FORMULASI VIRGIN COCONUT OIL(VCO) DAN PENGEMULSI LESITIN KEDELAI TERHADAP STABILITAS EMULSI DAN SIFAT ORGANOLEPTIK PASTA KACANG MERAH
ABSTRACT: Red beans and VCO
are produced abundantly in Indonesia,
but are not fully utilized. In this
research, red beans and VCO were processed into red beans paste product as food
diversification efforts. The objective
of this research was to obtain the best formulationof VCO and lechitin addition
to produce the best emultion stability and sensory characteristic the red beans
paste. The experiment was arranged in a
Complete Randomized Block Design (CRBD) with one factor and four
repetitions. The treatments had 6 levels
comparison of VCO and lechitin (K), that were K1 (30%:0,25%), K2 (45%:0,25%),
K3 (60%:0,25%), K4 (30%:0,5%), K4 (45%:0,5%), K6 (60%:0,5%). The data were analyzed using Barlett test to
find homogenity, furthermore the Tuckey test was used to test the additivity,
then analyzed using ANOVA to test
the effect of the treatments further
analyzed with Least Significant Difference (LCD) test at 5% and 1% level. The results showed that K4 are the best
formulation to produce red beans paste with the score of texture was 3,45
(somewhat like), the score of color was 3,68 (like), the score offlavor was
3,65 (like),the score of taste was 3,78 (like), the score ofspreadability was
3,38 (like), the emulsion stability was 0,247%.
The proximate analyzed of K4 resulted that the moisture, fat,
carbohydrate, protein, ashes, and crude fiber contents were 30,01%, 11,57%,
50,45%,6,48%, 1,49 %, and 8,97%.
Penulis: Susilawati, Ribut
Sugiharto, Suci Marita Damaiyanti
Kode Jurnal: jppertaniandd160872
