Effect of Coconut Oil and Palm Oil Ratio on the Physical Quality of Mayonnaise

Julkarnain; Metha Monica; Zulfa Elymaaizar

doi:10.59890/ijarss.v3i6.72

Authors

Julkarnain Universitas Jambi
Metha Monica Universitas Jambi
Zulfa Elymaaizar Universitas Jambi

DOI:

https://doi.org/10.59890/ijarss.v3i6.72

Keywords:

Quail Eggs, Mayonnaise, Coconut Oil, Palm Oil

Abstract

Mayonnaise is a processed food product with an oil-in-water emulsion system, which is one type of sauce made from the main ingredients of vegetable oil with a high concentration of oil, egg or egg yolk, and vinegar. The purpose of this study was to determine the physical quality (yield, pH, and density) of mayonnaise by using the ratio of coconut oil and palm oil. The materials used were quail eggs, coconut oil, palm oil, salt, sugar, and pH buffer. The equipment used were medium- and high-sized bowls, spatulas, plastic cups, freezers, porcelain cups, measuring cups, analytical scales, pycnometers, pH meters, measuring cups, and wire whisks. The research design used a completely randomized design (CRD) with 5 treatments with 5 replications, namely P0 = (100% palm oil + 0% coconut oil), P1 = (75% palm oil + 25% coconut oil), P2 = (50% palm oil + 50% coconut oil), P3 = (25% palm oil + 75% coconut oil), and P4 = (0% palm oil + 100% coconut oil). Parameters observed were pH, yield, and density of mayonnaise. Data analysis used analysis of variance; if a significant effect was found, it continued with the DMRT test. The results showed that the use of coconut oil and palm oil ratio had a significant effect (P<0.05) on the yield of mayonnaise, where the yield between treatments P0 was different (P<0.05) with treatments P1 and P2 but the same (P>0.05) with P3 and P4 treatments, and the yield between P1 treatments is the same (P>0.05) with P2 and P3 treatments but different (P<0.05) With P4, the yield between P2 treatments is the same (P>0.05) with P3 and P4 treatments, and the yield between P3 treatments is the same (P>0.05) with P4 treatment. Furthermore, the use of coconut oil and mustard oil ratio had no significant effect (P>0.05) on the pH and density of mayonnaise. The conclusion of this study is that the use of coconut oil and palm oil ratio does not change the pH and density of mayonnaise but can change the yield of mayonnaise. The highest physical quality of mayonnaise yield is found in the use of 25% coconut oil and 75% palm oil.

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