Retensi β-karoten pada Minyak Goreng Curah yang Telah Difortifikasi Karoten dari Red Palm Oil (RPO)
Wijaya, Nehemia Agus
Marliyati, Sri Anna
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The aim of this study was to examine the retention of β-carotene in non-branded palm oil fortified with caroten from RPO. This study began with analyzed the nutrient content, physical properties and chemical quality of RPO, followed by fortified the non-branded palm oil with caroten from RPO that equivalent with 45 IU of vitamin A and followed by analysis of the physical properties, chemical quality, and fatty acid profile. Once that it was done, repeated of tofu frying with non-branded palm oil fortified with RPO and calculation of the β-carotene content in the fried tofu as well as its contribution to the needs of vitamin A were done. The results of this research showed that the RPO contents of β-carotene was 356 mcg/gram. Fatty acids in the RPO was dominated by fatty acids palmitic (16:0) and oleic fatty acid (18:1). The viscosity of RPO was 56.5 cP. The color of RPO was red with the degree of Hue 27.74. Peroxide number in RPO was 2.54 μeq/kg with a value of 0.12% palmitic acid. Recovery from RPO fortification was 107.06%. Retention of β-caroten in the first frying phase of non-branded palm oil was 70,57%, the second was 41.83% and 14.05% for the third. The results of analysis of variance showed that repeated frying made a significant difference (p <0.05) on the retention of β-carotene. Duncan’s test results indicate that retention in oil was different from the first, second and third frying phase. The content of β-carotene of fortified non-branded palm oil per 100 grams on fried tofu products decreased from the first fried 57,26 (μg/100 g) to 10,71 (μg/100 g) in a repeat of the third fried. Duncan’s test results indicated that retention β-carotene in fortified non branded palm oil oil was different in the first, second and third frying phase.
- UT - Community Nutrition