Analysis of the Effect of Palm Kernel Stacking on Free Fatty Acids and Water Content at PT. Bukit Palem
DOI:
https://doi.org/10.58466/wvaxf972Keywords:
Free Fatty Acids, Palm Kernel, Moisture Content, Quality Control, StackingAbstract
The purpose of this study was to examine the effect of palm kernel stacking on moisture and free fatty acid (FFA) content at PT. Bukit Palem, West Kalimantan. This study was conducted using a qualitative method with a descriptive approach between February and April 2026. During 15 days of observation, sampling was carried out once a day at the kernel station. The results showed that moisture content ranged from 3.01% to 6.17% and free fatty acid content ranged from 1.47% to 4.97%. The company's quality criteria and SNI standards, which include a maximum moisture content of 7% and a maximum free fatty acid content of 5%, were met by all test results. The process of evaporation and moisture reabsorption during palm kernel stacking causes variations in moisture content values. Increased moisture content can accelerate oil decomposition, resulting in high levels of free fatty acids. Storage temperature, ambient air humidity, inadequate airflow, and the length of time the palm kernel is stacked all impact this condition. This study demonstrates the importance of regulating temperature, humidity, airflow, and stacking time to maintain stable palm kernel quality and meet standards.
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