Digital Library: No conditions. Results ordered -Date Deposited. 2024-03-29T07:14:02ZEPrintshttp://digilib.unila.ac.id/images/sitelogo.pnghttp://digilib.unila.ac.id/2016-01-06T08:09:13Z2016-01-06T08:09:13Zhttp://digilib.unila.ac.id/id/eprint/16604This item is in the repository with the URL: http://digilib.unila.ac.id/id/eprint/166042016-01-06T08:09:13ZPENGARUH PENAMBAHAN MINYAK SAWIT MERAH BERBANDING MINYAK
JAGUNG DAN KONSENTRASI KUNING TELUR TERHADAP
PEMBUATAN MAYONAISETujuan 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.1114051017 EVRILIA SULVIKA NERI liasulvika@gmail.com