Retensi β-karoten pada Minyak Goreng Curah yang Telah Difortifikasi Karoten dari Red Palm Oil (RPO)
RETENSI β-KAROTEN PADA MINYAK GORENG CURAH YANG
TELAH DIFORTIFIKASI KAROTEN DARI RED PALM OLEIN
(RPO)
NEHEMIA AGUS WIJAYA
DEPARTEMEN GIZI MASYARAKAT
FAKULTAS EKOLOGI MANUSIA
INSTITUT PERTANIAN BOGOR
BOGOR
2013
ABSTRACT
NEHEMIA AGUS WIJAYA. Β-caroten Retention in Non-branded Palm Oil
Fortified with Caroten from Red Palm Olein (RPO). Under the supervision of SRI
ANNA MARLIYATI.
The aim of this study was to examine the retention of -carotene in nonbranded palm oil fortified with caroten from RPO. This study began with analyzed
the nutrient content, physical properties and chemical quality of RPO, followed by
fortified the non-branded palm oil with caroten from RPO that equivalent with 45
IU of vitamin A and followed by analysis of the physical properties, chemical
quality, and fatty acid profile. Once that it was done, repeated of tofu frying with
non-branded palm oil fortified with RPO and calculation of the -carotene content
in the fried tofu as well as its contribution to the needs of vitamin A were
done. The results of this research showed that the RPO contents of -carotene
was 356 mcg/gram. Fatty acids in the RPO was dominated by fatty acids palmitic
(16:0) and oleic fatty acid (18:1). The viscosity of RPO was 56.5 cP. The color of
RPO was red with the degree of Hue 27.74. Peroxide number in RPO was 2.54
μeq/kg with a value of 0.12% palmitic acid. Recovery from RPO fortification was
107.06%. Retention of -caroten in the first frying phase of non-branded palm oil
was 70,57%, the second was 41.83% and 14.05% for the third. The results of
analysis of variance showed that repeated frying made a significant difference (p
0.05).
Kandungan -karoten dari minyak goreng curah fortifikasi per 100 gram
produk gorengan pada tahu goreng mengalami penurunan dari penggorengan
pertama 57,26 (μg/100 g) menjadi 10,71 (μg/100 g) pada pengulangan
penggorengan ketiga. Hasil sidik ragam menunjukkan bahwa pengulangan
penggorengan berpengaruh nyata (p
TELAH DIFORTIFIKASI KAROTEN DARI RED PALM OLEIN
(RPO)
NEHEMIA AGUS WIJAYA
DEPARTEMEN GIZI MASYARAKAT
FAKULTAS EKOLOGI MANUSIA
INSTITUT PERTANIAN BOGOR
BOGOR
2013
ABSTRACT
NEHEMIA AGUS WIJAYA. Β-caroten Retention in Non-branded Palm Oil
Fortified with Caroten from Red Palm Olein (RPO). Under the supervision of SRI
ANNA MARLIYATI.
The aim of this study was to examine the retention of -carotene in nonbranded palm oil fortified with caroten from RPO. This study began with analyzed
the nutrient content, physical properties and chemical quality of RPO, followed by
fortified the non-branded palm oil with caroten from RPO that equivalent with 45
IU of vitamin A and followed by analysis of the physical properties, chemical
quality, and fatty acid profile. Once that it was done, repeated of tofu frying with
non-branded palm oil fortified with RPO and calculation of the -carotene content
in the fried tofu as well as its contribution to the needs of vitamin A were
done. The results of this research showed that the RPO contents of -carotene
was 356 mcg/gram. Fatty acids in the RPO was dominated by fatty acids palmitic
(16:0) and oleic fatty acid (18:1). The viscosity of RPO was 56.5 cP. The color of
RPO was red with the degree of Hue 27.74. Peroxide number in RPO was 2.54
μeq/kg with a value of 0.12% palmitic acid. Recovery from RPO fortification was
107.06%. Retention of -caroten in the first frying phase of non-branded palm oil
was 70,57%, the second was 41.83% and 14.05% for the third. The results of
analysis of variance showed that repeated frying made a significant difference (p
0.05).
Kandungan -karoten dari minyak goreng curah fortifikasi per 100 gram
produk gorengan pada tahu goreng mengalami penurunan dari penggorengan
pertama 57,26 (μg/100 g) menjadi 10,71 (μg/100 g) pada pengulangan
penggorengan ketiga. Hasil sidik ragam menunjukkan bahwa pengulangan
penggorengan berpengaruh nyata (p