Penggunaan Minyak Sawit Merah di dalam Formulasi Bolu Kukus sebagai Pangan Sumber Vitamin A

Abstract

Bolu kukus umumnya menggunakan minyak nabati yang dapat disubstitusi dengan minyak sawit merah (MSM) untuk meningkatkan nilai gizi, khususnya kandungan karotenoid. Penelitian ini bertujuan mengevaluasi pengaruh substitusi minyak sawit komersial (MSK) dengan MSM terhadap sifat sensori dan kandungan karotenoid pada bolu kukus. Tiga formulasi diuji: F1 (100% MSK), F2 (70% MSK:30% MSM), dan F3 (40% MSK:60% MSM). Uji sensori dilakukan menggunakan metode Rate-All-That-Apply (RATA) dan uji hedonik. Hasil menunjukkan bahwa substitusi MSK dengan MSM berpengaruh signifikan terhadap atribut warna, aroma, tekstur, dan aftertaste. Berdasarkan uji RATA diketahui bahwa F3 berkorelasi kuat dengan atribut warna kuning, aftertaste fatty, dan mouthfeel fatty. F3 mengandung 50,04 µg/g karotenoid dan memenuhi 28,81% ALG vitamin A per 100 g takaran saji, sehingga layak diklaim sebagai pangan sumber vitamin A.

Steamed sponge cake typically uses vegetable oil, which can be substituted with Red Palm Oil (RPO) to enhance its nutritional value, particularly carotenoid content. This study aimed to evaluate the effect of substituting Refined, Bleached, Deodorized Palm Olein (RBDPO) with RPO on the sensory properties and carotenoid content of steamed sponge cake. Three formulations were tested: F1 (100% RBDPO), F2 (70% RBDPO:30% RPO), and F3 (40% RBDPO:60% RPO). Sensory evaluation was conducted using the Rate-All-That-Apply (RATA) method and followed by a hedonic test. The substitution of RBDPO with RPO significantly influenced color, aroma, texture, and aftertaste attributes. Based on the RATA results, formulation F3 showed a strong correlation with yellow color, fatty aftertaste, and fatty mouthfeel attributes. F3 contained 50.04 µg/g of carotenoids and fulfilled 28.81% of the Daily Nutrient Reference Value for vitamin A per 100 g serving, thus qualifying for “food as source of vitamin A” claim