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PENGARUH PERBANDINGAN KONSENTRASI MINYAK JAGUNG DAN MINYAK KEDELAI TERHADAP KARAKTERISTIK MAYONES ALPUKAT (PERSEA AMERICANA)

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Penilaian

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This research aimed to determine the effect of corn oil and soybean oil concentration ratio on the physical, chemical and sensory characteristics of avocado (Persea americana) mayonnaise. This research used a Non Factorial Completely Randomized Design by one factor, namely the ratio of corn oil and soybean oil concentrations. The factor had 6 levels (100%: 0%, 80%: 20%, 60%: 40%, 40%: 60%, 20%: 40%, 0%: 100%). The parameters observed include physical characteristics (viscosity and emulsion stability), chemical characteristics (moisture content, fat content and pH) and sensory characteristics (hedonic tests include quality attributes of taste, color and aroma). The treatment of corn oil and soybean oil concentration ratio in avocado mayonnaise had a significant effect on physical characteristics (viscosity and emulsion stability), chemical characteristics (moisture content, fat content and pH), and sensory characteristics (taste and aroma). Avocado mayonnaise used A6 treatment (0% corn oil: 100% soybean oil) was the best treatment based on hedonic test by taste score 3.4 (like), color score 3.12 (like) and aroma score 3.2 (like).

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2507003688	T176813	T1768132025	Central Library (Reference)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T1768132025

Publisher

Indralaya : ., 2025

Collation

xv, 82 hlm.; ilus.; tab.; 29 cm.

Language

Indonesia

ISBN/ISSN

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Classification

630.07

Content Type

Text

Media Type

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Carrier Type

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Edition

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Subject(s)

Teknologi Pertanian

Specific Detail Info

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Statement of Responsibility

MI

Other version/related

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