MARIANA, LENNY (2008) APLIKASI CRUDE PALM OIL SEBAGAI SUMBER VITAMIN A DAN ANTIOKSIDAN ALAMI PADA ROTI TAWAR. Other thesis, Prodi Teknologi Pangan Unika Soegijapranata.
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Abstract
Bread is a bakery product that made from flour, sugar, water, salt, skim milk, fat (shortening) and yeast. Crude Palm Oil (CPO) can be used together with shortening in the making of bread. CPO is semisolid at room temperature. It has good resistance to oxidation and heat. CPO contain both high amount of carotenoid and high antioxidant activity. The objective of this research was to evaluate CPO application as shortening substituent in bread. Four concentration of CPO were used in this study (0%, 50%, 60% and 70%). The measurements include chemical tests (proximat, vitamin A, antioxidant activity and TBA value), physical tests (baking loss, hardness, springiness, and porocity) and sensory evaluation. Sample was taken from 2 different batches with three replication each batch. CPO application in bread tended to increase vitamin A content, to increase antioxidant activity and to decrease the rancidity of bread. seventy percent CPO bread contain the highest vitamin A (12,247 IU), the highest antioxidant activity (18,25%) and the lowest TBA value (0,11 mg malonaldehid/kg oil). CPO substitution also effect to the reduction of baking loss. Baking loss of control bread is the highest (9,80 %), baking loss of 50% CPO bread is 9,69%, baking loss of 60% CPO bread is 8,23. Baking loss of 70% CPO bread is the lowest (5,99%). In general, 60% CPO bread is the most acceptable bread by the consumer because it has the most attractive colour and the highest score of texture (springiness).
| Item Type: | Thesis (Other) |
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| Subjects: | 600 Technology (Applied sciences) |
| Divisions: | Faculty of Agricultural Technology > Department of Food Technology |
| Depositing User: | Mrs Christiana Sundari |
| Date Deposited: | 09 Sep 2015 20:26 |
| Last Modified: | 09 Sep 2015 20:26 |
| URI: | http://repository.unika.ac.id/id/eprint/2400 |
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