ENG
INA
Students of Industrial Agricultural Technology Study Program, FTP Unud Innovates Margarine Products Based on Cocoa Fat and VCO
Students of the
Agricultural Industrial Technology Study Program (TIP Study Program) Faculty of
Agricultural Technology, Udayana University (FTP Unud) developed an innovative
product of margarine made of cocoa butter and Virgin Coconut Oil (VCO) at the
Process Engineering and Quality Control Laboratory.
Margarine is a
water-in-oil emulsion that is solid and yellow in color with the requirement
that it contains not less than 80% fat. The fats that are usually used in the
margarine production process are vegetable fats such as coconut oil, palm
kernel oil, cottonseed oil, sesame oil, soybean oil and corn oil. Vegetable
oils are generally liquid, because they contain unsaturated fatty acids, such
as oleic, linoleic and linolenic acids.
The process of
making margarine goes through several stages, namely the oil phase, the water
phase, mixing the oil phase and the water phase, cooling to form a texture and
tempering.
Gusti Agung Ayu
Kade Saraswati under the guidance of Mrs. Dr. Ir. Luh Putu Wrasiati, M.P and
Dr. I Gusti Ayu Lani Triani, S.TP., M.Si innovates premium margarine made of
cocoa butter, VCO, soy lecithin, water, and salt.
Gusti Agung Ayu Kade Saraswati, who is familiarly known as Saras, said that this innovation – the development of margarine products was in the research stage, she said she would conduct a research related to physical tests and chemical tests so it can meet the standard, according to the margarine SNI 01-3541:2014. In the future, it is hoped that this innovation can provide scientific information and be used as a reference for the development of agricultural technology and increase scientific studies regarding margarine product innovation.
UDAYANA UNIVERSITY