Study on Handing Process and Quality Degradation of Oil Palm Fresh Fruit Bunches (FFB)

Zainon Binti Mat Sharif; Norhasnina Binti Mohd Taib; Mohd Sallehuddin Bin Yusof; Mohammad Zulafif Bin Rahim; Abdul Latif Bin Mohd Tobi; Mohd Syafiq Bin Othman

doi:10.1088/1757-899X/203/1/012027

Study on Handing Process and Quality Degradation of Oil Palm Fresh Fruit Bunches (FFB)

Zainon Binti Mat Sharif, Norhasnina Binti Mohd Taib, Mohd Sallehuddin Bin Yusof, Mohammad Zulafif Bin Rahim, Abdul Latif Bin Mohd Tobi, Mohd Syafiq Bin Othman

College of Graduate Studies

Research output: Contribution to journal › Conference article

6 Citations (Scopus)

Abstract

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).

Original language	English
Article number	012027
Journal	IOP Conference Series: Materials Science and Engineering
Volume	203
Issue number	1
DOIs	https://doi.org/10.1088/1757-899X/203/1/012027
Publication status	Published - 01 Jun 2017
Event	1st International Conference in Mechanical Engineering, Science and Technology, MEST 2017 - Johor Bahru, Malaysia Duration: 19 Apr 2017 → 20 Apr 2017

All Science Journal Classification (ASJC) codes

Materials Science(all)
Engineering(all)

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10.1088/1757-899X/203/1/012027

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Mat Sharif, Z. B., Mohd Taib, N. B., Bin Yusof, M. S., Bin Rahim, M. Z., Bin Mohd Tobi, A. L., & Bin Othman, M. S. (2017). Study on Handing Process and Quality Degradation of Oil Palm Fresh Fruit Bunches (FFB). IOP Conference Series: Materials Science and Engineering, 203(1), [012027]. https://doi.org/10.1088/1757-899X/203/1/012027

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Study on Handing Process and Quality Degradation of Oil Palm Fresh Fruit Bunches (FFB). / Mat Sharif, Zainon Binti; Mohd Taib, Norhasnina Binti; Bin Yusof, Mohd Sallehuddin; Bin Rahim, Mohammad Zulafif; Bin Mohd Tobi, Abdul Latif; Bin Othman, Mohd Syafiq.

In: IOP Conference Series: Materials Science and Engineering, Vol. 203, No. 1, 012027, 01.06.2017.

Research output: Contribution to journal › Conference article

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AU - Mat Sharif, Zainon Binti

AU - Mohd Taib, Norhasnina Binti

AU - Bin Yusof, Mohd Sallehuddin

AU - Bin Rahim, Mohammad Zulafif

AU - Bin Mohd Tobi, Abdul Latif

AU - Bin Othman, Mohd Syafiq

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AB - 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).

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