Juliana, Cantika Putri and Dr. Ir. Herly Evanuarini,, S.Pt., MP, and Dr. Premy Puspitawati Rahayu,, S.Pt., MP (2023) Kualitas Mayonnaise dengan Penambahan Pasta Tomat Ditinjau dari Rendemen, Viskositas, dan Total Plate Count. Sarjana thesis, Universitas Brawijaya.
Abstract
Tujuan dari penelitian ini adalah untuk menentukan proporsi pasta tomat yang paling baik digunakan sebagai antioksidan, pewarna alami, mayones fisikokimia berdasarkan rendemen, viskositas, dan angka lempeng total. Bahan yang digunakan telur segar, minyak sayur, pasta tomat, gula, garam, cuka, sawi, merica. Metode penelitian yang digunakan adalah eksperimen laboratorium dengan menggunakan rancangan acak lengkap dengan 4 perlakuan dan 4 ulangan. Perlakuan tanpa pasta tomat sebagai kontrol, 5%, 10% dan 15% berdasarkan berat/berat total bahan (b/b). data dianalisis menggunakan ANOVA dan jika terdapat perbedaan maka dilanjutkan dengan analisis Duncan's Multiple Range Test (DMRT). Pengaruh penambahan pasta tomat sangat nyata (P<0,01) terhadap rendemen, viskositas, dan tidak berbeda nyata (P>0,05) terhadap jumlah lempeng total. Rendemen rata-rata (68,75 - 78,07%), viskositas (3040cP - 2235cP), dan jumlah lempeng total (115,80-121,08 CFU/mL). Perlakuan terbaik pada penelitian ini adalah sediaan mayones dengan pasta tomat 15% berdasarkan rendemen, viskositas, dan jumlah lempeng total.
English Abstract
The purpose of this study was to determine the best proportion of tomato paste used as an antioxidant, natural coloring, physicochemical mayonnaise based on rendement, viscosity, and total plate count. The ingredients used were fresh eggs, vegetable oil, tomato paste, sugar, salt, vinegar, mustard, pepper. The research method used was a laboratory experiment using a completely randomized design with 4 treatments and 4 replications. Treatment without tomato paste as a control, 5%, 10% and 15% based on the weight/total weight of the ingredients (w/w). data were analyzed using ANOVA and if there were differences then it would be followed by analysis of Duncan's Multiple Range Test (DMRT). The effect of adding tomato paste was highly significant (P<0.01) on rendement, viscosity, and not significantly different (P>0.05) on the total plate count. The average rendement (68.75 - 78.07%), viscosity (3040cP - 2235cP), and total plate count (115.80-121.08 CFU/mL). The best treatment in this study was mayonnaise preparation with 15% tomato paste based on rendement, viscosity, and total plate count.
Other obstract
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| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0523050025 |
| Uncontrolled Keywords: | Egg, mayonnaise, tomato paste. |
| Subjects: | 600 Technology (Applied sciences) > 636 Animal husbandry |
| Divisions: | Fakultas Peternakan > Peternakan |
| Depositing User: | Endang Susworini |
| Date Deposited: | 11 May 2023 03:27 |
| Last Modified: | 11 May 2023 03:27 |
| URI: | http://repository.ub.ac.id/id/eprint/199344 |
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