The Effect of Roasting Time and Peanut Oil Concentration on the Quality of Peanut Butter

Oct 13, 2025 by sorusgentrification.com 42 views

The Effect of Roasting Time and Peanut Oil Concentration on the Quality of Peanut Butter

Introduction

Peanut butter is a popular food product in Indonesia, but its production has not been optimized. The quality of peanut butter is influenced by several factors, including the length of roasting and concentration of peanut oil. This study aims to explore the effect of these factors on the quality of peanut butter. The research was conducted in March to May 2010 at the Food Chemical Analysis Laboratory and Microbiology Laboratory, Faculty of Agriculture, University of North Sumatra, Medan.

Methodology

The study used a complete factorial random design to analyze the effect of roasting time and concentration of peanut oil on the quality of peanut butter. The parameters analyzed included water content, oil content, bonds, emulsion separation, and organoleptic values of color, aroma, taste, and texture. The roasting time was varied at 5, 10, 15, and 20 minutes, while the concentration of peanut oil was varied at 7.5%, 10%, 12.5%, and 15%.

Results

The results showed that the roasting time had a very significant effect on all observed parameters. The concentration of peanut oil also had a very significant effect on all parameters, except the organoleptic value of the color, aroma, and taste. The interaction between the roasting time and concentration of peanut oil also showed a very significant effect on all parameters, except the water content, as well as the organoleptic value of the color, aroma, and texture.

Discussion

The success in producing high-quality peanut butter is strongly influenced by two main factors, namely the length of roasting and oil concentration. The roasting process or roasting of peanuts not only serves to improve the taste, but also affects the nutritional content and physical properties of the final product. The use of the right time can increase the aroma and taste without sacrificing the nutrients contained in beans.

The addition of peanut oil serves to improve the texture of butter. However, keep in mind that too much oil can cause the product to be too runny, thus affecting consistency and comfort when consumed. Thus, the search for the ideal proportion between roasting time and oil concentration is very important for producing butter beans that are not only tasty but also nutritious.

The quality of peanut butter can also be seen from the organoleptic aspect, which includes color, aroma, taste, and texture. In this study, it was found that the organoleptic value of the butter of peanuts produced tends to be better at a combination of 10 minutes of roasting time with 10% oil concentration. This shows that the right adjustment between these two factors is greatly contributing to improving the quality of the final product.

Conclusion

This study provides valuable information for small industries and local farmers in Indonesia to improve the quality of peanut butter they produce. By producing better products, they can not only increase competitiveness in the market, but also meet the needs of consumers who increasingly prioritize quality and health.

Recommendations

Based on the results of this study, it is recommended that small industries and local farmers in Indonesia use a combination of 10 minutes of roasting time with 10% oil concentration to produce high-quality peanut butter. This combination is expected to produce a product that is not only tasty but also nutritious and has a good texture.

Future Research

Future research can focus on exploring other factors that affect the quality of peanut butter, such as the type of peanuts used, the grinding process, and the packaging of the final product. Additionally, research can be conducted to investigate the effect of roasting time and oil concentration on the nutritional content of peanut butter.

Limitations

This study has several limitations. The study was conducted in a laboratory setting, and the results may not be representative of the actual production process. Additionally, the study only analyzed a limited number of parameters, and future research can focus on exploring other factors that affect the quality of peanut butter.

Conclusion

In conclusion, this study provides valuable information on the effect of roasting time and concentration of peanut oil on the quality of peanut butter. The results show that the right adjustment between these two factors is greatly contributing to improving the quality of the final product. It is hoped that this information can be utilized by small industries and local farmers in Indonesia to improve the quality of peanut butter they produce.
Frequently Asked Questions (FAQs) about the Effect of Roasting Time and Peanut Oil Concentration on the Quality of Peanut Butter

Q: What is the significance of roasting time in peanut butter production?

A: Roasting time is a critical factor in peanut butter production as it affects the nutritional content, physical properties, and flavor of the final product. The right roasting time can increase the aroma and taste of peanut butter without sacrificing the nutrients contained in beans.

Q: What is the ideal roasting time for peanut butter production?

A: The ideal roasting time for peanut butter production is 10 minutes. This duration allows for the optimal development of flavor and aroma while preserving the nutrients in the peanuts.

Q: How does the concentration of peanut oil affect the quality of peanut butter?

A: The concentration of peanut oil affects the texture and consistency of peanut butter. Too much oil can cause the product to be too runny, while too little oil can result in a dry and crumbly texture. The ideal concentration of peanut oil is 10%.

Q: What is the significance of the interaction between roasting time and peanut oil concentration in peanut butter production?

A: The interaction between roasting time and peanut oil concentration is crucial in peanut butter production as it affects the overall quality of the final product. The right combination of roasting time and peanut oil concentration can result in a product that is not only tasty but also nutritious and has a good texture.

Q: How can small industries and local farmers in Indonesia utilize the information from this study?

A: Small industries and local farmers in Indonesia can utilize the information from this study by adjusting their roasting time and peanut oil concentration to produce high-quality peanut butter. By producing better products, they can increase competitiveness in the market and meet the needs of consumers who prioritize quality and health.

Q: What are the limitations of this study?

A: This study has several limitations, including the laboratory setting and the limited number of parameters analyzed. Future research can focus on exploring other factors that affect the quality of peanut butter, such as the type of peanuts used, the grinding process, and the packaging of the final product.

Q: What are the future research directions for this study?

A: Future research can focus on exploring other factors that affect the quality of peanut butter, such as the type of peanuts used, the grinding process, and the packaging of the final product. Additionally, research can be conducted to investigate the effect of roasting time and oil concentration on the nutritional content of peanut butter.

Q: How can consumers ensure that they are purchasing high-quality peanut butter?

A: Consumers can ensure that they are purchasing high-quality peanut butter by checking the label for the roasting time and peanut oil concentration used in the production process. They can also look for products that are made with high-quality peanuts and have a good texture and flavor.

Q: What are the benefits of consuming high-quality peanut butter?

A: Consuming high-quality peanut butter can provide several benefits, including improved nutrition, better taste, and increased satisfaction. High-quality peanut butter is also less likely to contain additives and preservatives, making it a healthier choice for consumers.