Pengaruh jenis pengemulsi terhadap karakteristik fisik, total karotenoid dan sifat organoleptik mayones dari minyak buah merah (Pandanus conoideus Lamk.) degumming

Pengaruh jenis pengemulsi terhadap karakteristik fisik, total karotenoid dan sifat organoleptik mayones dari minyak buah merah (Pandanus conoideus Lamk.) degumming

Mayonnaise is an emulsion product consisting of oil, water and other ingredients which affect its stability. Improving the stability of mayonnaise can be done by using emulsifiers and stabilizers. This study aims to determine the type and concentration of the right emulsifier to produce a stable red...

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Bibliographic Details
Main Authors: Yunita Fransisca, Budi Santoso, Zita Letviany Sarungallo
Format: Article
Language:English
Published: Universitas Trunojoyo Madura 2023-07-01
Series:Agrointek
Subjects:
mayonnaise
emulsifier
degummed red fruit oil
organoleptic
emulsion stability
carotenoid
Online Access:https://journal.trunojoyo.ac.id/agrointek/article/view/13662

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