Pengolahan Minyak Sawit di PTPN II Tanjung Morawa dengan Menganalisis Kadar Asam Lemak Bebas Menggunakan Metode Statistical Quality Control

Abstract

The food eaten contains high levels of free fatty acids that can trigger the occurrence of disease so that the food consumed by the community does not exceed the predetermined threshold of free fatty acid levels of 0.3% if more than that, it can be said that palm oil is not suitable for consumption. The purpose of this study is to determine the level of palm oil-free fatty acids is a crucial plantation commodity in Indonesia so that it has the prospect of a very influential impact on the regional and national economy, therefore in the process of processing saawit, it must have good quality and capability. So palm oil processed into oil must comply with the Indonesian National Standard (SNI) cannot exceed the predetermined threshold of 0.03% fatty acid content. The method used in this study is Statistica Quality Control which functions to describe validation results with limited research and development tests. The results of this study found that for palm oil-free fatty acid levels, all of the data that could be under control or in other words, there was no sample data that was beyond the control limit (outlier). Meanwhile, the Cp process capability value < 1.00 and the Cpk index process capability value < 1.00.