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QUALITY CONTROL OF CPO & PRODUCTS

TEST METHODE SPECIFICATION STANDART


COMODITI CHARACTERISTICS
SNI SNI PORAM FAMNI MEOMA

Crude Palm Oil Moisture (%) SP.SMP. 29.1975 0.45 Max. 0.25 Max.
Impurities (%) SP.SMP. 28.1975 0.45 Max.
Free Fatty Acid (%) SP.SMP. 30.1975 5.0 Max. 5.0 Max.
(As Palmitic) Free from
IV (Wijs ) (ppm) contamination 50 - 55
Melting Point ( oC ) and sea water 33 - 39
Colour ( 1" ) 20Y/20R
Pretreated Palm Oil Moisture (%) SP.SMP. 29.1975
0.25 Max.
(BPO) Impurities (%) SP.SMP. 28.1975
SP. 151 .1984 Free Fatty Acid (%) SP.SMP. 30.1975 5.0 Max.
(As Palmitic)
IV (Wijs ) (ppm) SP.SMP.333.1984 50 - 55
Melting Point ( oC ) SP.SMP.334.1984 33 - 39
Colour ( 1" ) SP.SMP.72. 1984 20Y/20R (Max)
RBD Palm Oil Moisture (%) SP.SMP. 29.1975
0.1 Max. 0.1 Max. 0.1 Max.
SP. 152 .1984 Impurities (%) SP.SMP. 28.1975
Free Fatty Acid (%) SP.SMP. 30.1975 0.15 Max. 0.1 Max. 0.15 Max.
(As Palmitic)
IV (Wijs ) (ppm) SP.SMP.333.1984 50 - 55 50 - 55 50 - 55
Melting Point ( oC ) SP.SMP.334.1984 33 - 39 33 - 39 33 - 39
Colour (5 1/4") SP.SMP.72. 1984 3R/30Y Max 3R/30Y Max 3R/30Y Max
Taste Organoleptic Normal
Crude Palm Olein Moisture (%) SP.SMP. 29.1975
0.25 Max. 0.25 Max. 0.25 Max.
SP. 154 .1984 Impurities (%) SP.SMP. 28.1975
Free Fatty Acid (%) SP.SMP. 30.1975 5.0 Max. 5.0 Max. 5.0 Max.
(As Palmitic)
IV (Wijs ) (ppm) SP.SMP.333.1984 55 Min. 56 Min. 55 Min.
Melting Point ( oC ) SP.SMP.334.1984 24 Max. 24 Max. 24 Max.
Pretreated Palm Olein Moisture (%) SP.SMP. 29.1975
0.25 Max.
SP. 155 .1984 Impurities (%) SP.SMP. 28.1975
Free Fatty Acid (%) SP.SMP. 30.1975 5.0 Max.
(As Palmitic)
IV (Wijs ) (ppm) SP.SMP.333.1984 55 Min.
Melting Point ( oC ) SP.SMP.334.1984 24 Max.
Colour ( 1" ) SP.SMP.72. 1984 2R/20Y (Max)
RBD Palm Olein Moisture (%) SP.SMP. 29.1975
0.1 Max. 0.1 Max. 0.1 Max.
SP. 156 .1984 Impurities (%) SP.SMP. 28.1975
Free Fatty Acid (%) SP.SMP. 30.1975 0.15 Max. 0.10 Max. 0.15 Max.
(As Palmitic)
IV (Wijs ) (ppm) SP.SMP.333.1984 55 Min. 56 Min. 55 Min.
Melting Point ( oC ) SP.SMP.334.1984 24 Max. 24 Max. 24 Max.
Cloud Point ( oC ) SP.SMP.335.1984 10 Max. 10 Max.
Colour (5 1/4") SP.SMP.72. 1984 3R/30Y Max 3R/30Y Max 3R/30Y Max
Taste Organoleptic Normal
Crude Palm Stearin Moisture (%) SP.SMP. 29.1975
0.50 Max. 0.25 Max. 0.50 Max.
Impurities (%) SP.SMP. 28.1975
Free Fatty Acid (%) SP.SMP. 30.1975 5.0 Max. 5.0 Max. 5.0 Max.
(As Palmitic)
IV (Wijs ) (ppm) SP.SMP.333.1984 40 Max. 48 Max. 40 Max.
Melting Point ( oC ) SP.SMP.334.1984 48 Min. 44 Min. 48 Min.
TEST METHODE SPECIFICATION STANDART
COMODITI CHARACTERISTICS
SNI SNI PORAM FAMNI MEOMA

Pretreated Palm Stearin Moisture (%) SP.SMP. 29.1975 0.25 Max.


SP. 158 .1984 Impurities (%) SP.SMP. 28.1975
Free Fatty Acid (%) SP.SMP. 30.1975 5.0 Max.
(As Palmitic)
IV (Wijs ) (ppm) SP.SMP.333.1984 40 Max.
Melting Point ( oC ) SP.SMP.334.1984 48 Min.
Colour ( 1" ) SP.SMP.72. 1984 20R/20Y (Max)
RBD Palm Stearin Moisture (%) SP.SMP. 29.1975
0.15 Max. 0.15 Max. 0.15 Max.
SP. 159 .1984 Impurities (%) SP.SMP. 28.1975
Free Fatty Acid ( % ) SP.SMP. 30.1975 0.20 Max. 0.20 Max. 0.20 Max.
(As Palmitic)
IV (Wijs ) (ppm) SP.SMP.333.1984 40 Max. 48 Max. 40 Max.
Melting Point ( oC ) SP.SMP.334.1984 48 Min. 44 Min. 48 Min.
Colour (5 1/4") SP.SMP.72. 1984 3R/30Y Max 3R/30Y Max 3R/30Y Max
Taste Organoleptic Normal
Palm Fatty Acid Moisture (%) SP.SMP. 29.1975
1.0 Max.
SP. 153 .1984 Impurities (%) SP.SMP. 28.1975
Free Fatty Acid ( % ) SP.SMP. 30.1975 80 Max.
(As Palmitic)
Saponifiable Mat(ppm) SP.SMP.333.1984 87 Max.
Palm Acid Oil Moisture (%) SP.SMP. 29.1975
3.0 Max.
SP. 160 .1984 Impurities (%) SP.SMP. 28.1975
Free Fatty Acid ( % ) SP.SMP. 30.1975 5.0 Max.
(As Palmitic)
Total Fatty Acid ( % ) SP.MP.336.1984 95 Max.
Crude Palm Kernel Oil Moisture (%) SP.SMP. 29.1975 0.45 Max. 0.45 Max.
0.50 Max.
SP. 11 .1975 Impurities (%) SP.SMP. 28.1975 0.05 Max. 0.50 Max.
Free Fatty Acid ( % ) SP.SMP. 30.1975 5.0 Max. 5.0 Max. 5.0 Max.
(As Palmitic)
IV (Wijs ) (ppm) SP.MP.333.1984 19 Max. 18 Max. 19 Max.
RBD Palm Kernel Oil Moisture (%) SP.SMP. 29.1975
0.10 Max. 0.10 Max. 0.10 Max.
SP. 161 .1984 Impurities (%) SP.SMP. 28.1975
Free Fatty Acid ( % ) SP.SMP. 30.1975 0.15 Max. 0.15 Max. 0.10 Max.
(As Palmitic)
IV (Wijs ) (ppm) SP.SMP.333.1984 14-19 14-19 19 Max.
Melting Point ( oC ) SP.SMP.334.1984 24-30 24-30
Colour (5 1/4") SP.SMP.72. 1984 0,9-1R 1R/10Y Max
Palm Kernel Meal Moisture (%) SP.SMP. 7.1975 12 Max.
SP. 24 .1975 Oil Content (%) SP.SMP.13.1975 15 Max.
Protein (%) SP.SMP.79.1975 13 Min.
Ash (%) SP.SMP.51.1975 4 Max.
Palm Kernel Pellet Moisture (%) SP.SMP. 7.1975 12 Max.
Oil Content (%) SP.SMP.13.1975 2 Max.
Protein (%) SP.SMP.79.1975 15 Max.
Ash (%) SP.SMP.51.1975 4 Max.
Total Carbohydrate 40 Max.
Palm Kernel Ex Peller Moisture (%) SP.SMP. 7.1975 10 Max.
Oil Content (%) SP.SMP.13.1975 12 Max.
Protein (%) SP.SMP.79.1975 12 Min.
Ash (%) SP.SMP.51.1975 6 Max.

PORAM = Palm Oil Refiner Association Of Malaysia


PORIM = Palm Oil Research Institute Of Malaysia
SNI = Standart Nasional Indonesia
MEOMA = Malayan Edible Oil Manufacturer Association
FAMNI = Federasi Asosiasi Minyak Nabati Indonesia