THE PHYSICAL AND CHEMICAL QUALITY OF OIL PALM FRUIT BUNCHES INFLUENCED BY POTASSIUM PERMANGANATE
Abstract
Quality of Crude Palm Oil (CPO) is influenced by Fresh Fruit Bunches (FFB) quality including physical and chemical. The damage in the oil palm fruit causes increasing hydrolysis process so free fatty acid content increase and the oil content decrease. Damage is caused by the postharvest process of the fruit, such as the time to transport to the factory and delays in collecting the fruit. The delay for processing must be appropriate so that damage of FFB should be minimized using potassium permanganate (KMnO4). This study want to know the effect of KMnO4 on physical and chemical quality of oil palm fresh fruit bunches (FFB) and the relationship between the observed variables. The FFB samples were taken from the IPB-Cargill Palm oil Education and Research, Jonggol Bogor Indonesia. This study used a randomized block design (RBD). The experiment consisted of 4 concentration levels of KMnO4 (0 ppm, 250 ppm, 500 ppm and 750 ppm). The results showed that applying KMnO4 could maintain the physical quality of oil palm fruit on weight loss, fruit loss, respiration rate, and microbial content. The chemical quality is observed by fruit moisture content and free fatty acid content. KMnO4 concentration of 750 ppm is the best concentration. Based on the results of the correlation analysis, the direction of the relationship between the observed variables is positive. Variables that had a strong relationship were weight loss and fruit loss, weight loss and a number of microbes, weight loss and number of microbes, water content and number of microbes, as well as free fatty acids and number of microbes.
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