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Kembali| NIM (Student Number) | A1M008046 |
|---|---|
| Nama Mahasiswa | GRATIA VIKA MAHARANI |
| Judul Artikel | OPTIMASI FORMULA, KARAKTERISASI DAN PENETAPAN UMUR SIMPAN PRODUK OLES BERBAHAN MINYAK SAWIT MERAH DENGAN PENAMBAHAN KAPPA KARAGENAN, KONJAK GLUKOMANAN DAN MINYAK SEREH |
| Abstrak | Produk pangan oles ini menggunakan minyak sawit merah sebagai sumber karotenoid, kappa karagenan dan konjak glukomanan sebagai bahan pembentuk gel dan minyak sereh sebagai pengawet. Penelitian bertujuan untuk mengkaji pengaruh minyak sawit merah terhadap total karotenoid maksimum produk, kappa karagenan dan konjak glukomanan terhadap daya oles maksimum produk, serta menetapkan sifat kimia dan umur simpan produk dengan kesukaan maksimum. Pada formulasi awal digunakan Rancangan Acak Lengkap (RAL) dengan 12 kombinasi perlakuan dan 3 kali ulangan. Data dianalisis dengan uji F dilanjutkan uji DMRT. Optimasi formula dilakukan dengan Response Surface Methodology menggunakan software Design Expert V.6. Ada 3 faktor yang dicoba yaitu proporsi minyak sawit merah (M1=5%; M2=10%; M3=15%); rasio hidrokoloid yang terdiri dari kappa karagenan:konjak glukomanan (R1= 3:1, R2= 2:1); proporsi minyak sereh (S1= 0%; S2= 0,01%). Hasil penelitian menunjukkan bahwa proporsi minyak sawit merah 9,2% menghasilkan total karotenoid maksimum 1,3 mg/g, kappa karagenan 0,13% dan konjak glukomanan 0,07% menghasilkan skor daya oles maksimum 4,2 (mudah dioles) serta produk dengan kesukaan maksimum yaitu skor 2,8 (agak suka) memiliki karakterisasi yaitu total karotenoid 0,43 mg/gr, kadar air 69,39% (bb), kadar lemak 11,49% (bb), kadar protein total 9,36% (bb), kadar abu 1,32% (bb), karbohidrat 8,44% (bb), nilai energi 174,61 kkal. Umur simpan dengan metode Arrchenius berdasarkan proporsi asam lemak bebas pada suhu refrigerator (11°C) adalah 12 hari 1 jam dan pada suhu ruang (27°C)1 hari 11 jam. |
| Abstrak (Inggris) | This fat spread used red palm oil as a source of carotenoids,kappa carrageenan and konjac glucomannan as a gelling agent, and lemongrass as a preservative. The aim of this research were assessing the impact of red palm oil to total carotenoids of the product, kappa carrageenan and konjac glucomannan to the smear capability of the product, establish the chemical nature and shelf life of the formula that has a maximum preference. In the initial formulation used experimental design with Completely Randomized Design (CRD), with 12 treatment combinations and 3 replications. The data were analyzed by F test followed DMRT test. Formula optimization had been done with Response Surface Methodology using the software Design Expert V.6. There were 3 factors that were tested is the proportion of red palm oil (M1=5%; M2=10%; M3=15%); the ratio of hydrocolloid comprising kappa carrageenan: konjac glucomannan (R1= 3:1, R2= 2:1); the proportion of lemongrass oil (S1= 0%; S2= 0,01%). The results showed that the optimum proportion of red palm oil is 9.2% with a maximum of total carotenoids 1.3 mg/g, 0.13% kappa carrageenan and 0.07% konjac glucomannan with maximum of smear capability score 4.2 (easily smeared) and ointment with maximum preference score 2.8 (somewhat like) had a characteristics of 0.43 mg/g of the total carotenoids, 69.39% (ww) water content, 11.49% (ww) fat content, 9.36% (ww) total protein, 1.32% (ww) ash content, 8.44% (ww) carbohydrates, 174.61 kcal of the energy value. The shelf life method by Arrchenius based on the free fatty acids in the refrigerator temperature (11°C) is 12 days 1 hour while at 1 day at room temperature (27°C) it was 11 hours. |
| Kata Kunci | produk oles, minyak sawit merah, kappa karagenan, konjak glukomanan, minyak sereh |
| Nama Pembimbing 1 | Gunawan Wijonarko, S.P., M.P. |
| Nama Pembimbing 2 | Santi Dwi Astuti, S.TP., M.Si. |
| Tahun | 2012 |
| Jumlah Halaman | 16 |
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