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All Journal Jurnal Ilmu Ternak Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science)
Sylvani, Mozza Indira
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Veterinary Other

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Effect of Aloe Vera Powder as a Fat Replacement on The Quality of Reduced fat Mayonnaise Sylvani, Mozza Indira; Evanuarini, Herly; Rahayu, Premy Puspitawati
Jurnal Ilmu-Ilmu Peternakan Vol. 35 No. 1 (2025): April 2025
Publisher : Faculty of Animal Science, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jiip.2025.035.01.11

Abstract

Full fat mayonnaise raises consumer concerns about degenerative diseases such as high cholesterol and obesity, increasing the demand for reduced fat alternatives. However, reduced fat mayonnaise often results from emulsion instability due to the lower oil content. Adding natural stabilizers such as aloe vera powder (AVP) can improve emulsion stability and increase viscosity. This research aimed to determine the optimal percentage of Aloe vera powder to enhance the physicochemical and sensory qualities of reduced fat mayonnaise (RFM). The materials used were reduced fat mayonnaise made from canola oil, vinegar, yolk, sugar, salt, pepper, and mustard, with 2%, 4%, and 6% aloe vera powder. The experimental laboratory method used was a completely randomized design (CRD) with 4 treatments and 5 replications. The data were analysed via ANOVA, followed by Duncan's multiple range test (DMRT). The results of this research revealed that aloe vera powder decreased the moisture content (20.52–23.72%) and pH (3.78–4.50) but increased the acidity (0.18–0.45%), viscosity (3006–3874 cps), and emulsion stability (95.50–95.95%) and was accepted and liked by the panellists. The results indicate that the addition of 6% Aloe vera powder can act as a fat replacer and provide the best reduction in fat mayonnaise on the basis of physicochemical quality and sensory evaluation.
THE IMPACT OF ALOE VERA POWDER ON THE CHARACTERISTIC OF REDUCED FAT MAYONNAISE DURING STORAGE PERIOD Sylvani, Mozza Indira; Evanuarini, Herly; Rahayu, Premy Puspitawati
Jurnal Ilmu Ternak Universitas Padjadjaran Vol 25, No 2 (2025): July
Publisher : Fakultas Peternakan, Universitas Padjadjaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jit.v25i2.63453

Abstract

Steps considered in the creation of healthy functional foods are reducing the fat content in low-fat mayonnaise (RFM). During storage, RFM is susceptible to emulsion instability, lipid oxidation, and general quality decline. Natural additives are needed to improve the quality of mayonnaise, including antioxidants, maintaining emulsion stability, one of which is aloe vera powder (AVP). This study aims to determine the effect of AVP use on days 0, 5, 10, and 15, on the physicochemical and organoleptic properties of RFM during storage. This study used the addition of aloe vera powder to low-fat mayonnaise production. The study was conducted with four treatments and six replications, using a completely randomized design (CRD) through a laboratory experimental approach. The FTIR technique was used to examine AVP to identify functional groups that affect the quality of RFM. The physicochemical and organoleptic qualities of RFM were much better by adding 6% AVP to RFM for 0, 5, 10, and 15 days (P <0.01). In terms of physicochemical and organoleptic quality, storage of mayonnaise with AVP in RFM for up to 15 days still shows good properties.
Co-Authors Herly Evanuarini Premy Puspitawati Rahayu