Jurnal Ilmu dan Teknologi Hasil Ternak
Vol. 8 No. 1 (2013)

Sensory Evaluation of Mayonnaise Preparred with Vegetable Oil and Egg Yolk of Local Chicken

Firman Jaya (Bagian Teknologi Hasil Ternak Fakultas Peternakan Universitas Brawijaya)
Dedes Amertaningtyas (Bagian Teknologi Hasil Ternak Fakultas Peternakan Universitas Brawijaya)
Heli Tistiana (Bagian Nutrisi Makanan Ternak Fakultas Peternakan Universitas Brawijaya)

Article Info

Publish Date
24 Sep 2013

Abstract

The objectives of current research were to find out the precise combination between concentrations of vegetable oils (65%; 70%; 75%) and chicken egg of local chicken (6%; 9% and 12%) which produced mayonnaise with an acceptance of panelist. The results showed that the best treatment obtained from a combination of vegetable oil 75% concentration by concentration of chicken egg of local chicken 9% Key words: fat, fatty acids, carotene, shrimp waste

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Journal Info
Jurnal Ilmu dan Teknologi Hasil Ternak
Website

Abbrev

jitek

Publisher

Universitas Brawijaya

Subject

Agriculture, Biological Sciences & Forestry Education Other

Description

The journal will consider primary research and review articles from any source if they make an original contribution to the experimental or theoretical understanding and application of theories and methodologies of some aspects of animal products and technology-related field. It offers reader the ...