PT. XYZ, is a company engaged in the processing of palm kernel (CPKO). CPKO was separated into CPKOL (crude olein) and CPKST stearin). There discrepancy quality standard IV (Iodine Value) at which affects selling price consumer demand. Determination value by ranges from 5-7. Grouping data collection values carried out for 3 months, then analyzed using statistical control (SQC) methods I-MR char...

the demand for low fat snacks is increasing. there are different methods to produce low fat fried products. one of these methods is coating. in this study effect of carrageenan, oil temperature and frying time, on oil uptake of fried products (chips and strips) has been evaluated. samples were deep fried in frying oil (palm olein) at 160, 175 and 190 ºc. in order to evaluate the effect of fryin...

This study aims to investigate the effect of different vegetable oils and frying cycles on acrylamide formation during intermittent beef nuggets. Different oils, palm olein (PO), red (RPO), sunflower oil (SFO), soybean (SBO), were used for a total 80 cycles. Oil was collected at every 16th cycle analyzed peroxide value (PV), p-anisidine (p-AV), free fatty acid (FFA), polar compound (TPC), fract...

Abstract This study aimed to investigate the effects of dietary supplementation with modified-hen-egg-yolk on plasma lipids and lipoprotein profiles in rats. During four-week-experiment, 64 Wistar rats were divided into four groups 16 (eight both sexes), fed commercial rat food (group C); containing 70% mixture 30% freshly cooked egg yolk originating from laying hen eggs 3% fish oil F); palm ol...