| Abstrakt: |
Mayonnaise is a semi-solid emulsion product, which consists of an emulsion of vegetable oils, acids, and egg yolk. Egg yolk is a stabilizer because it contains lecithin (phospholipid). The purpose of this study was to determine the effect of using different types and levels of oil on the color profile and fondness of mayonnaise. This study used a completely randomized design with a 4×3 factorial pattern with 3 replications. Factor A was the types of oils i.e., palm, copra, sesame, olive. Factor B was oils levels (%) i.e., 50, 55, and 60, respectively. The parameters measured were the color profile and fondness of mayonnaise. The results showed that the addition of the types of oil had a very significant effect (P<0.01) on the redness and fondness of mayonnaise. However, it has no significant effect on the brightness and yellowness of mayonnaise. The use of oil levels doesn't change the color profile and fondness of mayonnaise. The addition of copra oils with a level of 50% can improve the color profile and fondness of mayonnaise made from chicken egg yolk. [ABSTRACT FROM AUTHOR] |
