Jurnal Gizi dan Pangan
Vol. 5 No. 1 (2010)

PEMANFAATAN RPO (RED PALM OIL) SEBAGAI SUMBER PROVITAMIN A ALAMI PADA PRODUK MI INSTAN UNTUK ANAK BALITA

Sri Anna Marliyati (Departemen Gizi Masyarakat, Fakultas Ekologi Manusia, Institut Pertanian Bogor)
Hardinsyah Hardinsyah (Departemen Gizi Masyarakat, Fakultas Ekologi Manusia, Insitut Pertanian Bogor)
Neysa Rucita (Departemen Gizi Masyarakat, Fakultas Ekologi Manusia, Insitut Pertanian Bogor)



Article Info

Publish Date
12 Mar 2010

Abstract

The objective of this research was to study the use of RPO as a sources of natural provitamin A in instant noodle product for under five children. For this purpose 5 formulas were developed based on RPO’s level added to the formula (0%, 25%, 50%, 75% and 100%). The result shown that instant noodle with 75% RPO was the best formula of RPO instant noodle. No significant difference in acceptance between this formula and other commercial instant noodle (α>0.05). The result of RPO instant noodle’s chemical analysis were moisture content 7.40% (wb), ash content 2.51% (db), protein content 13.66% (db), fat content 9.84% (db), carbohydrate was 74.49% (db) and carotenoid 136.41 ppm (≈ 76.42 ppm β-carotene ≈ 636.8 RE/serving size). RPO instant noodle has physical properties as follow, optimum cooking time was 3 minutes, the color was yellow-red, elasticity properties was 261.94%-455.65% and water holding capacity was 137.98%. This noodle was contributing 100% of vitamin A RDA for the children.

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Journal Info

Abbrev

jgizipangan

Publisher

Subject

Health Professions

Description

Jurnal Gizi dan Pangan (Journal of Nutrition and Food) merupakan jurnal ilmiah yang memuat berbagai artikel hasil penelitian dan review (atas undangan) tentang gizi dan pangan, yang terkait dengan aspek biokimia, gizi klinik, gizi masyarakat, pangan fungsional, dan sosial ekonomi serta regulasi dan ...