Jurnal Agroindustri
Vol 8, No 2 (2018)

SUBTITUSION OF RPO TO SEASONING OIL AND ACCEPTABILITY AND FORTIFICATION POTENCY OF VITAMIN A TROUGH CHICKEN NOODLE

Lia Agustina (University of Bengkulu)
Budiyanto Budiyanto (University of Bengkulu)
Tuti Tutuarima (Unknown)

Article Info

Publish Date
05 Jan 2019

Abstract

ABSTRACTThis study aims to obtain the amount of RPO, ?-carotene content, increase of vitamin A availability after red palm oil was added to the seasoning. This research uses Completely Randomized Design (RAL) with one factorial that is RPO concentration (0%, 25%, 50%, 75% and 100%). The results showed that the content of ?-carotene in RPO was 348,23 ppm or equivalent to 28,44 ?g RE per gram, mie ayam seasoning with RPO 100% addition was the most favored and accepted chicken noodle condiment by consumer as a whole, by consuming 100% RPO can meet provitamin A requirements of 117.78 ?g RE (adult female) and RPO (Red Palm Oil), Chicken Noodle Seasoning.

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Journal Info
Jurnal Agroindustri
Website

Abbrev

agroindustri

Publisher

Universitas Bengkulu

Subject

Agriculture, Biological Sciences & Forestry Electrical & Electronics Engineering Energy Industrial & Manufacturing Engineering

Description

Jurnal Agroindustri is a journal (scientific publication) made available by the Department of Agricultural Technology, Faculty of Agricultural, University of Bengkulu. It is jointly published with the Publication Board of Agriculture Faculty (BPFP) and Indonesian Association of Agro-industrial ...