摘要：Addition of crude palm oil (CPO) or red palm oil (RPO) on palm sugar processing will increase provitamin A (carotene) content,however,it also influences on texture and sensory properties of product.The objectives of the research wasto evaluate the effect of the additions of CPO and RPO on carotene retention and physical and sensory properties of palm sugar.Pro-vitamin As enriched palm sugar were made by adding CPO or RPO and three levels of palm oil additions of 30 mL,60 mL,90 mL/ 10 L of toddy (palm juice).The result shows that total carotene content and carotene retention increased with the increasing addition of palm oil,but in the other hand the textures were softened.The total carotene and carotene retention of palm sugar which was addedby CPO were higher than those of palm sugar added by RPO (p<0.05).Palm sugar added by 30 mL CPO or RPO had the highest overall acceptability,and had the carotene retention of 63.38% or 25.30%,total caroten content of 3946 or 1337 μg/100 g,β-carotene content of 487 or 291 μg/100 g,respectively.
其他摘要：Penambahan minyak sawit kasar (CPO) atau minyak sawit merah/red palm oil (RPO)pada pembuatan gula kelapa selain akan meningkatkan kandungan provitamin A juga berpengaruh terhadap tekstur dan sifat sensori produk.Penelitian inibertujuan untuk mengevaluasi
