Improving the Qualities of Low Fat Mayonnaise with Pumpkin Seed Flour (Cucurbita maxima Duch)
Christbugi Welda Dellani, Herly Evanuarini, Dedes Amertaningtyas
Asian Journal of Food Research and Nutrition · pp. 22–27 · Published 13 Jan 2025
10.9734/ajfrn/2025/v4i1222Abstract
Aims: To obtain the finest percentage of Pumpkin Seed Flour (PSF) in Low Fat Mayonnaise (LFM). Study Design: Using a Completely Randomized Design (CRD). Place and Duration of Study: The research was done at the Animal Product Technology Laboratory, Egg Processing Division, Faculty of Animal Science, Universitas Brawijaya, Malang. The research was done in July-August 2024. Methodology: The method used is a laboratory experimental and the data were analyzed using ANOVA with 4 treatments and 6 replications. If different results were obtained among the treatments, then followed by Duncan's Multiple Range Test (DMRT). The treatment of adding PSF to LFM was without addition (T0), 1% (T1), 3% (T2), and 5% (T3). Results: The results showed that adding PSF resulted in a significant (P<0.01). Increase in the parameters of color a* (0.27-0.92), fiber content (0.61-1.15%), carbohydrates (40.70-43.99%), and protein (1.391-2.246%), while color L* (84.81-90.54), color b* (54.96-65.24), fat content (32.18-33.76%), and acidity (0.25-0.46%) decreased. Conclusion: It can be concluded that the best physicochemical properties of LFM are produced by adding 5% PSF.
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