{"id":141504,"date":"2025-04-30T07:32:10","date_gmt":"2025-04-30T07:32:10","guid":{"rendered":"https:\/\/agriculture.unib.ac.id\/bat\/?p=141504"},"modified":"2025-04-30T07:48:39","modified_gmt":"2025-04-30T07:48:39","slug":"training-on-the-making-of-palm-oil-cooking-oil-by-the-department-of-agricultural-technology-in-the-context-of-improving-the-competence-of-teachers-and-students-of-smkn-6-bengkulu-city","status":"publish","type":"post","link":"https:\/\/agriculture.unib.ac.id\/bat\/training-on-the-making-of-palm-oil-cooking-oil-by-the-department-of-agricultural-technology-in-the-context-of-improving-the-competence-of-teachers-and-students-of-smkn-6-bengkulu-city\/","title":{"rendered":"Department of Agricultural Technology Carries Out Training on Making Palm Oil in the Context of Improving the Competency of Teachers of SMKN 6 Bengkulu City"},"content":{"rendered":"

On Thursday, April 24, 2025, the Department of Agricultural Technology, University of Bengkulu held a training on making cooking oil from palm fruits. This activity took place at the Agricultural Technology Laboratory of the University of Bengkulu, and was attended by teachers of SMKN 6 Bengkulu City. This training aims to improve the competence of participants in the field of processing agricultural products, especially in the production process of palm oil-based cooking oil.<\/p>\n\n\n

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This training uses the RBD-Fractionation process method, with raw materials in the form of Crude Palm Oil (CPO). Before the practical activity began, participants received a presentation of material on the process of making cooking oil delivered by Dr. Budiyanto, M.Sc., and Dra. Devi Silsia, M.Si. Furthermore, the practical activity was accompanied by lecturers from the Department of Agricultural Technology, namely Ulfah Anis, S.T.P., M.Sc., and Dra. Devi Silsia, M.Si.<\/p>\n

The stages of the cooking oil manufacturing process include:<\/p>\n

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  1. Refining: Removes non-oil particles from CPO.<\/li>\n
  2. Bleaching: Reduces or removes color from oil.<\/li>\n
  3. Deodorization: Removes odors and free fatty acid content.<\/li>\n
  4. Fractionation: Separating the liquid fraction (RBDPOO) and solid fraction (RBDDPO) from palm oil.<\/li>\n<\/ol>\n\n\n
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    This activity was also witnessed by the Head of the Vocational School Division of the Bengkulu Provincial Education and Culture Office, Mr. Rainer Atu, SE., MM., who was present with the Head of SMKN 6 Bengkulu City and the Head of the Department of Agricultural Technology at the University of Bengkulu, Drs. Syafnil, M.Si.<\/p>\n\n\n

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    The process of making cooking oil on the first day (April 24, 2025) is completed to the deodorization stage. The next stage will be continued until April 30, 2025, to ensure that the final result is in the form of cooking oil that is clear and has an aroma according to quality standards.<\/p>\n\n\n

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    On Thursday, April 24, 2025, the Department of Agricultural Technology, University of Bengkulu held a training on making cooking oil from palm fruits. This activity took place at the Agricultural Technology Laboratory of the University of Bengkulu, and was attended by teachers of SMKN 6 Bengkulu City. This training aims to improve the competence of […]<\/p>\n","protected":false},"author":15,"featured_media":141519,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[533,528,504],"tags":[],"_links":{"self":[{"href":"https:\/\/agriculture.unib.ac.id\/bat\/wp-json\/wp\/v2\/posts\/141504"}],"collection":[{"href":"https:\/\/agriculture.unib.ac.id\/bat\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/agriculture.unib.ac.id\/bat\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/agriculture.unib.ac.id\/bat\/wp-json\/wp\/v2\/users\/15"}],"replies":[{"embeddable":true,"href":"https:\/\/agriculture.unib.ac.id\/bat\/wp-json\/wp\/v2\/comments?post=141504"}],"version-history":[{"count":3,"href":"https:\/\/agriculture.unib.ac.id\/bat\/wp-json\/wp\/v2\/posts\/141504\/revisions"}],"predecessor-version":[{"id":141521,"href":"https:\/\/agriculture.unib.ac.id\/bat\/wp-json\/wp\/v2\/posts\/141504\/revisions\/141521"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/agriculture.unib.ac.id\/bat\/wp-json\/wp\/v2\/media\/141519"}],"wp:attachment":[{"href":"https:\/\/agriculture.unib.ac.id\/bat\/wp-json\/wp\/v2\/media?parent=141504"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/agriculture.unib.ac.id\/bat\/wp-json\/wp\/v2\/categories?post=141504"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/agriculture.unib.ac.id\/bat\/wp-json\/wp\/v2\/tags?post=141504"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}