Karakteristik Fisikokimia, Organoleptik, dan Kandungan Gizi Mayones Minyak Ikan Lemuru (Sardinella sp.)
DOI:
https://doi.org/10.33394/bioscientist.v12i1.10712Keywords:
Mayones, Lemuru Fish Oil, Emulsion Stability, Proximate.Abstract
Mayonnaise is a semi-solid emulsion processed product that has a very high fat content because the basic ingredients consist of vegetable oil (70-80%) and egg yolk (15-20%). Generally, mayonnaise has a high fat and calorie content. High fat content if consumed excessively will cause various diseases such as cholesterol, coronary heart disease and the risk of obesity. The use of lemuru fish oil as a substitute for mayonnaise is still rarely done. The protein content in lemuru fish is high enough that can be used as a source of protein. In addition to protein, lemuru fish oil is also enriched by the PUFA content of DHA of 30.10%. The aim of this research was to determine the quality of mayonnaise based on the organoleptic value and stability of the lemuru fish oil mayonnaise emulsion after a shelf life test. Proximate fat analysis using the Soxhlet method, protein analysis using the Kjeldahl method, ash analysis using a furnace, crude fiber analysis using the gravimetric method, water content analysis by evaporating the water in the material using an oven, carbohydrate analysis using the differential method. Shelf life test using the Accelerated Shelf Life Test method. Organoleptic testing uses a hedonic scale (1-5), with a total of 30 panelists. Emulsion stability test using a centrifuge by calculating the volume of oil separated. This study used a factorial randomized block design with two factors, namely temperature (5, 25, 35°C) and time (7, 14, 21 days). Mayonnaise proximate results from all parameters have met SNI except for fat and calorie parameters which tend to be lower than SNI standards. The ANOVA test results showed significant differences in organoleptic color and aroma, but it did not show significant differences in organoleptic texture and mold. The best organoleptic results at one-week storage. The emulsion stability results showed significant differences due to temperature and storage time factors.The best emulsion stability results at one week storage at 5, 25 and 35°C with a value of 100%.References
Arris, Z. G. (2021). Pengaruh Penyimpanan terhadap Mutu Organoleptik dari Dua Varian Mayones di PT. Sorin Maharasa Sentul, Bogor. Skripsi. Institut Pertanian Bogor.
Asare, S. N., Ijong, F. G. I., Rieuwpassa, F. J., & Setiawati, N. P. (2018). Penambahan Hidrolisat Protein Ikan Lemuru (Sardinella lemuru) pada Pembuatan Biskuit. Jurnal Ilmiah Tindalung, 4(1), 10-18.
Ayu, D. F., Sihombing, A. T. E., & Diharmi, A. (2022). Pemurnian Minyak Ikan Patin Menggunakan Magnesol dalam Pembuatan Mayones. Jurnal Pengolahan Hasil Perikanan Indonesia, 25(1), 143-151. https://doi.org/10.17844/jphpi.v25i1.37998
Efendi, I., Safnowandi, S., Mursali, S., & Sabrun, S. (2022). Pelatihan Pembuatan Insectarium bagi Guru Mts. Dharut Tayyibin Batu Jai Kabupaten Lombok Tengah. Nuras : Jurnal Pengabdian Kepada Masyarakat, 2(2), 59-63. https://doi.org/10.36312/njpm.v2i2.83
Evanuarini, H., Nurliyani, N., Indratiningsih, I., & Hastuti, P. (2016). Kestabilan Emulsi dan Karakteristik Sensoris Low Fat Mayonnaise dengan Menggunakan Kefir sebagai Emulsifier Replacer. JITEK : Jurnal Ilmu dan Teknologi Hasil Ternak, 11(2), 53-59. https://doi.org/10.21776/ub.jitek.2016.011.02.6
Fitriyaningtyas, S. I., & Widyaningsih, T. D. (2015). Pengaruh Penggunaan Lesitin dan CMC terhadap Sifat Fisik, Kimia, dan Organoleptik Margarin Sari Apel Manalagi (Malus sylfertris Mill) Tersuplementasi Minyak Kacang Tanah. Jurnal Pangan dan Agroindustri, 3(1), 226-236.
Iswanto, E. T. (2020). Pemanfaatan Sari Biji Buah Nangka (Artocarpus heterophyllus) dan CMC dalam Pembuatan Mayones Nabati Rendah Lemak. Thesis. Universitas Katolik Soegijapranata Semarang.
Kartikasari, L. R., Hertanto, B. S., & Nuhriawangsa, A. M. P. (2019). Evaluasi Kualitas Organoleptik Mayones Berbahan Dasar Kuning Telur yang Mendapatkan Suplementasi Tepung Purslane (Portulaca oleracea). Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan, 7(2), 81-87.
Lamusu, D. (2018). Uji Organoleptik Jalangkote Ubi Jalar Ungu (Ipomoea batatas L) sebagai Upaya Diversifikasi Pangan. Jurnal Pengolahan Pangan, 3(1), 9-15. https://doi.org/10.31970/pangan.v3i1.7
Mancini, A., Imperlini, E., Nigro, E., Montagnese, C., Daniele, A., Orrù, S., & Buono, P. (2015). Biological and Nutritional Properties of Palm Oil and Palmitic Acid : Effects on Health. Molecules, 20(9), 17339-17361. https://doi.org/10.3390/molecules200917339
Prabowo, Y., Sudjatinah, M., & Putri, A. S. (2020). Sifat Fisik, Kimia, dan Sensori Mayonnaise dengan Berbagai Jenis Minyak Nabati. Jurnal Teknologi Pangan dan Hasil Pertanian, 15(1), 1-4.
Puspita, D., Aiboi, Y., & Sanubari, T. P. E. (2018). Uji Proksimat pada Tiga Jenis Sagu yang Tumbuh di Pulau Yapen-Papua. In Seminar Nazional Biologi dan Pendidikan Biologi (pp. 168-173). Salatiga, Indonesia: Universitas Kristen Satya Wacana Salatiga.
Rahmawati, D., Andarwulan, N., & Lioe, H. N. (2015). Identifikasi Atribut Rasa dan Aroma Mayonnaise dengan Metode Quantitative Descriptive Analysis (QDA). Jurnal Mutu Pangan, 2(2), 80-86.
Rizkyyani, P., Khusna, A., Hilmi, M., Khirzin, M. H., & Triasih, D. (2020). Pengaruh Lama Penyimpanan dengan Berbagai Bahan Penstabil terhadap Kualitas Mayonnaise. Jurnal Ilmu dan Teknologi Peternakan Tropis, 7(1),52-58. http://dx.doi.org/10.33772/jitro.v7i1.8381
Rusalim, M. M., Tamrin, T., & Gusnawaty, G. (2017). Analisis Sifat Fisik Mayonnaise Berbahan Dasar Putih Telur dan Kuning Telur dengan Penambahan Berbagai Jenis Minyak Nabati. Jurnal Sains dan Teknologi Pangan, 2(5), 770-778. http://dx.doi.org/10.33772/jstp.v2i5.3737
Santoso, R. (2018). Penambahan Dadih Susu Kerbau pada Konsentrasi yang Berbeda dalam Pembuatan Mayones di Tinjau dari Sifat Fisik dan Kimia. Thesis. Universitas Islam Negeri Sultan Syarif Kasim Riau.
Sarungallo, Z. L., Santoso, B., Roreng, M. K., Yantewo, E. P., & Epriliati, I. (2021). Karakteristik Fisikokimia, Organoleptik, dan Kandungan Gizi Mayones Minyak Buah Merah (Pandanus conoideus). agriTECH, 41(4), 316-326. http://doi.org/10.22146/agritech.55328
Soekarto, S. T. (2013). Teknologi Penanganan dan Pengolahan Telur. Bandung: CV. Alfabeta.
Toisuta, B. R., Ibrahim, B., & Suseno, S. H. (2014). Characterization of Fatty Acid from by Product of Skipjack Tuna (Katsuwonus pelamis). Global Journal of Biology, Agriculture, and Health Sciences, 3(1), 278-282.
Usman, N. A., Wulandari, E., & Suradi, K. (2015). Pengaruh Jenis Minyak Nabati terhadap Sifat Fisik dan Akseptabilitas Mayonnaise. Jurnal Ilmu Ternak, 15(2), 22-27. https://doi.org/10.24198/jit.v15i2.9521
Wati, L. E., Fitriani, S., & Zalfiatri, Y. (2022). Sifat Fisik-Kimia dan Sensoris Mayones Minyak Kedelai dan Pasta Biji Ketapang (Terminalia cattapa L.). Journal of Tropical AgriFood, 4(2), 105-114. http://dx.doi.org/10.35941/jtaf.4.2.2022.8355.105-114
Zanjani, M. M., Yousefi, M., & Ehsani, A. (2019). Challenges and Approaches for Production of a Healthy and Functional Mayonnaise Sauce. Food Science dan Nutrition, 7(8), 2471-2484. https://doi.org/10.1002/fsn3.1132
