PENGARUH KONSENTRASI STABILIZER HPMC SS12 TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK MAYONESSUSU KEDELAI REDUCED FAT
Abstract: Mayonnaise also can
be made from soymilk in substitution with egg yolk as natural emulsifier and
also can reduce the fat content which can be prone to human’s health condition.
During the mayonnaise processing, stabilizer, HPMC (Hydroxypropyl Methylcellulose)
is need so mayonnaise will become more stable and also resulted in good
organoleptic texture. Research is need to know the effect of HPMC to mayonnaise
physicochemical and organoleptic texture. The experimental design used is
randomized group design with single factor which is SS12 concentration divided
into 7 (seven) levels of SS12 concentration and repeated 4 (four) times. The
parameters analyzed are emulsion stability, viscocity, density b/v, color,
organoleptic, water content, and texture characteristic with Texture Profile
Analyzer, pH, and fat content. All data will be processed stastically with
ANOVA (Analysis of Variance) on α = 5% and if there is a significance
difference, the data will be processed stastically with Duncan’s Multiple Range
Test to know the level of concentration which give the most significance
difference. The result showed that the difference in the concentration of
stabilizer HPMC SS12 was significantly affected of the water content, density,
organoleptic (taste) but no significant effect on the pH, viscocity, texture
(firmness and cohesiveness), and organoleptic (mouthfeel and appearance). The
best treatment was obtained at concentration of 3.5% stabilizer HPMC SS12 with
pH 4.75, viscocity 14983.3333 cP, water content 29.35% (wb), density 0.9435
g/mL, firmness 85.9887 N, cohesiveness 67.7812 N, and fat content 47.51%.
Penulis: Anita Angkadjaja,
Thomas Indarto Putut Suseno, Lynie
Kode Jurnal: jppertaniandd140884
