EVRILIA SULVIKA NERI , 1114051017 (2015) PENGARUH PENAMBAHAN MINYAK SAWIT MERAH BERBANDING MINYAK JAGUNG DAN KONSENTRASI KUNING TELUR TERHADAP PEMBUATAN MAYONAISE. FAKULTAS PERTANIAN, UNIVERSITAS LAMPUNG.
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Abstrak (Berisi Bastraknya saja, Judul dan Nama Tidak Boleh di Masukan)
Tujuan penelitian ini adalah mendapatkan perbandingan minyak sawit merah dan minyak jagung terbaik terhadap sifat kimia dan sensori mayonaise, mendapatkan konsentrasi kuning telur terbaik terhadap sifat kimia dan sensori mayonaise, dan mengetahui adanya interaksi antara perbandingan minyak sawit merah dan minyak jagung dengan konsentrasi kuning telur terhadap sifat kimia dan sensori mayonaise. Penelitian terdiri dari dua faktor. Faktor I yaitu perbandingan minyak sawit merah (MM) dengan minyak jagung (MJ) dengan tiga perlakuan yaitu 100%:0% (MM:MJ), 50%:50% (MM:MJ), dan 0%:100% (MM:MJ), sedangkan faktor II yaitu konsentrasi kuning telur ayam (T) dengan tiga perlakuan yaitu 7% (T1), 9% (T2), dan 11% (T3). Pengamatan yang dilakukan meliputi pH, kadar air, total karotenoid, uji organoleptik (rasa, aroma, tekstur, dan penerimaan keseluruhan), dan uji proksimat (kadar abu, kadar lemak, dan kadar protein). Kesimpulan dari penelitian ini adalah perbandingan minyak sawit merah dan minyak jagung (100%:0%) dengan konsentrasi kuning telur 11% menghasilkan produk mayonaise terbaik yaitu dengan pH (3,5), kadar air (22,422% (M) dan 16,537% (T)), total karotenoid (640,14 ppm (M) dan 747,60 ppm (T)), rasa sedikit terasa minyak sawit merah (3,83), aroma khas minyak sawit merah Evrilia Sulvika Neri (2,68), tekstur agak kental (3,48), dan penerimaan keseluruhan panelis agak disuka (2,80). Kata kunci: Minyak sawit merah, karotenoid, mayonaise. abstract The purpose of this study is to get a comparison of red palm oil and corn oil the best of the chemical properties and sensory mayonnaise, get the concentration of egg yolk best against chemical properties and sensory mayonnaise, and knowing the interaction between the ratio of red palm oil and corn oil at a concentration of yolk against nature chemical and sensory mayonnaise. The study consisted of two factors. The first factor is the comparison of red palm oil (MM) with (MJ) with corn oil three treatments, they are 100%:0% (MM:MJ), 50%:50% (MM:MJ), and 0%: 100% (MM:MJ), while the second factor is the concentration of yolk (T) with three treatments, they are 7% (T1), 9% (T2), and 11% (T3). Observations made include pH, moisture, total of carotenoids, organoleptic (taste, aroma, texture, and overall acceptance), and test proximate (ash content, fat content, and protein content). The conclusion of this study is a comparison of red palm oil and corn oil (100%: 0%) with a 11% concentration of egg yolk mayonnaise produce the best products that the pH (3,5), moisture (22,422% (M) dan 16,537% (T)), total of carotenoids (640,14 ppm (M) dan 747,60 ppm (T)), feels a little taste of red palm Evrilia Sulvika Neri oil (3,83), the distinctive aroma of red palm oil (2,68), slightly thick texture (3,48), and the overall acceptance of panelists rather preferred (2,80). Keywords: Red palm oil, carotenoids, mayonnaise.
| Jenis Karya Akhir: | Skripsi |
|---|---|
| Subyek: | > Budidaya tanaman |
| Program Studi: | Fakultas Pertanian dan Pascasarjana > Prodi Teknologi Hasil Pertanian |
| Pengguna Deposit: | 7051687 . Digilib |
| Date Deposited: | 06 Jan 2016 08:09 |
| Terakhir diubah: | 06 Jan 2016 08:09 |
| URI: | http://digilib.unila.ac.id/id/eprint/16604 |
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