PENGARUH PERBANDINGAN MINYAK SAWIT MERAH DENGAN MINYAK KELAPA TERHADAP SIFAT FISIK, KIMIA, DAN SENSORI MAYONES

Angelika , Katartizo Sant Anantasya (2025) PENGARUH PERBANDINGAN MINYAK SAWIT MERAH DENGAN MINYAK KELAPA TERHADAP SIFAT FISIK, KIMIA, DAN SENSORI MAYONES. FAKULTAS PERTANIAN, UNIVERSITAS LAMPUNG .

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Abstrak (Berisi Bastraknya saja, Judul dan Nama Tidak Boleh di Masukan)

Mayones tergolong sebagai produk olahan pangan dengan sistem emulsi air dalam minyak (W/O) yang terbuat dari minyak, air, garam, gula, minyak, lemon, dan kuning telur. Penelitian ini bertujuan untuk mengetahui perbandingan terbaik minyak sawit merah dan minyak kelapa terhadap sifat fisik, kimia, dan sensori mayones berdasarkan SNI 01-4473-1998. Penelitian ini menggunakan faktor tunggal yaitu perbandingan minyak sawit merah dengan minyak kelapa yang disusun dalam Rancangan Acak Kelompok Lengkap (RAKL). Perlakuan terdiri dari 6 taraf perbandingan penggunaan minyak sawit merah dan minyak kelapa yaitu P1 (0% : 100%), P2 (20% : 80%), P3 (40% : 60%), P4 (60% : 40%), P5 (80% : 20%) dan P6 (100% : 0%) (v/v). Mayones yang diperoleh dianalisis stabilitas emulsi, pH, kadar air, dan sensori berupa warna, tekstur, aroma, rasa, dan penerimaan keseluruhan. Data dianalisis dengan ANOVA dan dengan uji lanjut BNJ 5%. Perlakuan terbaik mayones dilanjutkan dengan analisis viskositas, kadar protein, dan kadar lemak. Hasil penelitian menunjukkan bahwa mayones dengan perbandingan 20% minyak sawit merah : 80% minyak kelapa memperoleh hasil stabilitas emulsi 91,28%, pH sebesar 3,57, kadar air 25,79%, kadar protein 8,56%, kadar lemak 69,44%, viskositas 4.094 mpa.S, dan hasil uji skoring berwarna kuning dengan tekstur agak kental, serta uji hedonik diantaranya seperti warna, aroma, tekstur, rasa, dan penerimaan keseluruhan disukai panelis. Hasil uji kadar air, kadar protein, dan kadar lemak mayones perlakuan terbaik pada penelitian ini telah memenuhi syarat mutu yang telah ditetapkan (SNI 01-4473-1998). Kata kunci: mayones, minyak kelapa, minyak sawit merah Mayonnaise is classified as a processed food product with a water-in-oil (W/O) emulsion system made from oil, water, salt, sugar, oil, lemon and egg yolk. This research aims to determine the best comparison of red palm oil and coconut oil on the physical, chemical, and sensory properties of mayonnaise based on SNI 01- 4473-1998. This study used a single factor, namely the comparison of red palm oil with coconut oil, which was arranged in a Randomized Complete Block Design (RCBD). The treatment consisted of 6 levels of contrast of the use of red palm oil and coconut oil, namely P1 (0% : 100%), P2 (20% : 80%), P3 (40% : 60%), P4 (60% : 40%), P5 (80% : 20%) dan P6 (100% : 0%) (v/v). The obtained mayonnaise was analyzed for emulsion stability, pH, water content, and sensory aspects in the form of color, texture, odor, flavor, and overall plausibility. The data was analyzed using ANOVA and a 5% BNJ follow-up test. The best treatment of mayonnaise was continued with analysis of viscosity, protein content, and fat content. The results of the study showed that mayonnaise with a ratio of 20% red palm oil: 80% coconut oil obtained an emulsion stability of 91,28%, a pH of 3,57, a water content of 25,79%, a protein content of 8,56%, a fat content of 69,44%, a viscosity of 4.094 mpa.S, and the results of the scoring test were yellow with a slightly thick texture, as well as hedonic tests including color, odor, texture, taste, and overall plausibility were liked by the panelists. The results of the water content, protein content and fat content tests for the best treatment in this study have met the established quality requirements (SNI 01-4473-1998). Keywords: coconut oil, mayonnaise, red palm oil

Jenis Karya Akhir:	Skripsi
Subyek:	600 Teknologi (ilmu terapan) > 630 Pertanian dan teknologi yang berkaitan
Program Studi:	FAKULTAS PERTANIAN (FP) & PASCASERJANA > Prodi S1 Teknologi Hasil Pertanian
Pengguna Deposit:	UPT . Siswanti
Date Deposited:	23 Oct 2025 04:07
Terakhir diubah:	23 Oct 2025 04:07
URI:	http://digilib.unila.ac.id/id/eprint/91794

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