Open AccessThe Study of Avocado Mayonnaise with Addition of Dadih as Emulsifier
Author(s) -
Purnama Dini Hari,
. Novelina,
Mushlihatud Dina,
Diaur Afifah
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/757/1/012059
Subject(s) - food science , flesh , olive oil , emulsion , yolk , raw material , chemistry , organic chemistry
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.