PEMANFAATAN MINYAK SAWIT MERAH DALAM PEMBUATAN BISKUIT KAYA BETA KAROTEN
Abstract: One way to prevent
vitamin A deficiency is to increase the consumption of food sources of
carotenoids are able to raise serum retinol in the blood. Red palm oil as a
food source of provitamin A can be used as substituents in the manufacture of
margarine, biscuits. This study aimed to get biscuits with the addition of red
palm oil as a food supplement rich in beta carotene as provitamin A. The method
used was an experiment with laboratory analysis. Data were analyzed using
descriptive research and inferential Kruskall-Wallis test and different test
two independent simple U-Mann Whitney. The results of this study indicated the
Kruskal-Wallis test results showed there were significant effects of odor (p =
0.001), taste (p = 0.000), and texture (p = 0030). In contrast, no effect on
the color (p = 0.281), and fine (p = 0.095). Nutritional biscuits beta carotene
most favored by organoleptic test was beta carotene biscuits using a formula of
25% red palm oil and 75% margarine. The conclusion of this study was the Red
Palm Oil Substitution didn’t not provide a meaningful influence on appearance
and color of biscuits. However, a significant influence on taste, texture and
smell. Type B formula biscuits (25% MSM) was the most acceptable by trained
panelists, the beta carotene content of 406.66 ppm or 406.66 mg / kg of
biscuits. It is recommended for future studies need to conduct research on
microbial contaminants and metals to ensure the safety of these products, in
addition to considering the treatment process so that its nutritional content
is not reduced.
Penulis: Ulfah Najamuddin
Kode Jurnal: jpkesmasdd120160
