Abstract
Reduced fat mayonnaise is a mayonnaise that reduces some oil to reduced fat content, but reduced fat mayonnaise has a disavantages. A decrease in the oil phase which can affect the stability of the mayonnaise emulsion. One alternative is the addition of watermelon rind flour to increase the quality of mayonnaise. The purpose of this study was to determine the quality of mayonnaise with the addition of watermelon rind flour as stabilizer. The method used was experimental design using a completely randomized design. The treatment were the addition of watermelon rind flour as much as 2%, 4%, 6% and control as a comparison. Data were analyzed by analysis of variance and continued with UJBD. The results showed that the addition of watermelon rind flour gave highly significant effect on emulsion stability and moisture content, had a significant effect on pH and did not gave significant effect on sensory evaluation of mayonnaise. This study concluded that the addition of 6% watermelon rind flour as stabilizer produces good quality mayonnaise.
Highlights
Mayonnaise is a popular sauce that is widely used as a food complement
Full fat mayonnaise has an oil content of more than 70% while reduced fat mayonnaise has an oil content of less than 70%
According to Lee, et al (2013) stated that reduced fat mayonnaise is made by replacing vegetable oil with other ingredients that can improve the quality of mayonnaise both physicochemically and organoleptically
Summary
Mayonnaise is a popular sauce that is widely used as a food complement. Mayonnaise has a distinctive sour aroma and a pale white color. The types of mayonnaise vary depending on the oil content. According to Lee, et al (2013) stated that reduced fat mayonnaise is made by replacing vegetable oil with other ingredients that can improve the quality of mayonnaise both physicochemically and organoleptically. The reduced fat type of mayonnaise has been developed with the addition of other ingredients that can improve its physical, chemical and organoleptic quality. Watermelon is a tropical fruit that has a water content of about 91% and 6% carbohydrates. This study aims to improve physicochemical and sensory evaluation properties and observe changes in emulsion droplets using the main material, namely reduced fat mayonnaise with the addition of watermelon rind flour which has a different percentage for each treatment
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