Pengembangan Produk Margarin Dari Fraksi Stearin Minyak Sawit Merah Serta Analisis Stabilitasnya

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DC Field	Value	Language
dc.contributor.author	Siregar, Ary Ikhsan
dc.date.accessioned	2010-05-04T10:13:05Z
dc.date.available	2010-05-04T10:13:05Z
dc.date.issued	2009
dc.identifier.uri	http://repository.ipb.ac.id/handle/123456789/11191
dc.description.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).	id
dc.language.iso	en
dc.title	Pengembangan Produk Margarin Dari Fraksi Stearin Minyak Sawit Merah Serta Analisis Stabilitasnya	id
Appears in Collections:	UT - Agricultural and Biosystem Engineering

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File	Description	Size	Format
F09ais_abstract.pdf Restricted Access	Abstract	95.09 kB	Adobe PDF	View/Open
F09ais.pdf Restricted Access	Full Text	412.73 kB	Adobe PDF	View/Open
F09ais_abstract.ps Restricted Access	Postscript	284.24 kB	Postscript	View/Open

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