teknik Pertanian (PERTETA)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jrpb.v12i1.585

Abstract

The sterilization of oil palm fresh fruit bunch (FFB) purpose is to deactivate the lipase enzyme, soften the fruit pulp, and loosen the fruit from the bunch, an important process affecting oil quality. Palm oil mills generally require around 410-455 tonnes of water to produce steam in the sterilization process using boiling vessels and produce 36 tonnes of liquid waste. One way to reduce liquid waste is the development of the use of microwaves. Research on the use of microwaves in palm fruit sterilization will be the basis for developing microwave designs that are suitable for the CPO industry with capacities of hundreds or thousands of tonnes. The aim of this research was to determine the effect of microwave oven sterilization time on the characteristics of oil palm fruit. This research used a completely randomized design with 7 treatment levels and 4 replications to obtain 28 experimental units. The treatment used was sterilization using a boiling vessel (T0) and the sterilization time for oil palm fruit using a microwave oven: 3, 5, 7, 9, 11 and 13 minutes will be analyzed using SPSS at 5% level. Based on the results of the research that has been carried out, it can be concluded that sterilization of oil palm fruit using boiling vessels and microwave ovens have a significant effect on sterilization temperature, water content, yield, Free Fatty Acid, Deterioration of Bleachability Index (DOBI) and carotene. The best treatment is sterilization of oil palm fruit using a microwave oven for 7 minutes with sterilization temperature parameters 94.06ºC, water content 0.55%, yield 17.81%, FFA 0.51%, DOBI 3.88nm and carotene 675.52ppm.
Modeling Microwave Oven Sterilization of Palm Fruit using Response Surface Methodology (RSM) Fortuna, Dewi; Daulay, Diana Pebriani; Lavlinesia; Arzita; Sovia, Eli
Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Vol 13 No 2 (2025): Jurnal Ilmiah Rekayasa Pertanian dan Biosistem
Publisher : Fakultas Teknologi Pangan & Agroindustri (Fatepa) Universitas Mataram dan Perhimpunan Teknik Pertanian (PERTETA)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jrpb.v13i2.1190

Abstract

The conventional steam-based sterilization of crude palm oil (CPO) in Indonesia is known to be energy- and water-intensive, as well as time-consuming. This necessitates more efficient and sustainable alternatives, such as microwave oven heating. While microwave applications in CPO sterilization have been explored as a more efficient and sustainable alternative, existing studies often lack comprehensive optimization and a systematic investigation of key process parameters. This study aimed to optimize fresh fruit bunch (FFB) sterilization using a microwave oven to identify optimal operating parameters for maximizing oil extraction yield and minimizing Free Fatty Acid (FFA) content. The Central Composite Design (CCD) within Response Surface Methodology (RSM) was employed as a statistical technique to model the process and ensure the validity of the results. Three independent variables were investigated: sterilization time (6–20 min), fruit mass (396–1104 g), and fruit maturity level (ripe and over-ripe), resulting in twenty-six experimental combinations. Optimal conditions for maximum yield and lowest FFA were determined at 6 min sterilization time and 550 g fruit mass for both maturity levels. Conversely, suboptimal conditions at 11.5 min and 150 g fruit mass for both maturity levels resulted in the lowest yield and highest FFA. This research provides crucial insights for developing an optimized microwave sterilization technique, enhancing palm oil processing efficiency and product quality. The findings underscore the potential for a scalable, low-energy sterilization method that could significantly reduce the environmental footprint of CPO production, instilling optimism about the positive impact of this research.
Co-Authors Arzita Dewi Fortuna Diana Pebriani Daulay Lavlinesia Silvi Leila Rahmi