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PENGARUH JENIS MINYAK NABATI TERHADAP KARAKTERISTIK MAYONES DENGAN BAHAN PENSTABIL GUM XANTHAN

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Penilaian

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The objective of this research was to determine the characteristics of mayonnaise with differences in the use of vegetable oils and concentration of xanthan gum stabilizer. This research used Factorial Randomized Completely Design with two treatment factors and each treatment was repeated three times. The first factor (A) was the types of vegetable oil (soybean oil and sunflower oil) and the second factor (B) was the concentration of xanthan gum (0,5%, 1%, and 1,5%). The observed parameters were physical characteristics (emulsion stability, viscosity, and color) and chemical characteristics (moisture content, fat content, and pH). The result showed that the types of vegetable oil had significant effects on viscosity, lightness (L*), chroma (C*), and fat content, while the addition of xanthan gum concentration had significant effects on emulsion stability, viscosity, lightness (L*), chroma (C*), and moisture content. The interaction between vegetable oils and xanthan gum concentration had significant effects on lightness (L*). Mayonnaise with soybean oil and 0,5% xanthan gum was the best treatment based on the value of emulsion stability and viscosity, also had a value of moisture content and fat content which had complied the standard according to SNI 01-4473-1998.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2207002144	T74204	T742042022	Central Library (Referens)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T742042022

Publisher

Inderalaya : Prodi Teknologi Hasil Pertanian, Jurusan Teknologi Pertanian, Fakultas Pertanian., 2022

Collation

xv, 36 hlm.; ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

668.607

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

Prodi Teknologi Hasil Pertanian
Bahan Kimia Pertanian

Specific Detail Info

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Statement of Responsibility

SEPTA

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