RETENSI FORTIFIKAN VITAMIN a DAN Β-Karoten DALAM MINYAK GORENG SAWIT SELAMA PEMASAKAN

Abstract

This study was carried out to ob tain information on fortificants (vitamin A and β-carotene) stab ility in fortified palm oil. Four types of fortified palm oils were used in this research: palm oil fortified with red palm oil or RPO (containing β-carotene) 47.08 IU/g, vitamin A (Retinyl palmitate) 56.59 IU/g, combination A (targeted concentration of 30 IU β-carotene RPO and 15 IU vitamin A) 45.65 IU/g and combination B (targeted concentration of 15 IU β-carotene RPO and 30 IU vitamin A) 45.95 IU/g. These fortified oils were then used for shallow frying and sautéing (stir frying). Tofu was used in shallow frying and the oil was reused three times each day for several days. Meanwhile, b ean sprout was used for sautéing. The used oils after shallow frying was then analyzed for vitamin A and β-carotene retention, as well as its other characteristics such as peroxide value and free fatty acid (FFA) content. The sauted sprouts was also analyzed for its fortificants retention. The capacity of oil to retain vitamin A and β-carotene decreased over the repeated use in frying. During the first frying, the retention of fortificants was not significanly differrent (P=0.05). In the second and third frying, β-carotene was less retained than the vitamin A. Fortificant combination A and B had similar stab ility. The peroxide value of the oils increased until the second frying, then decreased. Starting the fourth use, the FFA percentage has not increased much hardly increased. The highest yield of fortificant in sautéed sprouts was vitamin A (63.37%), followed b y combination B (53.42%), combination A (50.60%), and RPO (34.86%). Sautéed sprout (150 g) contained fortificant contributing to the fulfillment of vitamin A adequacy of 32.71-92.93%.

Penggunaan ekstrak Bawang Tiwai (Eleutherine americana Merr) sebagai penghambat ketengikan minyak goreng curah

“…Seiring dengan frekuensi dan waktu penggorengan, minyak akan teroksidasi dan membentuk senyawa peroksida (Ayu dan Hamzah, 2010). Hal ini disebabkan oleh adanya proses kenaikan suhu pada saat pemanasan minyak disetiap penggorengan dan penurunan suhu pada saat jeda waktu antar penggorengan (Martianto et al, 2009). Pada penambahan ekstrak bawang tiwai sebesar 15 g dan 30 g memiliki bilangan peroksida yang sama sebesar 10,00 Mek O 2 /kg hasil ini kemungkinan disebabkan oleh kadar oksigen di udara yang relatif sama saat penelitian.…”

PENGARUH PENAMBAHAN NaOH PADA WATER DEGUMMING DAN ALKALI REFINING TERHADAP KUALITAS RED PALM OIL OLEIN (RPOO)

“…Tiga tahap proses yang penting pembuatan red palm olein oil (RPOO) dari CPO adalah tahap "refining", "deodorisasi" dan tahap "fraksinasi". Zat warna karotenid pada CPO yang tidak di hilangkan merupakan sumber provitamin A dan vitamin E yang berpotensi sebagai pangan fungsional (Budiyanto et al, 2019;Martianto et al, 2018;Tan et al, 2022). Kandungan pro vitamin A berupa βkaroten pada RPOO bervariasi, sekitar 554-786 ppm (Ping et al, 2020;Yupita et al, 2022).…”