PENGEMBANGAN PRODUK PANGAN DENGAN SUBSTITUSI RED PALM OIL SEBAGAI ALTERNATIF PANGAN FUNGSIONAL TINGGI BETA KAROTEN
Abstract: The objective of
this study was to develop a bagelen cookies with Red Palm Oil (RPO)
substitution as an alternative of functional food high in beta carotene.
Complete randomize design with level of RPO as a treatment was applied in this
study to produce three substitution formulas and one basic formula. The
selected bagelen was determined by sensory evaluation by considering the
highest average value and level of RPO substitution. Bagelen with 42% Red Palm
Oil (F3) was preferred by 70% panelist. This formula contained 3.11% water,
0.94% ash, 26.72% fat, 41.95% saturated fatty acids and 35.07% unsaturated
fatty acids, 8.53% protein, 60.70% carbohydrate, 18.29 ppm (mg/kg) β-carotene,
antioxidant activity 75.11% with AEAC value was 43.44 mg/100 g. With its high
beta carotene as natural antioxidants, this product may be classified as
functional food that are beneficial to health for preventing atherosclerosis.
Keywords: β-carotene;
antioxidant activity; bagelen; red palm oil
Penulis: Avliya Quratul
Marjan, Sri Anna Marliyati, Ikeu Ekayanti
Kode Jurnal: jpkesmasdd160543
