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    • Alternate Title:
      Pannelists Acceptance and Chemical Properties of Pumpkin and Palm Olein Fraction Emulsion. (English)
    • Abstract:
      This study aimed to produce functional food products with the main ingredient of pumpkin and olein fraction of red palm oil (OF-RPO). This research was conducted in two stages. The first was to analyze consumer acceptance where a Completely Randomized Design was used with one factor. The factor was the composition of pumpkin and OF-RPO levelled as follow: 100:0, 95:5, 90:10, 85:15, 80:20, and 0:100 (v/v). In the second stage, analyses of carotenoids using HPLC, FFA, pH, vitamin C, and peroxide values were carried out on selected formula (mixture of pumpkin and OF-RPO), formula with 100 mL of pumpkin, formula with 100 mL of OF-RPO, and negative control (without pumpkin and OF-RPO), before and after the storage period of two months, except for HPLC analysis. The best formula based on acceptance test was a composition of 90 mL pumpkin and 10 mL OF-RPO was further diluted 1:4 (v/v). Characteristics of the product were sweet, sour, not bitter, not grassy, and not rancid. The emulsion product contains trans-β-carotene at 141.65±0.47 mg/L, equivalent to 237 UI activity of vitamin A/mL. The content of trans-β- carotene was found at the highest (341.83 mg/L) from the pumpkin juice, while the OF-RPO had the lowest trans-β-carotene content (41.2 mg/L). Product was acidic with a pH of 3.6±0.1 and with vitamin C content of 13.2±1.2 mg/100 g of product. Acidity and vitamin C levels tended to remain stable during the storage period for two months. Peroxide value of the emulsion product was at 0.8 mEq oxygen/kg. The FFAs were in the range of 1.59 to 1.73% and they also did not change significantly after storage for two months. [ABSTRACT FROM AUTHOR]
    • Abstract:
      Penelitian ini bertujuan membuat produk emulsi pangan kaya karotenoid dengan bahan utama labu kuning dan fraksi olein dari minyak sawit merah (FO-MSM). Penelitian ini dilakukan dalam dua tahap. Tahap pertama ditunjukkan untuk menentukan formulasi terbaik berdasarkan penerimaan konsumen. Penelitian tahap ini dilakukan dengan Rancangan Acak Lengkap satu faktor. Faktor yang digunakan adalah komposisi labu kuning dan FO-MSM yaitu 100:0, 95:5, 90:10, 85:15, 80:20, dan 0:100 (v/v). Pada tahap selanjutnya, dilakukan analisis kimia yang terdiri dari analisis karoten menggunakan HPLC, asam lemak bebas, pH, vitamin C, dan bilangan peroksida. Analisis kimia dilakukan pada produk sari labu terpilih, produk dengan 100 mL labu kuning, produk dengan 100 mL FO-MSM, dan produk tanpa labu dan FO-MSM (kontrol) sebelum dan sesudah masa penyimpanan selama 2 bulan, kecuali untuk analisis HPLC. Panelis memilih satu produk terbaik yaitu komposisi 90 mL labu kuning dan 10 mL FO-MSM yang diencerkan 1:4 (v/v). Karakteristik produk adalah manis, asam, tidak pahit, tidak beraroma mentah, dan tidak beraroma tengik. Produk emulsi tersebut memiliki kandungan trans -β-karoten sebesar 141,65±0,47 mg/L atau setara dengan 237 UI aktivitas vitamin A/mL. Kandungan trans-β-karoten tertinggi (341,83 mg/L) ada pada sari labu kuning, sementara MSM memiliki kandungan trans-β-karoten terendah (41,2 mg/L). Produk bersifat asam dengan pH 3,6±0,1 dengan kandungan vitamin C sebesar 13,2±1,2 mg/100 g produk. Keasaman dan kadar vitamin C cenderung tetap stabil selama masa penyimpanan selama 2 bulan. Bilangan peroksida dari produk emulsi adalah 0,8 mEq oksigen/kg dan bilangan asam lemak bebas berada pada kisaran 1,59-1,73%, juga tidak mengalami perubahan nyata setelah disimpan selama 2 bulan. [ABSTRACT FROM AUTHOR]
    • Abstract:
      Copyright of Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan is the property of Bogor Agricultural University, Department of Food Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)