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All Journal Buletin Peternakan Jurnal Skala Kesehatan JEIZA: Jurnal Ekonomi Islam Az-Zain
afifah, najla
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Decision Sciences, Operations Research & Management Dentistry Economics, Econometrics & Finance Environmental Science Health Professions Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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Journal : Buletin Peternakan

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Quality of Mayonnaise Supplemented with Calamansi Peel Flour (Citrofortunella microcarpa) as a Potential Functional Food Afifah, Najla; Kartikasari, Lilik Retna; Nuhriawangsa, Adi Magna Patriadi
Buletin Peternakan Vol 49, No 2 (2025): BULETIN PETERNAKAN VOL. 49 (2) MAY 2025
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v49i2.100478

Abstract

This study aims to evaluate the physicochemical properties and consumer preferences of mayonnaise containing calamansi peel flour (Citrofortunella microcarpa) as a functional food ingredient. It used a completely randomized design (CRD) with four treatments: 0% (P0), 1.5% (P1), 3.0% (P2), and 4.5% (P3), each consisting of six replications. The observed parameters included antioxidant activity (DPPH, total phenolics), physical properties (pH, viscosity), and chemical properties (moisture, ash, protein, fat, carbohydrate, crude fiber content), as well as consumer preferences assessed through a hedonic test. The IC50 value for the antioxidant activity of calamansi peel flour was 723.92 ppm, while the total phenol content was 10.36 mg GAE/g. Increasing the level of calamansi peel flour raised the viscosity, moisture, ash, protein, carbohydrate, and crude fiber content of mayonnaise, but it decreased the fat content. In conclusion, the addition of 1.5% calamansi peel flour produces the finest quality mayonnaise and is regarded as acceptable by consumers as a functional food component. 
Co-Authors Adi Magna Patriadi Nuhriawangsa Cupian Cupian Fathi, Auliya Lilik Retna Kartikasari masodah, siti Noven, Sarah Annisa