PENGARUH SUBTITUSI FRAKSI OLEIN MINYAK SAWIT MERAH PADA BUMBU KACANG BATAGOR TERHADAP KARAKTERISTIK FISIK, SENSORIS, DAN KANDUNGAN PRO-VITAMIN A - Luvi Nofita; Budiyanto Budiyanto; Fitri Electrika Dewi Surawan (Jurnal Teknologi Agro-Industri, 2020)
Abstrak Fraksi olein minyak sawit merah atau red palm olein oil (RPOOO) merupakan minyak hasil pemurnian dari minyak sawit kasar (CPO) yang memiliki kandungan karoten tinggi sehingga dapat menjadi sumber provitamin A yang potensial. Bumbu batagor adalah semacam saus berbumbu yang berbahan kacang tanah goreng. Penelitian ini bertujuan untuk mengkaji pengaruh subtitusi minyak sawit merah (RPOO) pada bumbu kacang Batagor terhadap pengaruh subtitusi minyak sawit merah (RPOO) pada bumbu Batagor terhadap karakteristik fisik, sensoris produk, dan potensi provitamin A yang ada pada bumbu batagor yang disubtitusi RPOO. Pada penelitian ini, bumbu batagor di subtitusi sebanyak 0%, 3% dan 6% dengan RPOO. Variabel yang diamati pada penelitian ini yaitu karakteristik fisik (viskositas, kestabilan dan warna),sensoris (mutu hedonik dan uji Duo Trio). Dan kandungan provitamin A . Hasil penelitian menunjukkan bahwa substitusi RPOO tidak berpengaruh terhadap stabilitas emulsi bumbu batagor tetapi berpengaruh terhadap viskositas, warna dan mutu hedonik bumbu batagor. Bumbu batagor dengan 3 % substiusi memiliki mutu hedonic dalam skala antara suka dan sangat sulka dan mampu memberikan tambahan pro-vitamin A setara dengan 12, 13 % kebutuhan vitamin A untuk anak anak Kata kunci: Fraksi olein Minyak sawit merah (RPOO), bumbu kacang Batagor, stabilitas, viskositas, sensoris, pro-vitamin A Abstract The red palm olein oil (RPOOO) fraction is refined oil from crude palm oil (CPO) which has a high carotene content so that it can be a potential source of provitamin A if added to some traditional foods, including batagor sauce. The objectives of the study were to evaluate the effect of red palm oil substitution (RPOO) on Batagor sauce physical characteristics, sensory quality, and the potential of provitamin A present in batagor spices substituted by RPOO . In this study, the batagor spices were substituted as much as 0%, 3% and 6% with RPOO. The variables observed in this study were physical characteristics (viscosity, stability and color), sensory (hedonic quality and Duo Trio test), and the content of provitamin A. The results showed that the substitution of RPOO had no effect on the emulsion stability of the Batagor did not affected by the treatment, but had an effect on the viscosity, color and hedonic quality of the Batagor spice. Batagor seasoning with 3% substitution has hedonic quality on a scale between like and very sulka and is able to provide additional pro-vitamin A equivalent to 12.13% of the need for vitamin A for children Key words: Red palm olein oil (RPOO), Batagor sauce, stability, viskosity, sensory quality, pro-vitamin A.