Vol.3 (2013) No. 4 ISSN: 2088-5334 Textural Characteristic of Margarine Enriched with Pectin Fiber by Using Blending Method Ajeng Ayuningtias, Siti Nurhasanah, Bambang Nurhadi, Edi Subroto Department of Food Industrial Technology, Faculty Agriculture Industrial Technology, Padjadjaran University Email : noorie_hasanah@yahoo.co.id, siti.nurhasanah@unpad.ac.id 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. Keywords— Margarine, pectin, texture, viscoelastic. I. INTRODUCTION Information about final paper submission is available from the conference website. Margarine is one food that has long been developed in Indonesia until 2011 it is approximately 17 companies engaged in this industry. According to the survey of PT.CIC (2011), there are 17 industrial margarine firms with total production capacity 357 900 tonnes per year in Indonesia. The location of margarine firm spread in Jakarta, West Java, East Java, Central Java, North Sumatra and West Sumatra. Margarine is necessary for many industries of bakery, biscuit and snack, chocolate, catering services, restaurants, domestic, and the other of food industry. Increased consumption of margarine in each year continues to encourage the margarine industry as manufacturers to improve quality in accordance with the needs of today's society. Public awareness in the importance of healthy living with the basic appearance of the addition of fiber in various food products. On the other hand, the current changes in diet leads to a dish which has a lot of fat but low in dietary fiber (dietary fiber), it has an impact on the development of degenerative diseases (heart disease, various cancers, and other diseases such as obesity, hyperlipidemia, atherosclerosis, gallstones, diverticulosis disease, hemorrhoids, hernia and colon cancer (Pamela, 2011). Dietary fiber has been known to have an important role in lowering plasma cholesterol levels (Astawan, 2004). The results Potter and Hotchkiss, (1993) in Astawan, Wresdiyati and Koswara, (2004) concluded that the addition of some kind of fiber in the human diet can reduce levels of LDL (Low Density Lipoprotein), which is 65% component of LDL cholesterol has potentially causing disease coronary heart disease. Dietary Guidelines for Americans recommends for consuming the foods that contain starch and fiber in the correct amount (20-35 g/day). The result of Bogor Nutrition Research shows that the average fiber intake of Indonesia's population is about 10-15 g/day . The number of consumption this course is still very far from the recommended intake adequacy (Anonima, 2007). Margarine is one of product type derived vegetable oil. For making the food such as healthy food, then it needs to be added to the source of dietary fiber which has the characteristics that will not change the quality of margarine too far. The addition of fiber in the manufacture of margarine has never been done by margarine industries, during the addition of materials that contain fiber such as pectin and gum to be as a stabilizer. The main texture of margarine characteristics is soft which making it easy to spread. Addition of pectin and gum as a stabilizer in the manufacture of argarine is only 0.5% even none at all because more manufacturers use chemical stabilizers can also help maintain other physical characteristics. The addition of pectin to the amount that exceeds the use of pectin as a natural stabilizer in general will affect the texture of margarine produced. In this study, the effect of pectin addition on the texture of margarine. 5