Optimization of Reduced Fat Mayonnaise by Using Apple Peel Flour as a Stabilizer
Keywords:Apple peel powder, reduced fat mayonnaise, stabilizer
Reduced fat mayonnaise products have an unstability of the emulsion, so a stabilizer is needed to improve quality of mayonnaise. Apple peel flour can be used as a stabilizer to improve the quality of mayonnaise. The materials used in this study were vegetable oil, egg yolk, vinegar, apple peel flour and other optional ingredients. The research treatment was without the addition of apple peel flour as a control, the use of 1%, 2% and 3% apple peel flour. The objective of this research was to determine the best percentage of apple peel flour as a stabilizer in reduced fat mayonnaise. The research method used is a laboratory experiment method. The design used was a completely randomized design with 4 treatments and 4 replications. Analysis of variance was used to analyze the resulting data, if there was a difference in the effect, it was continued with Duncan's Multiple Range Test.This study resulted that the use of apple peel flour used as a stabilizer resulted gave highly significant difference in reduced fat mayonnaise. The average acidity is 0.66-0.90, the emulsion stability is 96.92- 99.18%, the antioxidant activity is 8.37-19.38%, the carbohydrate content is 2.63-5.81% and ash by 1.72-1.92%. It could be concluded that the use of 3% apple peel flour can produce the best quality reduced fat mayonnaise product and is close to the characteristics of full fat mayonnaise.
LicenseAuthors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).