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Abstract
The effect of oil palm Tenera (Elaeis guineensis Jacq var.) ripeness on yield and free fatty acid of crude
palm oil extracted by hexane were studied using 4 different ripeness i.e. unripe (A), under ripe (B), ripe (C) and
over ripe (D). Different combination of oil palm ripeness were used according to mixture design consisted of 15
treatment i.e. only one ripeness (A, B, C, D), the combination of two ripeness of 0.5:0.5 ratio (AB, AC, AD, BC,
BD and CD), the combination of three ripeness of 0.33: 0.33: 0.33 ratio (ABC, ABD, ACD and BCD), and the
combination of four ripeness of 0.25: 0.25: 0.25: 0.25 ratio (ABCD). The result showed that crude oil yield
increased when ripeness increased until over ripe stage which showed a decrease oil yield. The treatment using
only one ripeness, unripe (A), under ripe(B), ripe (C) and over ripe (D) gave oil yield 26.65, 34.46, 44.62 and
27.52 % (w/w of fresh bunch), respectively. When the combination of two ripeness of 0.5:0.5 ratio were used, it
was found that unripe (A) mixed with more progress ripeness gave higher oil yield. But it decreased when mixed
with over ripe oil palm (AD). The similar trend was found when under ripe oil palm (B) mixed with other level of
ripeness. The treatments using three ripeness of 0.33:0.33:0.33 ratio (ABC, ABD, ACD and BCD) gave oil yield
of 38.01, 31.64, 35.52 and 40.17% (w/w of fresh bunch) respectively. Whereas the treatment using four ripeness
of 0.25:0.25:0.25:0.25 ratio (ABCD) gave oil yield of 35.58% (w/w) of fresh bunch). Therefore, the maximum oil
yield will be considered for choosing the suitable combination of oil palm ripeness. In addition, it was found that
the free fatty acid value increased significantly (p<0.05) when the ripeness increased but still under the acceptable
value of all treatment.
Keywords: Oil palm ripeness, Quality of crude palm oil, Free fatty acid
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