Development of High Antioxidant Red Palm Oil Cake as a Potential Functional Food

  • Rini Harianti Program Study of Public Health, STIKES Al-Insyirah Pekanbaru, Pekanbaru 28155 http://orcid.org/0000-0002-5638-9161
  • Sri Anna Marliyati Department of Community Nutrition, Faculty of Human Ecology, Bogor Agricultural University, Bogor 16680
  • Rimbawan Rimbawan Department of Community Nutrition, Faculty of Human Ecology, Bogor Agricultural University, Bogor 16680
  • Dadang Sukandar Department of Community Nutrition, Faculty of Human Ecology, Bogor Agricultural University, Bogor 16680
Keywords: antioxidant activity, β-carotene, high antioxidant cake, product development, red palm oil

Abstract

This study aimed to develop high antioxidant cake product with red palm oil (RPO) content to substitute the use of margarine as a potential functional food. This study used a complete randomized design with four levels of RPO substitution for margarine, namely F0 (0:100), F1 (80:20), F2 (90:10), and F3 (100:0). Organoleptic results showed that high antioxidant cake F3 was best in which also contained the highest RPO addition level. The high antioxidant cake F3 had yellow colour, hardness of 650.67 gf, bulk density of 0.27 g/ml, 4.31% moisture, 1.48% ash, 21.66% fat, 9.76% protein, 62.80% carbohydrate, 40.74 ppm/100 g β-carotene, and the 470.44 mg/100 g antioxidant activity. Thus the product can be categorized as high in β-carotene. Therefore, this product has a potential to be a functional food options, especially for atherosclerosis prevention.

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Published
2018-07-16
How to Cite
Harianti, R., Marliyati, S. A., Rimbawan, R., & Sukandar, D. (2018). Development of High Antioxidant Red Palm Oil Cake as a Potential Functional Food. Jurnal Gizi Dan Pangan, 13(2), 63-70. https://doi.org/10.25182/jgp.2018.13.2.63-70
Section
Articles