Preprocessing Factors Affected Free Fatty Acid Content in Crude Palm Oil Quality

Preprocessing Factors Affected Free Fatty Acid Content in Crude Palm Oil Quality

The quality of CPO (Crude Palm Oil) is determined by the Free Fatty Acid (FFA) with the standard value below 5%. High FFA in CPO will cause further difficulties due to low refining rate and quality like rancidness and odor. The objective of this research was to determine the factors that affect the...

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Bibliographic Details
Main Authors: Edyson Edyson, Fitrah Murgianto, Adhy Ardiyanto, Erika Juli Astuti, Melina Putri Ahmad
Format: Article
Language:English
Published: Bogor Agricultural University 2022-04-01
Series:Jurnal Ilmu Pertanian Indonesia
Online Access:https://journal.ipb.ac.id/index.php/JIPI/article/view/38205

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