Quantitative descriptive analysis (qda) mi instan dengan red palm olein (rpo) sebagai seasoning oil Ingredient

Abstract

Red Palm Olein (RPO) is purified oil originated from Crude Palm Oil (CPO) that contains high carotenoids as pro-vitamin A. Instan noodle as a favourite food in Indonesia can be used as a carotenoids carrier if RPO used as seasoning oil ingredient. Quantitative Descriptive Analysis method used in this research was to observe the effect of RPO addition in instan noodle seasoning oil. Instan noodles used in this research were onion chicken flavored noodle and chiken curry flavored noodle. Addition of two mL RPO was expected to give vitamin A recommended daily requirement as much as 16.62% for adult men and 19.94% for adult women. RPO used in this research was in accordance with SNI and CODEX standards, namely moisture content 0.02%, slip melting point 17.35 0C, free fatty acid 0.13%, peroxide number 3.97 meq peroxide /kg samples, carotenoids 373.88 ppm, and iod number 54.81 g iod/100 g samples. The identified attributes in onion chicken flavored noodle were onion and chilly aroma with salty and umami taste, and spicy sensation as its aftertaste. While in chicken curry flavored noodle, the identified attributes were onion, kari, and cooking oil aroma with salty, umami, and spicy taste, and oily and umami as its aftertaste. QDA results for onion chicken flavored noodle showed that both addition and substitution of 2 mL RPO had significant different with control at p>0.05. but, those treatment showed insignificant different each other at p>0.05. the similar results were observed on curry chicken flavored noodle.