Alternatif Fortification Vitamin A for Lactating Mother Using Siomay Sauce Enriched with Red Palm Oil

Budiyanto, Budiyanto; Devi, Silsia; Napitupulu, A.

doi:10.31186/j.agritropica.2.1.13-25

Cited by 7 publications

(10 citation statements)

References 6 publications

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“…This study is in line with research from various studies that preference for aroma decreases with more addition serving of RPOO in the product (Budiyanto et al, 2019a;Budiyanto et al, 2019b;Novita et al, 2020;Nurhayati dan Budiyanto, 2026;Robiyansyah et al, 2017). This is presumably because red palm oil has an unpleasant aroma.…”

Section: Aromasupporting

confidence: 90%

“…In addition, the substitution of RPOO up to 75% in original oil in siamay sauce did not affect the preference of siomay (Budiyanto et al, 2019a).…”

Section: Introductionmentioning

confidence: 83%

“…With a preference value for color 4.37, aroma 4.33, taste 4.23, and overall 4.3. Studies reported that increasing substitution or addition of RPOO serving in the original recipes could decrease the preference for flavor and taste of the final product (Budiyanto et al, 2019a;Budiyanto et al, 2019b;Novita et al, 2020). The more RPOO added, the more unpleasant flavor and taste of RPOO dominate the grilled meatball sauce and decrease the likebility score in the hedonic test.…”

Section: Overallmentioning

confidence: 99%

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Substitution of Red Palm Oil Olein (RPOO) as a Source of Provitamin E in Grilled Meatball Sauce

Yupita

Budiyanto

Hidayat

2022

Agritropica. J. Agr. Sci.

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Indonesia is the largest crude palm oil (CPO) producer in the world with a total production of 44,759 million tons in 2020 . One of the downstream products that can be made is RPOO which has\gh vitamin A and E content. This study aims to determine the effect of red palm oil olein (RPOO) substitution on the physical and organoleptic characteristics of grilled meatball sauce also to determine the vitamin E content in grilled meatball sauce. This study used a completely randomized design with RPOO substitution as a treatment (0%, 25%, 50%, 75%, 100%). The results showed that RPOO substitution had an effect on the physical characteristics of grilled meatball sauce, namely emulsion stability, organoleptic properties, and vitamin E content. The emulsin stability obtained was in the range of 89.33% -100% values. Grilled meatball sauce with 50% RPOO substitution is preferred as the best treatment by consumer best on overall. The vitamin E content in one servimg of the selectedt grilled meatball sauce is 20.5559 mc g, beyond recommended daily consumtion of vitamin E (15 mc g). Consuming 1 serving of grilled meatball sauce can meet the daily vitamin E needs for adolesence, adult male and female.

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Section: Aromasupporting

confidence: 90%

“…In addition, the substitution of RPOO up to 75% in original oil in siamay sauce did not affect the preference of siomay (Budiyanto et al, 2019a).…”

Section: Introductionmentioning

confidence: 83%

Section: Overallmentioning

confidence: 99%

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Substitution of Red Palm Oil Olein (RPOO) as a Source of Provitamin E in Grilled Meatball Sauce

Yupita

Budiyanto

Hidayat

2022

Agritropica. J. Agr. Sci.

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“…RPOO mengandung vitamin A, vitamin E, dan antioksidan yang sangat bermanfaat bagi tubuh. RPOO dapat disubstitusi pada produk pangan misalnya pada pembuatan saus bakso bakar, bumbu kacang batagor, bumbu siomay, bumbu mi ayam (Agustina et al, 2019;Budiyanto et al, 2019;Nofita et al, 2020;Yupita et al, 2022). Oleh karena itu, pada kegiatan pengabdian ini mengenai sosialisasi stunting dan sosialisasi gulai sari buah kelapa sawit dan lele yang mengandung vitamin A, vitamin E, dan protein sebagai makanan pencegah stunting.…”

Section: A Latar Belakangunclassified

Sosialisasi Dampak Stunting dan Upaya Pencegahannya dengan Mengonsumsi Gulai Sari Buah Kelapa Sawit dan Lele

Budiyanto,

Anis,

Yuwita

et al. 2023

JMM

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Abstrak: Desa Tapak Gedung merupakan salah satu desa yang memiliki kasus stunting di kabupaten Kepahiang, Bengkulu. Tujuan kegiatan pengabdian ini yaitu 1) memberikan pengetahuan terkait stunting, faktor penyebab stunting, dampak stunting, dan upaya yang dapat dilakukan untuk mencegah stunting 2) memberikan pengetahuan terkait produk pangan yang mengandung zat gizi untuk mencegah stunting. Metode yang dilakukan pada kegiatan pengabdian masyarakat ini adalah sosialisasi kepada 25 orang mitra yang terdir dari remaja putri, ibu hamil, ibu menyusui, ibu menyusui yang memiliki anak beresiko stunting, kader posyandu, dan ibu-ibu PKK desa Tapak Gedeung. Kegiatan pengabdian dilanjutkan dengan evaluasi untuk mengukur pengetahuan mitra mengenai materi sosialiasi tersebut dengan mengisi kuisioner sebelum dan setelah materi sosialisasi disampaikan Hasil dari kegiatan pengabdian ini adalah peningkatan pengetahuan mitra terkait stunting dan upaya yang dilakukan untuk mencegah stunting dengan mengonsumsi gulai sari buah kelapa sawit dan lele. Peningkatan pengetahuan tersebut ditunjukkan dengan hasil evaluasi yang meningkat sebesar 29% dibandingkan sebelum disampaikannya materi sosialisasi.Abstract: Tapak Gedung Village is one of the villages that has stunting cases in Kepahiang district, Bengkulu. The objectives of this community service activity are 1) providing knowledge related to stunting, the causes of stunting, the impact of stunting, and efforts that can be taken to prevent stunting, and 2) providing knowledge related to food products that contain nutrients to prevent stunting. The method used in this community service activity was outreach to 25 target audiences: young women, pregnant women, breastfeeding mothers, nursing mothers with children at risk of stunting, posyandu cadres, and PKK mothers in Tapak Gedeung village. The service activity is followed by an evaluation to measure the target audience's knowledge of the socialization material. This community service activity results in an increase in the target audience's knowledge regarding stunting and efforts made to prevent stunting by consuming palm oil and catfish juice. The increase in knowledge is shown by the evaluation results, which increased by 29% compared to before the socialization material was delivered.

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“…Carotenoids are one of the key compounds highly retained after a special refining process and give red palm oil its orange-red color. Studies have shown that the amount of retained carotenoids after refining ranges from 500 to 786 parts per million depending on the condition of crude red palm oil before refining 16 . About 80 of the carotenoids retained were found to be consisted of 0.2 phytoene, 0.6 phytofluene, 41.3 α-carotene, 10.2…”

Section: Carotenoidsmentioning

confidence: 99%

Red Palm Oil: A Review on Processing, Health Benefits and Its Application in Food

et al. 2021

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IntroductionOil palm, Elaeis guineensis, has been cultivated in Malaysia since 1917 and is now the most important economic crop in Malaysia, with export revenue from the crop reaching more than RM 67.12 billion in 2018 1 . Other leading palm oil-producing countries are Indonesia and Thailand. The crop produces almost ten times higher oil per hectare than any other leading vegetable oil crops 2 . Palm oil and its derivatives are mainly used for cooking, frying oils, margarine, shortenings, vanaspati and specialty fats 3 . Palm oil or its blends with with palm kernel or with other vegetable oils were the different product available in market.Crude palm oil is extracted from palm mesocarp and rich in minor components, including carotenoids precursor of vitamin A , tocopherols and tocotrienols vitamin E , sterols, phospholipids, squalene, aliphatic hydrocarbons and aliphatic alcohols 4 . More research has been focusing on carotenoids and vitamin E in palm oil in recent years with its antioxidant properties. Despite their nutritional values, palm carotenoids are removed during the refining process, this is to gain clear oil which is better for consumer acceptance and industry purposes 5 . The concentration of carotenoids is reduced to more than half with application of high temperature and steps such as deacidification and deodorization. Goh et al. stated that tocopherols level

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Alternatif Fortification Vitamin A for Lactating Mother Using Siomay Sauce Enriched with Red Palm Oil

Cited by 7 publications

References 6 publications

Substitution of Red Palm Oil Olein (RPOO) as a Source of Provitamin E in Grilled Meatball Sauce

Substitution of Red Palm Oil Olein (RPOO) as a Source of Provitamin E in Grilled Meatball Sauce

Sosialisasi Dampak Stunting dan Upaya Pencegahannya dengan Mengonsumsi Gulai Sari Buah Kelapa Sawit dan Lele

Red Palm Oil: A Review on Processing, Health Benefits and Its Application in Food

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