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Textural Characteristic of Margarine Enriched with Pectin Fiber by Using Blending Method

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@article{IJASEIT289,
   author = {Ajeng Ayuningtias and Siti Nurhasanah and Bambang Nurhadi and Edi Subroto},
   title = {Textural Characteristic of Margarine Enriched with Pectin Fiber by Using Blending Method},
   journal = {International Journal on Advanced Science, Engineering and Information Technology},
   volume = {3},
   number = {4},
   year = {2013},
   pages = {268--272},
   keywords = {Margarine; pectin; texture; viscoelastic},
   abstract = {Margarine is one of water in oil emulsion type, made from palm oil and its functional properties could be improved by addition of pectin as a food fiber. texture is an important characteristics in margarine and addition of pectin in margarine might change the textural characteristics. The purpose of this research was to study the influence of addition of pectin in margarine an its texture. The research method used was experimental followed by regression analysis and correlation. The experiment consisted of five treatments with three replications. Those are the addition of pectin in margarine in five levels 0%, 2%, 4%, 6%, and 8%. The addition of pectin gave negative correlation to the hardness, cohesiveness, elasticity modulus, and toughness modulus characteristic; but gave positive correlation to adhesiveness and relaxation time characteristic.},
   issn = {2088-5334},
   publisher = {INSIGHT - Indonesian Society for Knowledge and Human Development},
   url = {http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=289},
   doi = {10.18517/ijaseit.3.4.289}
}

EndNote

%A Ayuningtias, Ajeng
%A Nurhasanah, Siti
%A Nurhadi, Bambang
%A Subroto, Edi
%D 2013
%T Textural Characteristic of Margarine Enriched with Pectin Fiber by Using Blending Method
%B 2013
%9 Margarine; pectin; texture; viscoelastic
%! Textural Characteristic of Margarine Enriched with Pectin Fiber by Using Blending Method
%K Margarine; pectin; texture; viscoelastic
%X Margarine is one of water in oil emulsion type, made from palm oil and its functional properties could be improved by addition of pectin as a food fiber. texture is an important characteristics in margarine and addition of pectin in margarine might change the textural characteristics. The purpose of this research was to study the influence of addition of pectin in margarine an its texture. The research method used was experimental followed by regression analysis and correlation. The experiment consisted of five treatments with three replications. Those are the addition of pectin in margarine in five levels 0%, 2%, 4%, 6%, and 8%. The addition of pectin gave negative correlation to the hardness, cohesiveness, elasticity modulus, and toughness modulus characteristic; but gave positive correlation to adhesiveness and relaxation time characteristic.
%U http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=289
%R doi:10.18517/ijaseit.3.4.289
%J International Journal on Advanced Science, Engineering and Information Technology
%V 3
%N 4
%@ 2088-5334

IEEE

Ajeng Ayuningtias,Siti Nurhasanah,Bambang Nurhadi and Edi Subroto,"Textural Characteristic of Margarine Enriched with Pectin Fiber by Using Blending Method," International Journal on Advanced Science, Engineering and Information Technology, vol. 3, no. 4, pp. 268-272, 2013. [Online]. Available: http://dx.doi.org/10.18517/ijaseit.3.4.289.

RefMan/ProCite (RIS)

TY  - JOUR
AU  - Ayuningtias, Ajeng
AU  - Nurhasanah, Siti
AU  - Nurhadi, Bambang
AU  - Subroto, Edi
PY  - 2013
TI  - Textural Characteristic of Margarine Enriched with Pectin Fiber by Using Blending Method
JF  - International Journal on Advanced Science, Engineering and Information Technology; Vol. 3 (2013) No. 4
Y2  - 2013
SP  - 268
EP  - 272
SN  - 2088-5334
PB  - INSIGHT - Indonesian Society for Knowledge and Human Development
KW  - Margarine; pectin; texture; viscoelastic
N2  - Margarine is one of water in oil emulsion type, made from palm oil and its functional properties could be improved by addition of pectin as a food fiber. texture is an important characteristics in margarine and addition of pectin in margarine might change the textural characteristics. The purpose of this research was to study the influence of addition of pectin in margarine an its texture. The research method used was experimental followed by regression analysis and correlation. The experiment consisted of five treatments with three replications. Those are the addition of pectin in margarine in five levels 0%, 2%, 4%, 6%, and 8%. The addition of pectin gave negative correlation to the hardness, cohesiveness, elasticity modulus, and toughness modulus characteristic; but gave positive correlation to adhesiveness and relaxation time characteristic.
UR  - http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=289
DO  - 10.18517/ijaseit.3.4.289

RefWorks

RT Journal Article
ID 289
A1 Ayuningtias, Ajeng
A1 Nurhasanah, Siti
A1 Nurhadi, Bambang
A1 Subroto, Edi
T1 Textural Characteristic of Margarine Enriched with Pectin Fiber by Using Blending Method
JF International Journal on Advanced Science, Engineering and Information Technology
VO 3
IS 4
YR 2013
SP 268
OP 272
SN 2088-5334
PB INSIGHT - Indonesian Society for Knowledge and Human Development
K1 Margarine; pectin; texture; viscoelastic
AB Margarine is one of water in oil emulsion type, made from palm oil and its functional properties could be improved by addition of pectin as a food fiber. texture is an important characteristics in margarine and addition of pectin in margarine might change the textural characteristics. The purpose of this research was to study the influence of addition of pectin in margarine an its texture. The research method used was experimental followed by regression analysis and correlation. The experiment consisted of five treatments with three replications. Those are the addition of pectin in margarine in five levels 0%, 2%, 4%, 6%, and 8%. The addition of pectin gave negative correlation to the hardness, cohesiveness, elasticity modulus, and toughness modulus characteristic; but gave positive correlation to adhesiveness and relaxation time characteristic.
LK http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=289
DO  - 10.18517/ijaseit.3.4.289