Study on handing process and quality degradation of oil palm fresh fruit bunches (FFB)

• Main Authors: Mat Sharif, Zainon, Mohd Taib, Norhasnina, Yusof, Mohd Sallehuddin, Rahim, Mohammad Zulafif, Mohd Tobi, Abdul Latif, Othman, Mohd Syafiq
• Format: Article
• Language: English
• Published: IOP Publishing 2017
• Subjects: TP368-456 Food processing and manufacture; TP500-660 Fermentation industries. Beverages. Alcohol
• Online Access: http://eprints.uthm.edu.my/4218/1/AJ%202017%20%28124%29%20Study%20on%20handing%20process%20and%20quality.pdf; http://eprints.uthm.edu.my/4218/; http://dx.doi.org/10.1088/1757-899X/203/1/012027

The main objective of this study is to determine the relationship between quality of oil palm fresh fruit bunches (FFB) and handling processes. The study employs exploratory and descriptive design, with quantitative approach and purposive sampling using self-administrated questionnaires, were obtained from 30 smallholder respondents from the Southern Region, Peninsular Malaysia. The study reveals that there was a convincing relationship between quality of oil palm fresh fruit bunches (FFB) and handling processes. The main handling process factors influencing quality of oil palm fresh fruit bunches (FFB) were harvesting activity and handling at the plantation area. As a result, it can be deduced that the handling process factors variable explains 82.80% of the variance that reflects the quality of oil palm fresh fruit bunches (FFB). The overall findings reveal that the handling process factors do play a significant role in the quality of oil palm fresh fruit bunches (FFB).