Effect of Storage Time on The Quality of Crude Palm Oil from Fresh Fruit Bunches that are Simply Processed (Case Study: Aek Pancur, Adolina and Rambutan Palm Oil Plantations, North Sumatra)
Year: 2025
Type: article
Abstract: This research was conducted to compare the quality of Crude Palm Oil (CPO) A samples which were simply processed with CPO B and C obtained from the Adolina and Rambutan Palm Oil Mills (PKS) during storage of 0, 1, 2, 3 and 4 months. The CPO quality parameters analyzed were water content, free fatty acid content (ALB), peroxide value and fatty acid composition. The results obtained for a storage period of 4 months were that the water content of CPO A produced simply and CPO C from PKS Rambutan had a significantly different effect, while CPO B from PKS Adolina had no significantly different effect at the P≤0.05 level. ALB levels in CPO from PKS Adolina had a significantly different effect, while simple CPO and CPO from PKS Rambutan had no significantly different effect. Meanwhile, the peroxide numbers for the three CPO samples have significantly different effects. The storage time affects the fatty acid composition, where the content is 44% palmitic acid (C16:0), 5% stearic acid (C18:0), 39% mono-unsaturated oleic acid (C18:1), and 10% poly linoleic acid. unsaturated (C18:2) in the CPO sample. A simple palm fruit processing process can produce good quality CPO with relatively low water content and ALB content, namely below 0.5% and 5.0% respectively.
Language: English
Subfield: Organic Chemistry
Field: Chemistry
Domain: Physical Sciences
SDG: Zero hunger
Open Access status: hybrid
OpenAlex ID: W4409689495