Melola Discovery

← Melola Discovery

Jurnal

Physical and Organoleptic Quality of Mayonnaise With Different Acidifying Ingredients

Indonesian Journal Of Animal Agricultural Science (IJAAS) · Vol. 4 No. 2 (2022)

DOI
10.33772/ijaas.v4i2.27841
ISSN
2715-1697
Published
2022-09-23
Publisher
Pascasarjana Universitas Sulawesi Tenggara
Language
eng

Abstract

This study aims to determine the appropriate acidifying materials between vinegar, lime and pineapple in order to produce mayonnaise with good quality in terms of physical quality (pH and emulsion stability) and organoleptic (taste, aroma and color). The results showed that the use of different acidifying materials vinegar, lime and pineapple, showed significant differences in the physical quality of mayonnaise, both pH and emulsion stability and had no effect on organoleptic tests in this case the taste, aroma and color of mayonnaise. The use of different acidifying materials did not show a significant difference. For the physical quality of mayonnaise, the best treatment was obtained by using lime

Keywords

Collaboration network of the authors

40 authors · 163 co-authorship links · 13 across different organisations · showing the 40 most connected

Hover or tap a name to highlight its co-authors. Double-click to open the author's page.

  • Universitas Halu Oleo
  • Gunadarma University
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
Harapin HafidUniversitas Halu Oleo13
Yamin YaddiAffiliation unknown6
Adrianus AdrianusAffiliation unknown5
Achmad Selamet AkuUniversitas Halu Oleo5
Yosehi MekiuwAffiliation unknown4
Surahmanto SurahmantoAffiliation unknown4
Musram AbadiUniversitas Halu Oleo4
Simon SiamsaAffiliation unknown3
La Ode NafiuUniversitas Halu Oleo3
La Ode SahabaUniversitas Halu Oleo3
Restu LibrianiAffiliation unknown3
Asma Bio KimestriUniversitas Halu Oleo3
Nurliah NurliahAffiliation unknown2
Andi Murlina TasseUniversitas Halu Oleo2
Natsir SandiahUniversitas Halu Oleo2
Romualdus T.P.M.DAffiliation unknown2
Apolinaris S.AAffiliation unknown2
Muh. RusdinUniversitas Halu Oleo2
Wa Ode SurianiAffiliation unknown2
Fitria DewiAffiliation unknown2
Fuji Astuty AuzaUniversitas Halu Oleo2
La Ode Arsad SaniUniversitas Halu Oleo2
Ali BainUniversitas Halu Oleo2
A. M. TasseAffiliation unknown2
Amiluddin IndiUniversitas Halu Oleo2
Dedem SutopoAffiliation unknown2
Sarifuddin MadendaGunadarma University1
Suryarini WidodoGunadarma University1
Ernastuti ErnastutiGunadarma University1
Rodiah RodiahGunadarma University1
Nursalam NursalamAffiliation unknown1
M. A. PagalaAffiliation unknown1
N. SandiahAffiliation unknown1
A. IndiAffiliation unknown1
Paul Adryani MoentoAffiliation unknown1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://ojs.uho.ac.id/index.php/IJAAS/oai, first harvested 30 Okt 2026, last seen 30 Okt 2026.
Original metadata (oai_dc) 
<oai_dc:dc xmlns="http://www.openarchives.org/OAI/2.0/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/  http://www.openarchives.org/OAI/2.0/oai_dc.xsd">
	<dc:title xml:lang="en-US">Physical and Organoleptic Quality of Mayonnaise With Different Acidifying Ingredients</dc:title>
	<dc:creator>Daoed, Denvy Meidian</dc:creator>
	<dc:creator>Fitrianingsih, Fitrianingsih</dc:creator>
	<dc:creator>Rizal, Abdul</dc:creator>
	<dc:creator>Nadu Lesik, Maria M Nay M Nay</dc:creator>
	<dc:creator>Biokemistri, Asma</dc:creator>
	<dc:subject xml:lang="en-US">Physical Quality, Organoleptic, Mayonnaise, Acidifier Material</dc:subject>
	<dc:description xml:lang="en-US">This study aims to determine the appropriate acidifying materials between vinegar, lime and pineapple in order to produce mayonnaise with good quality in terms of physical quality (pH and emulsion stability) and organoleptic (taste, aroma and color). The results showed that the use of different acidifying materials vinegar, lime and pineapple, showed significant differences in the physical quality of mayonnaise, both pH and emulsion stability and had no effect on organoleptic tests in this case the taste, aroma and color of mayonnaise. The use of different acidifying materials did not show a significant difference. For the physical quality of mayonnaise, the best treatment was obtained by using lime</dc:description>
	<dc:publisher xml:lang="en-US">Pascasarjana Universitas Sulawesi Tenggara</dc:publisher>
	<dc:contributor xml:lang="en-US"></dc:contributor>
	<dc:date>2022-09-23</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en-US">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://ojs.uho.ac.id/index.php/IJAAS/article/view/27841</dc:identifier>
	<dc:identifier>10.33772/ijaas.v4i2.27841</dc:identifier>
	<dc:source xml:lang="en-US">Indonesian Journal Of Animal Agricultural Science (IJAAS); Vol 4, No 2 (2022): Indonesian Journal of Animal Agricultural Science (IJAAS)</dc:source>
	<dc:source>2715-1697</dc:source>
	<dc:source>10.33772/ijaas.v4i2</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/IJAAS/article/view/27841/16312</dc:relation>
	<dc:relation>10.33772/ijaas.v4i2.27841.g16312</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2022 Indonesian Journal Of Animal Agricultural Science (IJAAS)</dc:rights>
</oai_dc:dc>