Pengaruh Lama Perebusan Tandan Buah Segar terhadap Kadar Minyak dalam Air Rebusan pada Kondensat dan Losses Inti di PKS BAH Jambi

Abstract

This study aims to determine the effect of boiling time of fresh fruit bunches and the total percentage of oil content in the boiling water and losses of palm kernel. This research was conducted by varying the boiling time in 80, 90, 100, 105 and 120 minutes. This study used the soxhletation extraction method. The most optimal boiling is 90-105 minutes because the boiling time is very influential in oil loss. The results showed that the oil content in the boiling water at 120 minutes was 0.75% and the core losses at 80 minutes and 120 minutes were 3.42% and 5.78%. From these data it exceeds the percentage of quality standards from the oil content of boiling water and LTDS core losses of 0.50% and 2.50%.