Abstract
Mayonnaise is a semi-solid dressing, an emulsion of oil in water that made of oil, acidifier, and egg yolk as an emulsifier. Nowadays, consumers prefer natural and healthy food such as salad and others with mayonnaise as a dressing. Innovations in mayonnaise production are necessary to fullfill their needs. In this research, avocado flesh was used as raw material with dadih as emulsifier. Dadih has a potential to replace egg yolk as an emulsifier in mayonnaise due to its casein content. This research objective was to identify the physical, chemical and sensory properties of the resulted mayonnaise. The technique used was explorative method. The treatment was avocado pulp – olive oil ratio variation. The result showed that the ratio variation had an influence to physical, chemical and sensory properties of the resulted mayonnaise.
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