The effect of incubation time by using three culture starters (Lactobacillus acidophilus, Lactobacillus bulgaricus and Streptococcus thermophiles) and Taro (Colocasia Esculenta) starch as a stabilizer on the physicochemical and microbial characteristics of yoghurt were investigated. One of the problems in making yoghurt is the occurrence of syneresis caused by the unstable casein micelles. The addition of natural stabilizers is known to be able to solve the problem. In this research, local taro was added to the yoghurt as stabilizers followed by different incubation time (18-h, 24-h, 30-h, 36-h and 42-h). The results showed that incubation time had a highly significant effect (p<0.01) on viscosity, whey holding capacity (WHC), moisture content, carbohydrates, pH value, total acidity, and total lactic acid bacteria. During the fermentation process, the prolonged incubation time resulted in increased acidity, viscosity, WHC, and total lactic acid bacteria, while simultaneously decreased the pH value, moisture and carbohydrate content. The research concluded that 36 h incubation time produced the best yoghurt characteristics made with Lactobacillus acidophilus, Lactobacillus bulgaricus and Streptococcus thermophiles as culture starters and taro starch as a local Indonesia stabilizer.

Low fat mayonnaise has disadvantage of having low stability, this is due to decreased dispersed phase and increased aqueous phase. The use of a stabilizer is needed to improve the quality of low fat mayonnaise. The use of banana peel flour is to add the value of low fat mayonnaise. The objective of this research was to observe the quality of low fat mayonnaise by using banana peel flour as a stabilizer. The research method used an experiment using a completely randomized design. The research treatment were use of various percentage of banana peel flour (1%, 3%, 5%) which will be compared with a control (without banana peel flour) with 4 replications. The data obtained were analyzed using analysis of variance (ANOVA) and followed by Duncan’s multiple range test. The results showed that the use of banana peel flour gave a significant difference in pH and acidity, highly significant difference with moisture content and gave no difference to the sensory evaluation of low fat mayonnaise. The use of banana peel flour can increase the stability of the emulsion and can be acceptable. The conclusion of the study using 1% banana peel flour produced good quality of mayonnaise.

Mayonnaise adalah saus popular berbentuk semi solid minyak dalam air yang tersusun atas minyak, pengasam dan telur yang dipasteurisasi sebagai emulsifier. Permintaan konsumen saat ini menghendaki makanan yang alami menyehatkan dan rendah kalori sehingga, dilakukan inovasi dan pembuatan produk low fat. Emulsifier yang sering digunakan adalah lesitin kuning telur, kasein, dan whey. Kefir dapat digunakan sebagai pengganti emulsifier dalam pembuatan low fat mayonnaise. Penggunaan kuning telur dikurangi dan kefir digunakan sebagai emulsifier pengganti kuning telur. Tujuan dari penelitian ini adalah untuk mengetahui kestabilan emulsi, antioksidan, dan kestabilan oksidasi dari mayonnaise yang terbuat dari rice bran oil dan kefir selama penyimpanan. Metode penelitian menggunakan metode percobaan laboratorium. Hasil penelitian menunjukkan penggunaan kefir dalam low fat mayonnaise dapat meningkatkan kestabilan emolsi dan kestabilan oksidasi.

Pumpkin is a local plant that contains antioxidants such as polyphenols and carotenoids. Pumpkin contains pectin which can function as a stabilizer. Full-fat mayonnaise is a semi-solid emulsion product that has a total fat content of 70-80%, while reduced-fat mayonnaise has a fat content of 50-60%. Pumpkin flour can be applied to reduced-fat mayonnaise in terms of physicochemical quality. This research was conducted using a laboratory experimental method and a completely randomized design. The physicochemical qualities of reduced-fat mayonnaise include fiber content, fat content, viscosity, and antioxidant activity. The results of added pumpkin flour have a highly significant effect (P<0.01) on fiber content, fat content, viscosity, and antioxidant activity. The physicochemical qualities of reduced-fat mayonnaise with pumpkin flour are as follows 0.90% fiber content, 50.57% fat content, 4443 cP viscosity, and 21.03% antioxidant activity, respectively. It can be conclude that the use of 6% yellow pumpkin flour was the best treatment for reduced-fat mayonnaise. The most types of fatty acids in the best treatment were palmitic, oleic, and linoleic acids.

The research aims to determine the best blimbi juice (Averrhoa bilimbi L.) concentration as mayonnaise acidifier based on the emulsion stability, droplet of emulsion and color. The material used in making the mayonnaise were consisted of egg yolk, soybean oil, blimbi juice, salt, sugar, pepper and mustard. An experimental laboratory was conducted for this research by using Completely Randomized Design (CRD) with 5 treatments and 3 replications. The treatments were consisted of P 0 as control (0% blimbi juice), P 1 (5% blimbi juice), P 2 (10% blimbi juice), P 3 (15% blimbi juice), and P 4 (20% blimbi juice). The obtained data were then analyzed by analysis of variance (ANOVA), and followed by Duncan Multiple Range Test (DMRT) to determine any differences. The results showed that blimbi juice gave a highly significant difference (P<0.01) on the emulsion stability, droplet of emulsion and color of the mayonnaise. The average emulsion stabilities on P0,