Characteristic of margarine with ingredient mixed of catfish (Pangasius sp.) oil and vegetable oil

Abstract

Abstract The use of fish oil is still not optimal whether it is crude or refined fish oil. One of the alternative uses is processing it into food ingredients or as an ingredient for food product enrichment. The purpose of this study was to evaluate the effect of the combination of catfish oil and vegetable oil on the characteristics of margarine. Refined catfish oil was analyzed for peroxide content, free fatty acids, iodine number, and saponification number. Margarine products are made with the main ingredient of stearin and a mixture of refined catfish oil and corn oil with a ratio of 100: 0; 75:25 and 50:50. The analysis carried out included proximate, peroxide value, color, sensory and microbiology. The results showed that refined catfish oil had a peroxide value of 1.74%, free fatty acids 0.21%, Iodine value 50.48% and saponification value 102.10%. Based on the quality characteristics of margarine, the treatment with a ratio of 50:50 has the best result with a moisture content of 9.03%, 78% fat content, 1.75% peroxide value and have a bright yellow color, conform the margarine standard SNI 01-3541-2002. The results of the analysis of total plate count (ALT) ranged from 1.0x101 to 4.0x101, Stapphylococcus aureus showed that the colony did not grow up to 4.0 X 101. The hedonic test results for the color, taste and aroma of the margarine, panelists preferred the fish oil concentration 50:50 while the panelists preferred margarine with the addition of fish oil 75:25 for the texture.