@misc{eprints75230,
           month = {Agustus},
           title = {PENGARUH KONSENTRASI DAN CARA PENAMBAHAN MINYAK SAWIT
MERAH TERHADAP SIFAT SENSORI DAN DERAJAT PUTIH NASI},
          author = {SURIANTI PUTRI INES },
         address = {UNIVERSITAS LAMPUNG},
       publisher = {FAKULTAS PERTANIAN},
            year = {2023},
             url = {http://digilib.unila.ac.id/75230/},
        abstract = {Red palm oil is one of the palm oil fractions that contains high
phytonutrient compounds (bioactive compounds) such as carotene,
tocopherols, tocotrienols, phytosterols and squalene. MSM fortification in
rice is thought to affect the sensory properties and whiteness of rice. The
purpose of this study was to determine the effect of concentration and
method of adding red palm oil on the sensory properties and degree of
whiteness of rice. The method of determining the sample used the focus
group discussion method and the assessment of sensory properties using
the central location test method. The results showed that the addition of 2\%
MSM before and after cooking was the treatment with the best proportion
based on the parameters of taste, aroma, fullness, mouthfeel, color and
overall acceptance. The concentration and time of MSM addition showed
a significant effect on the level of decrease in the degree of whiteness
parameter. The degree of whiteness in the sample resulted in values of
90.65, 70.23, 68.51, 38.24 and 56.38 in the control sample to the addition
of 4\% MSM in sequence.
Keywords: rice, red palm oil, sensory properties, degree of whiteness

Minyak sawit merah merupakan salah satu fraksi minyak sawit yang
mengandung senyawa fitonutrien (senyawa bioaktif) tinggi seperti
karoten, tokoferol, tokotrienol, fitosterol dan squalene. Fortifikasi
MSM pada nasi diduga berpengaruh terhadap sifat sensori dan derajat putih
nasi. Metode penentuan sampel menggunakan metode focus group
discussion dan penilaian sifat sensori menggunakan metode central
location test. Hasil penelitian menunjukkan penambahan MSM 2\%
sebelum dan sesudah pemasakan menjadi perlakuan dengan proporsi
terbaik Berdasarkan parameter rasa, aroma, kepulenan, mouthfeel, warna
dan penerimaan keseluruhan. Konsentrasi dan waktu penambahan MSM
menunjukkan pengaruh nyata terhadap tingkat penurunan parameter
derajat putih. Nilai derajat putih pada sampel menghasilkan nilai 90.65,
70.23, 68.51, 38.24 dan 56.38 pada sampel kontrol hingga penambahan
MSM 4\% secara berurutan.
Kata kunci: nasi, minyak sawit merah, sifat sensori, derajat putih}
}