Abstract
Mayonnaise from red palm oil is a food product that aims to increase added value of the tropical plantation commodity. Characteristics of red palm oil can be improved through deodorization process during refining. The deodorization is a distillation process of separating odor by using vacuum steam so that the odor components evaporated. This study aims to determine the appropriate deodorization temperature for the red palm oil’s chemical and mayonnaise sensory. Treatments in this study were deodorization temperature, namely MSD1 (120 °C), MSD2 (130 °C), MSD3 (140 °C), and MSD4 (150 °C) with a heating time of 1 hour. Data were statistically analyzed using analysis of variance and then continued with Duncan’s New Multiple Range Test at a 5% level. The results showed that the best treatment was MSD1 with a total carotene of 909.62 mg.kg−1, 670.00 ppm total tocopherol, 0.61 mg.mal.kg−1 thiobarbituric acid, and 1.05 meq.O2.kg−1 peroxide value. The MSD1 mayonnaise had the color index 55.54 for L* value, 11.42 for a* value, 46.15 for b* value, and the hedonic assessment of the mayonnaise was preferred on color, aroma, and taste but somewhat favored with a description of the color slightly red, not rancid, and tasted of red palm oil.
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