CD Skripsi

Pengaruh Suhu Deodorisasi Selama Pemurnian Minyak Sawit Merah Dalam Pembuatan Mayones

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ABSTRACT
Deodorization is a distillation process of separating odor by using steam in a vacuum so that the odor components are easily evaporated. This study aims to determine the appropriate deodorization temperature for the chemical quality of red palm oil and the sensory of the mayonnaise. Treatments in this study were deodorization temperature of the red palm oil, namely MSD1 (120℃), MSD2 (130℃), MSD3 (140℃), and MSD4 (150℃) with a heating time of 1 hour. Data were statistically analyzed using analysis of variance (ANOVA) and then continued with Duncan’s New Multiple Range Test (DNMRT) at a 5% level. The results showed that the best treatment was MSD1 with a total carotene of 909.62 mg.kg-1, 670.00 ppm total tocopherol, 0.61 mg.mal.kg-1 thiobarbituric acid (TBA), and 1.05 meq.O2.kg peroxide value. The MSD1 mayonnaise on the color test had 55.54 for L* value, 11.42 for a* value, 46.15 for b* value, and the hedonic assessment of the mayonnaise was preferred on color, aroma, and taste, but somewhat favored with a description of the color slightly red, not rancid, and tasted of red palm oil.
Keywords: deodorized, mayonnaise, red palm oil

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1606123675

Penerbit

Pekanbaru : Universitas Riau –Fakultas Pertanian– TEKNOLOGI PERTANIAN., 2022

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1606123675

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

TEKNOLOGI PERTANIAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

DAUS

Versi lain/terkait

Lampiran Berkas

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