Pengaruh Variasi Peroxide Value Dan Waktu Penyimpanan Refined Palm Oil (Rpo) Terhadap Mutu Rbdpo

The processing of Crude Palm Oil (CPO) into Refined Bleached Deodorized Palm Oil (RBDPO), cannot be separated from problems related to quality. Research on the quality of RBDPO was conducted by testing the free fatty acid content, peroxide value, and color. The purpose of this research is to determine the optimal quality of RBDPO for each of the low and high Peroxide Value (PV) variations so that RBDPO is produced suitable with a standart.The conclusion show that for free fatty acid levels, the degree of increase in FFA in samples 1 and 2 are 0%, 0.001%, 0.002%, 0.003% and 0.02%, 0.02%, 0.02%, 0.01%. The value of the degree of increment in the PV for samples 1 and 2 is 0.1 meq / kg; 0.03 meq / kg; 0.03 meq / kg; 0.03 meq / kg and 0.69 meq / kg; 0.26 meq / kg; 0.01 meq / kg; 0.06 meq / kg. The value of the degree of increase in the color of samples 1 and 2 is 0.1; 0.1; 0.1; 0.1 and 0.4; 0.4; 0.2 and 0.4. Based on the data, it can be seen that the increase in PV, FFA and color is influenced by the size of the PV and the length of storage time.