Students of Industrial Agricultural Technology Study Program, FTP Unud Innovates Margarine Products Based on Cocoa Fat and VCO

Students of the Agricultural Industrial Technology Study Program (TIP Study Program) Faculty of Agricultural Technology, Udayana University (FTP Unud) developed an innovative product of margarine made of cocoa butter and Virgin Coconut Oil (VCO) at the Process Engineering and Quality Control Laboratory.

 

Margarine is a water-in-oil emulsion that is solid and yellow in color with the requirement that it contains not less than 80% fat. The fats that are usually used in the margarine production process are vegetable fats such as coconut oil, palm kernel oil, cottonseed oil, sesame oil, soybean oil and corn oil. Vegetable oils are generally liquid, because they contain unsaturated fatty acids, such as oleic, linoleic and linolenic acids.

 

The process of making margarine goes through several stages, namely the oil phase, the water phase, mixing the oil phase and the water phase, cooling to form a texture and tempering.

 

Gusti Agung Ayu Kade Saraswati under the guidance of Mrs. Dr. Ir. Luh Putu Wrasiati, M.P and Dr. I Gusti Ayu Lani Triani, S.TP., M.Si innovates premium margarine made of cocoa butter, VCO, soy lecithin, water, and salt.

 

 

Gusti Agung Ayu Kade Saraswati, who is familiarly known as Saras, said that this innovation – the development of margarine products was in the research stage, she said she would conduct a research related to physical tests and chemical tests so it can meet the standard, according to the margarine SNI 01-3541:2014. In the future, it is hoped that this innovation can provide scientific information and be used as a reference for the development of agricultural technology and increase scientific studies regarding margarine product innovation.