The quality of palm oil on variations in temperature and duration of the separation process

Abstract

The separation of palm oil in the processing stage is influenced by various factors including temperature and settling time. This research aims to analyze palm oil obtained from variations in temperature and settling time during the separation of palm oil. The experimental design used a split plot design. The main plot is the settling temperature of the clarification which consists of 3 levels, namely; temperature 55-60°C, temperature 65-70°C, temperature 75-80°C The section plot is the time of the deposition process consisting of 3 levels, namely; 1.5 hour time, 3.0 hour time, 4.5 hour time. Observation of the results included the percentage of separated oil, free fatty acid content (FFA), deterioration of bleachability index (DOBI). The data obtained was analyzed of varians (ANOVA), if there was a significant difference, the DMRT 5% test was continued. Based on research, the higher the temperature and the longer the settling time, the higher the FFA, the percentage of separated oil, but the lower the DOBI value. Based on the best quality parameters from FFA and DOBI content parameters, obtained from the separation process temperature treatment of 55-60°C and separation process time of 1.5 hours.