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September 28, 2025Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering)Open Access

Oil Extraction and Quality Stability of Crude Palm Oil Derived from Variations in Palm Fruit Ripeness

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Authors

IRIka Ucha Pradifta RangkutiMSMuhammad SyukriJEJenny Elisabeth

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Overview

Research shows that different maturity levels of palm fruit affect crude palm oil yield and oxidative stability.

Key Points

  • The best yield of crude palm oil was achieved with a mixture of ripe and overripe fruit, reaching 17%.
  • Analysis revealed the highest free fatty acid content of 2.57% in crude palm oil from ripe and overripe fruit.
  • Post-harvest handling techniques significantly impact the quality and stability of crude palm oil during processing.
  • The study indicates variations in palm fruit ripeness can affect both the oxidative stability and color of crude palm oil.

Cite This Study

Rangkuti et al. (2025) studied this question.

synapsesocial.com/papers/68d9052541e1c178a14f54d6https://doi.org/10.23960/jtepl.v14i5.1573-1581
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