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

ONASIS, JUNANDA AUDITYA and Hermanto, Hermanto (2022) PENGARUH JENIS MINYAK NABATI TERHADAP KARAKTERISTIK MAYONES DENGAN BAHAN PENSTABIL GUM XANTHAN. Undergraduate thesis, Sriwijaya University.

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Abstract

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.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Gum Xanthan, Mayones, Minyak Biji Bunga Matahari, Minyak Kedelai
Subjects:	S Agriculture > S Agriculture (General) > S1-(972) Agriculture (General) S Agriculture > S Agriculture (General) > S583-587.73 Agricultural chemistry. Agricultural chemicals
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Junanda Auditya Onasis
Date Deposited:	20 Jul 2022 04:39
Last Modified:	20 Jul 2022 04:39
URI:	http://repository.unsri.ac.id/id/eprint/74204

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