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PENGARUHSUHUPERENDAMANDANWAKTU PEMASAKANTERHADAPKARAKTERISTIKAQUAFABA KACANGKEDELAISEBAGAIPENGEMULSIPADA MAYONESVEGAN

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Penilaian

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The objective of this research was to determine the effect of soaking temperature and cooking time of soybeans on physical and chemical characteristics of aquafaba and its application on vegan mayonnaise. The experiment was designed as a Factorial Completely Randomized Design with two treatment factors and all experiment was carried out in triplicates. The first factor was soaking temperature (4 ± 2 °C and 30 ± 2 °C) and the second factor was cooking time (60, 75, and 90 minutes). The observed parameters on aquafaba were viscosity, emulsion capacity, emulsion stability, water content, and pH value, while parameters on mayonnaise were viscosity, emulsion stability, water content, and pH value. The results showed that the soaking temperature treatment and the interaction between the two factors significantly affected the viscosity, emulsion capacity, emulsion stability, water content in the aquafaba sample, and the viscosity in the mayonnaise sample; on the other hand, cooking time had significant effect on viscosity, emulsion capacity, emulsion stability, water content in aquafaba samples, as well as viscosity and emulsion stability in mayonnaise samples. Based on physical and chemical characteristics of soybean aquafaba, the best treatment was A1B3 treatment (4 ± 2 °C, 90 minutes) with score of viscosity (85.47 cP), emulsion capacity (76.69 %), emulsion stability (74.34 %), water content (92.56 %), and the pH value (5.99). The application of soybean aquafaba as emulsifier in vegan mayonnaise in A1B3 treatment (4 ± 2 °C, 90 minutes) obtained score of viscosity 88,200.00 cP, emulsion stability 91.27%, water content 14.33%, and pH value 4.39.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2207002123	T74149	T741492022	Central Library (Referens)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T741492022

Publisher

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

Collation

xiv, 41 hlm.; ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

633.307

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)

Kacang-kacangan
Prodi Teknologi Hasil Pertanian

Specific Detail Info

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Statement of Responsibility

SEPTA

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