The Impact of CPO Quality Based on The Ripeness Criteria of Oil Palm Fresh Fruit Bunch

Abstract

Abstract

Crude Palm Oil (CPO) quality is primarily determined by the maturity level of the harvested Fresh Fruit Bunches (FFB). The ripeness level affects oil content, free fatty acid (FFA) concentration, moisture, impurity, and oxidative stability of the extracted oil. This study aims to analyze the influence of oil palm fruit maturity on CPO quality based on physicochemical parameters and to identify the optimal maturity stage that produces the best oil characteristics. The research was conducted on the Tenera variety using three ripeness categories: unripe, ripe, and overripe. Optical and fluorescence sensors were used to identify fruit ripeness non-destructively, followed by laboratory extraction and analysis of CPO. The results revealed that fruit maturity significantly influenced CPO quality. Ripe fruits yielded the highest oil content (24.5%) with FFA 1.5%, moisture 0.25%, DOBI 4.2, and carotene 720 ppm, whereas overripe fruits increased FFA levels (>3%) and reduced oxidative stability. These findings confirm that optimal ripeness produces superior CPO quality, while delayed harvesting or overripe fruits lead to degradation of oil properties. The study contributes novelty by integrating empirical and optical-based approaches to determine ripeness criteria that enhance both the yield and quality of CPO, supporting sustainable palm oil production.

Keywords: crude palm oil, ripeness, quality, FFA, carotene