Karakteristik kimia milkswit dan krimbrownswit: “inovasi produk olahan berbahan baku palm kernel oil”

Rina Ekawati, David Ahmad Fattah, Ayu Paramitha, Ilham Abdillah, Mukhsonatin Fauziyah, pipit Wijayanti

Abstract

Palm oil produces crude palm oil and palm kernel oil. Palm kernel oil can be processed into an alternative product for Milkswit and Krimbrownswit. Both processed products contain nutrients that are beneficial for health. In addition, Milkswit and Krimbrownswit can also be used as a form of diversification of processed products from palm oil. This study was aimed to identify the chemical characteristics of Milkswit and Krimbrownswit as processed products derived from palm kernel oil. This research was conducted from November 2020 – to January 2021 (3 months) at the Organic Chemistry Laboratory, Yogyakarta State University. This study was laid out in a non-factorial completely randomized design with different treatments. Milkswit used four treatments, namely: without food flavoring (A), adding food flavoring (B), adding food flavoring and cocoa powder (C), and adding food flavoring, chocolate, and milk powder (D). Krimbrownswit used two treatments, namely: without the addition of chocolate and with the addition of chocolate powder. Milkswit and Krimbrownswit treatment was repeated twice. The result showed that Milkswit products with the addition of food flavors, chocolate, and powdered milk (D) gave water, ash, total protein, and vitamin C content higher than Milkswit without the addition of food flavoring and cocoa powder. The content of vitamin C and total protein in Krimbrownswit with the addition of chocolate powder was 14.7 and 3.3 times higher, respectively than Krimbrownswit without the addition of chocolate powder. Both types of Krimbrownswit have a calorie content that accordance with the standard for the List of Food Ingredients by the Ministry of Health Republic of Indonesia and the water content has accordance with the quality standard of SNI 3541: 2014 for margarine products

Keywords

butter; derivate products; milk; palm kernel oil; quality

References

BSN, 2014. SNI 3541:2014 (Margarin). Jakarta.

BSN, 2011. SNI 1971:2011 (Cara uji air total agregat dengan pengeringan). Jakarta.

BSN, 1987. Inti kelapa sawit.

Claresta, L.J., Purwoko, Y., 2017. Pengaruh Konsumsi Cokelat Terhadap Tingkat Kecemasan Mahasiswa Fakultas Kedokteran Praujian. Diponegoro Med. J. (Jurnal Kedokt. Diponegoro) 6, 737–747.

Devaki, S.J., Raveendran, R.L., 2017. Vitamin C: Sources, Functions, Sensing and Analysis, in: Vitamin C. pp. 3–20. https://doi.org/10.5772/intechopen.70162

Dirjenbun, 2021. Produksi Kelapa Sawit Menurut Provinsi di Indonesia, 2017-2021 [WWW Document]. URL https://www.pertanian.go.id/home/index.php?show=repo&fileNum=214

Fauziah, F., Rasyid, R., Fadhlany, R., 2015. Pengaruh proses pengolahan terhadap kadar Beta Karoten pada ubi jalar varietas Ungu (Ipomoea batatas (L.) Lam) dengan metode Spektrofotometri Visibel. J. Farm. Higea 7, 152–161.

Górska-Warsewicz, H., Rejman, K., Laskowski, W., Czeczotko, M., 2019. Butter, margarine, vegetable oils, and olive oil in the average Polish diet. Nutrients 11, 1–15. https://doi.org/10.3390/nu11122935

Harahap, I.S., Wahyuningsih, P., Amri, Y., 2020. Analisa kandungan Beta Karoten pada CPO (Crude Palm Oil) di Pusat Penelitian Kelapa Sawit (PPKS) Medan Menggunakan Spektrofotometmi UV-VIS. Quim. J. Kim. Sains dan Terap. 2, 9–13. https://doi.org/10.33059/jq.v2i1.2616

Harna, H., Kusharto, C.M., Roosita, K., 2017. Intervensi susu tinggi protein terhadap tingkat konsumsi zat gizi makro dan status gizi pada kelompok usia dewasa. Media Kesehat. Masy. Indones. 13, 354–361. https://doi.org/10.30597/mkmi.v13i4.3157

Hasibuan, H.A., Akram, A., Putri, P., Rangkuti, B.T., 2018. Pembuatan margarin dan Baking Shortening dari minyak sawit merah dan aplikasinya dalam produk Bakery. agriTECH 38, 353–363. https://doi.org/10.22146/agritech.32162

Heryani, H., Nugroho, A., 2017. CCP dan CP Pada Proses Pengolahan CPO dan CPKO, Cetakan I. ed, Deepublish.

Husna, A., Suherman, S., Nuryanti, S., 2017. Pembuatan tepung dari biji kakao (Theobroma cacao L) dan uji kualitasnya. J. Akad. Kim. 6, 132. https://doi.org/10.22487/j24775185.2017.v6.i2.9245

Izwardy D, Mahmud MK, Hermana, Nazarina, 2018. Tabel Komposisi Pangan Indonesia 2017, Kementerian Kesehatan Republik Indonesia.

Kembuan, M.V., Wangko, S., Tanudjaja, G.N., 2013. Peran Vitamin C Terhadap Pigmentasi Kulit. J. Biomedik 4. https://doi.org/10.35790/jbm.4.3.2012.1215

Kemenkes, 2019. Peraturan Menteri Kesehatan Republik Indonesia Nomor 28 Tahun 2019 Tentang Angka Kecukupan Gizi yang Dianjurkan Untuk Masyarakat Indonesia.

Kemenkes, D.P., 2018. Berapa Kebutuhan Kalori Anda per Hari? [WWW Document]. URL http://www.p2ptm.kemkes.go.id/infographic-p2ptm/obesitas/page/22/berapa-kebutuhan-kalori-anda-per-hari

Khairunisa, G.R., Novianti, T., 2018. Daya saing minyak sawit dan dampak Renewable Energy Directive (Red) Uni Eropa terhadap ekspor Indonesia di pasar Uni Eropa. J. Agribisnis Indones. 5, 125. https://doi.org/10.29244/jai.2017.5.2.125-136

Khan, I.T., Nadeem, M., Imran, M., Ullah, R., Ajmal, M., Jaspal, M.H., 2019. Antioxidant properties of Milk and dairy products: A comprehensive review of the current knowledge. Lipids Health Dis. 18, 1–14. https://doi.org/10.1186/s12944-019-0969-8

Khan, R.H., Siddiqi, M.K., Salahuddin, P., 2017. Protein Structure and Function, Austin Publishing Group. https://doi.org/10.1201/9781315815015-4

Kondororik, F., Martosupono, M., Susanto, A., 2017. Peranan β-karoten dalam sistem imun untuk mencegah kanker. J. Biol. Pembelajarannya 4, 1–8.

Kusuma, F.N., 2016. Flu, Vitamin C, dan Konsumsi Berlebihan. Trib. Jogja 13.

Kusumawati, I., Purwanti, R., Afifah, D.N., 2019. ANALISIS kandungan gizi dan aktivitas antioksidan pada yoghurt dengan penambahan nanas madu (Ananas Comosus Mer.) dan ekstrak kayu manis (Cinnamomum Burmanni). J. Nutr. Coll. 8, 196–206. https://doi.org/10.14710/jnc.v8i4.25833

Maimun, T., Arahman, N., Hasibuan, F.A., Rahayu, P., 2017. Penghambatan peningkatan kadar Asam Lemak Bebas (Free Fatty Acid) pada buah kelapa sawit dengan menggunakan asap cair. J. Teknol. dan Ind. Pertan. Indones. 9, 44–49. https://doi.org/10.17969/jtipi.v9i2.8469

Mustafa, A., Elliyana, E., 2020. Pemanfaatan ampas kedelai pada pembuatan Brownies “Gluten Free” ubi jalar ungu dan uji kelayakannya. Agrointek 14, 1–13. https://doi.org/10.21107/agrointek.v14i1.4714

Negara, H.P., Lelana, I.Y.B., Ekantari, N., 2014. Pengkayaan β-Karoten pada cokelat batang dengan penambahan Sprirulina platensis. J. Fish. Sci. XVI, 17–28. https://doi.org/10.22146/jfs.9134

Pakaya, D., 2014. Peranan Vitamin C Pada Kulit. J. Ilm. Kedokt. 1, 45–54.

Ristanti, E.Y., Suprapti, S., Anggraeni, D., 2016. Karakteristik Komposisi Asam Lemak Pada Biji Kakao Dari 12 Daerah Di Sulawesi Selatan. J. Ind. Has. Perkeb. 11, 15. https://doi.org/10.33104/jihp.v11i1.3410

Safitri, A., Sumekar, T., Supadmo, Y., 2016. Pengaruh Akut Susu Cokelat Dan Minuman Olahraga Komersial Sebagai Minuman Pemulihan Pasca Latihan Pada Program Interval Training (Studi Pada Sekolah Sepak Bola Universitas Diponegoro). J. Kedokt. Diponegoro 5, 534–544.

Saraswati, L.G., Suamba, I.K., Parining, N., 2015. Faktor-faktor yang berperan dalam keputusan konsumen mengkonsumsi produk susu bubuk Dancow Instant Enriched di Kota Denpasar. J. Agribus. Agritourism 4, 213–220.

Siswanto, Budisetyawati, Ernawati, F., 2013. Peran beberapa zat gizi mikro dalam sistem imunitas. Gizi Indones. 36, 57–64. https://doi.org/10.36457/gizindo.v36i1.116

Sudibyo, A., 2012. Peran cokelat sebagai produk pangan derivat kakao yang menyehatkan. J. Ris. Ind. VI, 23–40.

Sudradjat, 2020. Kelapa Sawit: Prospek Pengembangan dan Produktivitas, 1st ed. PT Penerbit IPB Press, Bogor.

Sukmawati, A., Laeha, M.Nu., Suprapto, 2017. Efek gliserin sebagai humectan terhadap sifat fisik dan stabilitas vitamin C dalam sabun padat. Pharmacon J. Farm. Indones. 14, 40–47. https://doi.org/10.23917/pharmacon.v14i2.5937

Sumarmi, S., 2020. Kerja harmoni zat gizi dalam meningkatkan imunitas tubuh terhadap Covid-19: Mini Review. Amerta Nutr. 4, 250–256. https://doi.org/10.20473/amnt.v4i3.2020.250-256

Susanto, D.A., 2020. Daya saing ekspor produk CPO Indonesia dan potensi hilirisasi diolah menjadi biodiesel. J. Perspekt. Bea dan Cukai 4, 64–76. https://doi.org/https://doi.org/10.31092/jpbc.v4i2.952

Thahar, A., 2018. Produk pangan olahan kelapa sawit [WWW Document]. URL https://www.bpdp.or.id/Produk-Pangan-Olahan-Kelapa-Sawit

Wulandari, D.C., Nurdiana, Rahmi, Y., 2016. Identifikasi Kesempurnaan Proses Pasteurisasi Ditinjau dari Total Bakteri serta Kandungan Protein dan Laktosa pada Susu Pasteurisasi Kemasan Produksi Pabrik dan Rumah Tangga di Kota Batu. Maj. Kesehat. 3, 144–151. https://doi.org/10.21776/ub.majalahkesehatan.003.03.5

Yenrina, R., 2015. Metode Analisis Bahan Pangan dan Komponen Bioaktif, Cetakan I. ed. Andalas University Press, Padang.

Yussif, N.M., 2019. Vitamin C, in: IntechOpen. pp. 1–28. https://doi.org/http://dx.doi.org/10.5772/intechopen.81783

Yustika, G.P., 2018. Peranan karbohidrat dan serat pangan untuk pemain sepakbola. J. Media Ilmu Keolahragaan Indones. 8, 49–56.

DOI

https://doi.org/10.21107/agrointek.v16i1.12111

Metrics

Refbacks

  • There are currently no refbacks.


Bookmark and Share


Copyright (c) 2022 Rina Ekawati, David Ahmad Fattah, Ayu Paramitha, Ilham Abdillah, Mukhsonatin Fauziah, Pipit Wijayanti

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.