ENG
INA
Increases Percentage of Doctoral Graduates in Food Technology Study Program, FTP Unud, Rai Widarta Successfully Achieves Doctoral Degree in Food Science through Modified Oleogel Application in Making Beef Sausage
One of the lecturers of
the Food Technology Study Program, Faculty of Agricultural Technology, Udayana
University, namely Dr. I Wayan Rai Widarta, S.TP., M.Si. successfully earned a
Doctorate in Food Science at the Faculty of Agricultural Technology, Gadjah
Mada University (UGM) Yogyakarta through the formation, characterization, and
application of oleogel from a combination of palm olein, rice bran oil, and
modified porang glucomannan. He completed his Doctoral studies in exactly 3
years from 2019-2022.
In the completed
dissertation, the topic raised is modified oleogel, the process of making
oleogel can be made by oleogelation technique. Oleogelation is a technique of
converting liquid oil into a gel, so that it can be applied as a substitute for
solid fats in food products. An important factor that determines the success of
the oleogelation process is the used of oleogelator. Porang glucomannan has the
potential to be used as an oleogelator because of its ability to form a gel,
but its hydrophilic characteristics need to be modified so that it has slightly
hydrophobic properties. Therefore, the purpose of this study was to produce an
oleogelator from porang glucomannan modified octenyl succinate anhydrous (OSA)
(PGOS), evaluate the ability of PGOS as an oleogelator in the manufacture of
oleogel, and apply oleogel as a fat substitute in beef sausage formulations.
Dr. Rai Widarta also
reported in his research that the addition of 20% oleogel to the sausage
formulation as a substitute for beef fat was able to produce the best sensory
characteristics that resembled the characteristics of beef sausage with the
addition of 20% beef fat and tapioca as a comparison formulation. The
conclusion from the research results obtained is that PGOS as an oleogelator in
making oleogel is effectively used in low concentrations in rice bran oil which
is rich in polyunsaturated fatty acids and the resulting oleogel can be used as
a substitute for beef fat in making sausages.
With the completion of
Doctoral studies from Dr. I Wayan Rai Widarta, S.TP., M.Si also influences the
total percentage of S3 graduates in the Food Technology Study Program, Faculty
of Agricultural Technology Udayana University. In the future, it is also hoped
that with his return from studies and will be active in teaching, he will be
able to apply the knowledge he has gained to support the progress of the
Education program and learning curriculum at the Food Technology Study Program,
FTP Unud.
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