Pengaruh Perbandingan Virgin Coconut Oil (VCO) dengan Minyak Kedelai dan Penambahan Ekstrak Andaliman terhadap Mutu Mayones

Abstract

The aim of this research is to evaluate the quality of mayonnaise produced by ratio of virgin coconut oil and soybean oil and andaliman extract; to determine the effect of comparing virgin coconut oil and soybean oil and andaliman extract on mayonnaise; to maximize the utilization of virgin coconut oil and andaliman fruit and; to obtain the best formulation of the ratio of virgin coconut oil and soybean oil and andaliman extract on the quality of mayonnaise. The research used a factorial Completely Randomized Design (CRD) method with two factors, the ratio of virgin coconut oil (VCO) and soybean oil (K)=(100:0; 60:40; 40:60; 0:100) and the addition of andaliman extract (A) = (2% ; 6% ; 10% ; 14%). The parameters tested were fat content, water content, ash content, protein content, carbohydrate content, viscosity, pH, color, antioxidant, color hedonic, aroma hedonic, taste hedonic, viscosity hedonic, general acceptance hedonic. The research results showed that the ratio of virgin coconut oil (VCO) and soybean oil and the addition of andaliman extract had a significant effect on fat content, water content, protein content, carbohydrate content, viscosity, pH, color, antioxidant, hedonic aroma, hedonic taste, but provided the effect was not significant on ash content, hedonic color, hedonic viscosity, and hedonic general acceptability. The interaction between the two factors had a highly significant effect on fat content, carbohydrate content, viscosity, color, antioxidants, but had an insignificant effect on water content, ash content, protein content, pH, hedonic color, hedonic aroma, hedonic taste, hedonic viscosity, hedonic general acceptance. Mayonnaise with the best treatment was produced in the K3A1 treatment with a ratio formulation of virgin coconut oil (VCO) and soybean oil of 40:60 and the addition of andaliman extract of 2%.