Abstract
Deterioration of bleachability index (DOBI) reflects the paleness index of crude palm oil which has the aim of removing the color (bleaching) that is less favored in oil, so DOBI is quite important to assist processing in refining palm oil. This study aims to determine the DOBI value contained in crude palm oil derived from different levels of fruit maturity namely unriped fruit, riped and over ripe on oil palm at 850 meters above sea level, as well as its stability on heating for 0 and 24 hours. The results showed that ripe fruit has a DOBI value of 1.75 and has better stability compared to raw fruit and through ripe.
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