Penggunaan Emulsifier Campuran MDAG (Mono-Diasilgliserol) Dan Kuning Telur Pada Pembutan Mayones

Trinof Nababan, Dandi (2024) Penggunaan Emulsifier Campuran MDAG (Mono-Diasilgliserol) Dan Kuning Telur Pada Pembutan Mayones. S1 thesis, Universitas Jambi.

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Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh MDAG dan Kuning telur sebagai pengemulsi pada pembuatan mayones. Rancangan yang digunakan pada penelitian ini adalah Rancangan Acak Lengkap (RAL) dengan 6 perlakuan dengan 3 kali pengulangan sehingga diperoleh 18 satuan percobaan. Apabila data yang diperoleh berbeda nyata, maka akan dilanjutkan menggunakan uji lanjut Duncan’s New Multipe Range Test (DNMRT) pada taraf 5% dan 1%. Hasil penelitian mayones dengan perlakuan perbandingan konsentrasi MDAG dan kuning telur berpengaruh nyata terhadap kestabilan emulsi dan viskositas mayones, namun tidak berpngaruh nyata terhadap uji derajat keasaman (pH), kecerahan, warna dan uji organoleptic berupa penerimaan keseluruhan. Perlakuan perbandingan konsentrasi MDAG/kuning telur terbaik yaitu pada konsentrasi 2/8% memiliki stabilitas emulsi 97%, viskositas 3256 cP, pH 3,85, nilai L*65,8, warna (hue) 69,7 (Yellow Red), penerimaan keseluruhan (suka), serta uji perbandingan jamak mendapat penilaian lebih baik dari pembanding dalam segi rasa, aroma, warna, kekentalan. This research aims to determine the effect of MDAG and egg yolk as an emulsifier in making mayonnaise. The design used in this research was a Completely Randomized Design (CRD) with 6 treatments with 3 repetitions to obtain 18 experimental units. If the data obtained is significantly different, it will be continued using Duncan's New Multiple Range Test (DNMRT) at the 5% and 1% levels. The results of research on mayonnaise with treatment comparing the concentration of MDAG and egg yolk had a significant effect on the stability of the emulsion and the viscosity of the mayonnaise, but did not have a significant effect on the acidity (pH), brightness, color and organoleptic tests in the form of overall acceptability. The best MDAG/egg yolk concentration comparison treatment was at a concentration of 2/8%, which had an emulsion stability of 97%, viscosity 3256 cP, pH 3.85, L* value 65.8, color (hue) 69.7 (Yellow Red), overall acceptance (like), and the multiple comparison test received a better assessment than the comparison in terms of taste, aroma, color, viscosity.

Type:	Thesis (S1)
Uncontrolled Keywords:	MDAG, Kuning Telur, Mayones
Subjects:	L Education > L Education (General)
Divisions:	Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian
Depositing User:	NABABAN
Date Deposited:	16 Oct 2024 03:20
Last Modified:	16 Oct 2024 03:20
URI:	https://repository.unja.ac.id/id/eprint/71600

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