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All Journal Biota: Jurnal Ilmiah Ilmu-Ilmu Hayati JURNAL HAMA DAN PENYAKIT TUMBUHAN TROPIKA Biosaintifika: Journal of Biology & Biology Education JURNAL ILMIAH AGRINECA Jurnal Litbang Provinsi Jawa Tengah Agricultural Science GANESHA: Jurnal Pengabdian Masyarakat PROFICIO: Jurnal Pengabdian Masyarakat Journal of Applied Agricultural Science and Technology Journal of Community Capacity Empowerment Biosaintifika: Journal of Biology & Biology Education
Dwi Susilo Utami
Universitas Tunas Pembangunan Surakarta
Aerospace Engineering Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Education Engineering Materials Science & Nanotechnology Public Health Social Sciences Other

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Journal : Agricultural Science

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Biofortification in Palm Oil Based on Saponin Nanotechnology: Innovation in Nutritional Stability, Antioxidants and for Functional Quality Sapto Priyadi; H. Haryuni; R. Soelistijono; Siti Mardhika Sari
Agricultural Science Vol. 8 No. 1 (2024): September
Publisher : Faculty of Agriculture, Merdeka University Surabaya, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55173/agriscience.v8i1.152

Abstract

Palm oil is the world's main vegetable oil commodity and significantly contributes to the food industry. However, challenges related to the low content of certain nutrients and susceptibility to lipid oxidation are major issues that affect product quality. Fortification technology is an innovative solution to improve palm oil's nutritional value and oxidative stability. This article aims to evaluate the development of modern technology in palm oil fortification, including the addition of vitamin A, vitamin E, bioactive compounds, and the use of natural and synthetic antioxidants. Various methods, such as microencapsulation, nanotechnology, and biofortification techniques, are discussed in the context of their effectiveness in maintaining nutritional stability, preventing lipid oxidation, and extending product shelf life. This review highlights the challenges of implementing fortification technology, including technical and regulatory aspects in the food industry. The results of the review indicate that fortification technology improves nutritional quality and the oxidative stability of palm oil, thus supporting the development of healthier and more value-added food products. The implementation of vitamin A and E fortification with nanotechnology is expected to be able to answer global nutritional challenges and increase the competitiveness of the palm oil industry in the international market. 
Co-Authors Achmad Fatchul Aziez Agus Budiyono Alanusa, Awang Arif Rohman Hakim Daryanti DARYANTI DARYANTI Dian Rakhmawati, Dian Dwi Susilo Utami Endang Suprapti HARTOYO, EKO Haryuni Haryuni , Haryuni Haryuni, H. Imani Fatihah, Syalaysa Joko Sulistyono KODRAT BUDIYONO Luncana Faridhoh Sasmito Mardhika Sari, Siti Moh. Erkamim Muhamad Zumri Nugroho, Benny Prasetio, Suji Tegar Priyadi, Sapto Priyadi Restu Putra Abadi, Pramudika Rianto, Prisma Aditya Rosa Suryantini Sapto Priyadi Sari M Setie Harieni Setie Herieni Shodiq, Yusuf Nur Sholkhan, Ahmad Siti Mardhika Sari Soemarah Kurnia Dewi, Tyas Subarkah, Muhammad Zidni Sukamto T Supriyadi T.S. Kurnia Dewi Teguh Supriyadi Tiara Maharani, Annissa Totong Umar Tyas Soemarah K.D Utomo, Herry WAHYU DWIYANTO Wibowo, Maulana Tulus Wiyono wiyono