MAYONES BLOK RENDAH LEMAK DENGAN OSA-PATI JAGUNG UNTUK SUBSTITUSI KUNING TELUR

PRAYITNO, CITRA PRATIWI and Wijaya, Agus and Pratama, Filli (2019) MAYONES BLOK RENDAH LEMAK DENGAN OSA-PATI JAGUNG UNTUK SUBSTITUSI KUNING TELUR. Undergraduate thesis, Sriwijaya University.

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Abstract

The objective of this research was to determine physical, chemical, and sensory characteristics of low fat block mayonnaise with OSA-corn starch for substituting egg yolk. The research was conducted at Agricultural Product Chemical and Agricultural Product Microbiology Laboratory, Agricultural Technology Department, Faculty of Agriculture, Sriwijaya University, from Januari 2019 to June 2019. The experiment used a Factorial Completely Randomized Design with two factors and each treatment was repeated three times. The first factor was the percentage of egg yolk substitution with OSA-corn starch (0, 25 and 50%) and the second factor was the concentration of corn starch as a binder (43 and 50%). The parameters observed for block mayonnaise were chemical characteristics (fat content and water content), physical characteristics (color, water solubility, and water absorption index), while the analysis of hydrated mayonnaise were chemical characteristic (water content), physical characteristics (color and viscosity) and organoleptic tests (color, taste, texture, and aroma). The results showed that the percentage of egg yolk substitution with OSA-corn starch had a significant effect on on all of the parameters for block and hydrated mayonnaise products. The treatment of corn starch concentration as a binder significantly affected lightness (L*), chroma (C*), moisture content, water absorption index and water solubility in block mayonnaise products, while in hydrated mayonnaise products, the treatment had a significant effect on lightness (L*), chroma (C*), and water content. The interaction between the percentage of egg yolk substitution and OSA-corn starch and the concentration of corn starch significantly affected lightness (L*), hue (h*), water content, and water solubility for block mayonnaise products, while in hydrated mayonnaise products, the treatment had significant effect on lightness (L*), chroma (C*), hue (h*), and viscosity. The best treatment was A3B2 (OSA-corn starch 50% and concentration of 50% corn starch) with the following characteristics for block mayonnaise were lightness (L*) 89.66%, chroma (C*) 20.65%, hue (h*) 99.43o, water content 11.36%, water absorption index 4.44 g/g, water solubility 40.78%, and fat content 3.13%, while the characteristics for hyrated mayonnaise were lightness (L*) 82.43%, chroma (C*) 29.78%, hue (h*) 97.85o, water content 39.24%, viscosity 83.400 mPa.s, and the hedonic scores for texture, color, taste, and odor were the most prefered by the panelists.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	mayones, kuning telur, OSA-pati jagung, maizena
Subjects:	S Agriculture > S Agriculture (General) > S583-587.73 Agricultural chemistry. Agricultural chemicals
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Citra Pratiwi Prayitno
Date Deposited:	13 Dec 2023 02:16
Last Modified:	13 Dec 2023 02:16
URI:	http://repository.unsri.ac.id/id/eprint/132505

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