Stabilisasi Emulsi Mayones Campuran Minyak Abdomen Ikan Patin Dan Minyak Sawi…

ABSTRACT The purpose of this research was to determine the effect of HPMC SS12 stabilizer concentration on emulsion stability and sensory quality of mayonnaise made from patin and red palm mixture oil. This study used a Completely Randomized Design (CRD) with five treatments and three replications. The treatments performed were P0 (without addition of stabilizer), P1 (addition of 2% stabi…