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All Journal AGRITROPICA : Journal of Agricultural Sciences
Marini Yupita
Department of Agricultural Technology, Faculty of Agriculture, University of Bengkulu
Agriculture, Biological Sciences & Forestry

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Substitution of Red Palm Oil Olein (RPOO) as a Source of Provitamin E in Grilled Meatball Sauce Marini Yupita; Budiyanto Budiyanto; Hidayat Koto
AGRITROPICA : Journal of Agricultural Sciences Vol 5, No 1 (2022)
Publisher : Badan Penerbitan Fakultas Pertanian (BPFP)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agritropica.5.1.13-21

Abstract

Indonesia is the largest crude palm oil (CPO) producer in the world with a total production of 44,759 million tons in 2020  . One of the downstream products that can be made is RPOO which has\gh vitamin A and E content. This study aims to determine the effect of red palm oil olein (RPOO) substitution on the physical and organoleptic characteristics of grilled meatball sauce also to determine the vitamin E content in grilled meatball sauce. This study used a completely randomized design with RPOO substitution as a treatment (0%, 25%, 50%, 75%, 100%). The results showed that RPOO substitution had an effect on the physical characteristics of grilled meatball sauce, namely   emulsion stability, organoleptic properties, and vitamin E content.   The emulsin stability obtained was in the range of 89.33% -100% values. Grilled meatball sauce with 50% RPOO substitution is preferred as the best treatment by consumer best on overall. The vitamin E content in one servimg  of the selectedt grilled meatball sauce is 20.5559  mc g, beyond recommended daily consumtion of vitamin E (15 mc g). Consuming 1 serving of grilled  meatball sauce can meet the daily vitamin E needs for adolesence, adult male and female.
Co-Authors Budiyanto Budiyanto Hidayat Koto