PEMANFAATAN MINYAK SAWIT MERAH DALAM PEMBUATANBISKUIT KACANG KAYA BETA KAROTEN
ABSTRACT: The purpose of this
research was to get formulation of red palm oil and cooking oil to produce nuts
biscuits with the best organoleptic properties. The formula consisted of red
palm oil and cooking oil mixture with 6 comparisons: (0:100), (20:80), (40:60),
(60:40), (80:20) and (100:0). These formula were then used as basis to produce
nuts biscuits. Observation was done on the organoleptic properties (aroma,
texture, taste and color for all biscuits) for all samples, while proximates test (water, fat,protein,ash
content) and betacarotene content were done only for the best formulation. The
data were descriptively analyzed and presented in tables and graphs. The best
organoleptic properties of these betacarotene rich nuts biscuits was
formulation of 20:80. This biscuits had water content 1,42%, ash content 1,21%,
fat content 32,60%, protein content 12,59%, and the total of beta carotene
347,15 ppm, with the less normal for aroma (4,55), less crunchy for the texture
(4,40), distinctive flavor beans for the taste (4,28), and yellowish for the
color (4,50).
Keywords: β-carotene, nuts
biscuits,red palm oil
Penulis: Robiyansyah, Ahmad
Sapta Zuidar, Sri Hidayati
Kode Jurnal: jppertaniandd170742
