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All Journal Jurnal Penelitian dan Pengembangan Pertanian Jurnal Penelitian Kelapa Sawit Buletin Palma Perspektif, Review Penelitian Tanaman Industri
Hasrul Abdi Hasibuan
Pusat Penelitian Kelapa Sawit
Agriculture, Biological Sciences & Forestry Decision Sciences, Operations Research & Management

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Journal : Jurnal Penelitian Kelapa Sawit

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KOMPOSISI ASAM LEMAK DAN BILANGAN IOD MINYAK DARI SEMBILAN VARIETAS KELAPA SAWIT DxP KOMERSIAL DI PPKS Sujadi Sujadi; Hasrul Abdi Hasibuan; Hernawan Yuli Rahmadi; Abdul Razak Purba
Jurnal Penelitian Kelapa Sawit Vol 24 No 1 (2016): Jurnal Penelitian Kelapa Sawit
Publisher : Pusat Penelitian Kelapa Sawit

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (189.254 KB) | DOI: 10.22302/iopri.jur.jpks.v24i1.1

Abstract

Nine different oil palm commercial planting materials which are: DxP La Mé, DxP Yangambi, DxP Simalungun, DxP Marihat, DxP PPKS 239, DxP PPKS 540, DxP PPKS 718, DyxP SP1 (Dumpy) and DxP Langkat were analyzed for their fatty acid composition and Iodine Value (IV).Their dried mesocarp crude palm oil (CPO) content were observed between 63.3 – 88.5%, with DxP Yangambi had the highest (83.2 ± 5.3%) and significantly different compared to the rest of the varieties. DxP Simaungun had the highest palmitic acid (47.8 ± 2.1%), while DxP La Me had the highest oleic acid (44.3 ± 2.9%) and both were significantly different from the other varieties. Nevertheless, other fatty acid content in the CPO were not significantly different between varieties. IV in the CPO was not significantly different between varieties, with DxP PPKS 540 and DxP La Mé had the highest with 56.5 ± 2.0 Wijs and 55.6 ± 2.6 Wijs respectively, while DxP Simalungun had the lowest IV with 50.1 ± 2.2 Wijs. Palm kernel oil (PKO) content between varieties was not significantly different and gave number between 44.1 – 56.0%. The main fatty acid component in the PKO were lauric acid (44.3 ± 49.7), myristic acid (14.0 ± 17.7), oleic acid (14.4 ± 19.7) and palmitic acid (7.6 ± 9.4). Most of the fatty acid composition of the PKO were not significantly different betwen varieties, except for the myristic acid content of the DxP PPKS 718. No significant different also observed on the IV of the PKO between varieties, with DxP Marihat had the highest (21.6 ± 1.6 Wijs) and DxP La Mé had the lowest (19.6 ± 2.3 Wijs).
PENINGKATAN KESUKAAN MINYAK SAWIT MERAH DENGAN PENAMBAHAN MINYAK NABATI ATAU FLAVOR DAN STABILITASNYA DALAM PENGGORENGAN BERULANG Hasrul Abdi Hasibuan; Ijah Ijah
Jurnal Penelitian Kelapa Sawit Vol 26 No 1 (2018): Jurnal Penelitian Kelapa Sawit
Publisher : Pusat Penelitian Kelapa Sawit

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (295.552 KB) | DOI: 10.22302/iopri.jur.jpks.v26i1.57

Abstract

Minyak sawit merah (MSM) merupakan produk olahan minyak sawit mentah (crude palm oil, CPO) yang masih mengandung karoten (sebagai provitamin A) dalam jumlah tinggi. Sayangnya, MSM belum diminati oleh masyarakat di Indonesia karena warnanya kemerahan dan berbau khas. Penelitian ini dilakukan untuk meningkatkan kesukaan MSM dengan penambahan minyak nabati beraroma cukup kuat seperti minyak inti sawit, minyak kelapa dan lemak cokelat sebanyak 10 - 30 % atau flavor butter sebanyak 0,05 - 3%. Selain itu, dilakukan uji stabilitas MSM, campuran MSM:minyak kelapa dan MSM:flavor dalam penggorengan kentang secara deep frying sebanyak 10 kali penggorengan. Pencampuran MSM dengan minyak nabati atau flavor dapat merubah karakteristik, meningkatkan mutu, dan kesukaan panelis. Semakin tinggi konsentrasi minyak nabati atau flavor cenderung meningkatkan kesukaan panelis terhadap aroma. Minyak kelapa merupakan minyak yang memiliki tingkat kesukaan tertinggi. Penggunaan flavor yang yang masih dapat diterima dari penampakannya adalah sebanyak 0,5%. Campuran MSM:minyak kelapa (80:20) dan MSM dengan flavor 0,5% memiliki kestabilan mutu tinggi selama penggorengan berulang dan tingkat kesukaannya terhadap produk gorengannya juga meningkat dibandingkan MSM.
NILAI EKONOMI NIRA SAWIT SEBAGAI POTENSI PEMBIAYAAN PEREMAJAAN KEBUN KELAPA SAWIT RAKYAT Muhammad Akmal Agustira; Donald Siahaan; Hasrul Abdi Hasibuan
Jurnal Penelitian Kelapa Sawit Vol 27 No 2 (2019): Jurnal Penelitian Kelapa Sawit
Publisher : Pusat Penelitian Kelapa Sawit

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (824.254 KB) | DOI: 10.22302/iopri.jur.jpks.v27i2.62

Abstract

Oil palm smallholder currently are more than 25 years old and have to be replanted. However, many smallholders have facing difficulties in replanting especially related to investment and loss of income during the period of immatature. Palm trunks from replanted plants have potential economic value by utilizing sap obtained by tapping inflorescences of oil palm to make brown sugar. This study aims to assess the economic value of oil palm brown sugar as a potential financing of oil palm plantation peremajaan. The study was conducted in the village of Lau Tador, Sei Suka District, Batu Baral Regency North Sumatra. The research method used was on farm participatory research survey and focus group discussions were carried out farm business analysis. Research shows that oil palm trunks have considerable economic value potential. The economic value of 1 palm trunk for oil palm brown sugar (not yet processed/straightened before being cut) is IDR. 15,813 (IDR 1,897,500 per ha). Whereas if processed into oil palm brown sugar has a potential net income per ha of IDR 18,421,500 to IDR 22,866,325 with financial analysis carried out. This potential can help smallholders living costs and up keep costs as long as immatature. To optimize the economic potential of production, it is carried out on a wide scale through the development of farmer groups or cooperatives. Through cooperatives will be managed in an organized manner including funding, technical, production, and marketing. The utilization oil palm brown sugar can be used as one of the activities in the oil palm smallholder replanting program (PSR) which is the government's main program.
APLIKASI COCOA BUTTER SUBSTITUTE (CBS) DARI MINYAK INTI SAWIT DALAM FORMULASI MINUMAN INSTAN KOPI, COKELAT DAN CAMPURANNYA Hasrul Abdi Hasibuan; Fenny Indah Sari
Jurnal Penelitian Kelapa Sawit Vol 27 No 2 (2019): Jurnal Penelitian Kelapa Sawit
Publisher : Pusat Penelitian Kelapa Sawit

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1183.583 KB) | DOI: 10.22302/iopri.jur.jpks.v27i2.80

Abstract

Minuman instan kopi, cokelat dan campurannya cukup digemari oleh konsumen karena memiliki rasa yang enak dan penyajiannya relatif mudah dan cepat. Selain gula, dalam pembuatan minuman instan ditambahkan susu dan atau creamer. Creamer atau bubuk pengganti susu merupakan produk emulsi lemak dalam air. Salah satu lemak yang dapat digunakan untuk creamer adalah minyak inti sawit terhidrogenasi atau disebut dengan cocoa butter substitute (CBS). Penelitian ini dilakukan untuk memformulasi minuman instan kopi, cokelat dan campurannya dengan menambahkan CBS sebagai bahan tambahan dan mengkaji pengaruhnya terhadap sifat fisika kimia, kestabilan lemak dalam air dan penerimaan minuman instan oleh panelis. Hasil yang diperoleh menunjukkan bahwa CBS dapat digunakan dalam campuran minuman instan kopi, cokelat dan campurannya dengan jumlah maksimum sebanyak 4 %. Semakin banyak CBS yang ditambahkan menyebabkan kestabilan lemak dalam air semakin rendah. Semakin banyak jumlah emulsifier juga menyebabkan pemisahan antara endapan dengan air semakin besar dan jumlah optimum yang dapat ditambahkan sebesar 0,5 %. Waktu optimum untuk pencampuran bahan minuman instan selama 30 - 45 menit. Lemak CBS dari stearin minyak inti sawit terhidrogenasi penuh dan campuran antara minyak inti sawit dengan stearin sawit menghasilkan minuman instan yang memiliki sifat fisika kimia dan penerimaan oleh panelis yang relatif sama.
KADAR MINYAK DAN KERNEL PADA BUAH TERLUAR SELAMA PEMATANGAN TANDAN BUAH KELAPA SAWIT Hasrul Abdi Hasibuan
Jurnal Penelitian Kelapa Sawit Vol 28 No 2 (2020): Jurnal Penelitian Kelapa Sawit
Publisher : Pusat Penelitian Kelapa Sawit

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iopri.jur.jpks.v28i2.97

Abstract

This study aims to determine the composition of oil and kernel in the outer oil palm fruit during ripening of bunches from the Tenera oil palm species. The activities was carried out include: i) observation of loose fruit of bunches including the amount, weight, oil and kernel content, ii) observation of the effect of staying overnight in open and shaded spots (under palm trees) on the weight, oil content and kernel and iii) analysis of oil and kernel composition on variations in fruit maturity on lowland, highland and peat land. The results obtained from the first activity were loose fruit on the first day of 1-2 grains per bunch (average 1.3 ± 0.5 grains / bunch) and the number increased on the second up to sixth day as much as 3.2 ± 0.8 grains / bunches. Loose fruit on the first and second day tend to be heavier than the day after. Loose fruit on the first day has higher oil content than the day after. The oil content in dry mesocarp increased with increasing time of fruit release while the kernel content was same relatively. The results obtained from the second activity were the loose fruit weight decreased during staying overnight in the open space (days 1-10 by 4.8-27.1%) higher than in the shade (2.1-17.2%). The oil content on loose fruit increased with increasing of staying overnight time. During the tenth day, the oil content of the loose fruit placed in the open spot increased significantly and differed significantly at the level of p≤0.05 compared to the previous time due to the weight of the loose fruit decreased significantly. Meanwhile, kernel content per fruit during lodging was not significantly different until the tenth day in both places. The results obtained from the third activity were the oil content increased in unripe to overripe fruit and not differed significantly at the 5% level in ripe and overripe. The kernel content increased but not differed significantly at the level of 5% in unripe to overripe fruit. The water content of unripe fruit decreased with increasing fruit maturity. The oil content of fruit in the lowland was higher than the highland and peat land. Fruit has oil and kernel content optimum was the fruit that has loose fruit a minimum of 1 grain per bunches.
Penentuan Rendemen, Mutu dan Komposisi Kimia Minyak Sawit dan Minyak Inti Sawit Tandan Buah Segar Bervariasi Kematangan sebagai Dasar untuk Penetapan Standar Kematangan Panen Hasrul Abdi Hasibuan
Jurnal Penelitian Kelapa Sawit Vol 28 No 3 (2020): Jurnal Peneltian Kelapa Sawit
Publisher : Pusat Penelitian Kelapa Sawit

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iopri.jur.jpks.v28i3.106

Abstract

Kematangan tandan buah segar (TBS) sangat memengaruhi rendemen dan kualitas minyak sawit (crude palm oil, CPO), kernel dan minyak inti sawit (palm kernel oil, PKO). Kriteria matang panen secara konvensional masih digunakan dalam penentuan target produksi. Kriteria tersebut juga digunakan sebagai dasar dalam pengembangan teknologi pemanenan secara mekanisasi dan digitalisasi. Penelitian ini dilakukan untuk menentukan kriteria matang panen optimum TBS berdasarkan jumlah berondolan dari tandan sebelum dipanen, terkait dengan rendemen, mutu, dan karakteristik kimia pada CPO dan PKO. Sampel yang digunakan adalah TBS berjenis Tenera dengan variasi kematangan meliputi mentah (buah berwarna hitam kemerahan), mengkal (buah berwarna merah namun belum ada berondolan), matang (berondolan 1-3 butir), matang (berondolan 5-10 butir) dan lewat matang (berondolan 20-40 butir). Rendemen CPO, kernel dan PKO semakin meningkat dengan meningkatnya kematangan buah. Semakin matang buah, kadar asam lemak bebas dan bilangan peroksida pada CPO semakin meningkat. Hal yang sama juga pada kadar karoten dan nilai deterioration of the bleachability index (DOBI) namun nilai keduanya menurun pada buah lewat matang. Bilangan iodin dan komposisi asam lemak berbeda pada setiap kematangan buah. Secara umum, pada beberapa varietas Tenera, rata-rata rendemen CPO dan kernel, dan mutu CPO pada buah matang dengan berondolan 1-3 butir relatif sama dengan buah matang dengan berondolan 5-10 butir. Dengan demikian, rendemen dan mutu CPO, kernel dan PKO yang optimal dapat diperoleh dengan melakukan pemanenan TBS pada kriteria matang dengan jumlah berondolan 1-3 butir di piringan.
Sifat Fisika Kimia Campuran Minyak dari Minyak Sawit Merah Murni dengan Minyak Zaitun, Minyak Jagung, Minyak Kedelai atau Minyak Bunga Matahari Hasrul Abdi Hasibuan; Adi Priyanto
Jurnal Penelitian Kelapa Sawit Vol 29 No 1 (2021): Jurnal Peneltian Kelapa Sawit
Publisher : Pusat Penelitian Kelapa Sawit

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iopri.jur.jpks.v29i1.115

Abstract

Minyak sawit merah murni (virgin red palm oil, VRPO) merupakan minyak mengandung asam lemak jenuh dan tak jenuh seimbang, serta senyawa bioaktif tinggi (seperti karoten, tokoferol dan tokotrienol). Sementara itu, minyak zaitun (olive oil, OO), minyak jagung (corn oil, CO), minyak kedelai (soybean oil, SBO) dan minyak bunga matahari (sunflower oil, SFO) merupakan minyak mengandung asam lemak tak jenuh tinggi. Pencampuran dua atau lebih jenis minyak dapat menghasilkan minyak sehat dengan profil asam lemak, stabilitas oksidatif dan senyawa bioaktif yang diinginkan. Penelitian ini dilakukan untuk mengkaji karakteristik campuran VRPO dengan OO, CO, SBO atau SFO pada rasio berat 100:0-0:100 meliputi kadar asam lemak bebas, karoten dan vitamin E, komposisi asam lemak, bilangan iodin, titik leleh, dan kandungan lemak padat. Peningkatan jumlah VRPO meningkatkan kadar asam palmitat, karoten dan vitamin e, titik leleh dan kandungan lemak padat. Peningkatan jumlah OO, CO, SBO atau SFO menurunkan kadar asam lemak bebas dan meningkatkan bilangan iodin. Campuran VRPO dengan CO, SBO atau SFO menghasilkan minyak sehat dengan rasio asam lemak jenuh: asam lemak tak jenuh tunggal: asam lemak tak jenuh ganda mendekati 1:1,5:1,0. Campuran VRPO dengan OO juga menghasilkan minyak sehat dengan rasio asam linoleat: asam linolenat sebesar 5-10:1. Campuran-campuran minyak tersebut dapat digunakan sebagai bahan baku untuk minyak goreng, baking shortening dan margarin yang kaya senyawa bioaktif.
Pengaruh Penggunaan Campuran Minyak Sawit dan Olein Sawit terhadap Sifat Fisikokimia dan Sensori Selai Cokelat Hasrul Abdi Hasibuan; Aga Prima Hardika; Wawan Hendrawan
Jurnal Penelitian Kelapa Sawit Vol 30 No 2 (2022): Jurnal Penelitian Kelapa Sawit
Publisher : Pusat Penelitian Kelapa Sawit

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iopri.jur.jpks.v30i2.149

Abstract

Palm oil is a semi-solid vegetable oil that has the potential to be used as fat in the manufacture of chocolate spread. In addition, the liquid fraction of palm oil (such as super olein) can increase the spreadability of chocolate spread. This research was conducted to evaluated the physicochemical and sensory properties of chocolate spread using a mixture of palm oil and super olein at a ratio of 71.4: 28.6, 57.1: 42.9, 42.9: 57.1, and 28.6: 71.4. Formulation of chocolate spread made with 35% fat, 44.6% sugar, 10% cocoa powder, 10% milk powder, 0.32% lecithin, 0.03% salt, and 0.05% vanilla. Chocolate spread was characterized by particle size, fat content, melting point, fatty acid composition, triacylglycerol composition and solid fat content, and organoleptic tests. Particle size and fat content were not significantly different, while melting point, fatty acids composition, triacylglycerol composition, and solid fat content were significantly different in each formula. The organoleptic tests showed that the amount of 71.4% super olein was preferred by panelists. In this formula, chocolate spread had a particle size of 0.08 mm, fat content of 40.0%, melting point of 19.2°C, fatty acids composition (palmitic acid 38.3%, stearic acid 6.7%, oleic acid 42.2%, and linoleic acid 9.9%), triacylglycerol composition (POP 35.9%, PLP 10.0%, POS 7.7%, POO 25.2%, and PLO 7.3%), and solid fat content at temperatures 25°C and 30°C were 5.4% and 2.1%, respectively.
Co-Authors Abdul Razak Purba Adi Priyanto Aga Prima Hardika Donald Siahaan Fenny Indah Sari Hernawan Yuli Rahmadi Ijah Ijah Lerissa Aulia Siregar Muhammad Akmal Agustira Sujadi Sujadi Wawan Hendrawan