Maehendrik MS Primary Author Dr. Ir.Ida Bagus Banyuro Partha MS Primary Author Ir.Sri Hastuti MS Primary Author mixed material bibliography monographic

Text

The purpose of this research was studied to learn the exact formulation between the ratio of red palm oil (RPO) with palm oil and lemon comparison with roselle flower extract that was able to produce salad dressings with character the best and by preferenced consumers. This research used complete Block (RBL) design with two factors, repeated twice as block. The first factor was the ratio of red palm oil (RPO) to palm oil (A) which consists of 3 levels, that A1 (40:10), A2 (45: 5), A3 (50: 0). The second factor was the ratio of lemon with roselle flower extract (B) which consists of 3 levels,that B1 (5: 4), B2 (3: 6), B3 (1: 8). The salad dressing produced was analysed on, antioxidant activity, mouisture, protein, fat, carbohydrate, preferenced organoleptic of flavor, color, taste and texture. The result showed that comparison of red palm oil (RPO) with palm oil does not affected on antioxidant activity, moisture content, fat,preferenced of color, flavor, taste, texture but very influential on the color of salad dressings and comparative lemon and extract roselle effected on antioxidant activity, of protein, fat, favorite scent but does not affect the water content of carbohydrates preferenced flavor color,texture of the salad dressing. Keywords : Salad Dressing, red palm oil, palm oil,lemon with rosella flower. STPK SALAD DRESSING, RED PALM OIL, MINYAK KELAPA SAWIT, 17666 THP-OKT-2019 NONE Institutional Repository Institut Pertanian STIPER Yogyakarta OKT.2019.UP.THP.026 My Library JOM INTISARI PUBLIKASI DAFTAR PUSTAKA s/d LAMPIRAN Bab V Bab I HALAMAN PENGESAHAN COVER s/d ABSTRAK 15443 2019-09-26 10:23:52 2019-09-26 10:32:08 machine generated