Sifat Fisiko-Kimia Mayonnaise dengan Berbagai Tingkat Konsentrasi Minyak Nabati dan Kuning Telur Ayam Buras

Authors

  • Dedes Amertaningtyas Fakultas Peternakan Universitas Brawijaya
  • Firman Jaya

Abstract

Abstract : The objective of current research was to find out the precise combination between concentrations of vegetable oils (65%; 70%; 75%) and chicken egg of local chicken (6%; 9% and 12%) which produced mayonnaise with a good quality of physico-chemical properties. The results showed that the combination of concentration of vegetable oils and chicken egg of local chicken gave the difference significant on viscosity, moisture content and protein, however, has no effect on pH. The best treatment obtained from a combination of vegetable oil 75% concentration by concentration of chicken egg of local chicken 9%

Keywords : Physico-chemical properties, Mayonnaise, Vegetable Oils and Egg, of Local Chicken


Downloads

How to Cite

Amertaningtyas, D., & Jaya, F. (2011). Sifat Fisiko-Kimia Mayonnaise dengan Berbagai Tingkat Konsentrasi Minyak Nabati dan Kuning Telur Ayam Buras. Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science), 21(2), 1–6. Retrieved from https://jiip.ub.ac.id/index.php/jiip/article/view/111

Issue

Vol. 21 No. 2 (2011)

Section

Articles

License

Authors who publish with this journal agree to the following terms:

    1. Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgment of the work's authorship and initial publication in this journal.

    1. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgment of its initial publication in this journal.

  1. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).