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

Authors

  • 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

DOI:

https://doi.org/10.21776/ub.jitek.2013.008.01.4

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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Issue

Vol. 8 No. 1 (2013)

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Articles

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Copyright (c) 2013 Firman Jaya, Dedes Amertaningtyas, Heli Tistiana

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