Abstract
Carotenoids in red palm olein oil (RPOOO) have been scientifically proven to have good functional properties for the human health so that RPOOO has the potential to be used as one of the healthy drinks. One of the problems faced in the use of RPOO as a health drink is the taste and aroma is less interesting. This study aims to: 1) To obtain the ratio of ratio between RPOO and salak sidempuan extract used to obtain stable emulsion, acceptable viscosity, and acceptable RPOO with salak Sidempuan emulsion product Emulsions were prepared using 2% carbonmethylcellulosa as emulcifier and four different composition ratios of RPOO and salak extract were prepared. Emulsions characteristics and their sensory acceptability were investigated. The results of this study showed that the ratio of RPOO ratio and 1: 2 salak extract obtained the best stability with viscosity of 175 cP emulsion. In addition, emulsions with an RPOO ratio and 1:25 salak extract yield acceptable levels sensory attributes such as color, aroma and taste.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
