Study of the Addition of Red Palm Oil (Rpo) to the Sensory and Chemical Characteristics of Beef Sausage

Iftari, Winny; Amalia, Riska; Savitri, Agustin Nurya; Saragih, Gimelliya

doi:10.21776/ub.jpa.2022.010.04.2

Cited by 2 publications

(4 citation statements)

References 7 publications

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“…RPOO provided the reddish-yellow color originating from the carotenoid pigments [23]. In this study, the sausage owned the color because of the phenomenon from the RPO [12]. Furthermore, RPO also provided a deep reddish-orange color because of the carotenoids in instant noodle oil seasoning [24].…”

Section: A Colormentioning

confidence: 60%

“…The main different is that the rendang lokan in recent study contained arelatively higher protein as compare to protein content in chicken noodle and siomay in previous study. Various studies reported that the addition or red palm oil (RPO) could boost the carotene content, thus increase vitamin A content in the product [10], [12], [13].…”

Section: Bmentioning

confidence: 99%

“…Another example is the substitution of RPO and vegetable oil for making beef sausages. The 10% of substituted RPO comprises protein, fat, β-carotene, and the best sensory [12]. Adding RPOO to several processed food products can improve vitamins A and E and antioxidants.…”

Section: Introductionmentioning

confidence: 99%

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The Quality of Lokan Rendang Oil Substitued Red Palm Oil Olein

Budiyanto,

Anis,

Jayadi

et al. 2023

IFSTJ

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Rendang is a typical Minangkabau cuisine in West Sumatra, which is usually made with beef and other protein resources such as Lokan, which contains amino acids L-leucine and L-isoleucine. It is made with coconut milk that produces oil during cooking. The oil can be substituted with Red Palm Oil Olein (RPOO), which contains nutrients essential for the body as antioxidants. This study aims to determine the effect of RPOO substitution in Lokan rendang on color properties, vitamin A content, antioxidant activity, and organoleptic. The experimental design in this research was a Completely Randomized Design (CRD) with one factor and five treatment levels. The treatment factor was RPOO substitution with 0, 25, 50, 75, and 100% Lokan rendang oil. The result showed that RPOO substitution significantly affected the antioxidant and organoleptic activity (taste, aroma, and overall) of rendang Lokan. The greater the substituted RPOO, the greater the vitamin A content in Lokan rendang.

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Section: A Colormentioning

confidence: 60%

Section: Bmentioning

confidence: 99%

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The Quality of Lokan Rendang Oil Substitued Red Palm Oil Olein

Budiyanto,

Anis,

Jayadi

et al. 2023

IFSTJ

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“…RPO addition to increase carotenoid content of food has been carried out by previous researchers with different concentrations depending on the type of food. Sorghum cake containing 20% RPO was preferred over the cake with 24% RPO [ 34 ] and beef sausages with 10% RPO were more acceptable than those with 15% RPO [ 35 ]. In this study, based on the panel's discussion, it was concluded that adding 2% RPO, either before or after cooking, could be used as a cooking method to produce rice with a sensory quality similar to or better than regular rice.…”

Section: Resultsmentioning

confidence: 99%

Antioxidant Activity, Glycemic Response, and Functional Properties of Rice Cooked with Red Palm Oil

Nurdin,

Nurdjanah,

Triyandi

et al. 2024

Journal of Nutrition and Metabolism

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High rice consumption levels accompanied by a lifestyle lacking in physical activity leads to obesity and diabetes due to the rice consumed generally has high digestibility and high glycemic index. Red palm oil (RPO) is a vegetable oil suggested to have the potential to reduce starch digestibility and increase the bioactive compounds of rice. This research aimed to find out the best cooking method to produce rice with a sensory quality similar to regular rice and to study the effect of the best cooking method on the glycemic response and physicochemical properties of rice. The results showed that RPO addition increased the antioxidant activities and total carotenoid levels of rice. The addition of RPO after cooking has better antioxidant activity and total carotenoid than before cooking. Adding 2% RPO before or after cooking produced rice with similar or better sensory quality than regular rice. Rice cooked with 2% RPO added before cooking had a lower glycemic response than regular rice, which was suggested to be caused by the increasing formation of the amylose lipid complex and the triglycerides that protected the starch from amylase enzyme. The formation of the amylose lipid complex and triglyceride layers protecting rice starch was confirmed by the new peaks of the FTIR spectra, the appearance of oil-coated starch morphology, and the changes in the proportion of C and O atoms. In conclusion, the addition of 2% RPO before the cooking process can be considered as a cooking method to produce rice for diabetic patients.

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Study of the Addition of Red Palm Oil (Rpo) to the Sensory and Chemical Characteristics of Beef Sausage

Cited by 2 publications

References 7 publications

The Quality of Lokan Rendang Oil Substitued Red Palm Oil Olein

The Quality of Lokan Rendang Oil Substitued Red Palm Oil Olein

Antioxidant Activity, Glycemic Response, and Functional Properties of Rice Cooked with Red Palm Oil

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