Optimalisasi Pembuatan Shortening dari Minyak Sawit Merah / Red Palm Oil (RPO) dan Refined Bleached Deodorized Palm Stearin (RBDPS)

Abstract

The utilization of red palm oil as a frying medium is still limited, but red palm oil is a local foods that can be utilized more widely. Frying shortening made from red palm oil contains higher phytonutrient compounds, such as beta carotene and vitamin E. The purpose of this study was to determine the percentage of RBDPS (Refined Bleached Deodorized Palm Stearin), stirring temperature, and stirring time and to get the best formulation. The method used was Response Surface Methodology-Box Behnken Design (RSM-BBD) with Design Expert v.13 software. This research was conducted with 3 factors: the percentage of RBDPS (5-15%), stirring temperature (50-70 ℃), and stirring time (20-60 minutes) which resulted in 17 formula. The results showed that the percentage of RBDPS had a significant effect (P<0.05) on the melting point, FFA content, water content, beta carotene, peroxide number, fat content, color, aroma, and texture hedonics. The stirring temperature had a significant effect (P<0.05) on melting point, FFA content, water content, beta carotene, peroxide number, color, aroma, and texture hedonics. The stirring time had a significant effect (P<0.05) on melting point, fat content, and texture hedonic. The results of the response variable optimization resulted a new formula with percentage of RBDPS 5%, stirring temperature of 61 ℃, and stirring time of 60 minutes with desirability value of 0,819 and containing beta karoten 517,839 ppm and vitamin E 103,871 ppm.