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Stabilisasi Emulsi Mayones Campuran Minyak Abdomen Ikan Patin Dan Minyak Sawit Merah Dengan Penambahan Stabilizer Hpmc Ss12

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%
stabilizer), P2 (addition of 3% stabilizer), P3 (addition of 4% stabilizer), and P4
(addition of 5% stabilizer). Data were statistically analyzed using analysis of
variance (ANOVA) and then continued with Duncan’s New Multiple Range Test
(DNMRT) at 5% level. Results of the research showed that the addition of
stabilizer significantly affected viscosity, degree of acidity (pH), emulsion
stability, and sensory test of thickness, but did not significantly affect moisture
content, sensory test of color and flavour. The best treatment was P3 (addition of
4% stabilizer) which had 4.53 degree of acidity (pH), 16109.33 cP viscosity,
29.78% moisture content, 72.33% emulsion stability on the 1st day, and 71.33%
emulsion stability on the 15th day. Result of the descriptive test on the mayonnaise
were orange somewhat yellow color, slightly rancid in aroma, and thick texture.
Result of hedonic test on overall were rather preferred by panelists.
Keywords: mayonnaise, HPMC SS12 stabilizer, patin fish oil, red palm oil,
emulsion stability

Ketersediaan
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Perpustakaan Universitas Riau 06 03. 120 (0018)
06 03. 120 (0018)
Tersedia
Informasi Detail
Judul Seri
-
No. Panggil
06 03. 120 (0018)
Penerbit
Pekanbaru : Universitas Riau – Fakultas Pertanian – Teknologi Pertanian.,
Deskripsi Fisik
ix, 79 hlm.; ill.: 29 cm
Bahasa
Indonesia
ISBN/ISSN
-
Klasifikasi
06 03. 120 (0018)
Tipe Isi
-
Tipe Media
-
Tipe Pembawa
-
Edisi
-
Subjek
TEKNOLOGI PERTANIAN
Info Detail Spesifik
-
Pernyataan Tanggungjawab
Versi lain/terkait

Tidak tersedia versi lain

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