2.

1 Emulsifier

2.1.1 pengertian emulsifier aditya christian, 2016

https://jurnal.usu.ac.id/index.php/jrpp/article/download/Christian%20Aditya%20Hutapea/6666

2.1.2 jenis emulsifier

2.1.2.1 berdasarkan struktur erlizahambali,2012. Teknologi minyak, emulsi, dan Oleokimia.

https://slideplayer.info/slide/2973439/

2.1.2.2 berdasarkan emulgator Purwanto, 2017. Emulgator.

https://brainly.co.id/tugas/10540662

2.1.2.3 berdasarkan wujud Nagan, 2013. MAKALAH EMULSIFIER.

http://bambangajinagan.blogspot.com/2013/03/blog-post.html

2.1.3 alat yang digunakan untuk pebentukan emulsi

Kaluku,2013. https://www.academia.edu/11884606/Jurnal_Sediaan_Emulsi

2.1.4 tipe emulsi yenny, 2017. FORMULASI DAN UJI STABILITAS FISIK KRIM SUSU KUDA SUMBAWA
DENGAN EMULGATOR NONIONIK DAN ANIONIK. http://journal.uin-
alauddin.ac.id/index.php/jurnal_farmasi/article/download/2256/2191

2.1.5 faktor yang mempengaruhi produk emulsi. Denny suryono, 2016. Effect of the use of various
types egg yolk on emulsion stability, viscosity, and pH mayonaise

2.1.6 faktor yang menyebabkan ketidakstabilan emulsi

Kaluku,2013. Jurnal sediaan emulsi//(inversi).

https://www.academia.edu/11884606/Jurnal_Sediaan_Emulsi

2.1.7 Penerapan emulsi pada Teknologi Pangan ali,2017. Teknologi pengolahan pangan teknologi
emulsi. http://adeyuniarali.blogspot.com/2017/04/teknologi-pengolahan-pangan-teknologi.html

2.2 Mayonnaise repository usu.

2.2.1 Pengertian hastuti,2016. KESTABILAN EMULSI DAN KARAKTERISTIK SENSORIS LOW FAT
MAYONNAISE DENGAN MENGGUNAKAN KEFIR SEBAGAI EMULSIFIER REPLACER.
https://jitek.ub.ac.id/index.php/jitek/article/viewFile/234/202

2.2.2 Manfaat ani dian, 2019. Manfaat mayonnaise

http://www.tribunnews.com/section/2018/12/03/10-manfaat-tersembunyi-mayonaise-bisa-untuk-
meredakan-luka-bakar-hingga-kondisioner-rambut

2.2.3 SNI Mayonnaise SNI 1998

2.2.4 Prinsip emulsi pada myonnaise hutapea, 2019.

Ardiyanti,2017. MAYONAISE. https://www.academia.edu/35544768/MAYONNAISE.pdf

2.2.5 Kandungan gizi Mayonnaise https://www.fatsecret.co.id/kalori-gizi/umum/mayonesdan

Bahayanya RITA. ANISA 2018 JURNAL

2.3 Homogenizer
2.3.1 Pengertian Alat althaf, 2013 https://www.slideshare.net/Altafunnisaicha/homogenizer

2.3.2 Prinsip kerja

2.3.3 Kelemahan kelebihan ningsih,2017.

http://repository.umy.ac.id/bitstream/handle/123456789/13728/BAB%20IV.pdf?sequence=8&isAllo
wed=y

2.3.4 gambar alat

2.4 Fungsi bahan pembuatan mayonnaise

https://slideplayer.info/slide/11949420/

ramadhani,2013. https://www.alfianaramadhani.web.id/2013/05/pembuatan-mayonaise.html

yasmin,2013. http://koloidmayo-ipa4.blogspot.com/2013/02/koloid-mayonaise.html

2.5 Pasteurisasi

Hidayat, 2007. Pasteurisasi. https://ptp2007.wordpress.com/2007/10/23/pasteurisasi/

jenis dan pasteurisasi pada pembuatan mayonnaise yuliana, 2015.

. http://repository.unika.ac.id/195/

2.6 kadar air

Amertaningtyas, 2011. Sifat Fisiko-Kimia Mayonnaise dengan Berbagai Tingkat Konsentrasi Minyak
Nabati dan Kuning Telur Ayam Buras jiip.ub.ac.id/index.php/jiip/article/download/111/119

2.7 kadar lemak

2.8 Uji Organoleptic

Yudistira,2005. ANALISIS PENGAMBILAN KEPUTUSAN UJI ORGANOLEPTIK DENGAN METODE MULTI

KRITERIA
. http://journal.ipb.ac.id/index.php/jphpi/article/view/1030/0

S. Celik, 2006. Physicochemical and Organoleptic Properties of Yogurt with Cornelian

Cherry Pastehttps://www.tandfonline.com/doi/abs/10.1080/10942910600596258
Arby,2015. Petunjuk pegujian organoleptik. https://www.slideshare.net/arbydjactpartii/sni-
01-23462006-petunjuk-pengujian-organoleptik-dan-atau-sensori
2.9 metode babcock

Rusalim, 2017. ANALISIS SIFAT FISIK MAYONNAISE BERBAHAN DASAR PUTIH TELUR DAN KUNING
TELUR DENGAN PENAMBAHAN BERBAGAI JENIS MINYAK NABATI
.
ojs.uho.ac.id/index.php/jstp/article/download/3737/2830

1aditya christian, 2016

https://jurnal.usu.ac.id/index.php/jrpp/article/download/Christian%20Aditya%20Hutapea/6666
10erlizahambali,2012. Teknologi minyak, emulsi, dan Oleokimia.
https://slideplayer.info/slide/2973439/

16Purwanto, 2017. Emulgator. https://brainly.co.id/tugas/10540662

15Nagan, 2013. MAKALAH EMULSIFIER. http://bambangajinagan.blogspot.com/2013/03/blog-

post.html

14Kaluku,2013. https://www.academia.edu/11884606/Jurnal_Sediaan_Emulsi

21yenny, 2017. FORMULASI DAN UJI STABILITAS FISIK KRIM SUSU KUDA SUMBAWA DENGAN
EMULGATOR NONIONIK DAN ANIONIK. http://journal.uin-
alauddin.ac.id/index.php/jurnal_farmasi/article/download/2256/2191

8Denny suryono, 2016. Effect of the use of various types egg yolk on emulsion stability, viscosity,
and pH mayonaise

2ali,2017. Teknologi pengolahan pangan teknologi emulsi.

http://adeyuniarali.blogspot.com/2017/04/teknologi-pengolahan-pangan-teknologi.html

12hastuti,2016. KESTABILAN EMULSI DAN KARAKTERISTIK SENSORIS LOW FAT MAYONNAISE

DENGAN MENGGUNAKAN KEFIR SEBAGAI EMULSIFIER REPLACER.
https://jitek.ub.ac.id/index.php/jitek/article/viewFile/234/202

9dian, 2019. Manfaat mayonnaise http://www.tribunnews.com/section/2018/12/03/10-manfaat-

tersembunyi-mayonaise-bisa-untuk-meredakan-luka-bakar-hingga-kondisioner-rambut

7Ardiyanti,2017. MAYONAISE. https://www.academia.edu/35544768/MAYONNAISE.pdf

11Fatsecret. https://www.fatsecret.co.id/kalori-gizi/umum/mayones
5Annisa jurnal.

3althaf, 2013 https://www.slideshare.net/Altafunnisaicha/homogenizer

16ningsih,2017.
http://repository.umy.ac.id/bitstream/handle/123456789/13728/BAB%20IV.pdf?sequence=8&isAllo
wed=y

17ramadhani,2013. https://www.alfianaramadhani.web.id/2013/05/pembuatan-mayonaise.html

20yasmin ,2013. http://koloidmayo-ipa4.blogspot.com/2013/02/koloid-mayonaise.html

13Hidayat, 2007. Pasteurisasi. https://ptp2007.wordpress.com/2007/10/23/pasteurisasi/

23yuliana, 2015. http://repository.unika.ac.id/195/

4Amertaningtyas, 2011. Sifat Fisiko-Kimia Mayonnaise dengan Berbagai Tingkat Konsentrasi Minyak
Nabati dan Kuning Telur Ayam Buras jiip.ub.ac.id/index.php/jiip/article/download/111/119

22Yudistira,2005. ANALISIS PENGAMBILAN KEPUTUSAN UJI ORGANOLEPTIK DENGAN METODE

MULTI KRITERIA
. http://journal.ipb.ac.id/index.php/jphpi/article/view/1030/0

19S. Celik, 2006. Physicochemical and Organoleptic Properties of Yogurt with Cornelian
Cherry Pastehttps://www.tandfonline.com/doi/abs/10.1080/10942910600596258
6Arby,2015. Petunjuk pegujian organoleptik.
https://www.slideshare.net/arbydjactpartii/sni-01-23462006-petunjuk-pengujian-
organoleptik-dan-atau-sensori
18Rusalim, 2017. ANALISIS SIFAT FISIK MAYONNAISE BERBAHAN DASAR PUTIH TELUR DAN KUNING
TELUR DENGAN PENAMBAHAN BERBAGAI JENIS MINYAK NABATI.
ojs.uho.ac.id/index.php/jstp/article/download/3737/2830