The Addition of Avocado Seed Flour in Reduced Fat Mayonnaise as Stabilizer

Abstract

Aims: This study aims to determine the quality of mayonnaise by adding avocado seed flour as a stabilizer based on pH, viscosity, stability emulsion, emulsion droplets, acidity, and color analysis (L a* b*). Study Design: This study are an laboratory experimental with a completely randomizeddesign. Place and Duration of Study: This study are located in Laboratory of Animal Product Technology, Faculty of Animal Science, Universitas of Brawijaya. Methodology: This research method used was laboratory experimental with a completely randomized design with 4 treatments and 4 replications. Results: Avocado seed flour is added to the mayonnaise formulation at 0%, 1%, 2% and 3% sensory evaluation of the total ingredients used. The variables measured are pH, viscosity, stability emulsion, emulsion droplets , acidity, color analysis (L a* b*). The results showed that the treatment had a very significant effect (P<0.01) on pH, viscosity, stability emulsion, emulsion droplets, acidity and color analysis (L a* b*). It can be concluded that the best treatment in this study was mayonnaise woth the addition of 1% avocado seed flour. Conclusion: This study concluded that the addition of avocado seed flour at 3% can produce mayonnaise with the characteristics of pH, viscosity, emulsion stability, acidity, emulsion droplets, and color analysis.