Abstract

The process of extracting oil from oil palm is one step which is very important is the process of drying palm oil. Oil before oil extraction to reduce moisture and inhibit free fatty acids that affect quality of oil. In addition, it may affect the amount of oil This experiment is therefore the study of temperature and duration in Drying that affects the amount of oil in the palm. The objective is to find the temperature and duration of baking that has Effect on oil content of palm pulp by planning a factorial in CRD experiment using palm pulp (mesocarp) of oil palm fruits were dried at 80 and 90 degrees Celsius at 24, 48 and 72 hours. After that, palm oil was extracted and measured from the amount of oil obtained. Which will experiment with 3 oil palm varieties Which were Golden Tenera, Univanich and Surat Thani, 2 varieties, 3 replications. The results showed that the temperature and duration at The high oil content of each species is as follows Golden Tenera 90 degrees Celsius / 72 hours 80 degrees Univanich Celsius / 72 hours Surat Thani 2 80 degrees Celsius / 48 hours, it can be concluded that the temperature and time in baking.The texture of the different oil palm yields different amounts of oil. And the temperature and duration for which the quantity is Maximum oil varies by oil palm species.