Karakteristik Mayones Menggunakan Pengemulsi Campuran Mono-diasilgliserol dan Kuning Telur

Latifah, Zulhamni (2021) Karakteristik Mayones Menggunakan Pengemulsi Campuran Mono-diasilgliserol dan Kuning Telur. S1 thesis, UNIVERSITAS JAMBI.

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Abstract

ABSTRAK– Penelitian ini dilakukan untuk mengetahui pengaruh dan mencari perlakuan terbaik campuran pengemulsi MDAG dan kuning telur terhadap karakteristik mayones. Penelitian ini dilaksanakan menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 5 taraf perlakuan. Tiap unit perlakuan diulang sebanyak 3 kali. Adapun taraf perlakuan dalam penelitian ini adalah P0 = 0% MDAG, P1 = 0.2 % MDAG, P3 = 0.4% MDAG, P4 = 0.6% MDA, P5 = 0.8% MDAG, dan P6 = 1% MDAG. Parameter yang diamati adalah stabilitas emulsi, viskositas, pH, kecerahan, warna dan sifat organoleptik mayones. Hasil penelitian menunjukkan bahwa campuran pengemulsi MDAG dan kuning telur berpengaruh nyata terhadap stabilitas emulsi dan viskositas mayones, tetapi tidak berpengaruh nyata terhadap pH, kecerahan, warna dan sifat organoleptik mayones. Perlakuan konsentrasi pengemulsi MDAG terbaik yaitu pada konsentrasi 0.6% MDAG memiliki stabilitas emulsi 92.00 %, viskositas 3070 cP, pH 3.89, nilai L* 68.09, warna (hue) 76.04 (yellow red) dan penerimaan keseluruhan 2.85 (agak disukai). Kata kunci : mayones, emulsi, modo-diasilgliserol, kuning telur ABSTRACT - This research was conducted to determine the effect and find the best treatment of the emulsifier mixture of MDAG and egg yolk on the characteristics of mayonnaise. This research was conducted using a completely randomized design (CRD) consisting of treatment levels. Each treatment unit was repeated 3 times. The treatment levels in this study were P0 =0% MDAG, P1 = 0.2% MDAG, P3 = 0.4% MDAG, P4 = 0.6 % MDAG, P5 = 0.8% MDAG and P6 = 1% MDAG. The parameters observed were emulsion stability, viscosity, pH, brightness, color and organoleptic properties of mayonnaise. The results showed that the mixture of MDAG emulsifier and egg yolk had a significant effect on the emulsion stability and viscosity of mayonnaise, but did not significantly affect the pH, brightness, color and organoleptic properties of mayonnaise. The best treatment for MDAG emulsifying concentration was 0.6% MDAG had emulsion stability 92.00%, viscosity 3070 cP, pH 3.89, L * 68.09 value, color (hue) 76.04 (yellow red) and overall acceptance of 2.85 (somewhat preferred). Key words: mayonnaise, emulsion, modo-diacylglycerol, egg yolk

Type:	Thesis (S1)
Uncontrolled Keywords:	mayonnaise, emulsion, modo-diacylglycerol, egg yolk
Subjects:	L Education > L Education (General) L Education > LA History of education
Depositing User:	ZULHAMNI LATIFAH
Date Deposited:	10 Jun 2021 04:18
Last Modified:	10 Jun 2021 04:18
URI:	https://repository.unja.ac.id/id/eprint/20290

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