CHEMICAL AND PHYSICAL CHARACTERISTICS OF MARGARINE MIXTURE OF COCONUT OIL AND PALM OIL STEARIN ADDED WITH CARROT JUICE

This research aims to determine the effect of comparison of coconut oil and palm oil stearin added carrot juice on the characteristics of the resulting margarine. The research method was an experiment using a completely randomized design with 5 treatments and 3 replications. The treatment in this study is the comparison of coconut oil and palm oil stearin that are; A (40%: 60%), B (35%: 65%), C (30%: 70%), D (25%: 75%), and E (20%: 80%). Observations made were melting point, emulsion stability, spreadibility, water content, free fatty acid, iodine number, fat content, color analysis, antioxidant activity. The results showed that the treatment of the comparison of coconut oil and palm oil stearin had a significant effect on melting point, emulsion stability, spreadibility, free fatty acid, iodine number but has no effect on water content, fat content, color analysis and antioxidant activity the best treatment of the ratio 25% coconut oil and 75% oil palm stearin with the characteristics of a melting point 38.67oC, emulsion stability 89.67%, spreadibility 6.33 cm, water content 11.28%, free fatty acid 1.66%, iodine number 12.41 g iod / 100 g, fat content 85.41%, antioxidant activity 10.34%.