PENGARUH PENAMBAHAN BAHAN AROMATIK DAN SUKROSA TERHADAP PENERIMAAN KONSUMEN DAN BIAYA PEMBUATAN EMULSI MINYAK SAWIT MERAH

Yanti, Henny Fitri and Budiyanto, Budiyanto and Devi , Silsia (2007) PENGARUH PENAMBAHAN BAHAN AROMATIK DAN SUKROSA TERHADAP PENERIMAAN KONSUMEN DAN BIAYA PEMBUATAN EMULSI MINYAK SAWIT MERAH. Undergraduated thesis, Fakultas Pertanian UNIB.

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Abstract

Red palm oil is one kind of palm oils with carotenoid content ranged among 500700 ppm and more than 80% of the contents were α- and β- carotene. Carotene has vitamin A activities ten fold greater compared to the carrot. Therefore, the making efficient use of red palm oil needs to be afforded for more beneficial effect on human. One of them is production of oil emulsion by using red palm oil as major crude material. The experiment was aimed (1). To see aroma and sucrose addition effects over emulsion product quality. (2) To see aroma and sucrose addition over consumer acceptance. (3) To analyze amount of cost was needed in production of red palm oil emulsion. The experiment was arranged in two factorial treatment namely sucrose and aroma addition in of 2 x 3 = 6 combination treatment and replicated for three times. The emulsion product quality consisted of viscosity (cP) which was measured by viscometer and its stability measured visually. Meanwhile, sensory quality was measured by hedonic method. The experimental result showed that aroma addition had significant effect to viscosity, stability and sensory quality of red palm oil. The highest emulsion viscosity of red palm oil was occurred on A B treatment (7499.3 cP). The sensory quality included color, aroma and taste. The most preferred color by panelist was at A 1 1 B treatment (4.067). Most preferred aroma was occurred at A B 1 3 1 1 treatment (3.667) and the most preferred taste occurred at A B treatment (3.633). The financial analysis result showed that red palm oil emulsion had production cost Rp. 5.922.782,- in once cycle process. 1 2

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