Aini Aqsa Arafah
Program Studi Gizi Masyarakat dan Sumberdaya Keluarga, Fakultas Pertanian IPB

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RETENSI VITAMIN A PADA MINYAK GORENG CURAH YANG DIFORTIFIKASI VITAMIN A DAN PRODUK GORENGANNYA [Retention of Vitamin A in Vitamin A-Fortified Bulk Palm Oil and the Products Fried in the Oil] Martianto, Drajat; Marliyati, Sri Anna; Arafah, Aini Aqsa
Jurnal Teknologi Dan Industri Pangan Vol 20, No 2 (2009): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (339.324 KB) | DOI: 10.6066/4311

Abstract

RETENSI VITAMIN A PADA MINYAK GORENG CURAH YANG DIFORTIFIKASI VITAMIN A DAN PRODUK GORENGANNYA [Retention of Vitamin A in Vitamin A-Fortified Bulk Palm Oil and the Products Fried in the Oil] Drajat Martianto1), Sri Anna Marliyati 1)*, dan Aini Aqsa Arafah2) 1)Departemen Gizi Masyarakat, FEMA-IPB, Jl. Kamper, Kampus IPB Darmaga, Bogor 16680 2)Program Studi Gizi Masyarakat dan Sumberdaya Keluarga, Fakultas Pertanian IPB   Diterima 15 Mei  2009 / Disetujui 7 Desember 2009 ABSTRACT   Susenas data shows that almost 100 % of the Indonesian people consume cooking oil regularly with an average per capita consumption of more than 20 gram/day. Palm oil is a dominant cooking oil in Indonesian market. Approximately 70 % of palm oil is sold bulk in the market, which is commonly called as ‘minyak curah’. Previous studies recommended that cooking oil, particularly the bulk palm oil, should be used as the vehicle in vitamin A fortification. The objective of the study was to evaluate the retention of vitamin A in foods that were fried using the fortified bulk palm oil. The selected food products were the most frequently consumed food by school children in Barranglompo Island, Makassar City, i.e of roti lasuna, roti kambu, jalangkote, and ikan kembung como goreng. The study showed that the retention of vitamin A significantly decreased with increasing number of frying repetition, but in general, the loss of vitamin A was less than 50% after the third frying. The retention of vitamin A after the first, second and third frying was in range of 81-94%, 64-77%, and 51-63% respectively.   Key words: fortification, vitamin retention, unbranded palm oil, vitamin
RETENSI VITAMIN A PADA MINYAK GORENG CURAH YANG DIFORTIFIKASI VITAMIN A DAN PRODUK GORENGANNYA [Retention of Vitamin A in Vitamin A-Fortified Bulk Palm Oil and the Products Fried in the Oil] Martianto, Drajat; Marliyati, Sri Anna; Arafah, Aini Aqsa
Jurnal Teknologi dan Industri Pangan Vol 20, No 2 (2009): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (339.324 KB)

Abstract

Susenas data shows that almost 100 % of the Indonesian people consume cooking oil regularly with an average per capita consumption of more than 20 gram/day. Palm oil is a dominant cooking oil in Indonesian market.Approximately 70 % of palm oil is sold bulk in the market, which is commonly called as ?minyak curah?. Previous studies recommended that cooking oil, particularly the bulk palm oil, should be used as the vehicle in vitamin A fortification. The objective of the study was to evaluate the retention of vitamin A in foods that were fried using the fortified bulk palm oil. The selected food products were the most frequently consumed food by school children in Barranglompo Island, Makassar City, i.e of roti lasuna, roti kambu, jalangkote, and ikan kembung como goreng. The study showed that the retention of vitamin A significantly decreased with increasing number of frying repetition, but in general, the loss of vitamin A was less than 50% after the third frying. The retention of vitamin A after the first, second and third frying wasin range of 81-94%, 64-77%, and 51-63% respectively.