Pemanfaatan Ekstrak Minyak Sawit Merah sebagai Bahan Tambah pada Margarin di Pusat Penelitian Kelapa Sawit Brigjen Katamso Medan.

Abstract

Research of extract the use materials as red palm oil added in margarine in palm research center brigjen katamso Medan, has been done. Processing method margarine was done by means of stirring at a speed of 3000rpm at room temperature on three variations of composition (stearin; olein; red palm oil) which is different from the comparison between another variation I (40: 35: 5)%, variation-II (10 : 40: 30)% variation to-III (40:25:15)%. The parameters used to analyze stearin, olein, namely red oil with an acid-base titration method. Parameters for margarine variations I, II, III have done by determining the acid number and carotene analysis using UV-Visible spectrophotometry with λ (440) nm. The result of experiment showed that the free fatty acid content of palm oil was 0.40% that has meet the standard of SNI 01-2901-1992 which was 5% and the average carotene content of the second formulation with the addition of 300 gr of red oil of 173 ppm already meet the international standart organization (ISO).