Comparative Study of Red Palm Oil Production From DxP Yangambi Fresh Fruit Bunch and Commercial CPO
Manda Edy Mulyono (a*), Frisda Rimbun Panjaitan (a), Bagus Giri Yudanto (a), Ilmi Fadhilah Rizki (a), Brahmani Dewa Bajra (a), Mulki Salendra Kusumah (a), M. Edwin Syahputra Lubis (b)

a) Post Harvest Technology, Indonesian Oil Palm Research Institute, Medan 20158, Indonesia
*mandaedymulyono[at]iopri.org
b) Soil Science and Agronomy, Indonesian Oil Palm Research Institute, Medan 20158, Indonesia

Abstract

The production of red palm oil (RPO) involves a refinery process that has been altered in order to preserve the inherent phytonutrient composition of palm oil. The refinery in the production of RPO does not include the bleaching and deodorization process, hence allowing RPO to possess unique sensory attributes like taste, scent, and coloration. The objective of this research is to investigate the impact of raw materials on the quality of RPO. The production of RPO from commercial crude palm oil (CPO) exhibited a greater increase in peroxide value compared to RPO derived from fresh fruit bunches (FFB) of DXP Yangambi. However, there were no notable variations in other physicochemical properties, including melting point, density, free fatty acid content, and iodine number, between the two types of RPO. Furthermore, it should be noted that RPO derived from the DXP Yangambi FFB has a better phytonutrient composition compared to the RPO obtained from commercially available CPO. This disparity might be attributed to the enhanced phytonutrient content found in the CPO that is freshly extracted from the DXP Yangambi FFB. In general, the whole process of RPO production has the capacity to preserve and enhance the concentration of phytonutrients found in CPO.

Keywords: crude palm oil- DXP Yangambi variety- phytonutrient- quality- red palm oil

Topic: Agricultural product technology