LAUSR

BACKGROUND Palm kernel is the edible seed of the oil palm fruit obtained during the palm oil milling process. For efficient processing and storage, the moisture content of palm kernel must be reduced to an optimal level by drying. This study aimed to see how drying influenced the physical structure and physicochemical properties of palm kernel and oil. Before and after drying, the free fatty acid (FFA), colors, fatty acid composition, FTIR, thermal property, and structure of palm kernel were investigated. RESULTS Results show that drying significantly (p < 0.05) reduced FFA, and colors of palm kernel oil. The drying also significantly affects (p < 0.05) composition of some fatty acids in palm kernel oil such as capric acid, lauric acid, myristic acid, palmitic acid and oleic acid. However, drying did not affect palm kernel's and palm kernel oil's functional groups and thermal properties. After drying, structural damage of palm kernel was observed. CONCLUSION Based on these findings, the quality of kernel oil may be maintained after drying, and it can even be improved based on lower FFA content. This article is protected by copyright. All rights reserved.