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Please use this identifier to cite or link to this item: http://repository.ipb.ac.id/handle/123456789/11191
Title: Pengembangan Produk Margarin Dari Fraksi Stearin Minyak Sawit Merah Serta Analisis Stabilitasnya
Authors: Siregar, Ary Ikhsan
Issue Date: 2009
Abstract: The objective of this research was to develop margarine product made of red palm oil stearin and to analyze its stability. Results showed that red palm oil stearin could be used as a base ingredient in margarine production. This margarine was made with BHA antioxidant and TBHQ antioxidant treatment. The antioxidant treatment chosen were 75 ppm BHA and 25 ppm TBHQ with carotene rate within end product was about 145.56 ppm, acid value was 1.26 mg KOH/g, and peroxide value was 8.80 meq/kg. Almost all of this carotene had pro vitamin A (􀈕-carotene).
URI: http://repository.ipb.ac.id/handle/123456789/11191
Appears in Collections:UT - Agricultural and Biosystem Engineering

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