PENGGUNAAN MINYAK SAWIT MERAH DALAM PEMBUATAN SAMBAL CABAI MERAH TUMIS

Hasrul Abdi Hasibuan, Rendi Meilano
  JTP, pp. 95-106  

Abstract


ABSTRAK

Sambal cabai merah tumis dibuat dengan cara menumis cabai mentah giling menggunakan minyak goreng. Nutrisi sambal cabai merah ditingkatkan menggunakan minyak sawit merah (MSM) sebagai media penumisan karena mengandung fitonutrien berupa karoten (pro-vitamin A) dan tokoferol & tokotrienol (vitamin E). Penelitian ini mengkaji pengaruh rasio cabai dan minyak, pengaruh penambahan garam dan gula, pengaruh suhu dan waktu pemasakan, pengaruh jenis minyak, uji ketahanan simpan dan uji penerimaan dalam pembuatan sambal cabai merah menggunakan MSM dan fraksi oleinnya (MSMOL). Parameter mutu minyak yang dianalisis meliputi komposisi asam lemak, kadar air, kadar karoten, bilangan peroksida, dan kadar karoten. Analisa tingkat kesukaan produk sambal meliputi kenampakan warna, tekstur, aroma, dan rasa. Penerimaan terhadap kesukaan sambal tertinggi yaitu pada rasio cabai dan MSM atau MSMOL adalah 50:40 (g/g), rasio garam dan gula adalah 2% dan 4% terhadap berat cabai. Suhu dan waktu pemasakan mempengaruhi kadar air dan karoten sambal. Semakin tinggi suhu, menurunkan kadar air, namun meningkatkan kadar karoten pada sambal (kecuali pada suhu > 150 °C, kadar karoten menurun). Pemasakan sambal dengan mencampurkan cabai dengan MSM, kemudian dipanaskan secara bersamaan pada suhu 150 °C selama 5 menit. Tingkat penerimaan sambal cabai merah menggunakan MSM atau MSMOL relatif sama dengan minyak goreng komersial (MGK) sebagai kontrol. Sambal cabai merah menggunakan MSMOL lebih tahan lama dibandingkan MGK dan MSM ditinjau dari mutunya meliputi kadar asam lemak bebas, bilangan peroksida, dan kadar karoten. Waktu yang baik untuk menyimpan sambal cabai dengan MSMOL adalah 2 minggu pada 20-24 °C atau 1 minggu pada 28-30 °C

 

ABSTRACT

Red chili sauce stir-frying made from chili that has been milled and fry using cooking oil. Red chili sauce nutrients can be enhanced by using red palm oil (RPO) as a medium of frying because contains phytonutrient like carotenes and tocopherols & tocotrienols (vitamin E). This research conducted to examine ratio of chilli and oil, temperature and cooking time, oil types, the resistance during storage and the acceptance of red chili sauce using RPO and its olein fraction (RPOlein). Oil quality analyzed were fatty acid content, moisture content, carotene content, peroxide value and carotene content. Analysis of the acceptance of red chili sauce were color, texture, aroma, and taste. The highest acceptance of red chili sauce at the ratio of chili and RPO or RPOlein was 50:40 g / g and the ratio of salt and sugar was 2% and 4% from weight of sauce. The temperature and the cooking time affecting the water and carotene content of the sauce. The higher temperature tends to decrease thewater content, but increase the carotene content in the sauce (except at > 150 °C, decreased carotene levels). Best processing achieved by mixing chili with RPO, heated at 150 °C for 5 minutes. The acceptance of red chili sauce using RPO or RPO relatively same with commercial cooking oil as a control. Red chili sauce using RPO relatively durable than commercial cooking oil and RPO in terms of quality of free fatty acid, peroxide value, and carotene content. Best time to save chili sauce with RPO is 2 weeks at 20-24 °C or 1 week at 28-30 °C


Keywords


Cabai; Sambal; Minyak Sawit Merah; Karoten

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