Karakteristik fisiko-kimia dan sensori mayones dari minyak sawit merah dengan penambahan ekstrak jahe var. Rubrum [Characteristic physicochemical and sensory red palm oil mayonnaise addition extract ginger var. Rubrum]
نویسندگان
چکیده
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 ingredient that able to cover the characteristic mayonnaise red palm taste aroma also contains high antioxidants. aim was find best with according SNI. experimental arranged a completely randomized design (CRD) 3 treatments replicated times then continued tested using DNMRT at 5% level. treatment five-level addition: 0.5%, 1%, 1.5%, 2%, 2.5%. Parameters observed were moisture content, antioxidant activity, color colorimeter, sensory evaluation on mayonnaise. result showed significantly affected color, descriptive assessments such aroma, taste, viscosity, hedonic taste. Whereas assessment viscosity not affected. 2.5% value 25.83% 87.45 ppm (strong) colorimeter L*: 55.27; a*: 11.36; b*: 48.86 preferred overall acceptance.
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ژورنال
عنوان ژورنال: Jurnal Teknologi & Industri Hasil Pertanian (edisi elektronik)
سال: 2023
ISSN: ['2302-4399']
DOI: https://doi.org/10.23960/jtihp.v28i1.18-29