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All Journal Jurnal Sain Peternakan Indonesia Jurnal Ternak Tropika AGRITROPICA : Journal of Agricultural Sciences Jurnal Ternak Tropical Animal Science Jurnal Peternakan Borneo
Amelia Lulu Rosalin Hutabarat
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Economics, Econometrics & Finance Social Sciences Veterinary

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PERUBAHAN FISIKOKIMIA FULL FAT MAYONNAISE DENGAN PENAMBAHAN SARI JAHE SEBAGAI ANTIOKSIDAN ALAMI SELAMA PENYIMPANAN: PHYSICOCHEMICAL CHANGES OF FULL FAT MAYONNAISE WITH THE ADDITION OF GINGER EXTRACT AS A NATURAL ANTIOXIDANT DURING STORAGE Safitri, Alief Rahmania; Sari, Dewiarum; Ali, Muhammad Irvan; Atmaja, Baluh Medyabrata; Hutabarat, Amelia Lulu Rosalin; Lestari, Wenni Meika; Ali, Abdul Muta; Hidayatulloh, Rifqi
Tropical Animal Science Vol. 7 No. 1 (2025): TROPICAL ANIMAL SCIENCE
Publisher : Universitas Boyolali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36596/tas.v7i1.1811

Abstract

Mayonnaise is an oil-in-water emulsion product that is highly susceptible to degradation during storage, including phase separation, lipid oxidation, and discoloration. The objective of this study was to evaluate the impact of incorporating three different types of ginger extracts (red ginger, elephant ginger, and emprit ginger) at a concentration of 1.5% on the physicochemical stability of full-fat mayonnaise over a month storage period. Parameters assessed included emulsion stability, color attributes (L, a, b*), moisture content, fat content, and pH on days 0, 7, 14, 21, and 28. The study employed a nested Completely Randomized Design (CRD), and data were analyzed using analysis of variance (ANOVA) followed by Duncan’s Multiple Range Test. The results indicated that the addition of red ginger extract significantly improved emulsion stability, preserved color brightness, slowed the increase in moisture content, and mitigated the decline in fat content during storage. The addition of ginger extract exhibited no significant effect on pH variations. The antioxidant and antimicrobial activities of bioactive compounds in red ginger were instrumental in maintaining the quality of mayonnaise throughout storage. These findings highlight the potential of red ginger extract as a natural additive to enhance the physicochemical stability of full-fat mayonnaise for up to 21 days under ambient storage conditions.
Co-Authors Abdul Muta Abdul Muta Ali Abdul Muta Ali Agasi, Satri Yusasra Ali, Abdul Muta Anggun Angkasa Bela Persada Anton Kuswoyo Atmaja, Baluh Medyabrata Baluh Medyabrata Atmaja Chalid, Sihabuddin Dwi Sandri Dwi Sandri Evi Wilda Aisya Fadhli Fajri fajri maulana Febrina, Bunga Putri I. Sari Mufrida Zein Muhammad Irvan Ali Noor Jannah, Noor Persada, Anggun Angkasa Bela Rahmat Hidayat Rifqi Hidayatulloh Sabina, Putri Sandri, Dwi Sari, Dewiarum Shihah, Hanna Dzawish Wenni Meika Lestari Yusuf, Dwiky Zein, Mufrida