Butter Nutrition


Based on the Indonesian National Standard (SNI 01-3744-1995) butter is a soft solid food products made ​​from fat or milk cream or a mixture of fat and milk cream, with or without the addition of salt (NaCl) or other materials are allowed, as well as a minimum contain 80 percent milk fat.

Butter is a food product from milk, is made by stirring the cream obtained from milk. Usually used as a smear of bread and biscuits, as an intermediary fat in some recipes and dishes of bread, and sometimes the ingredients for frying. Good butter contains 81% fat, 18% moisture content and protein levels up to 1% (Wahyuni ​​& Made, 1998). Butter is considered as fat which is best among others because taste convincing and aroma so sharp, because the butter fat from milk fat of animals. Butter consists mainly of palmitic acid, oleic and stearic as well as small amounts of butyric acid and other similar fatty acids. Other material contained in a small amount of vitamin A, E and D as well as the flavor is diasetil, lactone, butyrate and lactate.

Good butter must contain at least 80% fat. Maximum 16% moisture content, content protein maximum 1% and MSNF (Non-Fat Milk Solids) not more than 2%. Nutritional value of butter depends a lot on the fat content and vitamins which fat soluble. Butter is a source of vitamin A which is very good and is a high-energy foods (7-9 calories / g), does not contain lactose and minerals and low in protein (Saleh, 2004). The texture butter is very soft at room temperature, fragrant milk, easy to melt in warm temperatures.

White butter (shortening / Compound fat ) is a solid fat that has the plasticity and stability and mostly white (Winarno, 1991). In general, the majority of white butter made ​​from vegetable oils such as cottonseed oil, soybean oil, peanut oil and others (Winarno, 1991). White butter contains 80% fat and 17% water (Wahyuni and Made, 1998). White butter is widely used in foodstuffs, especially in the manufacture of cakes and breads which baked. Functions white butter in food, especially in cakes and breads have a function, among others, increase the volume of food, absorb air, stabilizer, emulsifier, forming cream, improve keeping quality and provide a savory flavor and soften the texture of the cake because white butter contains shortening.