Effect of homogenization speed on the stability of the mayonnaise from catfish belly and red palm mixture oil

Abstract

This study aimed to determine the effect of homogenization speed on the stability of mayonnaise from catfish belly and red palm mixture oil. This study used a non-factorial complete randomized design (CRD) with five treatments and three replications. The treatments were homogenization speed by using a hand mixer, namely: K1= scale 1 (658 rpm), K2= scale 2 (728 rpm), K3= scale 3 (845 rpm), K4= scale 4 (936 rpm), and K5= scale 5 (1.028 rpm). Data were analyzed statistically using analysis of variance and followed by Duncan’s multiple range test (DMRT) at the 5% level. The results of the analysis showed that the homogenization speed significantly affected the stability of the mayonnaise on the viscosity, creaming index on the 10th day of storage, and stability of the emulsion by centrifugation on the 5th and 10th days of storage. The homogenization speed also affected the sensory descriptive of the mayonnaise on the viscosity. The best treatment was K5 (1.028 rpm) with 22.470 mPa.s viscosity, 100% creaming index on the 10th day of storage, 100% emulsion stability on the 5th day of storage, and 98,67% on the 10th day of storage. The mayonnaise was very yellow in color, normal taste, and thick.