Penentuan Kadar Air dan Kadar Asam Lemak Bebas dari Tandan Buah Segar Kelapa Sawit pada Keadaan sebelum Perebusan dan setelah Perebusan di PTPN IV Unit Usaha Mayang.

Abstract

A comparative study of percentage of free fatty acid content and moisture content of fresh palm fruit bunches has been conducted before boiling and after boiling at PTPN IV Mayang Business Unit. Direct observations were made in the laboratory by analyzing percent of free fat content and water content of fresh fruit palm fruit bunches prior to boiling and after boiling and in solvent analysis according to SNI using n-hexane but analyzed using premium laboratory. The free fatty acid content was measured by titration method and water content by gravimetric method. The result of analysis obtained for free fatty acid content from fresh fruit bunch before boiling is 2,84% and water content is 0,20% while free fatty acid content from fresh fruit bunch after boiling is 2,66% and water content is 0, 12%.