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Indonesia is the largest crude palm oil (CPO) producer in the world with a total production of 44,759 million tons in 2020  . One of the downstream products that can be made is RPOO which has\gh vitamin A and E content. This study aims to determine the effect of red palm oil olein (RPOO) substitution on the physical and organoleptic characteristics of grilled meatball sauce also to determine the vitamin E content in grilled meatball sauce. This study used a completely randomized design with RPOO substitution as a treatment (0%, 25%, 50%, 75%, 100%). The results showed that RPOO substitution had an effect on the physical characteristics of grilled meatball sauce, namely   emulsion stability, organoleptic properties, and vitamin E content.   The emulsin stability obtained was in the range of 89.33% -100% values. Grilled meatball sauce with 50% RPOO substitution is preferred as the best treatment by consumer best on overall. The vitamin E content in one servimg  of the selectedt grilled meatball sauce is 20.5559  mc g, beyond recommended daily consumtion of vitamin E (15 mc g). Consuming 1 serving of grilled  meatball sauce can meet the daily vitamin E needs for adolesence, adult male and female.

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Biografi Penulis

Budiyanto Budiyanto, Departement Agricultural Technology, University of Bengkulu, Bengkulu

Associate professor at Faculty of Agriculture

Hidayat Koto, Department of Agricultural Technology, Faculty of Agriculture, University of Bengkulu

Associate professor at Faculty of Agriculture

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