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Submitted
November 8, 2018
Accepted
December 29, 2018
Published
January 5, 2019
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Abstract

ABSTRACT

This study aims to obtain the amount of RPO, ?-carotene content, increase of vitamin A availability after red palm oil was added to the seasoning. This research uses Completely Randomized Design (RAL) with one factorial that is RPO concentration (0%, 25%, 50%, 75% and 100%). The results showed that the content of ?-carotene in RPO was 348,23 ppm or equivalent to 28,44 ?g RE per gram, mie ayam seasoning with RPO 100% addition was the most favored and accepted chicken noodle condiment by consumer as a whole, by consuming 100% RPO can meet provitamin A requirements of 117.78 ?g RE (adult female) and RPO (Red Palm Oil), Chicken Noodle Seasoning

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Keywords

RPO (Red Palm Oil) Chicken Noodle seasoning

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Author Biography

Budiyanto Budiyanto, University of Bengkulu

Associate professor at Agricultural technology, faculty of Agriculture. University of Bengkulu
How to Cite
Agustina, L., Budiyanto, B., & Tutuarima, T. (2019). SUBTITUSION OF RPO TO SEASONING OIL AND ACCEPTABILITY AND FORTIFICATION POTENCY OF VITAMIN A TROUGH CHICKEN NOODLE. Jurnal Agroindustri, 8(2), 150–158. https://doi.org/10.31186/j.agroindustri.8.2.150-158
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