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Stabilitas Emulsi Dan Sifat Sensori Mayones Dari Virgin Coconut Oil Dengan Beberapa Konsentrasi Hydroxy Propyl Methyl Cellulose

ABSTRACT


Mayonnaise is a semi-solid emulsion made by mixing ingredients such as vegetable oil, egg yolks, and other food ingredients with or without adding food additives. One of the vegetable oils commonly used in making mayonnaise is VCO (virgin coconut oil) which contains healthy fats and is suitable as the main ingredient for making mayonnaise. In this study, the treatment was the addition of hydroxy propyl methyl cellulose (HPMC) as stabilizers, namely MV1 (0%), MV2 (2%), MV3 (3%), MV4 (4%), and MV5 (5%), into the mayonnaise formulation. The data obtained were analyzed statistically using analysis of variance and continued with Duncan's New Multiple Range Test (DNMRT) at the 5% level. This research aimed to obtain the best concentration of HPMC for emulsion stability and sensory properties of mayonnaise from virgin coconut oil. The analysis of variance results showed that the HPMC concentration significantly affected emulsion stability, viscosity, degree of acidity, and sensory test of thickness but had no significant effect on the aroma sensory test, color, and taste. The best treatment was MV5 (5% HPMC) with 100% emulsion stability, viscosity of 70119.33 cP, and 5.073 pH on day 1 and 99.37% emulsion stability, viscosity of 69047.33 and 4.87 pH on day 15. The descriptive results of the MV5 mayonnaise are yellowish color, coconut taste, slightly rancid smell, and thick viscosity. The hedonic results on MV5 mayonnaise for the viscosity attribute were more favorable than the other treatments, while the panelists preferred the aroma, color, and taste attributes.

Keywords: emulsion stability, HPMC, mayonnaise, virgin coconut oil

Ketersediaan
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Perpustakaan Universitas Riau 1806113514
1806113514
Tersedia
Informasi Detail
Judul Seri
-
No. Panggil
1806113514
Penerbit
Pekanbaru : Universitas Riau –Fakultas Pertanian– TEKNOLOGI PERTANIAN.,
Deskripsi Fisik
-
Bahasa
Indonesia
ISBN/ISSN
-
Klasifikasi
1806113514
Tipe Isi
-
Tipe Media
-
Tipe Pembawa
-
Edisi
-
Subjek
TEKNOLOGI HASIL PERTANIAN
Info Detail Spesifik
-
Pernyataan Tanggungjawab
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Tidak tersedia versi lain

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