The study of carotene content and iodine value of oil from different ripening levels and storage duration of palm fresh fruit bunches

Abstract

This research is needed because the palm fresh fruit bunches (FFB) from the plantation were ripening before processing and the length of time when they arrived at the plant, can vary. Therefore, it can affect carotene content and iodine value changes in the mesocarp. Also besides, FFB originating from oil palm plantations in the Ungaran region of Central Java, Indonesia has never been studied. The objective of the research was to examine the carotene content and iodine value in palm fruit bunches on the level of ripening, storage duration of fresh fruit bunch (FFB). A completely randomized design (CRD) with 2 factors was used in this study. The first factor was the level of ripening of palm fresh fruit bunches (FFB), namely: under-ripe, ripe, over-ripe, loose fruit from bunches and the second factor was the shelf-life of FFB, namely: 12 hours of storage, 36 hours storage, 60 hours storage. The research was conducted with 3 repeated treatments. The observed parameters were carotene content, the water content of mesocarp, and the iodine value. The data obtained were processed and analyzed using ANOVA and followed by Duncan (DMRT) at α = 0.05 using SPSS version 25. The results of the study showed that the level of ripening of palm fresh fruit bunches significantly (α = 0.05) affect the carotene content, water content and iodine value. The carotene content of palm fruit bunches from the lowest to the highest is under-ripe, loose fruit from bunches, over-ripe, ripe. For the highest to the lowest fruit mesocarp water content is under-ripe, ripe, overripe, loose fruit from bunches. The highest amount of palm oil iodine was in ripe FFB and followed by over-ripe, under-ripe, loose fruit from bunches. Similarly, the storage duration indicated that there was a case against carotene levels, the water content of mesocarp and iodine value. At 12 hours of storage, carotene content, water content, and iodine value were higher than 36 hours and 60 hours storage.