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In order to develop a model for predicting the oil palm Fresh Fruit Bunch (FFB) ripeness, a rapid and non-destructive method such as NIR spectroscopy is utilized. This method has shown its capability to determine the quality of some crops by predicting their internal chemical contents. The objective of the research is to investigate the feasibility of NIR spectroscopy to predict water and oil content in FFB by developing a calibration model. Sixty samples of FFB were scanned by using NIRFlex N-500 spectrometer ranging from 1000 to 2500nm. Water and oil content of samples were measured after scanned. To develop a calibration model, Partial Least Square (PLS) Regression and pre-processing were conducted using Unscrambler X 10.3. The results showed that PLS performs well to establish a calibration model to predict water content using MSC pre-processing with r2, factor, RSMECV, and RPD are 0.93, 3, 5.24, and 2, respectively. On the other hand, PLS could not be used well for establishing oil content calibration model because the result did not meet statistic parameters. For laboratory measurement, the model could predict water content of FFB; but it was limited to samples taken from the same variety and plantation. However, NIR Spectroscopy proposed a promising method to detect the ripeness of oil palm FFB.

In Indonesia, green grass jelly is widely known as traditional drink obtained from soaking grass jelly leaves in the water. Nowadays, the production process of grass jelly was conducted manually, which consumes lots of time and energy. Therefore, this research aimed to design a semi-automatic green grass jelly squeezer to accelerate and simplify the production process. Moreover, the squeezer performance and several quality parameters of the jelly produced by the squeezer were examined. The designing process of green grass jelly squeezer was conducted through several stages. Those were concept design, manufacture and assembled stage, performance test, modification, and examination. The result shows that the most efficient production process was at 6000 RPM and the digital value of 540. The measurements of Soluble Solid (SS) and gel strength show that jelly produced by the squeezer has higher SS and F max than the control. The sensory evaluation shows jelly with the digital value of 520 get the best consumer acceptance, which means the consumer prefer neither too dense nor too solid green grass jelly. The result shows that no effect of digital value and RPM on syneresis examination.