Formulasi dan karakterisasi gel minyak sawit (Palm oil gel) kaya karotenoid sebagai ingredien pangan fungsional:

Abstract

Carotenoids, especially β-carotene is a provitamin A that contribute to human health. Palm and its derivates such as red palm oil and palm carotenoids concentrate contain high carotenoids. Carotenoids are unstable by heat, light, and oxygen. The general objectives of this research were to 1) Determine the formula of palm oil gel as functional ingredient with maximum gel strength; 2) Examine the rheological characteristic of dispersion system of palm oil gel to provide a description of its opportunities for used as functional ingredient in beverages. The stages of this research were : 1) Determine the value range of ingredients (konjac glucomannan, kappa carrageenan, oil, and maltodextrin); 2) Determine the formula of palm oil gel with maximum gel strength; 3) Product characterization. Response surface methodology (RSM) was used to obtain palm oil gel formula with maximum gel strength. Data obtained were analyzed with SAS v6.12 software and to obtain the response surface form was used surfer 32 software.