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Pengaruh Proses Pengolahan Terhadap Mutu Crude Palm Oil (CPO) Yang Dihasilkan Di PTPN IV PKS Adolina Perbaungan-Medan

Source: OAI

ABSTRACT 09E00404 Telah dilakukan studi tentang penentuan kualitas minyak sawit mentah di Pabrik Kelapa Sawit PTP Nusantara IV unit Adolina. Studi ini dilakukan melalui pengamatan langsung di pabrik kelapa sawit dan melalui analisis contoh minyak sawit yang diproduksi di laboratorium dengan mengambil beberapa parameter mutu sebagai objek analisis yaitu kandungan asam lemak bebas, air dan kotoran. Kadar asam lemak bebas, air dan kotoran didalam contoh yang dianalisis dari tangki timbun berturut-turut adalah 3,46 - 3,5 %, 0,15 - 0,18 % , 0,017 – 0,018 %, sedangkan standar kadar asam lemak bebas, air dan kotoran yang ditetapkan pada perusahaan secara berturut-turut adalah 3,5 % , 1,5 %, 0,020 %. Maka yang belum memenuhi standar perusahaan adalah kadar air. Faktor – faktor yang dapat mempengaruhi kualitas dari minyak kelapa sawit diantaranya pemanenan tepat waktu, proses pengumpulan dan pengangkutan buah, derajat kematangan buah dan proses pengolahan selama di pabrik. The study of the determination of the quality of crude palm oil at palm oil manufacturer of PTPN IV unit Adolina has been conducted. This study was conducted by direct observation in the industry mentioned above and by analysis of palm oil produced in the laboratory in which several quality parameters were taken as the analysis object such as free fatty acid, moisture and impurities content. The content of fatty acid, moisture and impurities in the oil sample taken as analysis object from storage tank, respectively were 3,46 - 3,5 %, 0,15 - 0,18 % , 0,017 – 0,018 %, mean while standard of free fatty acid, moisture and impurities contents that have been standardised by factory, are 3,5 % , 1,5 %, 0,020 % respectively. By comparing the value obtained and the standard made by company, the only value which hasn’t met the standard is moisture content. Factor affecting the quality of crude palm oil are thr on time harvesting, gathering and the fruit transporting, the ripening age and the manufacturing process. Dr. Jamaran Kaban, MSc

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