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Journal > Jurnal Agritech Fakultas Teknologi Pertanian UGM > PENGGUNAAN MINYAK SAWIT MERAH UNTUK PEMBUATAN LEMAK BUBUK KAYA β-KAROTEN MELALUI PROSES PENDINGINAN SEMPROT (The Utilization of Red Palm Oil for β-Carotene-Rich Fat Powder Produced by Spray Chilling Process)

 

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Jurnal Agritech Fakultas Teknologi Pertanian UGM
Vol 35, No 04 (2015)
PENGGUNAAN MINYAK SAWIT MERAH UNTUK PEMBUATAN LEMAK BUBUK KAYA β-KAROTEN MELALUI PROSES PENDINGINAN SEMPROT (The Utilization of Red Palm Oil for β-Carotene-Rich Fat Powder Produced by Spray Chilling Process)
Article Info   ABSTRACT
Published date:
25 Nov 2015
 
Beta-carotene-rich fat powder was prepared from the mixture of red palm oil/RPO (olein and stearin) and fully hydrogenated palm oil/FHPO by using spray chilling process. Effects of composition of fats used on fat powderflowability, were studied. Our research showed that spray chilling process may be used to produced β -carotene rich-fat powder. Our result also indicated that the use of higher composition of RPO to increase β-carotene content of fat powder tend to reduce the flowability of the resulting fat powder. The maximum ratio of RPO/FHPO used to produce free flowing fat powder was 50% (formula of F50) with β-carotene content of 167.71 ppm. Our research also showed that the melting point of molten mixture fat used was significantly correlated with flowability of the resulting fat powder. The higher melting point of molten fat, the lower the angle of repose or the better flowability of fat powder produced.Keywords: Fat powder, β-carotene, spray chilling, flowability ABSTRAKLemak bubuk kaya β-karoten telah dibuat dengan menggunakan campuran minyak sawit merah (MSM) fraksi olein dan stearin, serta minyak sawit terhidrogenasi penuh (FHPO) melalui proses pendinginan semprot. Penelitian ini dilakukan untuk melihat pengaruh komposisi campuran minyak tersebut terhadap karakteristik lemak bubuk yang dihasilkan, terutama sifat daya alir. Hasil penelitian menunjukkan bahwa proses pendinginan semprot bisa menghasilkan lemak bubuk kaya β -karoten. Penelitian ini juga menunjukkan bahwa peningkatan rasio MSM untuk meningkatkan kadar β-karoten akan menurunkan daya alir lemak bubuk yang dihasilkannya. Rasio maksimal MSM/FHPO yang dapatdigunakan untuk menghasilkan lemak bubuk yang mudah mengalir diperoleh sebesar 50/50 (formula F50), dimana lemak bubuk tersebut mempunyai kadar β-karoten sebesar 167.71 ppm. Titik leleh bahan lemak berkorelasi kuat dengan daya alir lemak bubuk yang dihasilkan, dimana semakin tinggi titik leleh akan menghasilkan lemak bubuk dengan daya alir yang lebih baik, yang ditunjukkan dengan sudut gulir yang lebih rendah.Kata kunci: Lemak bubuk, β-karoten, minyak sawit merah, pendinginan semprot, daya alir
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