SIFAT FISIKO-KIMIA DAN MIKROBIOLOGIS MAYONNAISE DENGAN PERBEDAAN JENIS MINYAK NABATI DAN PENAMBAHAN GREEK YOGHURT

Bagus Putra Tama, Endang Wahyuni, S. Pt., M. Biotech: Prof. Dr. Ir. Nurliyani, MS., IPM.

2019 | Skripsi | S1 ILMU DAN INDUSTRI PETERNAKAN

Penelitian ini bertujuan untuk mengetahui pengaruh jenis minyak nabati mayonnaise dan penambahan greek yoghurt terhadap kualitas fisiko-kimia dan mikrobiologis. Mayonnaise dibuat dengan minyak kedelai (PA) dan minyak jagung (PB) dengan presentase bahan sama setiap pembuatan (minyak 70%, yolk 17,5%, gula 2%, garam 1,5%, lada 0,5%, mustard 1,5%, air 5%, dan air lemon 2%). Greek yoghurt dibuat dengan menginokulasi 5% kultur starter Streptococcus thermophilus dan Lactobacillus bulgaricus (1:1), kemudian diinkubasi pada suhu 42°C selama 7 jam, dilanjutakan penirisan dengan kain saring selama 24 jam. Mayonnaise dibuat dengan kombinasi mayonnaise (M) dengan greek yoghurt (G) dengan proporsi M(100%)+G(0%), M(85%)+G(15%),dan M(70%)+G(30%). Kualitas fisik (kestabilan emulsi, droplet lemak, viskositas), kimia mayonnaise (pH, kadar air, lemak), dan mikrobiologis (total bakteri asam laktat (BAL)). Data hasil pengujian dianalisis dengan analisis variansi pola faktorial dan dilanjutkan dengan Duncana's New Multiple Range Test (DMRT). Hasil penelitian menunjukan penambahan greek yoghurt 0, 15, dan 30% berturut-turut diperoleh kualitas kualitas fisik berupa stabilitas emulsi (96,71%±0,62, 99,19%±0,66, 98,97%±0,06), viskositas mayonnaise (34909,34±3205,08, 3473,17±102,53, 2302,84±159,57 cP), droplet lemak (7,16±0,19, 6,16±0,44, 5,99±0,71 µm), kimia pH (4,02±0,00, 4,19±0,04, 4,26±0,03), kadar air (20,12%±0,16, 30,09%±0,58, 38,48%±1,12), kadar lemak (66,40%±2,47, 57,88%±0,21, 50,98%±1,72), dan kualitas mikrobiologis total BAL (2,30±0,17, 6,57±0,28, 6,84±0,53 log CFU/ml). Kesimpulannya, Hasil penelitian menunjukan bahwa penambahan greek yoghurt berpengaruh nyata (P<0,05) terhadap kualitas fisiko-kimia, dan mikrobiologis mayonnaise, sedangkan jenis minyak dan interaksi dengan penambahan greek yoghurt tidak berpengaruh nyata (P>0,05) terhadap kualitas fisiko-kimia, dan mikrobiologis mayonnaise.

This study aimed to determine the effect of vegetable oil types of mayonnaise and addition of greek yoghurt of physico-chemical, and microbiological properties. Mayonnaise were made of soybean oil (PA) and corn oil (PB) with same ingredient for each treatment (oil 70%, yolk 17,5%, sugar 2%, salt 1,5%, pepper 0,5%, mustard 1,5%, water 5%, and lemon 2%). Greek yoghurt were made by inoculating 5% starter culture of Streptococcus thermophilus and Lactobacillus bulgaricus (1:1), and then incubated at 42°C for 7 hours, and drained with a filter for 24 hours. The treatment included mayonnaise by combining mayonnaise (M) with Greek yoghurt (G) with the proportion of M (100%) + G (0%), M (85%) + G (15%), and M (70%) + G (30%). Mayonnaise assessment in terms of physic (emulsion stability, fat droplets, viscosity), chemical (pH, moisture content, fat), and microbiological (total lactic acid bacteria (LAB)). Data were analyzed using factorial analysis of variance (ANOVA) followed by Duncana's New Multiple Range Test (DMRT) to separate among means with significance level at P<0.05. Additional proportion 0, 15, 30% of greek yoghurt had an effect on physico quality of emulsion stability (96.71%±0.62, 99.19%±0.66, 98.97%±0.06), viscosity of mayonnaise (34909.34±3205.08. 3473.17±102.53, 2302.84±159.57 cP), fat droplets (7.16±0.19, 6.16±0.44, 5.99±0.71 µm), chemical quality of pH (4.02±0.00, 4.19±0.04, 4.26±0.03), moisture content (20.12%±0.16, 30.09%±0.58, 38.48%±1.12), fat content (66.40%±2.47, 57.88%±0.21, 50.98%±1.72), total lactic acid bacteria (3.43±0.17, 6.57±0.28, 6.84±0.53 log CFU/ml). The result showed that the addition of greek yoghurt had a significant effect (P<0.05) on physico-chemical and microbiological quality, while the type of oil and interaction of addition of greek yoghurt was no significant different (P>0.05) on physico-chemical and microbiological of mayonnaise.

Kata Kunci : Mayonnaise, Minyak kedelai, Minyak jagung, Greek Yoghurt, Fisiko-Kimia, Mikrobiologis.