| dc.description.abstract | The research conducted aims to determine the quality of CPO (Crude Palm
Oil) based on chemical parameters. The chemical parameters analyzed in this study
were analysis of water content and analysis of free fatty acids (ALB). Analysis of the
water content, starting with heating the frozen CPO sample until the sample thaws,
then weighing the empty cup that has been pre-heated, then adding 5 grams of CPO
sample to the cup, putting it in the oven at 130℃ for 30 minutes, cooling it using a
desiccator for 30 minutes, the sample was weighed again to obtain a constant
weight. In the analysis of free fatty acid levels, it begins with weighing a
homogeneous 7.05 gram CPO sample, then adding 75 ml of neutral alcohol, then
heating it until the sample dissolves in alcohol, then adding 2-3 drops of 1%
phenolphthalein indicator, then carrying out the analysis. Titrate with 0.25 N NaOH
solution which is indicated by a yellowish-orange color change and the results are
recorded. From the measurement results, calculations were then carried out on
samples A, B, and C, so that the results obtained for the analysis of water content
were 0.24%, 0.36%, and 0.49% and free fatty acid levels were 2.40%, 2 .21% 2.12%
for sample code C. In accordance with SNI 01-2901-2021 concerning Crude Palm
Oil for water content of 0.25-0.50% and free fatty acid content of 3, 0- 5.0 %. From
the results of these calculations, the water content of the three sampels they met the
quality standards, for the free fatty acid analysis of the three samples, they met the
SNI quality standards. | en_US |
