Content is available at : https://ejournal.unib.ac.id/index.php/jagritropica/index

ISSN 2621-217X (PRINT) ISSN 2621-699X (ONLINE)

Alternative Fortification Vitamin A for Lactating Mother Using Siomay Sauce Enriched with Red Palm Oil

Budiyanto, Devi Silsia , and A. Napitupulu

Departement of Agricultural Technologi, Agriculture Faculty, University of Bengkulu Email address: [email protected]

ABSTRACT : Siomay is a popular street foods in urban and rural areas of . Due to its characteristics, siomay sauce can be incorporated with Red Palm Oil (RPO) for vitamin A fortification. The objectives of the study were determining the effect of RPO addition on the characteristic of siomay sauce, and determining the preference of siomay sauce added with various amount of RPO. A four levels addition of RPO (0.0 g, 1.5 g, 3.0 g and 4.5 g) were added to siomay sauce. The physical characteristics (viscosity and emulsion stability), sensory evaluation (hedonic test and duo-trio test) of the sauce, and the retinol equivalent of fortified siomay sauce were evaluated. The result showed that viscosity of siomay sauce increased with increasing addition of RPO into the sauce. The hedonic test revealed that the overall preference of original siomay sauce added with 4.5 g of RPO was not significantly diferent from the control. In addition, siomay sauce enriched with 4.5 g RPO could increase 325.22 μg retinol equivalents (RE) or equal to 38.26 % of the RDA of vitamin A for lactating woman. The finding suggest that siomay sauce fortified with RPO could be used for combating Vitamin A deviciency.

Key words: Fortification, Siomay sauce, RPO, Vitamin A. Citation to this paper should be made as follows : Budiyanto, D. Silsia , A. Napitupulu. 2019. Alternative Fortification Vitamin A for Lactating Mother Using Siomay Sauce Enriched with Red Palm Oil. Agritropica: Journal of Agricultural Science. 2 (1): 13-25. DOI: https://doi.org/10.31186/J.Agritropica.2.1.13-25

INTRODUCTION activity. One of the causes vitamin A Vitamin A deficiency as well as deficiency is due to a lack of vitamin A other micronutrients have not been intake from daily food consumption. One resolved in developing countries, of the causes of vitamin A deficiency is including Indonesia. Vitamin A deficiency due to a lack of vitamin A intake from is one of the causes of blindness and daily food consumption. Fortification premature death (Burri, 2012). Prevalence using pro vitamin A from vegetable of vitmin A deficiency generally are sources is an altrnative to increase public toddlers, children, pregnant women and access to foods that contain high vitamin nursing women, especially those from low A (Dwiyanti et al., 2014). income population. Lactating women are According World Health in direct need of high vitamin A for fetal Organization (WHO) (2009), the Vitamin gowth, breast milk production (ASI) and A Nutrition Adequacy Rate for their baby's nutritional needs. Vitamin A breastfeeding mothers is 850 μg RE that can be utilized directly and cannot be (Retinol Equivalents). Meanwhile, WHO produced in the body is coming from determined that 1 μg of RE (Retinol animal sources. However, carotenoids Equivalents) was equivalent to 6 μg of β- from various vegetable sources affects carotene for mixed foods. One of the most

Agritropica : Journal of agricultural science, Volume 2, Number 1, Page 13-25 | 13 abundant sources of provitamin A in RPO meets 12.13% RDA of vitamin A per nature is β-carotene Bardhani et al, (2009). day for children aged 9-13 years. Carotenoids are mostly a source of Siomay is a popular food can be vitamin A which is widely found in found in various part of Indonesia. vegetable ingedients such as green Siomay can be made using raw meat of vegetables, fruits that are yellow and red fresh mackerel fish or other ingedients and palm oil. Crude palm oil (CPO) is the with tapioca starch and egg white world’s largest source of carotenoids, components wrapped in skin containing more provitamn A than carrots (Nessianti and Dewi, 2015). Siomay is (Benade, 2003). generally served with sauce made Red palm oil (RPO), is a product from gound which are mashed of palm oil that rich in carotenoids such and diluted with water. The ingedients for as α, β, γ-carotene and tocopherol and include red , , tootrienol. The carotenoids in RPO mainly sugar, , kitchen salt, and . are β-carotene (48,2%) and α-carotene The siomay sauce is a food product that (38,9%) (Cassiday, 2017). The has the potential to add RPO or β- cocentration of β-carotene in RPO varies carotene. The addition of RPO with high around 554-786 ppm depend on the provitamin A content in Siomay sauce has condition of CPO as a rw material for the potential to improve the quality of preparation of RPO (Budiyanto et al., siomay and can overcome vitamin A 2012). RPO that retained most of β- deficiency in the community. carotene could be used to prevent The addition of RPO as Vitamin A deviciency in children, provitamin A in siomay sauce is an effort pregnant women, and lactating mother to provide a type of food rich in vitamin A (Radhika et al., 2003; Rita, 2011). based on local food. However, the The addition of RPO into food addition of RPO to Siomay sauce may products is considered beneficial because affect the characteristics of the siomay the β-carotene can be used as a functional sauce and is not necessarily accepted by food of provitamin A. Bagelen cookies consumers. The aim of this study was to produced with a substitution of the examine the effect of physical, whole vegetable oil and 30% of coconut organoleptic and vitamin A characteristics milk in original inggedient with RPO which would be achieved by adding RPO could improved its vitamin A up to 152.5 to siomay spices. RE and able to improved 25.4% recomended dietary allowance (RDA) of RESEARCH METHODS vitamin A for an adult age goup/day A complete randomized design (Marjan et al., 2016). In addition, was carried out with one treatment, Supplementation of RPO by drinking 8 ml namely the addition of RPO (RPO) of 0 g, of RPO a day for 24 weeks reportedly 1.5 g, 3,0 g, and 4.5 g in triplicate. The reduce the risk of anemia in pregnant tools that have been used in this study women (Radhika et al., 2003). Lietz et al. were, T60 UV-VIS Spectrophotometer (2001) reported that RPO can be used as a (PD-3000 UV APPLES), hot plate stirrer supplement to increase the concentration (JLab Tech 00.LTG), analytic scales, drop of α and β-carotene in breast milk. pipettes, 50 ml measuring cups (Pyrex), Furthermore, Novita (2017) states that glass 1000 ml (Pyrex), erlemeyer 1000 ml seasoning with the addition of 3% (Pyrex) cups, Centrifuges (Hettich EBA

14 | Budiyanto et al : Alternative Fortification Vitamin A for Lactating Mother Using Siomay… 8S), bottles, thermometers, stirrers, where : vacuum devices, split funnels (Pyrex), ŋ = coefficient of viscosity (Ns / m2) glass funnels, test tubes, test tube shelves, r = radius (m) Munsell Color Chart Plant Tissue, v = Speed (m / s) marbles, sterepoam, aluminum foil, ruler, ρb = Mass of ball type (kg / m3) cup, tissue, toothpick, spoon, label paper, ρr = Mass of fluid type (kg / m3) and bowl. Materials that have been used in this study are standard β-carotene, Emulsion stability crude palm oil (Crude Palm Oil), NaOH Emulsion stability was observed 0.1 N (Merck®), 85% H3PO4 (Merck®), PP every hour for 8 hours at room indicator, aquades, petroleum ether temperature hours because the sample (Merck® ), acetone (Merck®), and Siomay only had a maximum consumption time bean seasoning. of 8 hours. The emulsion observed was a Siomay sauce was purchased mixture of RPO on the siomay sauce into from the Siomay Mandiri Outletr. The the test tube and visually viewed every composition of the ingedients for the hour for 8 hours whether there was siomay sauce consists of 250 g of peanuts, separation and measured and calculated 10 red chilies, 4 garlic , 10 g of the percentage of separation between oil brown sugar, 1 tablespoon of soaked and siomay sauce. The calculation of the tamarind water, salt, 2 orange leaves, 400 percent stability is as follows: ml of water and lime juice. Four treatmets of Siomay sauces were prepared Emulsion Stability (%) = (Sample by adding 50 g of siomay sauce with 0 g Height (cm) - Separate layer height of RPO, 1.5 g of RPO, 3 g of RPO and 4.5 (cm)) / (Sample height (cm)) x g of RPO respectively. Each siomay 100% ………………Yasumatsu sauce that has been added with RPO were et al, (1972) homogenized using a hand blender for 1 minute, followed by heating the sauce at Sensory Evaluation 50º C for 1 minute. Hedonic Test Physical Characteristics of Siomay sauce Hedonic tests (preference tests) with adition of RPO are measurement responses to see preferences and likes and dislikes of an The viscosity of each sample was object or product. The hedonic test was measured based on Stokes principle. The carried out to determine the level of dropping ball (marbles) was dropped into panelists' preference for siomay sauce a 50 ml measuring cup. The and time products with the addition of RPO and taken by the ball to pass the sample was from the level of preference obtained recorded using the stopwatch. The siomay products that were liked and accepted by spice sample which has been added with the panelists. The hedonic test is done RPO is viscosity tested in a 50 ml with 7 hedonic face scales, which are 7 = measuring cup at a height of 18 cm with a very like, 6 = like, 5 = rather like, 4 = marbles radius of 0.753 cm. Viscosity neutral, 3 = rather dislike, 2 = dislike, 1 = measurement is calculated by the formula very dislike (Stone & Sidel, 1985). (Sukardjo, 2004): The panelists used were 20

panelists who were breastfeeding mothers ŋ = (2 r ^ 2 g (ρb-ρf)) / 9v who were around Muara Bangkahulu

Agritropica : Journal of agricultural science, Volume 2, Number 1, Page 13-25 | 15 Subdistrict with testing sites at UPDT The following calculation formula for Puskesmas Nursing Beringin Raya. vitamin A needs: Panelists were asked to sample the four samples provided and give their personal The ammount of RPO needed to supply responses about their likes and dislikes of vitamiin A to one person = Retinol siomay sauce on the attributes of four equivalent (RE) Burri (2012) aspects, namely color, aroma, flavor and overall. 1 μg RAE = μg β-carotene/6 x 0,7a x 0,7b a = fraction retained after cooking (0,7) Duo-Trio Test b = fraction retained after storge (0,7) The trio-trio test is used to detect the same difference between the two samples. Testing the trio was tested to see Data Analysis the difference in flavor between the Viscosity was analyzed using siomay sauce without the addition of RPO ANOVA at 5% level. If there are and siomay sauce with the addition of significant differences, the analysis is RPO. The number of samples per test has continued with Duncan's Multiple Range two samples and one reference. Two Test (DMRT). While the stability of the samples and one reference were presented emulsion and color are analyzed together before the panelists. Panelists are descriptively by displaying tables. The asked to taste the samples provided and data was analyzed by Tuckey test with a find out the differences or similarities level of 5%. While the Duo-Trio Test is between the two samples with reference analyzed with binomial distribution (R) and provide responses to the tables. assessment sheets provided (Meilgaard et al., 1999) RESULTS AND DISCUSSION

Provitamin A content in consumer- Effect of RPO Addition on Physical preferred seasonings Characteristics of Siomay sauce. To determine the effect of the Β-carotene content addition of RPO on Siomay sauce, testing Analysis of β-carotene content of physical characteristics included was carried out using UV-Vis viscosity, stability and color of the siomay Spectrophotometer (AOAC, 1975) based sauce mixture with RPO. on the activity of β-carotene uptake on α at a wavelength of 450 nm. Samples at Viscosity various concentrations are used to create a The viscosity of the siomay sauce standard curve of the relationship increases with the increasing between absorbance and the concentration concentration of the addition of RPO in of β-carotene in the equation of y = ax + b. the siomay sauce. The amount of viscosity The content of β-carotene in the RPO of siomay sauce with various sample is determined based on the concentrations of RPO added to the absorbance and standard solution curves. siomay sauce can be seen in Figure 1. The amount of RPO needed to meet the needs of vitamin A for 1 person is the same as Retinol Equivalents (RE).

16 | Budiyanto et al : Alternative Fortification Vitamin A for Lactating Mother Using Siomay… 960.4 d 1200 difference on the viscosity of the siomay 623.78 c sauce (Cp) 575.2 b 1000 The viscosity of an emulsion is 800 influenced by the concentration and type

of emulsifier used. Viscosity is also seseasoning 600 affected by changes in composition. This is because the siomay sauce in its

400 161.7 a Siomay Siomay

composition has supporting ingedients

of

y 200 that make the siomay sauce have a high viscosity. Supporting ingedients in siomay

0 sauce such as peanuts can increase the Viskosit Kontrol 1.5 3 4.5 viscosity of siomay sauce. The oil RPO additions (g) contained in peanuts as a dispersed phase that can be emulsified well in spices. Figure 1. Viscosity of Siomay sauce on Peanut oil has unsaturated fatty acids but various RPO additions can increase the viscosity of vegetable oils

(Usman et al., 2015). Kartika et al. (1990) The results of one way Anova stated that there is a linear relationship variance level of 5% showed that siomay between viscosity and the concentration of sauce with the addition of RPO with a solution, increasing the viscosity of a concentrations of 1.5 g, 3 g and 4.5 g were solution with increasing concentration in a significantly different to the viscosity of solution. Increased viscosity due to the Siomay sauce. Based on further DMRT addition of oil to the oil-in-water emulsion test showed that the viscosity of the system was also reported by Ishartani et addition of 4.5 g of RPO was significantly al. (2016) on oil additives in pasta different from the viscosity with the kotro sword. The phenomenon of control, the addition of RPO increasing viscosity that occurs in the concentrations of 1.5 g and 3 g. addition of RPO to batagor seasonings is In this case it can be seen that also reported by Novita (2017). there is a relationship that the higher the concentration of addition of RPO (RPO), Emulsion Stability the higher the viscosity produced. This Emulsion stability refers to the can be proven by the addition of RPO to ability of an emulsion to resist changes increase the viscosity of the siomay sauce that occur over time, where the more so that the siomay sauce becomes thicker stable an emulsion will be, the slower and harder to flow or move (the time changes will occur (McClements, 2005). taken is longer) due to the siomay sauce Stability in this study was carried out by with the addition of RPO with an oil-in- observing visually determined the water emulsion, where oil red palm as a duration of stability (hours) and then dispersed phase which is distributed in calculated the percent stability (%). The the form of small ganules in a continuous stability of siomay sauce was observed phase in the form of water, namely for 8 hours to determine whether there siomay sauce. The addition of RPO acts as was a separation due to the addition of an internal phase which greatly affects the RPO. This is due to the fact that the viscosity of the siomay sauce, so that at siomay sauce that is used is not material different concentrations it will give a

Agritropica : Journal of agricultural science, Volume 2, Number 1, Page 13-25 | 17 resistance and only has a time span for it can show signal quality products. The optimum consumption is only 8 hours. results of the hedonic color test on the addition of RPO to siomay sauce based on Table 1. Average time stability and research can be seen in Figure 2 below: percentage of seasoning seasoning 7 6,00 b stability 6 5.30 a Addition Stability Percent 4.65 a 5.20 a 5 of RPO (g) (Hours) Stability (%) 4 Control 8 100% 3 1,5 g 8 100% 2 3 g 8 100% preference Color 1 4,5 g 8 100% Remarks: Control treatment and addition 0 treatment of the concentration of RPO is stable for Kontrol 1.5 3 4.5 8 hours or without separation of the siomay sauce RPO addition (g) emulsion

Figure 2. Favorite color of siomay sauce Based on Table 1, it can be seen on various RPO additions that for eight hours the addition of RPO does not affect siomay sauce stability. Based on the results of one way Stability is affected by the viscosity of the Anova variance level of 5% showed that liquid itself, the thicker the liquid the the addition of RPO had a significant more stable the liquid is. The addition of effect on the level of panelists' preference RPO in siomay sauce makes the siomay for the attributes of siomay sauce. The sauce more stable and difficult to separate results of further tests using Tukey test at between water and oil. The stability of the the 5% level showed that the color of emulsion shows the stability of an siomay sauce with the addition of 4.5 g of ingedient in the emulsion system or there RPO was significantly different from the is molecular uniformity of the dispersing addition of RPO with a concentration of phase and the dispersed phase in good 1.5 g and 3 g and significantly different condition. Separation of oil and water is from the control (without the addition of an indicator of emulsion instability. The RPO) The siomay season with the addition stability of the emulsion will increase in of 4.5 g of RPO has a higher value the use of higher oils (Evanuarini et al., reaching a value of 6.00 (like) compared to 2016). This study is in line with the Novita the addition of RPO with a concentration (2017) study of the stability of batagor of 1.5 g and 3 g and controls that have a seasoning using RPO with a concentration level of preference (somewhat like) of 0%, 3% and 6% having a stability of Widhiastuti (2011) states that about 8 hours. with the addition of RPO to Tutut sausage

as much as 15% RPO (F15) can increase Effect of RPO Addition to preference of better colors. This shows Siomay's favorite that the color that gets reddish yellow can

increase the preference for siomay sauce. Color Acceptance The addition of CPO or RPO in the The influence of color on process of making coconut sugar can consumer Preference is one of the important complementary qualities so that improve the color of coconut sugar to be

18 | Budiyanto et al : Alternative Fortification Vitamin A for Lactating Mother Using Siomay… brighter and make the value of coconut In this study, the addition of 3 g sugar color preference increase (Dwiyanti of RPO, panelists gave a higher et al., 2014) assessment compared to the addition of RPO concentrations of 3 g and 4.5 g. Aroma Preference However, the more red palm is added to The results of the aroma hedonic the siomay season, the level of consumer test on siomay sauce with the addition of preference for the product will decrease RPO can be seen that the level of because the distinctive aroma of RPO preference for the aroma of siomay sauce which is less preferred is more with the addition of RPO is lower than the dominantly covering the aroma of other control, even though the entire sample ingedients so that the arising aroma is the with the addition of RPO is still in neutral distinctive smell of RPO so it is not and somewhat like. In addition, the level preferred by consumers. According to of aroma preference between the siomay Dwiyanti et al (2014) that the more sauce samples that received additional addition of RPO, the level of preference RPO was not real. This indicates that the for aroma in coconut sugar is actually addition of RPO to siomay sauce can be decreasing. This is in line with the done up to 4.5 g. Aroma is a very research of Widhiastuti et al. (2011) more subjective and difficult to measure odor, and more RPO is added to the Tutut snail because everyone has different sensitivity sausage product, the preference for the and preferences. Although they can aroma of sausage is decreasing. detect, but each individual has different preferences (Meilgaard et al., 2000). The Taste Preference siomay sauce with the various addition of Taste is the most factor in making RPO did not give a real effect on the the final decision to accept or reject a food. preference of the aroma. Despite of Although the color, aroma and texture are naturally palm oil has a distinctive aroma good, if the taste is not good, the caused by the compound β-ionon consumer will reject the product. The (Winarno, 2004). The results of the aroma results of hedonic test studies on taste can test can be seen in Figure 3 below: be seen in the following figure 7:

7 ) e 5.55 b 7

or 6 c 5.90 a 4.80 a 5 4.55 a 4.45 a 6 5.30 a 5.25 a

n (S n 5.05 a rasa 4 5 3 4 2 3

1 2 Aroma preference Aroma 0 Kesukaan Tingkat 1 Kontrol 1.5 3 4.5 0 RPO addition (g) Kontrol 1.5 3 4.5 Penambahan Minyak Sawit merah (gram)

Figure 3. The Preference aroma of siomay sauce in various RPO additions Figure 4. The Preference of siomay flavor in various RPO additions

Agritropica : Journal of agricultural science, Volume 2, Number 1, Page 13-25 | 19 An assessment of the level of parameters, namely the color, aroma and preference for flavored siomay sauces was taste of the siomay sauce. Overall, the tested on breastfeeding mothers at the average level of preference for siomay Beringin Raya Health Center UPTD sauce with the addition of RPO with a showing that the flavor of the siomay concentration of 1.5 g, 3 g and 4.5 g is at spice was still the preferred range (the the preferred level by panelists ranging preferred scale of 5.05 to 5.30) by panelists from 5.35 to 5.60. Although the results of both by adding 1 RPO , 5 g, 3 g and 4.5 g color analysis showed differences in which are not significantly different from preferences, but based on the overall siomay sauce without the addition of statistical test both in terms of aroma and RPO. taste there were no significant differences Each food ingedient will have a in both control (without the addition of distinctive taste according to the nature of RPO), concentrations of 1.5 g, 3 g and 4.5 the material itself or the presence of other g, so that the four concentrations of the substances added during the processing addition of RPO to the siomay sauce so that the original taste becomes reduced which are used overall give no significant or even better (Khairunnisa, 2015). effects below: According to Soekarto (1985) taste is a mixture of responses from taste, odor and 7 trigeminal (vision, touch and sight), 5.75 a 5.60 a

giving rise to psychological suggestions 6 5.35 a 5.40 a for food that determine the satisfying 5 value of people who eat it. 4 The typical taste found in RPO is generally not preferred by consumers. The 3 flavor of siomay sauce has a sweet and 2 spicy flavor. The taste comes from preferenceall Over ingedients added to the making of siomay 1 sauce which can reduce the typical taste of 0 RPO which is not favored by the panelists. Kontrol 1.5 3 4,5 The siomay sauce that are added with RPO addition (gr) RPO are consumed with several types of siomay sauce made using different raw materials, such as chicken, fish, and Figure 4. Overall preference of Siomay and vegetables so that they have different sauce on various RPO additions flavors. In addition, when served, siomay sauce are usually added sweet , The results of one way Anova bottled chili sauce, and lime juice (Arkida, variance level of 5% showed that the 2008). Thus, the combination of flavor addition of RPO had no significant effect between siomay and siomay sauce is on the level of panelists' preference for the thought to be able to neutralize the taste of attributes of the siomay sauce overalls, but RPO that is less preferred it was still well received by the panelists. The addition of 4.5 g of RPO has a higher Overall Preference overall value with a value of 5.60 (like) Overall Preference is a parameter compared to the addition of RPO with a that is assessed by the panelists on the concentration of 1.5 g and 3 g with a value overall combination of the previous

20 | Budiyanto et al : Alternative Fortification Vitamin A for Lactating Mother Using Siomay… of 5.35(rather like) and 5.40 (Rather like) 4.5 g of RPO. Based on the binomial on a scale range of 1-7. Rodiyah (2017) distribution table for trio duo testing with stated that the highest average value in 15 panelists, it can be concluded that the gilled meatball sauce products is 0%, 11% two types of siomay sauce are different. and 22% based on overall attributes, Based on the Duo-Trio test and namely by adding 22% RPO with a value hedonic testing on siomay sauce with of 5.97 on a scale range of 1-7. various amounts of RPO addition, it can Based on the results of testing the be concluded that the difference between overall level of preference showed that the siomay sauce without the addition of RPO siomay sauce with the addition of 4.5 g of with seasoning with an additional RPO of RPO was chosen as the best treatment 4.5 g can be clearly felt, however, these because it is preferred and can be accepted differences (including various siomay by the panelists and has the highest sauce addition of RPO) is still in the range Preference, even though the attributes of of scale preferred by panelists of aroma and taste are disturbing so that the breastfeeding mothers in accordance with assessment of preference not significantly the results of hedonic testing. different significantly. However, the addition of 4.5 g of RPO can improve the Provitamin A content in selected siomay flavor of siomay and contribute to the sauce higher content of provitamin A. The β-carotene content contained in RPO (RPO) has been proven to have Duo-Trio nutritional properties that are very This test is used to determine the beneficial for improving human health. differences between siomay sauce with Testing of β-carotene content is known to the addition of 4.5 g of RPO with siomay contain β-carotene in RPO by 433.33 ppm sauce without the addition of RPO. In the or equivalent to 72,27 μg RE / g . trio trio test, all panelists consisting of 15 Calculation of vitamin A (RE) RPO in 50 g semi-trained panelists managed to of siomay sauce based on the RDA distinguish correctly between siomay (Recommended Dietary Allowance) of sauce samples without the addition of vitamin A can be seen in Table 3. RPO with siomay sauce which received

Table 3. Provitamin A content conversion in 50 g of siomay sauce to the RDA (Recommended Dietary Allowance) vitamin A RPOaddition (g) Vitamin A in a portion RDA vitamin Vitamin A intake of siomay sauce A for lactating from one serving mother (1) of siaomay sauce (µg RE) (µg RE) (% RDA) (*) 1.5 g 108.41 850 12.75 % 3 g 216.81 850 25.51 % 4.5 g 325.22 850 38.26 % Source : (1)WHO (2009); PERMENKES RI (2013) (*)based on RPO addition (g)

Agritropica : Journal of agricultural science, Volume 2, Number 1, Page 13-25 | 21 Based on the results of CONCLUSIONS preference test that the siomay sauce with the addition of 4.5 g of RPO is the sample From the results of research most favored by the panelists. Therefore conducted on the effect of adding RPO as addition of 4,5 g of RPO into one portion provitamin A on siomay flavor to physical of siomay sauce with could improve characteristics, β-carotene content and vitamin A intake by 325.22 RE or increase organoleptic test, it can be concluded: 38.26% of RDA (Recommended Dietary 1. The addition of RPO significantly Allowance) vitamin A. increase the viscosity of the siomay The source of vitamin A in the sauce. The color of siomay sauce diet comes from a variety of foods, both changed from a slightly brighter yellow animal and vegetable sources. In the daily red to a bright red yellow after RPO activities of breastfeeding mothers can was added to the seasoning. In addition also consume other sources of vitamin A all siomay seasioning remained stable contained in daily foods such as carrots, for 8 hours. . chicken meat, eggs, milk, geen vegetables, 2. The consumer preference significantly tomatoes, etc. to be able to meet some of different in color attributes, while taste the needs of vitamin A. However, and over all preference attributes were considering that one serving of siomay not significantly of different for all sauce (consist of 50 g of peanut sauce samples. Aroma, flavor and overall are added with 4.5 g of RPO) served and not significant. The best siomay sauce consumed with various siomay products for fortification purposes is the (fish meat ball, tofu, vegetable and boiled treatment of adding 4.5 g of RPO. The egg), the total Vitamin A intake of one duo-trio test results showed the siomay serving siomay could meet RDA of sauce with the addition of 4.5 g of RPO vitamn A for lactating women. to the flavor attribute was different Consuming 50 g of siomay sauce RPO can from the reference sample and the help meet 38.26% RDA vitamin A. sample without the addition of RPO. In addition, the siomay sauce However, the difference is still in the with additional 4,5 g RPO can be labelled range of scale favored by breastfeeding as a source of provitamin A according mothers panelists. BPOM rules (BPOM, 2011). Retaining 3. The addition of RPO which is preferred high β-carotene in RPO could resulted a by consumers (4.5 g) could improve high provitamin A content. β-carotene the provitamin A content of siomay content found in RPO varies depend on sauce by 355.22 μg RE (Retinol the stage process CPO. Budiyanto et al. Equivalents) or 38.26% of RDA of (2012), stated that RPO from storage tanks vitamin for lactating women. contained an average of β-carotene 646.205 ppm. The results of the β-carotene REFERENCES content obtained in this study are smaller with β-carotene content in the literature. AOAC. 1975. Methods of Analysis the During processing, β-carotene loss due to Associations of Official Analytical heating in refining and storage of the oil Chemistry 12 th Edition. Washinton (Benade, 2013; Budiyanto et al., 2010). DC.

Arkida, S. 2008. Penyimpanan Dingin

Kulit dan Siomay di dalam

22 | Budiyanto et al : Alternative Fortification Vitamin A for Lactating Mother Using Siomay… Kemasan Plastik Dalam Skala Burri, B J. 2012. Evaluation Global Barrier Rumah Tangga. Fakultas Teknologi to the Use of RPO as an Intervention Pertanian. Institut Pertanian Bogor. Food to Prevent Vitamin A Bogor. Defeciency. Compreshensive Reviews in Food Science an Food Bardhani, M. A., R. Z. Fransiska, dan S. P. Safety. 11: 221-232. Nurheni. 2009. Analisis Persepsi Konsumen Terhadap Produk Cassiday, L. 2017. Red Palm Oil. Inform. Minyak Sawit Merah Sebagai 28 (2): 6-10. Minyak Kesehatan (Studi Kasus: Perumahan Ciomas Permai, Bogor). J Dwiyanti, H., Riyadi, H., Rimbawan, Manaj IKM. 4 (2) : 185 – 1s94. Damayanthi, Evi., dan A. Sulaeman. 2014. Penambahan CPO dan RPO Benade, A.J.S. 2013. RPO Carotenoids. sebagai Sumber Provitamin A Potential Role In Disease Prevention. terhadap Retensi Karoten, Sifat Fisik, in:Watson RA, Preedy VR, editor. dan Penerimaan Gula Kelapa. Jurnal Bioactive Food as Interventions for Teknologi Industri Pertanian. 24(1) : Cardiovascular Disease. Elsevier, 28-33. London.. Evanuarini, H., Nurliyani., Indratiningsih BPOM. RI Badan Pengawas Obat dan dan Hastuti, P. 2016. Kestabilan Makanan. 2011. Peraturan Kepala Emulsi dan Karakteristik Sensoris Badan Pengawasan Obat dan Low Fat Mayonnise dengan Makanan Republik Indonesia Nomor Menggunakan Kefir sebagai HK.03.1.23.11.11.09909 Tahun 2011 Emulsifier Replacer. Jurnal Ilmu dan tentang Pengawasan Klaim dalam Teknologi Hasil Ternak 11(2) : 53-59. Label dan Iklan Pangan Olahan. : BPOM RI. Ishartani, D., R. A. Dian, N. H. Jihan. 2016. Pengaruh Penambahan Minyak Budiyanto., D. Silsia, Z. Efendi, dan R. Wijen () terhadap Janika. 2010. Perubahan Kandungan Karakteristik Fisik, Kimia dan β -caroten, Asam Lemak Bebas, dan Sensoris Tempe Koro Pedang Bilangan Peroksida Minyak Sawit (Canavalia ensiformis). Jurnal Merah selama Pemanasan. Teknosais Pangan. 5(1): 12-18. AGITECH. 30 (2) : 75-59. Kartika, B., A. Djoko., D. Purwadi dan Budiyanto, D. Silsila, dan Fahmi. 2012. Ismoyowati. 1990. Petunjuk Evaluasi Kajian Pembuatan Red Palm Olein Produk Industry Hasil Pertanian. (RPO) dengan Bahan Baku Minyak PAU. Pangan dan Gizi. Universitas Sawit Kasar yang diambil dari Gajah Mada. Yogyakarta. Beberapa Stasiun Pengolahan Palm Oil (CPO). Prosiding Seminar Khaerunnisa. 2015. Evaluasi Jenis Nasional Ilmu-Ilmu Pertanian BKS-B Pengolahan terhadap Daya Terima : Menuju Pertanian Berdaulat Organoleptik pada Telur Enfertil Toward Agiculture Suoverighnity. Sisa Hasil Penetasan. [Skripsi] Fakultas Pertanian Universitas Fakultas Peternakan. Universitas Bengkulu. Bengkulu. 12 September Hasanuddin. Makasar. 2012.

Agritropica : Journal of agricultural science, Volume 2, Number 1, Page 13-25 | 23 Lietz, G., C. J. K. Henry, G. Mulokozi, J. K. Improve the Vitamin A Status of L. Mugyabuso, A. Ballart, G. D. Pregnant Women and Their Infant. Ndossi, W. Lorri, A. Tomkins. 2001. Food and Nut Bull. 24:2. Comparison of The Effects of Sumplemental Red Palm Oil and Rita, I. 2011. Proses Emulsifikasi dan Sunfower Oil on Maternal Vitamin Analisis Biaya Produksi Minuman A Status. Am J Clin Nutr. 74(4) : 501- Emulsi Minyak Kelapa Sawit Merah. 509. [Thesis] Bogor : Sekolah Pascasarjana Institut Pertanian Bogor. Marjan, A.Q., S. A. Marliyati, I. Ekayanti. 2016. Pengembangan Produk Pangan Soekarto, S. T. 1985. Penilaian dengan Subtitusi RPO sebagai Organoleptik untuk Industry Pangan Alternatif Pangan Fungsional Tinggi dan Hasil Pertanian. Bhatara Aksara. Beta Karoten. Jurnal Pangan dan Jakarta. Gizi. 11(2): 91-98. Stone, H. and J. L. Idel. 1985. Sensory Meilgaard, M., G. V. Civille, B. Thomas Evaluation Practices. Aacademic Carr. 1999. Sensory Evaluation Press. Orlando, San Diego, New Techniques. CRC, Press LLC. Boca York, London, Toronto, Montreal, Raton. Sidney, Tokyo

Nagendran, B., U. R. Unithan, Y. M. Choo, Sukardjo. 2004. Kimia Fisika. Jakarta: K. Sandran. 2000. Characteristik of Rineka Cipta. Red Palm Oil, α-Caroten,and Usman, N., E. Wulandari, dan K. Suradi. Vitamin E-rich Refined Oil For Food 2015. Pengaruh Jenis Minyak Nabati Users. J. Food Nutrition Bulletin. 21: terhadap Sifat Fisik dan 189-194. Akspetabilitas . Jurnal Nessianti, A dan R. S. Dewi. 2015. Ilmu Ternak. 15(2) : 22-27. Pengaruh Penambahan Puree Labu U.S. Institute of Medicine. 2000. Dietary Siam (Sechium edule) terhadap Sifat Reference Intakes for Vitamin A, Organoleptik Siomay Ikan Tenggiri Vitamin K, Arsenic, Boron, (Scomberomorus commersoni). e-Jurnal Chromium, Copper, Iodine, Iron, Boga. 4(3) : 79-84. Manganese, Molybdenum, Nickel, Novita, L. 2017. Kajian Penambahan Silicon, Vanadium, And Zinc. Minyak Sawit Merah (RPO) Pada Washington, DC: National Academy Bumbu Kacang Batagor terhadap Press. Kandungan β-Karoten, Karakteristik World Health Organization (WHO). 2009. Fisik dan Sensoris Produk. [Skripsi] Global prevalence of Vitamin A Jurusan Teknologi Pertanian. deficiency in population at risk 1995- Fakultas Pertanian. Universitas 2005. WHO Global database on Bengkulu. Bengkulu. vitamin A defeciency. Geneva Radhika, M.S., P. Bhaskaram, N. WHO.HTTP://whqlib.who.itl/publi Balakrlshna, B. A. Ramalakshmi. cations/2009/9789241598019- 2003. RPO Supplementation: A eng.pdf. Accessed 2019. Feasible Diet-Based Approach to

24 | Budiyanto et al : Alternative Fortification Vitamin A for Lactating Mother Using Siomay… Widhiastuti, Y. 2011. Pemanfaatan RPO Winarno, F. G. 2004. Kimia Pangan dan (RPO) Sebagai Sumber Provitamin A Gizi. PT. Gamedia Pustaka Utama. Pada Produk Sosis Keong Tutut Jakarta. (Bellamnya javanica van den Bush). [Skripsi]. Departemen Gizi dan Yasumatsu., Katsuharu., K. Sawda., S. Masyarakat Fakultas Ekologi Moritaka., M. Misaki., J. Toda, T. Manusia. Institut Pertanian Bogor. Wada., dan K. Ishii. 1972. Whipping Bogor and Emulsifiying Properties of Soybean Product. J. Ag Biol Chem. 36(5) : 719-727.

Agritropica : Journal of agricultural science, Volume 2, Number 1, Page 13-25 | 25