The Quality of Low Fat Mayonnaise Using Banana Peel Flour as Stabilizer

Abstract

Abstract Low fat mayonnaise has disadvantage of having low stability, this is due to decreased dispersed phase and increased aqueous phase. The use of a stabilizer is needed to improve the quality of low fat mayonnaise. The use of banana peel flour is to add the value of low fat mayonnaise. The objective of this research was to observe the quality of low fat mayonnaise by using banana peel flour as a stabilizer. The research method used an experiment using a completely randomized design. The research treatment were use of various percentage of banana peel flour (1%, 3%, 5%) which will be compared with a control (without banana peel flour) with 4 replications. The data obtained were analyzed using analysis of variance (ANOVA) and followed by Duncan’s multiple range test. The results showed that the use of banana peel flour gave a significant difference in pH and acidity, highly significant difference with moisture content and gave no difference to the sensory evaluation of low fat mayonnaise. The use of banana peel flour can increase the stability of the emulsion and can be acceptable. The conclusion of the study using 1% banana peel flour produced good quality of mayonnaise.