Mayones Dari Minyak Ikan Patin Dengan Penambahan Minyak Sawit Merah Dan Olein

The purpose of this study was to get the best combination of of red palm oil and olein in a mixture of patin fish oil to the quality and sensory mayonnaise produced according to the Indonesian National Standard. The research used experimental method by using a completely randomized design (CRD) with five treatments and three replications. The treatments were MIS0: 100% patin fish oil control), …