Physicochemical Properties of Margarine Containing Gambier Extract as Antioxidant

This study aims to evaluate the use of gambier extract as a source of catechine used as antioxidant in margarine preservation. Gambier extracted using water with ultrasonication. The extract was rich in antioxidant and polyphenol content. The result showed that the margarine elaborated with gambier extract with catechin levels of 957.01 µg / mg resulted in margarine with physicochemical characteristics with moisture content from 6.9% to 8.37%, FFA 0.03-0.07%, iod number 16.68-18.92%, melting point 48 to 50 ° C, Emulsion stability 100% and spreadability about 8.75 to 13 cm