DETERIORATION OF BLEACHABILITY INDEX DAN STABILITAS MINYAK SAWIT MENTAH YANG BERASAL DARI TINGKAT KEMATANGAN YANG BERBEDA
DOI:
https://doi.org/10.47199/jaf.v2i1.134Keywords:
DOBI, unripped fruit, riped, over ripedAbstract
Deterioration of bleachability index (DOBI) reflects the paleness index of crude palm oil which has the aim of
removing the color (bleaching) that is less favored in oil, so DOBI is quite important to assist processing in
refining palm oil. This study aims to determine the DOBI value contained in crude palm oil derived from
different levels of fruit maturity namely unripped fruit, riped and overripe on oil palm at 850 meters above sea
level, as well as its stability on heating for 0 and 24 hours. The results showed that ripe fruit has a DOBI
value of 1.75 and has better stability compared to raw fruit and through ripe.
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