| 001 Hak Akses (open/membership) | open |
| 700 Entri Tambahan Nama Orang | |
| 336 Content Type | text (rdacontent) |
| 264b Nama Penerbit | Badan Penelitian dan Pengembangan Pertanian |
| 710 Entri Tambahan Badan Korporasi | |
| 049 No. Barkod | 08-25-55092659 |
| 786c Entri Volume, no., tahun dan halama | Vol. 40, No. 2, Desember 2021: Hal. 111-124 |
| 852 Lokasi | Perpustakaan UI, Lantai 4 R. Koleksi Jurnal |
| 110 Entri Utama Badan Korporasi | |
| 338 Carrier Type | volume (rdacarrier) |
| 786 Entri Sumber Data | Jurnal Penelitian dan Pengembangan Pertanian |
| 903 Stock Opname | |
| 053 No. Induk | 08-25-55092659 |
| 653 Kata Kunci | palm oil; processing; food product |
| 040 Sumber Pengatalogan | LibUI eng rda |
| 111 Entri Utama Nama Pertemuan | |
| 245 Judul Utama | Pengolahan dan peluang pengembangan produk pangan berbasis minyak sawit di Indonesia |
| 264c Tahun Terbit | 2021 |
| 650 Subyek Topik | Palm oil--Indonesia |
| 850 Lembaga Pemilik | Universitas Indonesia |
| 904b Pemeriksa Lembar Kerja | Muadz- April 2025 |
| 520 Ringkasan/Abstrak/Intisari | Palm oil is produced from the mesocarp part of the oil palm fruit (Elaeis guineensis Jacq.), contains balanced saturated fatty acids (47.8-55.2%) and unsaturated fatty acids (43.1-53.8%), and is semi-solid at room temperature with a melting point of 33.0-39.0 °C. About 80%, palm oil is applied to food products. In food products, palm oil needs to be purified through a refining process to remove free fatty acids, water, and impurities. Palm oil can be fractionated based on differences in melting points to produce palm olein fraction and palm stearin fraction with yields of about 70- 80% and 20-30%, respectively. Food products produced from palm oil and its fractions include cooking oil, vanaspati, shortening, margarine, cocoa butter equivalent, and human milk fat substitute. These food products are produced by modifying the physicochemical characteristics of palm oil and its fractions through blending, hydrogenation, and interesterification processes. The challenge for the palm oil industry in the future is to produce products that are low in contaminants such as 3- monochloropropane-1,2-diol and glycidyl esters, trans-fat free, and products that have high functional and nutritional value, such as structured lipids. Improving the quality and developing diversification of palm oil-based food products will encourage the sustainability of the palm oil industry in Indonesia |
| 022 ISSN (R) | 02164418 |
| 090 No. Panggil Setempat | 630 JPPP 40:2 (2021) |
| d-Entri Utama Nama Orang | |
| 245c Pertanggungjawaban | |
| 337 Media Type | unmediated (rdamedia) |
| 100 Entri Utama Nama Orang | Hasibuan, Hasrul Abdi, author |
| 264a Kota Terbit | Jakarta |
| 904a Pengisi Lembar Kerja | Muadz- April 2025 |
| 856 Akses dan Lokasi Elektronik | |
| 310 Frekuensi Terbit | Empat kali setahun |
| 041 Kode Bahasa | eng |