Effect of Aloe Vera Powder as a Fat Replacement on The Quality of Reduced fat Mayonnaise
Full fat mayonnaise raises consumer concerns about degenerative diseases such as high cholesterol and obesity, increasing the demand for reduced fat alternatives. However, reduced fat mayonnaise often results from emulsion instability due to the lower oil content. Adding natural stabilizers such as...
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Fakultas Peternakan Universitas Brawijaya
2025-04-01
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| Series: | Jurnal Ilmu-Ilmu Peternakan |
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| Online Access: | https://jiip.ub.ac.id/index.php/jiip/article/view/3027 |
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| author | Mozza Indira Sylvani Herly Evanuarini Premy Puspitawati Rahayu |
| author_facet | Mozza Indira Sylvani Herly Evanuarini Premy Puspitawati Rahayu |
| author_sort | Mozza Indira Sylvani |
| collection | DOAJ |
| description | Full fat mayonnaise raises consumer concerns about degenerative diseases such as high cholesterol and obesity, increasing the demand for reduced fat alternatives. However, reduced fat mayonnaise often results from emulsion instability due to the lower oil content. Adding natural stabilizers such as aloe vera powder (AVP) can improve emulsion stability and increase viscosity. This research aimed to determine the optimal percentage of Aloe vera powder to enhance the physicochemical and sensory qualities of reduced fat mayonnaise (RFM). The materials used were reduced fat mayonnaise made from canola oil, vinegar, yolk, sugar, salt, pepper, and mustard, with 2%, 4%, and 6% aloe vera powder. The experimental laboratory method used was a completely randomized design (CRD) with 4 treatments and 5 replications. The data were analysed via ANOVA, followed by Duncan's multiple range test (DMRT). The results of this research revealed that aloe vera powder decreased the moisture content (20.52–23.72%) and pH (3.78–4.50) but increased the acidity (0.18–0.45%), viscosity (3006–3874 cps), and emulsion stability (95.50–95.95%) and was accepted and liked by the panellists. The results indicate that the addition of 6% Aloe vera powder can act as a fat replacer and provide the best reduction in fat mayonnaise on the basis of physicochemical quality and sensory evaluation. |
| format | Article |
| id | doaj-art-bf6c4745eb5148e2b62e7e97d06b842c |
| institution | Matheson Library |
| issn | 0852-3681 2443-0765 |
| language | English |
| publishDate | 2025-04-01 |
| publisher | Fakultas Peternakan Universitas Brawijaya |
| record_format | Article |
| series | Jurnal Ilmu-Ilmu Peternakan |
| spelling | doaj-art-bf6c4745eb5148e2b62e7e97d06b842c2025-07-08T07:11:42ZengFakultas Peternakan Universitas BrawijayaJurnal Ilmu-Ilmu Peternakan0852-36812443-07652025-04-0135111312510.21776/ub.jiip.2025.035.01.114456Effect of Aloe Vera Powder as a Fat Replacement on The Quality of Reduced fat MayonnaiseMozza Indira Sylvani0Herly Evanuarini1Premy Puspitawati Rahayu2Faculty of Animal Science, Universitas Brawijaya, Malang, Jl. Veteran, Ketawanggede, Kec. Lowokwaru, Kota Malang, Jawa Timur 65145, IndonesiaFaculty of Animal Science, Universitas Brawijaya, Malang, Jl. Veteran, Ketawanggede, Kec. Lowokwaru, Kota Malang, Jawa Timur 65145, IndonesiaFaculty of Animal Science, Universitas Brawijaya, Malang, Jl. Veteran, Ketawanggede, Kec. Lowokwaru, Kota Malang, Jawa Timur 65145, IndonesiaFull fat mayonnaise raises consumer concerns about degenerative diseases such as high cholesterol and obesity, increasing the demand for reduced fat alternatives. However, reduced fat mayonnaise often results from emulsion instability due to the lower oil content. Adding natural stabilizers such as aloe vera powder (AVP) can improve emulsion stability and increase viscosity. This research aimed to determine the optimal percentage of Aloe vera powder to enhance the physicochemical and sensory qualities of reduced fat mayonnaise (RFM). The materials used were reduced fat mayonnaise made from canola oil, vinegar, yolk, sugar, salt, pepper, and mustard, with 2%, 4%, and 6% aloe vera powder. The experimental laboratory method used was a completely randomized design (CRD) with 4 treatments and 5 replications. The data were analysed via ANOVA, followed by Duncan's multiple range test (DMRT). The results of this research revealed that aloe vera powder decreased the moisture content (20.52–23.72%) and pH (3.78–4.50) but increased the acidity (0.18–0.45%), viscosity (3006–3874 cps), and emulsion stability (95.50–95.95%) and was accepted and liked by the panellists. The results indicate that the addition of 6% Aloe vera powder can act as a fat replacer and provide the best reduction in fat mayonnaise on the basis of physicochemical quality and sensory evaluation.https://jiip.ub.ac.id/index.php/jiip/article/view/3027aloe veraemulsionmayonnaisefat replacer |
| spellingShingle | Mozza Indira Sylvani Herly Evanuarini Premy Puspitawati Rahayu Effect of Aloe Vera Powder as a Fat Replacement on The Quality of Reduced fat Mayonnaise Jurnal Ilmu-Ilmu Peternakan aloe vera emulsion mayonnaise fat replacer |
| title | Effect of Aloe Vera Powder as a Fat Replacement on The Quality of Reduced fat Mayonnaise |
| title_full | Effect of Aloe Vera Powder as a Fat Replacement on The Quality of Reduced fat Mayonnaise |
| title_fullStr | Effect of Aloe Vera Powder as a Fat Replacement on The Quality of Reduced fat Mayonnaise |
| title_full_unstemmed | Effect of Aloe Vera Powder as a Fat Replacement on The Quality of Reduced fat Mayonnaise |
| title_short | Effect of Aloe Vera Powder as a Fat Replacement on The Quality of Reduced fat Mayonnaise |
| title_sort | effect of aloe vera powder as a fat replacement on the quality of reduced fat mayonnaise |
| topic | aloe vera emulsion mayonnaise fat replacer |
| url | https://jiip.ub.ac.id/index.php/jiip/article/view/3027 |
| work_keys_str_mv | AT mozzaindirasylvani effectofaloeverapowderasafatreplacementonthequalityofreducedfatmayonnaise AT herlyevanuarini effectofaloeverapowderasafatreplacementonthequalityofreducedfatmayonnaise AT premypuspitawatirahayu effectofaloeverapowderasafatreplacementonthequalityofreducedfatmayonnaise |