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Abstrak Selai kacang tanah merupakan salah satu komoditi tinggi lemak dan protein yang dapat digunakan sebagai bahan dasar pembuatan “ home fortification ” untuk anak usia 6-24 bulan sehingga dapat mencegah terjadinya stunting, wasting , dan underweight . Lemak kacang tanah mudah teroksidasi dan menjadi tengik jika selama proses penyimpanan  jika tidak disimpan dengan benar. Tujuan penelitian ini untuk mengetahui pengaruh suhu dan waktu pasteurisasi terhadap asam lemak bebas dan bilangan asam produk selai kacang tanah selama proses penyimpanan. Rancangan penelitian menggunakan Nested Design 3 faktor penelitian. Faktor penelitian I, pembuatan selai kacang tanah (tanpa pasteurisasi, 71 0 C, 10 menit; pasteurisasi 80 0 C, 1 menit), dengan 3 kali ulangan setiap kelompok. Faktor  penelitian II, waktu penyimpanan dalam minggu (0, 1, 2, dan 3 minggu).  Faktor penelitian III, suhu simpan (suhu kamar, suhu dingin). Pengujian yang dilakukan adalah uji asam lemak bebas dan bilangan asam. Tidak terdapat perbedaan yang singnifikan (p=0,999) pada kadar asam lemak bebas dan bilangan asam, hal ini menunjukkan bahwa lemak belum mengalami proses oksidasi yang berlebihan selama proses penyimpanan 3 minggu baik di suhu dingin maupun di suhu ruang. Dapat disimpulkan bahwa selai kacang tanah home fortitication mempunyai jangka waktu aman untuk dikonsumsi anak usia 6-24 bulan dalam jangka waktu 3 minggu, karena mutu lemak masih baik. Kata Kunci: selai kacang tanah, suhu kamar, suhu dingin, asam lemak bebas, bilangan asam Abstract Peanut butter is one of the commodities with high fat and protein that can be used as a basis for making "home fortification" for children aged 6-24 months in order to prevent the occurrence of stunting, wasting and underweight. The fat of peanut is easily oxidized and turns rancid during storage if not properly stored. This study aimed to determine the effect of temperature and time of pasteurization of free fatty acids and acid values of peanut butter product during storing process. This research used Nested Design with three study factors, namely, the first factor that is the manufacture of peanut butter (without pasteurization, 71ᵒ C, 10 minutes; pasteurization, 80ᵒ C, 1 min, with 3 repetitions each group; the second factor that is the storage time in week (0, 1, 2, 3 weeks); and the third factor that is storing temperature (room temperature, cold temperature). The tests conducted were tests on free fatty acid and acid value. There is no significant difference (p = 0.999) in the levels of free fatty acids and acid values, it indicates that the fat has not experienced excessive oxidation during 3 week storage process both at cold temperature and at room temperature. It can be concluded that “home fortification” peanut butter has safe time period of consumption for children aged 6-24 months within a period of 3 weeks, because the fat quality is still good. Keywords :peanut butter,room temperature, cold temperature, free fatty acid, acid value

ijhn (indonesian journal of human nutrition)/ijhn : indonesian journal of human nutrition

Asam Lemak Bebas dan Bilangan Asam Selai Kacang â€œHome Fortificationâ€ selama Penyimpanan (Free Fatty Acids and Acid Values of "Home Fortification" Peanut Butter during Storage)

Asam Lemak Bebas dan Bilangan Asam Selai Kacang â€œHome Fortificationâ€ selama Penyimpanan (Free Fatty Acids and Acid Values of "Home Fortification" Peanut Butter during Storage)

Asam Lemak Bebas dan Bilangan Asam Selai Kacang â€œHome Fortificationâ€ selama Penyimpanan (Free Fatty Acids and Acid Values of "Home Fortification" Peanut Butter during Storage)