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PENGARUH PROSES NETRALISASI PADA SEMI VIRGIN RED PALM OIL DENGAN MENGGUNAKAN NATRIUM HIDROKSIDA (NaOH) TERHADAP KADAR ALB, KADAR KOTORAN DAN KADAR AIR Mubarokah, Siti; Raja, Pada Mulia; Rahimah; Winardi, Rafael Remit; Fachrizal
Jurnal Agro Fabrica Vol. 6 No. 1 (2024): Juni 2024
Publisher : Institut Teknologi Sawit Indonesia (ITSI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47199/jaf.v6i1.225

This research aims to determine the effect of the sodium hydroxide (NaOH) neutralization process in semi virgin red palm oil on free fatty acid levels, dirt levels and water content. Efforts to obtain the best quality red palm oil can be done by administering sodium hydroxide (NaOH). The method used in this research was a non-factorial Completely Randomized Design (CRD) using the chemical Sodium Hydroxide (NaOH) with concentrations of 3%, 4% and 5% of the sample weight. Each chemical and its concentration was repeated in 3 repetition units. The types of observations carried out are ALB levels, dirt levels, water content. The data obtained were analyzed using the Anova Test and Duncan's Test. The research results show that sodium hydroxide (NaOH) can reduce ALB levels by up to 0.13%. In the Dirt Content parameter, the chemical sodium hydroxide (NaOH) can reduce the dirt content by 0.0024% and in the Water Content parameter, the use of the chemical sodium hydroxide (NaOH) can reduce the water content by up to 0.0027%. With the conclusion that the use of the chemical resist sodium hydroxide as an efficient catalyst in the SVCPO neutralization process.

PENGARUH VARIASI KARAGENAN DAN HFS (HIGH FRUCTOSE SYRUP) TERHADAP PEMBUATAN PERMEN JELLY BERBASIS NIRA KELAPA SAWIT Dovianda, Kevin Tegar; Raja, Pada Mulia; Syukri, Muhammad; Fachrizal
Jurnal Agro Fabrica Vol. 6 No. 1 (2024): Juni 2024
Publisher : Institut Teknologi Sawit Indonesia (ITSI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47199/jaf.v6i1.226

In this study, the utilization of oil palm resources will be carried out. One of them is by using palm sap into jelly candy. The purpose of this study was to study the manufacture of jelly candy based on palm sap and to find out the best composition of Carrageenan and HFS in the manufacture of jelly candy based on palm sap. The stages of this research were starting from sap sampling, making jelly candy, sample testing and data processing. The method used in this study was a factorial completely randomized design (CRD) and consisted of 2 factors, each factor having 3 variations. Carrageenan Factor : K1 : 2 %, K2 : 4 % and K3 : 6 %. HFS factor : H1 : 20 %, H2 : 25 %, H3 : 30%. The test was carried out 3 times. Sample testing includes water content, vitamin c content, and organoleptic tests for aroma, taste and texture. From the results of research conducted on 9 treatments: K1H1, K1H2, K1H3, K2H1, K2H2, K2H3, K3H1, K3H2 and K3H3. The interaction of the addition of carrageenan and HFS has no significant effect on the moisture and vitamin C content of jelly candy based on palm sap. There was no interaction that had a significant effect on the addition of Carrageenan and HFS due to the different functions of the ingredients, Carrageenan served to thicken the jelly candy and HFS served to give a sweet taste to the jelly candy. The higher concentration of Carrageenan given is directly proportional to the high content of reducing ash and the higher concentration of HFS given is directly proportional to the high content of reducing sugar. Organoleptic test of taste and aroma all panelists gave normal assessments for all samples, organoleptic test of sample texture K1H1, K1H2, K1H3, dan K2H1 has an abnormal texture, sample K2H2, K2H3, K3H1, K3H2 dan K3H3 has a normal texture. The best treatment is in the K3H3 treatment, the addition of 6% carrageenan & 30% HFS, with a water content of 19.74%. Ash content 1.73%, Vitamin C 1.05%, Reducing sugar 64.19%, organoleptic test value of aroma (normal), taste (normal) and texture (normal). Key words : Palm Sap, Jelly Candy, Carrageenan, High Fructose Syrup

PENGARUH PROSES NETRALISASI PADA SEMI VIRGIN RED PALM OIL DENGAN MENGGUNAKAN NATRIUM HIDROKSIDA (NaOH) TERHADAP KADAR ALB, KADAR KOTORAN DAN KADAR AIR Mubarokah, Siti; Raja, Pada Mulia; Rahimah; Winardi, Rafael Remit; Fachrizal
Jurnal Agro Fabrica Vol. 6 No. 1 (2024): Juni 2024
Publisher : Institut Teknologi Sawit Indonesia (ITSI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47199/jaf.v6i1.225

This research aims to determine the effect of the sodium hydroxide (NaOH) neutralization process in semi virgin red palm oil on free fatty acid levels, dirt levels and water content. Efforts to obtain the best quality red palm oil can be done by administering sodium hydroxide (NaOH). The method used in this research was a non-factorial Completely Randomized Design (CRD) using the chemical Sodium Hydroxide (NaOH) with concentrations of 3%, 4% and 5% of the sample weight. Each chemical and its concentration was repeated in 3 repetition units. The types of observations carried out are ALB levels, dirt levels, water content. The data obtained were analyzed using the Anova Test and Duncan's Test. The research results show that sodium hydroxide (NaOH) can reduce ALB levels by up to 0.13%. In the Dirt Content parameter, the chemical sodium hydroxide (NaOH) can reduce the dirt content by 0.0024% and in the Water Content parameter, the use of the chemical sodium hydroxide (NaOH) can reduce the water content by up to 0.0027%. With the conclusion that the use of the chemical resist sodium hydroxide as an efficient catalyst in the SVCPO neutralization process.

PENGARUH VARIASI KARAGENAN DAN HFS (HIGH FRUCTOSE SYRUP) TERHADAP PEMBUATAN PERMEN JELLY BERBASIS NIRA KELAPA SAWIT Dovianda, Kevin Tegar; Raja, Pada Mulia; Syukri, Muhammad; Fachrizal
Jurnal Agro Fabrica Vol. 6 No. 1 (2024): Juni 2024
Publisher : Institut Teknologi Sawit Indonesia (ITSI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47199/jaf.v6i1.226

In this study, the utilization of oil palm resources will be carried out. One of them is by using palm sap into jelly candy. The purpose of this study was to study the manufacture of jelly candy based on palm sap and to find out the best composition of Carrageenan and HFS in the manufacture of jelly candy based on palm sap. The stages of this research were starting from sap sampling, making jelly candy, sample testing and data processing. The method used in this study was a factorial completely randomized design (CRD) and consisted of 2 factors, each factor having 3 variations. Carrageenan Factor : K1 : 2 %, K2 : 4 % and K3 : 6 %. HFS factor : H1 : 20 %, H2 : 25 %, H3 : 30%. The test was carried out 3 times. Sample testing includes water content, vitamin c content, and organoleptic tests for aroma, taste and texture. From the results of research conducted on 9 treatments: K1H1, K1H2, K1H3, K2H1, K2H2, K2H3, K3H1, K3H2 and K3H3. The interaction of the addition of carrageenan and HFS has no significant effect on the moisture and vitamin C content of jelly candy based on palm sap. There was no interaction that had a significant effect on the addition of Carrageenan and HFS due to the different functions of the ingredients, Carrageenan served to thicken the jelly candy and HFS served to give a sweet taste to the jelly candy. The higher concentration of Carrageenan given is directly proportional to the high content of reducing ash and the higher concentration of HFS given is directly proportional to the high content of reducing sugar. Organoleptic test of taste and aroma all panelists gave normal assessments for all samples, organoleptic test of sample texture K1H1, K1H2, K1H3, dan K2H1 has an abnormal texture, sample K2H2, K2H3, K3H1, K3H2 dan K3H3 has a normal texture. The best treatment is in the K3H3 treatment, the addition of 6% carrageenan & 30% HFS, with a water content of 19.74%. Ash content 1.73%, Vitamin C 1.05%, Reducing sugar 64.19%, organoleptic test value of aroma (normal), taste (normal) and texture (normal). Key words : Palm Sap, Jelly Candy, Carrageenan, High Fructose Syrup

PEMBUATAN BRIKET ARANG DARI BLENDING CANGKANG KELAPA SAWIT DAN TONGKOL JAGUNG MENGGUNAKAN PEREKAT TAPIOKA Afriedy Syaputra Siburian; Pada Mulia Raja; Busrizal Faisal; Fachrizal
Jurnal Agro Fabrica Vol. 6 No. 2 (2024): Desember 2024
Publisher : Institut Teknologi Sawit Indonesia (ITSI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47199/jaf.v6i2.267

Briquettes are solid fuels made from a mixture of palm kernel shells and corn cobs. Usually used as an alternative fuel such as firewood, charcoal, or coal. This study aims to determine the best composition for briquette quality. Palm kernel shells are a by-product of palm oil processing, while corn cobs are the part of the corn plant at the top of the stem that functions as a place for corn kernels to grow. Corn cobs are often unused agricultural waste. The study was conducted at the ITSI Process Laboratory, ITSI Physics Laboratory, and PTKI Physics Laboratory with an experimental method using This study used the Completely Randomized Design (CRD) Non-Factorial method using three variations of Comparison (Palm Kernel Shells 75%: 25% Corn Cobs; Palm Kernel Shells 50%: 50% Corn Cobs; Palm Kernel Shells 25%: 75% Corn Cobs) with three repetitions each. With the addition of Tapoika each 20%.. High water content can affect the quality of briquettes, because it can inhibit the evaporation process, combustion, and density of briquettes.

ANALISIS RENDEMEN MINYAK DAN INTI KELAPA SAWIT PADA PKS BERKAPASITAS 30 TON/JAM HUTASUHUT, MHD FUAD MAHRUZ WIRA'I; Situmeang, Pirmana; Sinaga, Shiva Anggreini; Namudany, Rania; Al-Khoir, Habib; Siregar , Ajis Paroji; Raja, Pada Mulia; Purwanto, Heri; Saragih, Sri Wahyuna; Fachrizal
Jurnal Agro Fabrica Vol. 7 No. 1 (2025): Juni 2025
Publisher : Institut Teknologi Sawit Indonesia (ITSI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47199/jaf.v7i1.304

The palm oil industry plays a vital role in the Indonesian economy, with palm oil (CPO) and palm kernel (PKO) yields as indicators of processing efficiency. This study aims to analyze the yield of CPO and PKO at 30 ton/hour PKS through a quantitative approach with field methods and laboratory tests. Raw and boiled Fresh Fruit Bunch (FFB) samples were taken from 30 ton/hour PKS in Langkat Regency, North Sumatra, then analyzed using material balance, moisture content, oil extraction (soxhletation), and kernel separation. The results showed that the average CPO yield on raw FFB was higher (32.12%) than that on boiled FFB (23.94%), while the PKO yield on boiled FFB (7.74%) was superior to that on raw FFB (3.84%). Factors such as fruit maturity, sterilization process, and extraction efficiency have a significant effect on yield. The findings recommend optimizing the quality of raw materials and processing processes to increase productivity. This study provides a scientific basis for mill in performance evaluation and yield improvement strategies

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