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All Journal Jurnal Teknologi Pangan dan Industri Perkebunan
Eko Rifkowaty, Encik
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Agriculture, Biological Sciences & Forestry

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ANALISIS MUTU MARGARIN DENGAN PERBANDINGAN BAHAN BAKU MINYAK GORENG KELAPA : MINYAK GORENG SAWIT Eko Rifkowaty, Encik; SP., Irianto; Pratomo Sibuea, Budi; Sariyanti, Devi; Antika Sari, Shelvy
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 1 No 2 (2021)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v1i2.1371

Abstract

Margarine is an emulsion (w/o), made from vegetable oil. This experimental consisted of three oil comparison treatments was coconut cooking oil : palm cooking oil 50:50 ; 70:30 ; and 90:10. Parameter to be estimated were water content, free fatty acids, organoleptic tests, and pair comparison tests. Based on the pair comparison test, the color attribute for the 50:50 treatment is the same as the color of margarine on the market, while the aroma and taste attribute of the three treatments are different from the aroma and taste of margarine on the market. The results of the hedonic test had the higest score is 50:50 treatment (most preferred). Based on ANOVA on the three treatments the color and aroma attributes were significantly different, while the taste attributes were not significantly different. The result of this research was found that the water content of 50:50, 70:30, and 90:10 treatments were 5.30, 6.37 and 6.95% respectively, while the free fatty acids were 1.17, 1.47 and 1.83%. The percentage of water content complies with SNI 01-3541-2002, but this is not the case for free fatty acids.
Karakteristik Kimia dan Organoleptik Sabun Padat Dengan Penambahan Serbuk Daun Ketepeng Cina (Cassia alata L.) Eko Rifkowaty, Encik; Nopriyanti, Marisa; Kholil, Munawar; Novitasari, Dhea; Septiana, Emi
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 3 No 2 (2023)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v3i2.1458

Abstract

The raw material for making solid soap in this research was coconut oil which was then added with ketepeng leaf powder. The purpose of adding ketepeng leaf powder to soap is easy to use of ketepeng leaves as a skin medicine. Ketepeng leaves have the function of treating skin diseases because its contain secondary metabolite compounds. The treatment in this study consisted of three variations were the addition of 2, 4 and 6 grams of ketepeng leaf powder. The organoleptic characteristics tested in this research were color, aroma, amount of foam, and irritation test, while chemical characteristics included hardness level, water content, pH, and free alkali. Based on the research results, it is known that solid soap with the addition of ketepeng leaf powder meets the quality requirements of the Indonesian National Standard for solid bath soap based on the parameters of water content, pH and free alkali, and does not cause irritation. The color parameters and amount of foam in the 2 gram treatment were significantly different from the other two treatments, while the aroma parameters were not significantly different between the three treatments.
Co-Authors Antika Sari, Shelvy Munawar Kholil Nopriyanti, Marisa Novitasari, Dhea Pratomo Sibuea, Budi Sariyanti, Devi Septiana, Emi SP., Irianto