Sains Malaysiana 52(10)(2023): 2843-2854

http://doi.org/10.17576/jsm-2023-5210-09

The Influence of Virgin Red Palm Oil on the Physical and Textural Properties of Various Vegetable Full-Fat Mayonnaise

(Pengaruh Minyak Sawit Merah Dara terhadap Sifat Fizikal dan Tekstur Pelbagai Mayones Sayuran Tinggi Lemak)

BANGKIT WIGUNA^1,*, JORDAN KAHFI¹, GALIH KUSUMA AJI¹, DICKI RACHMAN¹, ACHMAD SOFIAN NASORI¹, MUHAMALUDIN¹, ERMA MARYANA², PRIYO ATMAJI¹, DARMONO TANIWIRYONO³, WAHYU PURWANTO¹ & INDRA BUDI SUSETYO¹

¹Research Center for Agroindustry, National Research and Innovation Agency,

KST Soekarno, Cibinong, Bogor, Indonesia

²Research Center for Food Processing and Technology,

National Research and Innovation Agency, Playen, Gunung Kidul, Yogyakarta, Indonesia

³PT. Nutri Palma Nabati, Bogor, Indonesia

Diserahkan: 3 Mei 2023/Diterima: 27 September 2023

Abstract

Mayonnaise is a type of semi-solid oil in water emulsion containing vegetable oil as the oil phase and egg yolk (emulsifier), vinegar, salt, sugar, and spices (especially mustard) as the water phase. In this study, full-fat mayonnaise is based on various vegetable oils (sunflower oil, sesame oil, and coconut oil). Virgin red palm oil (VRPO), substituting sunflower oil, sesame oil, and coconut oil, was added to the mayonnaise formula as a 0%, 5%, 10%, and 15% bioactive component. The physical properties of the full-fat mayonnaise were investigated by measuring viscosity, pH value, color, and emulsion stability or creaming index. Textural properties including firmness, consistency, and cohesiveness were evaluated using a texture analyzer. This study aimed to identify the effect of adding VRPO to the mayonnaise formula on the physical and textural properties of the vegetable full-fat mayonnaise sample. The result of this study found that the pH value of added VRPO (5, 10, and 15%) in all mayonnaise samples was higher considerably (p<0.05) compared to the mayonnaise without VRPO addition. Moreover, the color of mayonnaise from different vegetable oils when supplemented with VRPO was significantly decreased (p<0.05) in the L* values, indicating a reduction in the lightness. Conversely, there was a significant increase (p<0.05) in the a* values, showing an increase in redness, and b* values that demonstrated an increase in yellowness, in all of the mayonnaise samples when added with the VRPO. This study also highlighted that there was a significant difference (p<0.05) in the texture between all mayonnaise samples, showing that supplemented VRPO in vegetable oils was giving a lower value of firmness and consistency and a higher value of viscosity index. In conclusion, the addition of VRPO increases the physical characteristics such as pH, color (redness and yellowness), and creaming index, as well as reduces the textural features (firmness, and consistency) in full-fat mayonnaise.

Keywords: Full-fat mayonnaise; physical properties; textural properties; virgin red palm oil

ABSTRAK

Mayones ialah jenis produk emulsi minyak dalam air yang mengandung minyak sayuran sebagai fasa minyak dan kuning telur (pengemulsi), cuka, garam, gula dan rempah (terutama mustard) sebagai fasa air. Dalam penelitian ini mayones tinggi lemak berbahan dasar berbagai minyak sayuran (minyak bunga matahari, minyak bijan dan minyak kelapa). Minyak sawit merah murni menggantikan minyak bunga matahari, minyak bijan dan minyak kelapa ditambahkan kepada formula mayones sebagai komponen bioaktif 5%, 10% dan 15%. Sifat fizikal mayones tinggi lemak dianalisis dengan mengukur viksositi, nilai pH, warna dan penstabil emulsi atau indeks krim. Sifat tekstur yang meliputi kekerasan, ketekalan dan keterpaduan dinilai menggunakan penganalisis tekstur. Penelitian ini bertujuan untuk mengenal pasti pengaruh penambahan minyak sawit merah dara ke dalam formula mayones terhadap sifat fizikal dan tekstur sampel mayones tinggi lemak. Hasil penelitian ini menunjukkan bahwa terdapat perbezaan sifat fisikal dan tekstur mayones tinggi lemak selepas mengaplikasikan penambahan minyak sawit merah dara ke dalam berbagai jenis minyak sayuran (p<0.05). Kesimpulannya, penambahan minyak sawit merah dara berpengaruh terhadap fizikal dan tekstur mayones tinggi lemak.

Kata kunci: Mayones tinggi lemak; minyak sawit merah dara; sifat fizikal; sifat tekstur

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*Pengarang untuk surat-menyurat; email: bangkit.wiguna@brin.go.id