Electronic Theses and Dissertation

Penelitian ini bertujuan untuk mengoptimalkan proses pemisahan buah dari tandan pada kelapa sawit serta menganalisis korelasi antar parameter kualitas minyak sawit, yaitu kadar air dan kadar asam lemak bebas (FFA). Tiga variabel bebas yang dikaji dalam proses ini meliputi suhu perebusan (130–150°C), waktu perebusan (90–110 menit), dan kecepatan putaran mesin thresher (21–25 rpm). Metode yang digunakan adalah Response Surface Methodology (RSM) dengan rancangan percobaan Central Composite Design (CCD). Respon yang diamati mencakup persentase buah sisa, kadar air, dan kadar asam lemak bebas.

Hasil penelitian menunjukkan bahwa suhu dan waktu perebusan memberikan pengaruh signifikan terhadap semua parameter respon. Nilai persentase buah sisa berkisar antara 0,70% hingga 2,72%, kadar air antara 0,55% hingga 0,99%, dan kadar asam lemak bebas antara 0,40% hingga 1,00%. Kondisi optimum diperoleh pada suhu perebusan 144,696°C, waktu 97,887 menit, dan kecepatan putaran mesin 21,803 rpm, dengan nilai desirability sebesar 1,00. Validasi model melalui uji t menunjukkan tidak terdapat perbedaan signifikan antara hasil aktual dan prediksi model.

Analisis korelasi menunjukkan hubungan sangat kuat antara kadar air dan kadar asam lemak bebas (r = 0,9607), sedangkan korelasi antara persentase buah sisa dengan dua parameter lainnya sangat lemah. Hasil ini menegaskan pentingnya kontrol suhu dan waktu perebusan dalam meningkatkan efisiensi pemisahan buah serta menjaga mutu minyak sawit. Optimasi proses ini mendukung pencapaian rendemen minyak sawit yang optimal dan kualitas CPO yang memenuhi standar industri.

Kata kunci: kelapa sawit, perebusan, thresher, RSM, kadar air, asam lemak bebas, pemisahan buah.

This study aimed to optimize the process of separating fruit from bunches in oil palm and to analyze the correlation between palm oil quality parameters, namely water content and free fatty acid (FFA) levels. Three independent variables studied in this process were boiling temperature (130–150°C), boiling time (90–110 minutes), and thresher rotation speed (21–25 rpm). The method used was Response Surface Methodology (RSM) with a Central Composite Design (CCD) experimental design. The observed responses included the percentage of retained fruit, water content, and free fatty acid levels. The results showed that temperature and boiling time significantly influenced all response parameters. The percentage of retained fruit ranged from 0.70% to 2.72%, water content from 0.55% to 0.99%, and free fatty acid content from 0.40% to 1.00%. The optimum conditions were obtained at a boiling temperature of 144.696°C, a time of 97.887 minutes, and a machine rotation speed of 21.803 rpm, with a desirability value of 1.00. Model validation through a t-test showed no significant difference between the actual results and the model predictions. Correlation analysis showed a very strong relationship between water content and free fatty acid levels (r = 0.9607), while the correlation between the percentage of retained fruit and the other two parameters was very weak. These results emphasize the importance of controlling boiling temperature and time in increasing the efficiency of fruit separation and maintaining palm oil quality. Optimizing this process supports the achievement of optimal palm oil yield and CPO quality that meets industry standards. Keywords: palm oil, boiling, thresher, RSM, water content, free fatty acids, fruit separation.