WARNA MINYAK SAWIT MENTAH DAN STABILITAS WARNA BERDASARKAN TINGKAT KEMATANGAN BUAH YANG BERASAL DARI KEBUN DENGAN KETINGGIAN 800 MDPL
DOI:
https://doi.org/10.47199/jaf.v1i2.136Keywords:
color, crude palm oil, maturityAbstract
This study aims to determine the color of crude palm oil in the Marjandi estate with an altitude of
800 meters above sea level with a comparison of raw fruit, ripe and over ripe and the stability color
of crude palm oil. The results of the analysis of raw fruit at an altitude of 800 m dpl have the lowest
color compared to other levels of maturity that is equal to 1.1 (red) and 11 (yellow), and mature
fruits have the highest colors 1.7 (red) and 17 (yellow). The decline occurred in ripe fruit in the
amount of 1.3 (red) and 13 (yellow) with a percentage decrease of 10%. And the results of the
analysis of crude palm oil at an altitude of 800 masl lower than the average value of 400 - 600 masl,
which has a value of 3 for red and 30 for yellow. The better color stability of crude palm oil is that
the yellow color is lower than the red color
Downloads
References
Aritonang, D,C. (2016). Perbandingan Intensitas Warna CPO Dengan Menggunakan Bleaching Earth (BE) dan Spent Bleaching Earth (SBE) Di PT. SMART Tbk. Skripsi Universitas Sumatera Utara.
Budiyanto, Devi, Silsia, Zulman, Efendi, Rasie, Jenika. (2010). Perubahan Kandungan β – Karoten, Asam Lemak Bebas dan Bilangan Peroksida Minyak Kelapa Sawit Merah Selama Pemanasan. Jurnal Fakultas Pertanian Universitas Bengkulu. Vol 30(2) :76-78.Blancard.(1997). Logisticts Engeneering And Management, sixth edition. Person prentice Hall: New Jersey.
Iqbal, Zaklul. (2014). Pendugaan Kadar Air dan Total Karoten Tandan Buah Segar (TBS) Kelapa Sawit Menggunakan NIR Spektoskopi, Jurnal Keteknikan Pertanian. Vol 2(2) : 111-116.
Jonathan, Alan, C. (2016). Proses Pemurnian Minyak Kelapa Sawit Di PT Salim Ivomas Pratama TBK Tanjung Priok, Jakarta Utara. Skripsi Program Studi Teknologi Pangan Fakultas Teknologi Pertanian Universitas Katolik Soegijapranata. Semarang.
Listia Eka, Didik, Indradewa, dan Eka, Tarwaca. (2012). Pertumbuhan, Produktivitas, dan Rendamen Minyak Kelapa Sawit. di Dataran Tinggi. Jurnal Ilmu Pertanian Universitas Gajah Mada. Vol18 (2) : 77-83
Pangaribuan, Y, Aswani, N. (2005). Studi kadar beta-karoten pada minyak kelapa sawit. Jurnal Penelitian Kelapa Sawit 13 (2):77-84. Medan
Pasaribu, Nurhida. (2004). Minyak Buah Kelapa Sawit. Jurnal Fakultas Matematika dan Ilmu Pengetahuan Alam Universitas Sumatera Utara. 1-8.
Rangkuti I.U.P, E. Julianti and J. Elisabeth. 2018. The tocol content of crude palm oil based on the level ripeness and their relationship to the quality and their stability. IOP Conference Series : Earth and Environmental Science 122 (2018) 012081. Doi : 10.1088/1755-1315/122/1/012081.
Rodriguez, Delia, B, Amaya, Ph.D. (2001). A Guide To Carotenoid Analysis In Foods. Departemento de ciencia de Alientos. Universidade Estadual de Campinas. Campinas, Brazil
Silitonga, Winda,W. (2011). Penentuan Kadar Minyak Dan Asam Lemak Bebas (ALB) Tandan Buah Segar (TBS) Berdasarkan Derajat Kematangan Buah Di PTP. Nusantara III PKS (Pabrik Kelapa Sawit) Sei Mangkei. Skripsi Universitas Sumatera Utara. Skripsi Universitas Sumatera Utara.
Sitompul, Bintang. (2014). Penentuan β – Karoten Pada Storage Tank CPO Dengan Menggunakan Spektofotometri – VIS λ 25 dan Pemeriksaan Warna Dengan Menggunakan Lovibond Tintometer CPO Refinery di PT. Ciliandra Perkasa Group Pelitung. Skripsi Fakultas Matematika dan Ilmu Pengetahuan Alam Universitas Sumatera Utara
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2023 Jurnal Agro Fabrica
This work is licensed under a Creative Commons Attribution 4.0 International License.
