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Journal : Buletin Peternakan

Komposisi Kimia dan Studi Asam Lemak Daging Dada Ayam Broiler yang Mendapat Suplementasi Metionin pada Pakan Berkadar Protein Rendah Lilik Retna Kartikasari; Soeparno (Soeparno); Setiyono (Setiyono)
Buletin Peternakan Vol 25, No 1 (2001): Buletin Peternakan Vol. 25 (1) Februari 2001
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v25i1.1427

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Komposisi Kimia Daging Itik Afkir yang Diberi Pakan dengan Frekuensi Berbeda Lilik Retna Kartikasari; Adi Magna Patriadi Nuhriawangsa; Adi Ratriyanto
Buletin Peternakan Vol 27, No 4 (2003): Buletin Peternakan Vol. 27 (4) November 2003
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v27i4.1481

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Kinerja Ayam Broiler yang Mendapat Suplementasi Metionin pada Pakan Berkadar Protein Rendah Lilik Retna Kartikasari; Soeparno (Soeparno); Setiyono (Setiyono)
Buletin Peternakan Vol 28, No 1 (2004): Buletin Peternakan Vol. 28 (1) Februari 2004
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v28i1.1485

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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.