Retensi Vitamin A dan β-karoten Minyak Sawit yang Difortifikasi Selama Penggorengan

Abstract

Palm oil can be a good carrier of the vitamin A fortification due to its stability and its wide cooking application, so its consumption contributes to community’s nutrition. The objective of this research is to get information about the effect of fortificants to retention of vitamin A and β-carotene in fortified palm oils. Four palm oils used in this research were palm oil fortified with β-karoten from red palm olein (RPO) 47.08 IU/g, fortified with vitamin A 59.69 IU/g, fortified with combination A (30 IU RPO, 15 IU vitamin A) 45.64 IU/g and fortified with combination B (15 IU RPO, 30 IU vitamin A) 45.95 IU/g. Fortified oils were used to fry tofu by three replicated shallow frying and to stir-fry sprouts. The result showed that the retention of fortificants decreased by frying replication. In the first day of frying, the retention of fortificants were not significanly different (p=0.05), in a range 85.52%-88.22%. In the second and third frying, it was known that β-karoten had lower stability than vitamin A as fortificant. Fortificant combination A and B had the same stability. The peroxide value of the oils increased until the second frying, then decreased in the third frying. The free fatty acid (FFA) percentage increased minimally, except palm oil fortified with vitamin A, the FFA remained same. The highest yield of fortificant in cooked sprouts was vitamin A (63.37%), followed by combination B (53.42%), combination A (50.60%), and RPO (34.86%).