Pengembangan Produk Krim Biskuit Rasa Lemon dengan Pewarna Lemak Bubuk dan Olein Minyak Sawit Merah

  • Maria Afrida Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Bogor
  • Nuri Andarwulan 1) Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Bogor dan 2) South East Asian Food and Agricultural Science and Technology Center, Institut Pertanian Bogor, Bogor
  • Dede Robiatul Adawiyah 1) Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Bogor dan 2) South East Asian Food and Agricultural Science and Technology Center, Institut Pertanian Bogor, Bogor
Keywords: biscuit cream, fat powder, red palm oil

Abstract

Biscuit cream is an emulsion product which contains fat, sugar, and other ingredients, like milk powder, flavouring, and colorant. Indonesia, as the largest palm oil producer in the world, has a great potential to developed palm oil-based biscuit cream product. One potential product for developed is biscuit cream lemon with red palm oil-based fat powder and red palm oil as colorant. This research devided into some steps, i.e fat powder production, characterization of raw materials, determination of biscuit cream-control formula, manufacture of biscuit cream with fat powder and red palm oil as colorant, and physic, chemist, and sensory analysis of biscuit cream. The result showed that fat powder can not be used as the only colorant in biscuit cream because it provides strong unpleasant palm oil aroma, covers lemon flavor and lemon aroma, and harden the biscuit cream texture. Red palm olein then used together with fat powder to provides color and characterization as expected. The result showed that biscuit cream using fat powder and olein MSM has different characterization with biscuit cream control. The result from sensory evaluation of aroma, flavor, and texture profil showed that biscuit cream using fat powder and olein MSM has similiarity with biscuit cream control profil.

 

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Published
2017-04-28
How to Cite
Afrida, M., Andarwulan, N., & Adawiyah, D. R. (2017). Pengembangan Produk Krim Biskuit Rasa Lemon dengan Pewarna Lemak Bubuk dan Olein Minyak Sawit Merah. Jurnal Mutu Pangan : Indonesian Journal of Food Quality, 4(1), 16-21. Retrieved from https://jagb.journal.ipb.ac.id/index.php/jmpi/article/view/26422
Section
Articles