THE QUALITY OF MAYONNAISE WITH THE ADDITION OF EGG SHELL POWDER BASED ON ACIDITY, MOISTURE CONTENT, WATER ACTIVITY AND VISCOSITY Mozza Indira Sylvani1) and Herly Evanuarini2)
1)Student of Animal Product Technology, Faculty of Animal Science, Universitas Brawijaya, Malang
Abstract
Please The objective of ths research was to determine the best percentage of egg shell powder addition in mayonnaise based on acidity, mouisture content, water activity, and viscosity. The materials used were egg yolk, canola oil, vinegar, sugar, salt, pepper, mustard, and egg shell powder. The research method is an experimental laboratory using a Completely Randomized Design with 4 treatments and 5 replications. The data was analyzed using ANOVA and if there were significant effects in each treatment, continued by using Duncan^s Multiple Range Test (DMRT). Egg shell powder was added to mayonnaise formulation 0% (P0), 0.1% (P1), 0.2%(P2), 0.3% (P3). The result showed that the treatments gave highly significant effect (P<0.01) on mayonnaise based on acidity, mouisture content, water activity, and viscosity. The mean value of acidity 0.43- 0.82, moisture content 14.80%-18.86%, water activity 0.90-0.94, and viscosity 3225- 3750 cP. It could be concluded that the best treatment on this research was egg shell powder 0.3% addition based on acidity, mouisture content, water activity, and viscosity. Future analysis are needed in terms of storage periode of mayonnaise
