PENGARUH PERBANDINGAN ZAT PENSTABIL DAN KONSENTRASI KUNING TELUR TERHADAP MUTU REDUCED FAT MAYONNAISE
ABSTRACT: The aim of this
research was to find the the best ratio of arabic gum and CMC, with the
concentration of egg yolk in producing reduced fat mayonnaise with the best
characteristic of physcochemical and sensory quality that can be accepted by
consumers. The research was using completely randomized design with two
factors, i.e the ratio of Arabic gum and CMC used were 1:4; 2:3; 3:2; and 4:1,
and egg yolk was added with four concentration 5%, 7%, 9%, and 11%. The
parameters analyzed were moisture content, fat content, protein content, pH
value, viscosity, organoleptic value of flavor, taste, and texture. The results
showed that the interaction between arabic gum and CMC with yolk concentrationhad
highly significant effect (P<0,01) on viscosity. The reduced fat mayonnaise
with the best quality based on sensory characteristic and viscosity value was
the treatment with the ratio of arabic gum and CMC of 1:4 (G1) and 11% (Y4) egg
yolk. The best quality of reduced fat mayonnaise had 6,75x103 CFU/g of total
microbes which was lower than the maximum permissible total microbes standard
(1x104 CFU/g).
Penulis: Christian Aditya
Hutapea
Kode Jurnal: jppertaniandd160481
