INCREASING OF RED PALM OIL PREFERENCES WITH ADDITION OF VEGETABLE OIL OR FLAVOUR AND IT'S STABILITY IN REPEATED FRYING

Minyak sawit merah (MSM) merupakan produk olahan minyak sawit mentah (crude palm oil, CPO) yang masih mengandung karoten (sebagai provitamin A) dalam jumlah tinggi. Sayangnya, MSM belum diminati oleh masyarakat di Indonesia karena warnanya kemerahan dan berbau khas. Penelitian ini dilakukan untuk meningkatkan kesukaan MSM dengan penambahan minyak nabati beraroma cukup kuat seperti minyak inti sawit, minyak kelapa dan lemak cokelat sebanyak 10 - 30 % atau flavor butter sebanyak 0,05 - 3%. Selain itu, dilakukan uji stabilitas MSM, campuran MSM:minyak kelapa dan MSM:flavor dalam penggorengan kentang secara deep frying sebanyak 10 kali penggorengan. Pencampuran MSM dengan minyak nabati atau flavor dapat merubah karakteristik, meningkatkan mutu, dan kesukaan panelis. Semakin tinggi konsentrasi minyak nabati atau flavor cenderung meningkatkan kesukaan panelis terhadap aroma. Minyak kelapa merupakan minyak yang memiliki tingkat kesukaan tertinggi. Penggunaan flavor yang yang masih dapat diterima dari penampakannya adalah sebanyak 0,5%. Campuran MSM:minyak kelapa (80:20) dan MSM dengan flavor 0,5% memiliki kestabilan mutu tinggi selama penggorengan berulang dan tingkat kesukaannya terhadap produk gorengannya juga meningkat dibandingkan MSM.Red palm oil (RPO) is a crude palm oil (CPO) processed product which still contains carotene (as a provitamin A) in high quantities. Unfortunately, the RPO has not been sought by the people in Indonesia because the color is reddish and has a distinctive smell. This study was conducted to increase the acceptance of RPO by adding strongly scented vegetable oils such as palm kernel oil, coconut oil, and cocoa butter of 10 - 30% or flavour of butter of 0.05 - 3%. In addition, this research was conducted to stability test of RPO, mixture of RPO:coconut oil and RPO with flavour in deep frying of potato as much as 10 times of frying. Mixing of RPO with vegetable oil or flavor can change the characteristics, improve the quality and preferences of panelists. The higher concentration of vegetable oil or flavour increasing preferences of panelist to RPO flavour. Coconut oil is the oil that has the highest level of fondness. The use of flavour that acceptable from its appearance is as much as 0.5%. Mixture of RPO:coconut oil (80:20) and RPO with 0.5% flavour have high stability during repeated frying and its preferences level of fried products is also increased compared to RPO