Pengaruh lama Penyangraian dan Konsentrasi Minyak Kacang terhadap Mutu Mentega Kacang (Peanut Butter)

Abstract

NURRY: The Effect of Roasting Time and Peanut Oil Concentration on the Quality of Peanut Butter. Supervised of A. HALIM SULAIMAN and RIDWANSYAH In Indonesia, the utilization of peanut to produce peanut butter is not optimal. Therefore, research must be done in simple processing of peanut butter about the effect of roasting time with peanut oil concentration. This research is a initial step to find the best quality of peanut butter. Peanuts were roasted for 5, 10, 15, and 20 minutes and using concentration of peanut oil, 7.5%, 10%, 12.5%, and 15% in grinding process. This research was perfomed in March - May 2010 at the Laboratory of Food Chemistry Analysis and Laboratory of Microbiology, Faculty of Agriculture, North Sumatera University, Medan, using factorial completely randomized design. Parameters analysed were water content, oil content, bonding, separation of the emulsion, organoleptic values of colour, flavor, taste and texture. The results showed that the roasting time had highly significant effect on all parameters observed. Peanut oil concentration had highly significant effect on all parameters except the organoleptic values of the colour, flavour and taste which were not significantly different. The interaction of roasting time and peanut oil concentrations had highly significant effect on all parameters except water content, organoleptic values of colour, flavour, and texture. The roasting time 10 minutes and 10% peanut oil concentration gave the best quality of the peanut butter.