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Effects of Ripening Level and Processing Delay on the Characteristics of Oil Palm Fruit Bunches

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@article{IJASEIT10987,
   author = {Adi Ruswanto and Ari Handono Ramelan and Danar Praseptiangga and Ida Bagus Banyuro Partha},
   title = {Effects of Ripening Level and Processing Delay on the Characteristics of Oil Palm Fruit Bunches},
   journal = {International Journal on Advanced Science, Engineering and Information Technology},
   volume = {10},
   number = {1},
   year = {2020},
   pages = {389--394},
   keywords = {processing delays; ripening level; fresh fruit bunches; brondolan.},
   abstract = {Palm fresh fruit bunches (FFBs) are raw materials used in CPO mills and produced by palm oil plants. The nature and quality of these raw materials considerably affect the characteristics of the crude palm oil (CPO).  The characteristic of crude palm oil (CPO) can be affected by freshness level, ripening of palm fruit bunches, growing sites, poor transportation and harvest and postharvest systems. Amongst the aforementioned factors, the major problems that occur frequently are the ripening level and processing delay of palm fresh fruit bunches (FFBs) and also brondolan (loose fruits from bunches). Harvested FFBs must be optimally ripened to achieve high oil content and must be immediately taken to the factory for processing.  Accordingly, the present study aims to evaluate the characteristics of palm oil produced at different ripening levels and processing delay times of palm fruit bunches from oil palm plantations in Ungaran, Central Java, Indonesia. The objects of this research are ripening level (underripe, ripe, overripe and brondolan) and processing delay time (12, 36 and 60 h). Results show that the ripening level and length of processing delay of palm fruit bunches can affect the deterioration of bleachability index (DOBI) value, free fatty acid (FFA) content, oil content, peroxide value (α = 0.05) and profile of fatty acid composition. A long processing delay increases FFA content and peroxide value, but decreases DOBI value and oil content. From the observed parameters, the best results are found on ripe FFBs with a processing delay time of 12 h. The results are still good at 36 h but deteriorated after 60 h.},
   issn = {2088-5334},
   publisher = {INSIGHT - Indonesian Society for Knowledge and Human Development},
   url = {http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=10987},
   doi = {10.18517/ijaseit.10.1.10987}
}

EndNote

%A Ruswanto, Adi
%A Handono Ramelan, Ari
%A Praseptiangga, Danar
%A Bagus Banyuro Partha, Ida
%D 2020
%T Effects of Ripening Level and Processing Delay on the Characteristics of Oil Palm Fruit Bunches
%B 2020
%9 processing delays; ripening level; fresh fruit bunches; brondolan.
%! Effects of Ripening Level and Processing Delay on the Characteristics of Oil Palm Fruit Bunches
%K processing delays; ripening level; fresh fruit bunches; brondolan.
%X Palm fresh fruit bunches (FFBs) are raw materials used in CPO mills and produced by palm oil plants. The nature and quality of these raw materials considerably affect the characteristics of the crude palm oil (CPO).  The characteristic of crude palm oil (CPO) can be affected by freshness level, ripening of palm fruit bunches, growing sites, poor transportation and harvest and postharvest systems. Amongst the aforementioned factors, the major problems that occur frequently are the ripening level and processing delay of palm fresh fruit bunches (FFBs) and also brondolan (loose fruits from bunches). Harvested FFBs must be optimally ripened to achieve high oil content and must be immediately taken to the factory for processing.  Accordingly, the present study aims to evaluate the characteristics of palm oil produced at different ripening levels and processing delay times of palm fruit bunches from oil palm plantations in Ungaran, Central Java, Indonesia. The objects of this research are ripening level (underripe, ripe, overripe and brondolan) and processing delay time (12, 36 and 60 h). Results show that the ripening level and length of processing delay of palm fruit bunches can affect the deterioration of bleachability index (DOBI) value, free fatty acid (FFA) content, oil content, peroxide value (α = 0.05) and profile of fatty acid composition. A long processing delay increases FFA content and peroxide value, but decreases DOBI value and oil content. From the observed parameters, the best results are found on ripe FFBs with a processing delay time of 12 h. The results are still good at 36 h but deteriorated after 60 h.
%U http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=10987
%R doi:10.18517/ijaseit.10.1.10987
%J International Journal on Advanced Science, Engineering and Information Technology
%V 10
%N 1
%@ 2088-5334

IEEE

Adi Ruswanto,Ari Handono Ramelan,Danar Praseptiangga and Ida Bagus Banyuro Partha,"Effects of Ripening Level and Processing Delay on the Characteristics of Oil Palm Fruit Bunches," International Journal on Advanced Science, Engineering and Information Technology, vol. 10, no. 1, pp. 389-394, 2020. [Online]. Available: http://dx.doi.org/10.18517/ijaseit.10.1.10987.

RefMan/ProCite (RIS)

TY  - JOUR
AU  - Ruswanto, Adi
AU  - Handono Ramelan, Ari
AU  - Praseptiangga, Danar
AU  - Bagus Banyuro Partha, Ida
PY  - 2020
TI  - Effects of Ripening Level and Processing Delay on the Characteristics of Oil Palm Fruit Bunches
JF  - International Journal on Advanced Science, Engineering and Information Technology; Vol. 10 (2020) No. 1
Y2  - 2020
SP  - 389
EP  - 394
SN  - 2088-5334
PB  - INSIGHT - Indonesian Society for Knowledge and Human Development
KW  - processing delays; ripening level; fresh fruit bunches; brondolan.
N2  - Palm fresh fruit bunches (FFBs) are raw materials used in CPO mills and produced by palm oil plants. The nature and quality of these raw materials considerably affect the characteristics of the crude palm oil (CPO).  The characteristic of crude palm oil (CPO) can be affected by freshness level, ripening of palm fruit bunches, growing sites, poor transportation and harvest and postharvest systems. Amongst the aforementioned factors, the major problems that occur frequently are the ripening level and processing delay of palm fresh fruit bunches (FFBs) and also brondolan (loose fruits from bunches). Harvested FFBs must be optimally ripened to achieve high oil content and must be immediately taken to the factory for processing.  Accordingly, the present study aims to evaluate the characteristics of palm oil produced at different ripening levels and processing delay times of palm fruit bunches from oil palm plantations in Ungaran, Central Java, Indonesia. The objects of this research are ripening level (underripe, ripe, overripe and brondolan) and processing delay time (12, 36 and 60 h). Results show that the ripening level and length of processing delay of palm fruit bunches can affect the deterioration of bleachability index (DOBI) value, free fatty acid (FFA) content, oil content, peroxide value (α = 0.05) and profile of fatty acid composition. A long processing delay increases FFA content and peroxide value, but decreases DOBI value and oil content. From the observed parameters, the best results are found on ripe FFBs with a processing delay time of 12 h. The results are still good at 36 h but deteriorated after 60 h.
UR  - http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=10987
DO  - 10.18517/ijaseit.10.1.10987

RefWorks

RT Journal Article
ID 10987
A1 Ruswanto, Adi
A1 Handono Ramelan, Ari
A1 Praseptiangga, Danar
A1 Bagus Banyuro Partha, Ida
T1 Effects of Ripening Level and Processing Delay on the Characteristics of Oil Palm Fruit Bunches
JF International Journal on Advanced Science, Engineering and Information Technology
VO 10
IS 1
YR 2020
SP 389
OP 394
SN 2088-5334
PB INSIGHT - Indonesian Society for Knowledge and Human Development
K1 processing delays; ripening level; fresh fruit bunches; brondolan.
AB Palm fresh fruit bunches (FFBs) are raw materials used in CPO mills and produced by palm oil plants. The nature and quality of these raw materials considerably affect the characteristics of the crude palm oil (CPO).  The characteristic of crude palm oil (CPO) can be affected by freshness level, ripening of palm fruit bunches, growing sites, poor transportation and harvest and postharvest systems. Amongst the aforementioned factors, the major problems that occur frequently are the ripening level and processing delay of palm fresh fruit bunches (FFBs) and also brondolan (loose fruits from bunches). Harvested FFBs must be optimally ripened to achieve high oil content and must be immediately taken to the factory for processing.  Accordingly, the present study aims to evaluate the characteristics of palm oil produced at different ripening levels and processing delay times of palm fruit bunches from oil palm plantations in Ungaran, Central Java, Indonesia. The objects of this research are ripening level (underripe, ripe, overripe and brondolan) and processing delay time (12, 36 and 60 h). Results show that the ripening level and length of processing delay of palm fruit bunches can affect the deterioration of bleachability index (DOBI) value, free fatty acid (FFA) content, oil content, peroxide value (α = 0.05) and profile of fatty acid composition. A long processing delay increases FFA content and peroxide value, but decreases DOBI value and oil content. From the observed parameters, the best results are found on ripe FFBs with a processing delay time of 12 h. The results are still good at 36 h but deteriorated after 60 h.
LK http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=10987
DO  - 10.18517/ijaseit.10.1.10987