Karakteristik Fisiko-kimia , Organoleptik, dan Kandungan Gizi Mayones Minyak Buah Merah (Pandanus conoideus)

Sarungallo, Zita Letviany; Santoso, Budi; Roreng, Mathelda Kurniaty; Yantewo, Ester Papuani; Epriliati, Indah

doi:10.22146/agritech.55328

Cited by 5 publications

(11 citation statements)

References 2 publications

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“…The previous research, the crude RFO mayonnaise was found stable for 3 days when the crude RFO level was at 35% (Sarungallo et al,2021). The present research tried to improve crude RFO mayonnaise with better colour and emulsion stability by lowering the crude RFO to 10-25%.…”

Section: Physical Properties Of Crude Rfo Mayonnaisementioning

confidence: 75%

“…Mayonnaise making method was according to Sarungallo et al, (2021) with minor modification during homogenization steps. The compositions of all formulas are presented in Table 1.…”

Section: Mayonnaise Preparationmentioning

confidence: 99%

“…Mayonnaise is oil in water (o/w) based emulsion in the form of semi solid product while its basic ingredients is plant based oil. Plant based oil include palm oil in mayonnaise making (Hutapea et al, 2016), canola oil (Rahmayanti, 2018) and RFO (Sarungallo et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

“…Crude RFO has disadvantages, for instance its gum content gives bitter taste, so it needs degumming process to improve taste and its stability (Sarungallo et al, 2020). Despite, Sarungallo et al, (2021) reported that mayonnaise made from crude RFO contains carotenoid 3376 ppm (higher 13.5%) compared to degumming RFO (2925 ppm) when they have the same concentration. This is due to carotenoid degradation during degumming process.…”

Section: Introductionmentioning

confidence: 99%

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Effects of Crude Red Fruit (Pandanus conoideus Lamk.) Oil Concentrations on Physicochemical, Total Carotenoids, and Organoleptic Characteristics of Mayonnaise

Yantewo,

Sarungallo,

Santoso

et al. 2024

jffn

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Red fruit (Pandanus conoideus) oil (RFO) which provides high antioxidant as well as having unique aromas is potential use as a functional ingredient for functional food product developments, e.g., mayonnaise. The present research aimed to determine the effects of RFO and water concentration on physical and organoleptic properties, and total carotenoids contributed by RFO in mayonnaise formulas. The methods comprised of 4 mayonnaise formulas with RFO:water ratios coded F1 (25:45), F2 (20:50), F3 (15:55), and F4 (10:60); while other ingredients, i.e., egg yolk of 5,5%, starch 5%, CMC 1%, citric acid 1%, acetic acid 4%, sugar7,5%, and mustard 3%. Parameters observed were colour, viscosity, emulsion stability, and organoleptic; moisture and carotenoid content. Results indicated that all formulas were in the ranges of dark reddish orange to orange in colour, had a specific RFO aroma and mildly acid, viscosity (200 – 240 dPoise), the emulsion were stable for between 3-7 days stored at room temperature. Organoleptic scores for all formulas obtained 4.66 – 5.92 (slightly liked to liked) for colour, 4.33 -5.25 (slightly liked to liked) for aroma, 4.14–4.96 (neutral to slightly liked) for taste, 5.51-5.70 (slightly liked to liked) for smoothness and for overall scores were 4.85-5.51 (slightly liked to liked). The best formula was F2 obtained from composition of RFO:water 20:50, with color pale reddish-orange, viscosity of 205 d.Poise, stable for 8 days, 57.75% (w/w) for moisture, and total carotenoids 2.550 ppm

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Section: Physical Properties Of Crude Rfo Mayonnaisementioning

confidence: 75%

“…Mayonnaise making method was according to Sarungallo et al, (2021) with minor modification during homogenization steps. The compositions of all formulas are presented in Table 1.…”

Section: Mayonnaise Preparationmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Effects of Crude Red Fruit (Pandanus conoideus Lamk.) Oil Concentrations on Physicochemical, Total Carotenoids, and Organoleptic Characteristics of Mayonnaise

Yantewo,

Sarungallo,

Santoso

et al. 2024

jffn

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“…The higher egg yolk replacement by of OSAcorn starch concomitantly with the increased corn starch addition contributed to the significant lowering fat content. In comparison to mayonnaise of red fruit oil which consists of 73.60% (db) fat and 46.50% (wb) moisture content (Sarungallo et al, 2021) as well as Indonesian National Standard which rules out the minimum fat content of mayonnaise at least 65% (BSN, 1998), the present research succeeded to reduce significant amount of fat. All of the mayonnaise samples used OSA corn starch to substitute the egg yolk and the addition of corn starch, including the addition of the same quantity of palm oil (2.5 g), resulted in less fat content than the commercial common mayonnaise.…”

Section: Fat Contentmentioning

confidence: 86%

Low Fat Premixed Mayonnaise Block Used OSA-Corn Starch as Egg Yolk Replacer Plus Corn Starch Binding Agent

Prayitno

Wijaya

Pratama

et al. 2022

J. Teknol Industri Pangan

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Mayonnaise contains a substantial amount of fat and water. Therefore, it is easily degraded during storage. Reducing fat and moisture content in mayonnaise could extend its shelf life. It can be done by replacing the egg yolk to octenyl succinic anhydride (OSA)-corn starch and then forming it as a premixed block using a binding agent. The research objective was to obtain technology for low-fat mayonnaise making by OSA-cornstarch and corn starch addition but still acceptable by consumers based on its physicochemical and sensory characteristics. The low fat premixed mayonnaise was made by mixing the egg yolks and/or OSA-corn starch, corn starch, mustard, sugar, salt, and xanthan gum. A completely randomized research design was used with three levels of OSA-corn starch (0, 25, and 50%) to replace egg yolk and its combination with corn starch as a binder agent at 43 and 50%. The parameters analyzed on the premixed mayonnaise blocks included moisture and fat content, water absorption index, and water solubility. In contrast, parameters for constituted mayonnaise were moisture content, viscosity, and hedonic sensory analysis by 25 semi-trained panelists. The constituting step of the mayonnaise was the further addition of water, oil, and lime juice before serving. The data were analyzed with ANOVA. The results showed that OSA-corn starch and corn starch addition could reduce the fat content of premixed mayonnaise by 41.7% which was obtained from 50% OSA-corn starch and addition of 43% corn starch. The resulted mayonnaise was slightly liked by the semi-trained panelists (scored 3).

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Development of Low-Fat Mayonnaise with Natural Colorant from Tomato Peels Nanopowder

Evanuarini,

Susilo,

Amertaningtyas

2023

JIIP

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Tomato peel is an industrial waste product from tomato vegetables that has not been utilized properly. Industrial waste that has not been utilized will harm the environment. Tomato peel is a source of natural food coloring, antioxidants, and a source of fiber. Application of tomato peel can be added to mayonnaise products to improve the color of low-fat mayonnaise. This study aimed to investigate the effect of giving tomato peel nanopowder as a natural coloring in low-fat mayonnaise based on pH, total acid, protein content, carbohydrates, color, and sensory quality. Low-fat mayonnaise was prepared using sunflower oil, vinegar, and egg yolks by giving the tomato peel nanopowder treatment of 0, 1, 2, and 3% which was repeated 5 times. Analysis of variance (ANOVA) was used as data analysis if there were differences in effect between the treatments, followed by Duncan's Multiple Range Test (DMRT). The research results of adding tomato peel nanopowder with different percentages had a very significant effect (p<0.01) on pH, total acid, protein content, carbohydrates, color, and sensory quality. This research concludes that 3% tomato peel nanopowder applied to low-fat mayonnaise can improve pH, total acid, protein content, carbohydrate, L, a*, b*, and sensory quality.

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Karakteristik Fisiko-kimia , Organoleptik, dan Kandungan Gizi Mayones Minyak Buah Merah (Pandanus conoideus)

Cited by 5 publications

References 2 publications

Effects of Crude Red Fruit (Pandanus conoideus Lamk.) Oil Concentrations on Physicochemical, Total Carotenoids, and Organoleptic Characteristics of Mayonnaise

Effects of Crude Red Fruit (Pandanus conoideus Lamk.) Oil Concentrations on Physicochemical, Total Carotenoids, and Organoleptic Characteristics of Mayonnaise

Low Fat Premixed Mayonnaise Block Used OSA-Corn Starch as Egg Yolk Replacer Plus Corn Starch Binding Agent

Development of Low-Fat Mayonnaise with Natural Colorant from Tomato Peels Nanopowder

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