CD Skripsi
Mayones Minyak Kedelai Dan Pasta Biji Ketapang
Ketapang seeds are local food ingredients whose utilization is not optimal. The high fat and protein content in ketapang seeds allows it to be used in an ingredient to make mayonnaise in an effort to increase food diversification. The commonly oil are used to make mayonnaise is a soybean oil. The purpose of this research was to obtain the best formulation of soybean oil mayonnaise with the addition of ketapang seed paste in accordance with the quality requirements of mayonnaise. This research conducted experimentally by using a completely randomized design with five treatments and three replications. The treatment in this research was the ratio of soybean oil and ketapang seed paste such as 100:0, 95:5, 90:10, 85:15 and 80:20. Data obtained were statistically analyzed using analysis of variance and continued with duncan’s new multiple range test (DNMRT) at a 5% level. The result of this research showed that the ratio of soybean oil and ketapang seed paste significantly affected moisture content, ash content, fat content, protein content, emulsion stability, viscosity and sensory characteristic of color, flavor and thickness. The best treatment in this research was the ratio of soybean oil and ketapang seed paste (90:10) where moisture content of 20.35%, ash content of 1.35%, fat content of 68.44%, protein content of 3.95%, viscosity of 103.556 cP, and emulsion stability of 99.23%. The descriptive test showed that mayonnaise had brownish yellow color, a little flavorful soybean oil, soybean oil teste, thick and overall assessment hedonically was favored by panelists.
Keywords : mayonnaise, soybean oil, ketapang seed paste
Tidak tersedia versi lain