Improving the Qualities of Low Fat Mayonnaise with Pumpkin Seed Flour (Cucurbita maxima Duch)
Christbugi Welda Dellani
Faculty of Animal Science, Veteran Street, Universitas Brawijaya, Malang, East Java, 65145, Indonesia.
Herly Evanuarini *
Faculty of Animal Science, Veteran Street, Universitas Brawijaya, Malang, East Java, 65145, Indonesia.
Dedes Amertaningtyas
Faculty of Animal Science, Veteran Street, Universitas Brawijaya, Malang, East Java, 65145, Indonesia.
*Author to whom correspondence should be addressed.
Abstract
Aims: To obtain the finest percentage of Pumpkin Seed Flour (PSF) in Low Fat Mayonnaise (LFM).
Study Design: Using a Completely Randomized Design (CRD).
Place and Duration of Study: The research was done at the Animal Product Technology Laboratory, Egg Processing Division, Faculty of Animal Science, Universitas Brawijaya, Malang. The research was done in July-August 2024.
Methodology: The method used is a laboratory experimental and the data were analyzed using ANOVA with 4 treatments and 6 replications. If different results were obtained among the treatments, then followed by Duncan's Multiple Range Test (DMRT). The treatment of adding PSF to LFM was without addition (T0), 1% (T1), 3% (T2), and 5% (T3).
Results: The results showed that adding PSF resulted in a significant (P<0.01). Increase in the parameters of color a* (0.27-0.92), fiber content (0.61-1.15%), carbohydrates (40.70-43.99%), and protein (1.391-2.246%), while color L* (84.81-90.54), color b* (54.96-65.24), fat content (32.18-33.76%), and acidity (0.25-0.46%) decreased.
Conclusion: It can be concluded that the best physicochemical properties of LFM are produced by adding 5% PSF.
Keywords: Low fat mayonnaise, pumpkin seed flour, physicochemical, nutritional value