| Issue |
BIO Web Conf.
Volume 98, 2024
The 2nd International Conference on Food Technology and Nutrition (IC-FTN 2023)
|
|
|---|---|---|
| Article Number | 06004 | |
| Number of page(s) | 5 | |
| Section | Food Processing and Engineering | |
| DOI | https://doi.org/10.1051/bioconf/20249806004 | |
| Published online | 28 March 2024 | |
Effect of Ripe Level on Palm Fruit Threshing Efficiency
1 Akademi Komunitas Perkebunan Yogyakarta, Jl. Petung 2 Paringan Yogyakarta, Indonesia
2 Institut Pertanian Stiper Yogyakarta, Jl. Nangka II Maguwoharjo, Depok, Sleman, Yogyakarta, Indonesia
* Corresponding author: adiroeswanto@gmail.com
The processing of palm fruit bunches (FFB) into crude palm oil (Crude Palm Oil) has been around for decades, requiring innovations in technology and methods that are based on time efficiency, costs, and environmental friendliness. One of them is the development of processing FFB into Crude Palm Oil (CPO) without boiling. The process stages include threshing the FFB using a thresher, separating the mesocarp, pressing, filtering, and evaporating the water in the CPO. The research aimed to determine the effect of FFB ripening level on the efficiency of palm fruit harvesting. The research method included testing the efficiency of the thresher machine separating palm fruit at various levels of FFB ripening (F1=fraction 1, F2=fraction 2, F3=fraction 3) and rest level. FFB (R1=1 day, R2=2 days, R3=3 days). Based on the research results, the success of the process of separating the fruit from the fruit (threshing) in ripe FFB fractions F2 - F3 and restan R2 gave good results, namely being able to separate around 80% of the palm fruit and the level of damage was minimal.
© The Authors, published by EDP Sciences, 2024
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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