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All Journal Jurnal Ilmu dan Teknologi Hasil Ternak Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science)
Indratiningsih Indratiningsih
Jurusan Teknologi Hasil Ternak, Fakultas Peternakan, Universitas Gadjah Mada
Agriculture, Biological Sciences & Forestry Education Other

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Kestabilan Emulsi dan Karakteristik Sensoris Low Fat Mayonnaise dengan Menggunakan Kefir sebagai Emulsifier Replacer Herly Evanuarini; Nurliyani Nurliyani; Indratiningsih Indratiningsih; Pudji Hastuti
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 11 No. 2 (2016)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (247.316 KB) | DOI: 10.21776/ub.jitek.2016.011.02.6

Abstract

Mayonnaise is a kind of semi solid oil in water (o/w) emulsion which containing pasteurized egg yolk as an emulsifier. The consumers have demanded that the use of egg yolk be reduced. Kefir was used to develop a low fat mayonnaise as emulsifier replacer to egg yolk. The objective of this research was to observe the emulsion stability, sensory characteristics of low fat mayonnaise prepare during kefir as emulsifier replacer. The research method was using experimental design. The result showed that formulation of low fat mayonnaise by using Rice bran oil 40%, kefir 20% produces the optimal low fat mayonnaise in emulsion stability and accepted by the panelist.
Kestabilan emulsi dan oksidasi low fat mayonnaise menggunakan kefir sebagai alternatif emulsifier Herly Evanuarini; Nurliyani Nurliyani; Indratiningsih Indratiningsih; Pudji Hastuti
Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Vol 29, No 1 (2019): April
Publisher : Faculty of Animal Science, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jiip.2019.029.01.10

Abstract

Mayonnaise is popular sauce. It’s kind of semi solid oil in water (o/w) emulsion which containing oil, acidifier and pasteurized egg yolk as an emulsifier. The consumers have demanded that for natural, healthy, and low calorie food especially for development and manufacture of low fat mayonnaise. The common emulsifiers are egg yolk, casein, and whey. Kefir can replace egg yolk to develop low fat mayonnaise. The use of egg yolk be reduced and kefir was used to develop a low fat mayonnaise as emulsifier replacer to egg yolk. The purpose of this research attempts to observe the emulsion stability, antioxidant, and oxidation stability of low fat mayonnaise prepared using rice bran oil and kefir during storage. The research methods using experimental design. The result shows the addition of kefir can create low fat mayonnaise by increasing emulsion stability.
Co-Authors Herly Evanuarini Nurliyani Pudji Hastuti