Standard Quality
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QUALITY CONTROL OF CPO & PRODUCTS COMODITI Crude Palm Oil
Pretreated Palm Oil (BPO) SP. 151 .1984
RBD Palm Oil SP. 152 .1984
Crude Palm Olein SP. 154 .1984
Pretreated Palm Olein SP. 155 .1984
RBD Palm Olein SP. 156 .1984
Crude Palm Stearin
CHARACTERISTICS Moisture Impurities Free Fatty Acid (As Palmitic) IV (Wijs ) Melting Point Colour Moisture Impurities Free Fatty Acid (As Palmitic) IV (Wijs ) Melting Point Colour Moisture Impurities Free Fatty Acid (As Palmitic) IV (Wijs ) Melting Point Colour Taste Moisture Impurities Free Fatty Acid (As Palmitic) IV (Wijs ) Melting Point Moisture Impurities Free Fatty Acid (As Palmitic) IV (Wijs ) Melting Point Colour Moisture Impurities Free Fatty Acid (As Palmitic) IV (Wijs ) Melting Point Cloud Point Colour Taste
(%) (%) (%)
Moisture Impurities Free Fatty Acid (As Palmitic) IV (Wijs ) Melting Point
TEST METHODE SNI SP.SMP. 29.1975 SP.SMP. 28.1975 SP.SMP. 30.1975
(ppm) ( oC ) ( 1" ) (%) (%) (%)
SP.SMP. 29.1975 SP.SMP. 28.1975 SP.SMP. 30.1975
(ppm) ( oC ) ( 1" ) (%) (%) (%)
SP.SMP.333.1984 SP.SMP.334.1984 SP.SMP.72. 1984 SP.SMP. 29.1975 SP.SMP. 28.1975 SP.SMP. 30.1975
(ppm) SP.SMP.333.1984 ( oC ) SP.SMP.334.1984 (5 1/4") SP.SMP.72. 1984 Organoleptic (%) SP.SMP. 29.1975 (%) SP.SMP. 28.1975 (%) SP.SMP. 30.1975
SNI
SPECIFICATION STANDART PORAM FAMNI
0.45 Max. 0.45 Max. 5.0 Max. Free from contamination and sea water
0.25 Max. 5.0 Max. 50 - 55 33 - 39 20Y/20R
0.25 Max. 5.0 Max. 50 - 55 33 - 39 20Y/20R (Max) 0.1 Max.
0.1 Max.
0.1 Max.
0.15 Max.
0.1 Max.
0.15 Max.
50 - 55 33 - 39 3R/30Y Max Normal
50 - 55 50 - 55 33 - 39 33 - 39 3R/30Y Max 3R/30Y Max
0.25 Max.
0.25 Max.
0.25 Max.
5.0 Max.
5.0 Max.
5.0 Max.
55 Min. 24 Max.
56 Min. 24 Max.
55 Min. 24 Max.
0.1 Max.
0.1 Max.
0.1 Max.
0.15 Max.
0.10 Max.
0.15 Max.
(ppm) ( oC ) (%) (%) (%)
SP.SMP.333.1984 SP.SMP.334.1984 SP.SMP. 29.1975 SP.SMP. 28.1975 SP.SMP. 30.1975
(ppm) ( oC ) ( 1" ) (%) (%) (%)
SP.SMP.333.1984 SP.SMP.334.1984 SP.SMP.72. 1984 SP.SMP. 29.1975 SP.SMP. 28.1975 SP.SMP. 30.1975
55 Min. 24 Max. 2R/20Y (Max)
(ppm) ( oC ) ( oC ) (5 1/4")
SP.SMP.333.1984 SP.SMP.334.1984 SP.SMP.335.1984 SP.SMP.72. 1984 Organoleptic
55 Min. 24 Max. 10 Max. 3R/30Y Max Normal
(%) (%) (%)
SP.SMP. 29.1975 SP.SMP. 28.1975 SP.SMP. 30.1975
(ppm) ( oC )
SP.SMP.333.1984 SP.SMP.334.1984
0.25 Max. 5.0 Max.
56 Min. 24 Max.
55 Min. 24 Max. 10 Max. 3R/30Y Max 3R/30Y Max
0.50 Max.
0.25 Max.
0.50 Max.
5.0 Max.
5.0 Max.
5.0 Max.
40 Max. 48 Min.
48 Max. 44 Min.
40 Max. 48 Min.
MEOMA
COMODITI
CHARACTERISTICS
Pretreated Palm Stearin Moisture SP. 158 .1984 Impurities Free Fatty Acid (As Palmitic) IV (Wijs ) Melting Point Colour RBD Palm Stearin SP. 159 .1984
Palm Fatty Acid SP. 153 .1984
Palm Acid Oil SP. 160 .1984
Crude Palm Kernel Oil SP. 11 .1975
RBD Palm Kernel Oil SP. 161 .1984
Palm Kernel Meal SP. 24 .1975
Palm Kernel Pellet
Palm Kernel Ex Peller
PORAM PORIM
TEST METHODE SNI
(%) (%) (%)
SP.SMP. 29.1975 SP.SMP. 28.1975 SP.SMP. 30.1975
(ppm) ( oC ) ( 1" )
SP.SMP.333.1984 SP.SMP.334.1984 SP.SMP.72. 1984
Moisture (%) Impurities (%) Free Fatty Acid ( % ) (As Palmitic) IV (Wijs ) (ppm) Melting Point ( oC ) Colour (5 1/4") Taste Moisture (%) Impurities (%) Free Fatty Acid ( % ) (As Palmitic) Saponifiable Mat(ppm) Moisture (%) Impurities (%) Free Fatty Acid ( % ) (As Palmitic) Total Fatty Acid ( % ) Moisture (%) Impurities (%) Free Fatty Acid ( % ) (As Palmitic) IV (Wijs ) (ppm) Moisture (%) Impurities (%) Free Fatty Acid ( % ) (As Palmitic) IV (Wijs ) (ppm) Melting Point ( oC ) Colour (5 1/4") Moisture (%) Oil Content (%) Protein (%) Ash (%) Moisture (%) Oil Content (%) Protein (%) Ash (%) Total Carbohydrate Moisture (%) Oil Content (%) Protein (%) Ash (%)
SP.SMP. 29.1975 SP.SMP. 28.1975 SP.SMP. 30.1975
SNI
SPECIFICATION STANDART PORAM FAMNI
0.25 Max. 5.0 Max. 40 Max. 48 Min. 20R/20Y (Max) 0.15 Max.
0.15 Max.
0.15 Max.
0.20 Max.
0.20 Max.
0.20 Max.
SP.SMP.333.1984 SP.SMP.334.1984 SP.SMP.72. 1984 Organoleptic SP.SMP. 29.1975 SP.SMP. 28.1975 SP.SMP. 30.1975
40 Max. 48 Min. 3R/30Y Max Normal
SP.SMP.333.1984 SP.SMP. 29.1975 SP.SMP. 28.1975 SP.SMP. 30.1975
87 Max.
SP.MP.336.1984 SP.SMP. 29.1975 SP.SMP. 28.1975 SP.SMP. 30.1975 SP.MP.333.1984 SP.SMP. 29.1975 SP.SMP. 28.1975 SP.SMP. 30.1975 SP.SMP.333.1984 SP.SMP.334.1984 SP.SMP.72. 1984 SP.SMP. 7.1975 SP.SMP.13.1975 SP.SMP.79.1975 SP.SMP.51.1975 SP.SMP. 7.1975 SP.SMP.13.1975 SP.SMP.79.1975 SP.SMP.51.1975 SP.SMP. 7.1975 SP.SMP.13.1975 SP.SMP.79.1975 SP.SMP.51.1975
= Palm Oil Refiner Association Of Malaysia = Palm Oil Research Institute Of Malaysia
MEOMA
48 Max. 40 Max. 44 Min. 48 Min. 3R/30Y Max 3R/30Y Max
1.0 Max. 80 Max.
3.0 Max. 5.0 Max. 95 Max. 0.45 Max. 0.05 Max. 5.0 Max.
0.45 Max. 0.50 Max. 5.0 Max.
19 Max.
18 Max.
19 Max.
0.10 Max.
0.10 Max.
0.10 Max.
0.15 Max.
0.15 Max.
0.10 Max.
14-19 24-30 0,9-1R
14-19 24-30 1R/10Y Max
12 Max. 15 Max. 13 Min. 4 Max. 12 Max. 2 Max. 15 Max. 4 Max. 40 Max. 10 Max. 12 Max. 12 Min. 6 Max.
0.50 Max. 5.0 Max.
19 Max.
SNI MEOMA FAMNI
= Standart Nasional Indonesia = Malayan Edible Oil Manufacturer Association = Federasi Asosiasi Minyak Nabati Indonesia
Pretreated Palm Oil (BPO) SP. 151 .1984
RBD Palm Oil SP. 152 .1984
Crude Palm Olein SP. 154 .1984
Pretreated Palm Olein SP. 155 .1984
RBD Palm Olein SP. 156 .1984
Crude Palm Stearin
CHARACTERISTICS Moisture Impurities Free Fatty Acid (As Palmitic) IV (Wijs ) Melting Point Colour Moisture Impurities Free Fatty Acid (As Palmitic) IV (Wijs ) Melting Point Colour Moisture Impurities Free Fatty Acid (As Palmitic) IV (Wijs ) Melting Point Colour Taste Moisture Impurities Free Fatty Acid (As Palmitic) IV (Wijs ) Melting Point Moisture Impurities Free Fatty Acid (As Palmitic) IV (Wijs ) Melting Point Colour Moisture Impurities Free Fatty Acid (As Palmitic) IV (Wijs ) Melting Point Cloud Point Colour Taste
(%) (%) (%)
Moisture Impurities Free Fatty Acid (As Palmitic) IV (Wijs ) Melting Point
TEST METHODE SNI SP.SMP. 29.1975 SP.SMP. 28.1975 SP.SMP. 30.1975
(ppm) ( oC ) ( 1" ) (%) (%) (%)
SP.SMP. 29.1975 SP.SMP. 28.1975 SP.SMP. 30.1975
(ppm) ( oC ) ( 1" ) (%) (%) (%)
SP.SMP.333.1984 SP.SMP.334.1984 SP.SMP.72. 1984 SP.SMP. 29.1975 SP.SMP. 28.1975 SP.SMP. 30.1975
(ppm) SP.SMP.333.1984 ( oC ) SP.SMP.334.1984 (5 1/4") SP.SMP.72. 1984 Organoleptic (%) SP.SMP. 29.1975 (%) SP.SMP. 28.1975 (%) SP.SMP. 30.1975
SNI
SPECIFICATION STANDART PORAM FAMNI
0.45 Max. 0.45 Max. 5.0 Max. Free from contamination and sea water
0.25 Max. 5.0 Max. 50 - 55 33 - 39 20Y/20R
0.25 Max. 5.0 Max. 50 - 55 33 - 39 20Y/20R (Max) 0.1 Max.
0.1 Max.
0.1 Max.
0.15 Max.
0.1 Max.
0.15 Max.
50 - 55 33 - 39 3R/30Y Max Normal
50 - 55 50 - 55 33 - 39 33 - 39 3R/30Y Max 3R/30Y Max
0.25 Max.
0.25 Max.
0.25 Max.
5.0 Max.
5.0 Max.
5.0 Max.
55 Min. 24 Max.
56 Min. 24 Max.
55 Min. 24 Max.
0.1 Max.
0.1 Max.
0.1 Max.
0.15 Max.
0.10 Max.
0.15 Max.
(ppm) ( oC ) (%) (%) (%)
SP.SMP.333.1984 SP.SMP.334.1984 SP.SMP. 29.1975 SP.SMP. 28.1975 SP.SMP. 30.1975
(ppm) ( oC ) ( 1" ) (%) (%) (%)
SP.SMP.333.1984 SP.SMP.334.1984 SP.SMP.72. 1984 SP.SMP. 29.1975 SP.SMP. 28.1975 SP.SMP. 30.1975
55 Min. 24 Max. 2R/20Y (Max)
(ppm) ( oC ) ( oC ) (5 1/4")
SP.SMP.333.1984 SP.SMP.334.1984 SP.SMP.335.1984 SP.SMP.72. 1984 Organoleptic
55 Min. 24 Max. 10 Max. 3R/30Y Max Normal
(%) (%) (%)
SP.SMP. 29.1975 SP.SMP. 28.1975 SP.SMP. 30.1975
(ppm) ( oC )
SP.SMP.333.1984 SP.SMP.334.1984
0.25 Max. 5.0 Max.
56 Min. 24 Max.
55 Min. 24 Max. 10 Max. 3R/30Y Max 3R/30Y Max
0.50 Max.
0.25 Max.
0.50 Max.
5.0 Max.
5.0 Max.
5.0 Max.
40 Max. 48 Min.
48 Max. 44 Min.
40 Max. 48 Min.
MEOMA
COMODITI
CHARACTERISTICS
Pretreated Palm Stearin Moisture SP. 158 .1984 Impurities Free Fatty Acid (As Palmitic) IV (Wijs ) Melting Point Colour RBD Palm Stearin SP. 159 .1984
Palm Fatty Acid SP. 153 .1984
Palm Acid Oil SP. 160 .1984
Crude Palm Kernel Oil SP. 11 .1975
RBD Palm Kernel Oil SP. 161 .1984
Palm Kernel Meal SP. 24 .1975
Palm Kernel Pellet
Palm Kernel Ex Peller
PORAM PORIM
TEST METHODE SNI
(%) (%) (%)
SP.SMP. 29.1975 SP.SMP. 28.1975 SP.SMP. 30.1975
(ppm) ( oC ) ( 1" )
SP.SMP.333.1984 SP.SMP.334.1984 SP.SMP.72. 1984
Moisture (%) Impurities (%) Free Fatty Acid ( % ) (As Palmitic) IV (Wijs ) (ppm) Melting Point ( oC ) Colour (5 1/4") Taste Moisture (%) Impurities (%) Free Fatty Acid ( % ) (As Palmitic) Saponifiable Mat(ppm) Moisture (%) Impurities (%) Free Fatty Acid ( % ) (As Palmitic) Total Fatty Acid ( % ) Moisture (%) Impurities (%) Free Fatty Acid ( % ) (As Palmitic) IV (Wijs ) (ppm) Moisture (%) Impurities (%) Free Fatty Acid ( % ) (As Palmitic) IV (Wijs ) (ppm) Melting Point ( oC ) Colour (5 1/4") Moisture (%) Oil Content (%) Protein (%) Ash (%) Moisture (%) Oil Content (%) Protein (%) Ash (%) Total Carbohydrate Moisture (%) Oil Content (%) Protein (%) Ash (%)
SP.SMP. 29.1975 SP.SMP. 28.1975 SP.SMP. 30.1975
SNI
SPECIFICATION STANDART PORAM FAMNI
0.25 Max. 5.0 Max. 40 Max. 48 Min. 20R/20Y (Max) 0.15 Max.
0.15 Max.
0.15 Max.
0.20 Max.
0.20 Max.
0.20 Max.
SP.SMP.333.1984 SP.SMP.334.1984 SP.SMP.72. 1984 Organoleptic SP.SMP. 29.1975 SP.SMP. 28.1975 SP.SMP. 30.1975
40 Max. 48 Min. 3R/30Y Max Normal
SP.SMP.333.1984 SP.SMP. 29.1975 SP.SMP. 28.1975 SP.SMP. 30.1975
87 Max.
SP.MP.336.1984 SP.SMP. 29.1975 SP.SMP. 28.1975 SP.SMP. 30.1975 SP.MP.333.1984 SP.SMP. 29.1975 SP.SMP. 28.1975 SP.SMP. 30.1975 SP.SMP.333.1984 SP.SMP.334.1984 SP.SMP.72. 1984 SP.SMP. 7.1975 SP.SMP.13.1975 SP.SMP.79.1975 SP.SMP.51.1975 SP.SMP. 7.1975 SP.SMP.13.1975 SP.SMP.79.1975 SP.SMP.51.1975 SP.SMP. 7.1975 SP.SMP.13.1975 SP.SMP.79.1975 SP.SMP.51.1975
= Palm Oil Refiner Association Of Malaysia = Palm Oil Research Institute Of Malaysia
MEOMA
48 Max. 40 Max. 44 Min. 48 Min. 3R/30Y Max 3R/30Y Max
1.0 Max. 80 Max.
3.0 Max. 5.0 Max. 95 Max. 0.45 Max. 0.05 Max. 5.0 Max.
0.45 Max. 0.50 Max. 5.0 Max.
19 Max.
18 Max.
19 Max.
0.10 Max.
0.10 Max.
0.10 Max.
0.15 Max.
0.15 Max.
0.10 Max.
14-19 24-30 0,9-1R
14-19 24-30 1R/10Y Max
12 Max. 15 Max. 13 Min. 4 Max. 12 Max. 2 Max. 15 Max. 4 Max. 40 Max. 10 Max. 12 Max. 12 Min. 6 Max.
0.50 Max. 5.0 Max.
19 Max.
SNI MEOMA FAMNI
= Standart Nasional Indonesia = Malayan Edible Oil Manufacturer Association = Federasi Asosiasi Minyak Nabati Indonesia
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