Characteristics of margarine based on VCO (Virgin Coconut Oil) with the addition of white guava leaf extract (Psidium guajava L.)

Faculty of Technology and Food Industry, Slamet Riyadi University, Surakarta, Indonesia

^* Corresponding author: zeppora.yannie@gmail.com

Abstract

Margarine is a water-in-oil emulsion that has stability increases with the addition of an emulsifier. In this research, the margarine was made differently from commercial margarine because of the raw materials using VCO (Virgin Coconut Oil) and white guava leaf extract contains high antioxidant content. This research aimed to determined the physicochemical and sensory characteristics of VCO margarine with the addition of white guava leaf extract used Completely Randomized Design (CRD) with two factorials, the ratio of CBS fat and VCO oil (60:40, 50:50, 40:60 g) and the concentration of white guava leaf extract (20%, 40%, 60%) with tworepetitions. The combination of 60% CBS Fat: 40% VCO oil with the addition of 60% white guava leaf extract is the best formula containing a high antioxidant activity. The result of this combination obtained moisture content of 9.91%, fat content of 87.64%, acid number of 2.18 mgKOH/g, free fatty acids of 0.18%, emulsion stability of 91.62%, and antioxidant activity of 88.70%. In the organoleptic test, the color of VCO margarine was 3.04; the taste of margarine was 3.20 (slightly different from the control), the texture (greasing power) of margarine 2.07 (almost as same as the control), the aroma of margarine 3.73 (slightly different from control), and overall preference of margarine 3.67 (rather like). The results of this research indicated that VCO (Virgin Coconut Oil) margarine with the addition of white guava leaf extract affects the overall chemical and organoleptic tests.