The Physicochemical and Microbiological Quality of Reduced Fat Mayonnaise with Addition of Secang (Caesalpinia sappan L.) Adiek Yogi Pranata(1), and Herly Evanuarini(2*)
1) Student of Animal Product Technology, Faculty of Animal Science, Universitas Brawijaya, Malang
2) Lecturer of Animal Product Technology, Faculty of Animal Science, Universitas Brawijaya, Malang
*herlyfptub[at]ub.ac.id
Abstract
The objective of this research was to determine the quality of reduced fat mayonnaise added with secang (Caesalpinia sappan L.). The material used were egg yolk, secang, canola oil, apple cider vinegar, salt, sugar, mustard and white pepper. The research method used a laboratory experiment using completely randomized design. The treatments in this research used various percentages of secang (1%,2% and 3%) on reduced fat mayonnaise which compared with a control (without secang) on full fat mayonnaise. The data obtained were analyzed using analysis of variance (ANOVA) and followed by the Duncan^s Multiple Range Test. The result showed that the use of secang gave significant effect (P < 0.05) on pH and gave highly significant effect (P < 0.01) on acidity, protein and TPC of reduced fat mayonnaise. The average score of pH about 3.64 - 3.72, acidity 0.292 - 0.437 %, protein 1.471 - 1.755 %, and TPC 6.700 - 9.133 cfu/g. It can be concluded that the addition of 3% secang on reduced fat mayonnaise gave the best treatment on physicochemical and microbiological quality.
Keywords: Mayonnaise, Secang (Caesalpinia sappan L.)
