CD Skripsi

Karakteristik Fisiko-Kimia Dan Sensori Mayones Dari Minyak Sawit Merah Dengan Penambahan Jahe Var. Rubrum

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ABSTRACT
Mayonnaise is an oil in water (O/W) emulsion despite containing 70–80%
fat and egg yolk. The addition of extract ginger var. Rubrum serves as an ingredient
that is able to cover the characteristic of mayonnaise of red palm oil taste and aroma
and also contains antioxidants. The purpose of this study was to get the selected
mayonnaise of red palm oil with extract ginger var. Rubrum addition according to
the SNI. The research was conducted experimentally using a completely
randomized design (CRD) with five treatments and three replications and followed
DNMRT at a 5% level. The treatment in this study was five-level extract ginger
var. Rubrum addition: 0.5%, 1%, 1.5%, 2%, and 2.5%. Parameters observed were
moisture content, antioxidant activity, color with a colorimeter, and sensory
evaluation on mayonnaise. The result showed that the addition of extract ginger
var. Rubrum significantly affected color, descriptive sensory assessments such as
aroma, taste, and viscosity, as well as hedonic assessments such as aroma and taste.
While water content, color sensory assessment and hedonic viscosity had not
significant. The selected treatment was 2% addition of extract ginger var. Rubrum
with a value of 25.72% moisture content, 102.80 ppm (slightly strong) IC50, color
with colorimeter L: 55.82; a: 11,62; b: 50.97, and preferred overall assessment of
sensory by panellists.
Keywords: ginger, mayonnaise, red palm oil, sensory

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1606112734

Penerbit

Pekanbaru : Universitas Riau –Fakultas Pertanian– TEKNOLOGI HASIL PERTANIAN., 2023

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1606112734

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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