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All Journal TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Pahlawan : Jurnal Ilmu Pendidikan, Sosial dan Budaya
Nurhalifa
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Agriculture, Biological Sciences & Forestry Education

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Sifat fisik dan kimia mayones dari virgin coconut oil dan air kelapa Wiyani, Lastri; Rasyid, Rismawati; Nurjannah, N; Aladin, Andi; Nirma; Nurhalifa

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v16i1.5993

Abstract

Mayonnaise is a form of emulsion that is widely used in food products, for example salads, meatballs, sausages, etc. Mayonnaise can be made by mixing vegetable oil and water with the addition of other components such as egg yolks, sugar, salt, mustard, lime and pepper. The addition of these ingredients will affect the characteristics of the mayonnaise produced. This research aims to determine the best concentration of sugar and mustard in mayonnaise from Virgin Coconut Oil and coconut water in terms of their physical and chemical propeties. Mayonnaise is made by mixing VCO and coconut water, xanthan gum, salt, lime, sugar and mustard. All ingredients were mixed using an ultra turrax tool at a speed of 15000 rpm for 4 minutes to form an emulsion. Variations were made regarding the addition of sugar (0%, 1%, 2%, 3%) and the addition of mustard (0.5%, 1%, 1.5%, 2% and 2.5%). The mayonnaise formed was analyzed for physical and chemical properties. The resulting mayonnaise is stable. The addition of sugar and mustard to mayonnaise will increase viscosity and pH but has no effect on stability and water content. Mayonnaise made with the addition of 3% sugar and 0.5% mustard has a carbohydrate content of 2.51%, a total plate count of 1.8×102 colonies/g in accordance with Indonesian National Standard (SNI) 01-4473-1998. However, the protein content (0.17%) and fat (43.19%) are lower than SNI, while the water content (53.34%) in mayonnaise is higher than SNI.
Sifat fisik dan kimia mayones dari virgin coconut oil dan air kelapa: Physical and chemical properties of mayonnaise from virgin coconut oil dan coconut water Wiyani, Lastri; Rasyid, Rismawati; Nurjannah, N; Aladin, Andi; Nirma; Nurhalifa
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 16 No 1 (2025)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v16i1.5993

Abstract

Mayonnaise is a form of emulsion that is widely used in food products, for example salads, meatballs, sausages, etc. Mayonnaise can be made by mixing vegetable oil and water with the addition of other components such as egg yolks, sugar, salt, mustard, lime and pepper. The addition of these ingredients will affect the characteristics of the mayonnaise produced. This research aims to determine the best concentration of sugar and mustard in mayonnaise from Virgin Coconut Oil and coconut water in terms of their physical and chemical propeties. Mayonnaise is made by mixing VCO and coconut water, xanthan gum, salt, lime, sugar and mustard. All ingredients were mixed using an ultra turrax tool at a speed of 15000 rpm for 4 minutes to form an emulsion. Variations were made regarding the addition of sugar (0%, 1%, 2%, 3%) and the addition of mustard (0.5%, 1%, 1.5%, 2% and 2.5%). The mayonnaise formed was analyzed for physical and chemical properties. The resulting mayonnaise is stable. The addition of sugar and mustard to mayonnaise will increase viscosity and pH but has no effect on stability and water content. Mayonnaise made with the addition of 3% sugar and 0.5% mustard has a carbohydrate content of 2.51%, a total plate count of 1.8×102 colonies/g in accordance with Indonesian National Standard (SNI) 01-4473-1998. However, the protein content (0.17%) and fat (43.19%) are lower than SNI, while the water content (53.34%) in mayonnaise is higher than SNI.
Analisis Tingkat Kepadatan Penduduk di Kabupaten Labuhan Batu Utara Tahun 2025 Marbun, Sahala Fransiskus; Sintong, Mahara; Wulandari, Dewi; Daulay, Manna Sari; Kurnia, Indah; Nurhalifa; Lumbantobing, Adelina; Simnanullang, Chalina
Pahlawan Jurnal Pendidikan-Sosial-Budaya Vol. 22 No. 1 (2026): April 2026
Publisher : Universitas Achmad Yani

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57216/pah.v22i1.64

Abstract

Penelitian ini bertujuan untuk menganalisis tingkat dan persebaran kepadatan penduduk di Kabupaten Labuhanbatu Utara Tahun 2025. Metode yang digunakan adalah deskriptif kuantitatif dengan memanfaatkan data sekunder dari Badan Pusat Statistik Kabupaten Labuhanbatu Utara. Data yang dianalisis meliputi jumlah penduduk dan luas wilayah setiap kecamatan, kemudian dihitung menggunakan rumus kepadatan penduduk. Hasil penelitian menunjukkan bahwa jumlah penduduk Kabupaten Labuhanbatu Utara mencapai 408.749 jiwa dengan luas wilayah 3.545,80 km². Kecamatan Kualuh Selatan memiliki tingkat kepadatan penduduk tertinggi sebesar 199,90 jiwa/km², sedangkan Kecamatan Aek Natas memiliki kepadatan terendah sebesar 60,08 jiwa/km². Berdasarkan klasifikasi tingkat kepadatan, terdapat dua kecamatan berkategori tinggi, empat kecamatan berkategori sedang, dan dua kecamatan berkategori rendah. Persebaran kepadatan penduduk di Kabupaten Labuhanbatu Utara menunjukkan pola yang tidak merata, yang dipengaruhi oleh luas wilayah, perkembangan ekonomi, fasilitas publik, dan aksesibilitas wilayah. Hasil penelitian ini diharapkan dapat menjadi dasar dalam perencanaan pembangunan wilayah yang lebih merata.
Co-Authors Andi Aladin Daulay, Manna Sari Dewi Wulandari Kurnia, Indah Lumbantobing, Adelina Nirma Nurjannah, N Rismawati Rasyid Sahala Fransiskus Marbun Simnanullang, Chalina Sintong, Mahara