CD Skripsi

Pemanfaatan Sari Kulit Buah Naga Merah (Hylocereus Polyrhizus) Dalam Pembuatan Mayones Berbahan Dasar Virgin Coconut Oil

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ABSTRACT
Mayonnaise is a processed food product consisting of 60–80% vegetable oil. This study aims to determine the effect of adding red dragon fruit peel extract and sensory characteristics of virgin coconut oil (VCO) mayonnaise. Treatment in this research was the addition of red dragon fruit peel extract, namely SK1 (0%), SK2 (5%), SK3 (10%), and SK4 (15%). Data obtained were statistically analyzed by using analysis of variance and were continued with the Duncan’s New Multiple Range Test (DNMRT) at a 5% level. The result showed that the best treatment was SK3 with the addition of 10% red dragon fruit peel extract, containing 29.01% water content, 0.008 mg.mal.kg-1 thiobarbituric acid (TBA), 98.27% emulsion stability, color test had 60.93 for L* value, 12.23 for a* value, 18.84 for b* value, and had antioxidant activity with IC50 46.98 μg/ml. Descriptive assessment showed that the mayonnaise of the color reddish yellow, had a VCO taste, had a VCO aroma, and had a thick texture. Hedonic assessment of mayonnaise showed that panelis liked the attributes of color and viscosity, but rather liked the taste and aroma.
Keywords: mayonnaise, red dragon peel extract, virgin coconut oil.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1606123368

Penerbit

Pekanbaru : Universitas Riau –Fakultas Pertanian– TEKNOLOGI HASIL PERTANIAN., 2022

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1606123368

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

TEKNOLOGI HASIL PERTANIAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

DAUS

Versi lain/terkait

Lampiran Berkas

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