Sensory Evaluation of Mayonnaise Preparred with Vegetable Oil and Egg Yolk of Local Chicken
The objectives of current research were to find out the precise combination between concentrations of vegetable oils (65%; 70%; 75%) and chicken egg of local chicken (6%; 9% and 12%) which produced mayonnaise with an acceptance of panelist. The results showed that the best treatment obtained from a...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | Indonesian |
| Published: |
University of Brawijaya
2013-09-01
|
| Series: | Jurnal Ilmu dan Teknologi Hasil Ternak |
| Online Access: | http://jitek.ub.ac.id/index.php/jitek/article/view/184 |
| _version_ | 1818179858549702656 |
|---|---|
| author | Firman Jaya Dedes Amertaningtyas Heli Tistiana |
| author_facet | Firman Jaya Dedes Amertaningtyas Heli Tistiana |
| author_sort | Firman Jaya |
| collection | DOAJ |
| description | The objectives of current research were to find out the precise combination between concentrations of vegetable oils (65%; 70%; 75%) and chicken egg of local chicken (6%; 9% and 12%) which produced mayonnaise with an acceptance of panelist. The results showed that the best treatment obtained from a combination of vegetable oil 75% concentration by concentration of chicken egg of local chicken 9%
Key words: fat, fatty acids, carotene, shrimp waste |
| first_indexed | 2024-12-11T21:10:33Z |
| format | Article |
| id | doaj.art-fc41473de57e448fb07d7541f989c8f7 |
| institution | Directory Open Access Journal |
| issn | 1978-0303 2338-1620 |
| language | Indonesian |
| last_indexed | 2024-12-11T21:10:33Z |
| publishDate | 2013-09-01 |
| publisher | University of Brawijaya |
| record_format | Article |
| series | Jurnal Ilmu dan Teknologi Hasil Ternak |
| spelling | doaj.art-fc41473de57e448fb07d7541f989c8f72022-12-22T00:50:44ZindUniversity of BrawijayaJurnal Ilmu dan Teknologi Hasil Ternak1978-03032338-16202013-09-0181303410.21776/ub.jitek.2013.008.01.30182Sensory Evaluation of Mayonnaise Preparred with Vegetable Oil and Egg Yolk of Local ChickenFirman Jaya0Dedes Amertaningtyas1Heli Tistiana2Bagian Teknologi Hasil Ternak Fakultas Peternakan Universitas BrawijayaBagian Teknologi Hasil Ternak Fakultas Peternakan Universitas BrawijayaBagian Nutrisi Makanan Ternak Fakultas Peternakan Universitas BrawijayaThe objectives of current research were to find out the precise combination between concentrations of vegetable oils (65%; 70%; 75%) and chicken egg of local chicken (6%; 9% and 12%) which produced mayonnaise with an acceptance of panelist. The results showed that the best treatment obtained from a combination of vegetable oil 75% concentration by concentration of chicken egg of local chicken 9% Key words: fat, fatty acids, carotene, shrimp wastehttp://jitek.ub.ac.id/index.php/jitek/article/view/184 |
| spellingShingle | Firman Jaya Dedes Amertaningtyas Heli Tistiana Sensory Evaluation of Mayonnaise Preparred with Vegetable Oil and Egg Yolk of Local Chicken Jurnal Ilmu dan Teknologi Hasil Ternak |
| title | Sensory Evaluation of Mayonnaise Preparred with Vegetable Oil and Egg Yolk of Local Chicken |
| title_full | Sensory Evaluation of Mayonnaise Preparred with Vegetable Oil and Egg Yolk of Local Chicken |
| title_fullStr | Sensory Evaluation of Mayonnaise Preparred with Vegetable Oil and Egg Yolk of Local Chicken |
| title_full_unstemmed | Sensory Evaluation of Mayonnaise Preparred with Vegetable Oil and Egg Yolk of Local Chicken |
| title_short | Sensory Evaluation of Mayonnaise Preparred with Vegetable Oil and Egg Yolk of Local Chicken |
| title_sort | sensory evaluation of mayonnaise preparred with vegetable oil and egg yolk of local chicken |
| url | http://jitek.ub.ac.id/index.php/jitek/article/view/184 |
| work_keys_str_mv | AT firmanjaya sensoryevaluationofmayonnaisepreparredwithvegetableoilandeggyolkoflocalchicken AT dedesamertaningtyas sensoryevaluationofmayonnaisepreparredwithvegetableoilandeggyolkoflocalchicken AT helitistiana sensoryevaluationofmayonnaisepreparredwithvegetableoilandeggyolkoflocalchicken |