Proceedings of the 5th FIRST T1 T2 2021 International Conference (FIRST-T1-T2 2021)

<Previous Article In Volume
Next Article In Volume>

Utilization of Palm Kernel Oil (PKO) as Vegetable Oil in Making Mayonnaise with the Addition of Virgin Coconut Oil (VCO) and Palm Cooking Oil (PCO)

Authors
Martha Aznury1, *, Ahmad Zikri1, Aisyah Suci Ningsih1, Siti Chodijah1, M.Arif Abdul Ghoni1, Rizka Yuni Zhafira1, Nova Rachmadona2
1Department of Chemical Engineering, Politeknik Negeri Sriwijaya, Palembang, Indonesia
2Department of Chemical Science and Engineering, Graduate School of Engineering, Kobe University, Japan
*Corresponding author. Email: martha_aznury@polsri.ac.id
Corresponding Author
Martha Aznury
Available Online 14 February 2022.
DOI
10.2991/ahe.k.220205.025How to use a DOI?
Keywords
PKO; VCO; PCO; Mayonnaise
Abstract

Palm kernel oil (PKO) is as oil to make mayonnaise. Mayonnaise is a mixture of vegetable oil with lime, sugar, salt, and egg yolk as an emulsifier that will form an emulsion system. This study aimed to determine the effect of adding vegetable oil to the quality of mayonnaise from PKO. The analysis carried out on the PKO is the analysis of free fatty acids, levels of impurities, and water content. Furthermore, PKO can be used in the manufacture of mayonnaise. Therefore, making mayonnaise with PKO can be analyzed by analyzing fat, protein, water, and sensory/organoleptic tests. The results showed that the addition of various types of vegetable oil: virgin coconut oil (VCO) and palm cooking oil (PCO), to based mayonnaise affected the water content, fat content, protein content, and sensory (color, aroma, taste, texture) of mayonnaise. Mayonnaise composition based on panelists assessment was obtained by mayonnaise with a composition of PKO + VCO (1:1) which contains 76.36% fat content, 8.27% water content, and 1.613% protein content.

Copyright
© 2022 The Authors. Published by Atlantis Press International B.V.
Open Access
This is an open access article under the CC BY-NC license.

Download article (PDF)

<Previous Article In Volume
Next Article In Volume>
Volume Title
Proceedings of the 5th FIRST T1 T2 2021 International Conference (FIRST-T1-T2 2021)
Series
Atlantis Highlights in Engineering
Publication Date
14 February 2022
ISBN
978-94-6239-535-0
ISSN
2589-4943
DOI
10.2991/ahe.k.220205.025How to use a DOI?
Copyright
© 2022 The Authors. Published by Atlantis Press International B.V.
Open Access
This is an open access article under the CC BY-NC license.

Cite this article

risenwbib
TY  - CONF
AU  - Martha Aznury
AU  - Ahmad Zikri
AU  - Aisyah Suci Ningsih
AU  - Siti Chodijah
AU  - M.Arif Abdul Ghoni
AU  - Rizka Yuni Zhafira
AU  - Nova Rachmadona
PY  - 2022
DA  - 2022/02/14
TI  - Utilization of Palm Kernel Oil (PKO) as Vegetable Oil in Making Mayonnaise with the Addition of Virgin Coconut Oil (VCO) and Palm Cooking Oil (PCO)
BT  - Proceedings of the 5th FIRST T1 T2 2021 International Conference (FIRST-T1-T2 2021)
PB  - Atlantis Press
SP  - 143
EP  - 147
SN  - 2589-4943
UR  - https://doi.org/10.2991/ahe.k.220205.025
DO  - 10.2991/ahe.k.220205.025
ID  - Aznury2022
ER  -