The Quality of Lokan Rendang Oil Substitued Red Palm Oil Olein

Abstract

Rendang is a typical Minangkabau cuisine in West Sumatra, which is usually made with beef and other protein resources such as Lokan, which contains amino acids L-leucine and L-isoleucine. It is made with coconut milk that produces oil during cooking. The oil can be substituted with Red Palm Oil Olein (RPOO), which contains nutrients essential for the body as antioxidants. This study aims to determine the effect of RPOO substitution in Lokan rendang on color properties, vitamin A content, antioxidant activity, and organoleptic. The experimental design in this research was a Completely Randomized Design (CRD) with one factor and five treatment levels. The treatment factor was RPOO substitution with 0, 25, 50, 75, and 100% Lokan rendang oil. The result showed that RPOO substitution significantly affected the antioxidant and organoleptic activity (taste, aroma, and overall) of rendang Lokan. The greater the substituted RPOO, the greater the vitamin A content in Lokan rendang.

Penyuluhan Pemurnian Crude Palm Oil (CPO)

“…Contoh pemanfaatan RPO fraksi olein yaitu pada substitusi minyak rendang lokan, dan minyak bumbu mie ayam. RPOO yang disubstitusi pada beberapa produk pangan tersebut menunjukkan peningkatan kandungan karoten, serta vitamin A yang berperan sebagai antioksidan (Agustina et al, 2019;Budiyanto et al, 2019;Budiyanto et al, 2023). Selain diolah menjadi RPO, minyak sawit juga berperan sebagai minyak sayur (medium dalam penggorengan), shortening dalam pembuatan roti, pengganti lemak hewan, lemak dalam manisan (produk confectionery), keju analog, dan lainnya (Sulaiman et al, 2022).…”