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DAFTAR ISI

Halaman

DAFTAR TABEL..................................................................................... xii

DAFTAR GAMBAR................................................................................. xiii

I. PENDAHULUAN.............................................................................. 1
I.1 Latar Belakang............................................................................. 1
I.2 Tujuan.......................................................................................... 3
I.3 Kerangka Pemikiran.................................................................... 3
I.4 Hipotesis...................................................................................... 5

II. TINJAUAN PUSTAKA..................................................................... 6

II.1 Mayonnaise.................................................................................. 6
II.2 Betakaroten.................................................................................. 7
II.3 Minyak Sawit Merah................................................................... 8
II.3.1 Degumming........................................................................ 9
II.3.2 Netralisasi........................................................................... 10
II.3.3 Fraksinasi........................................................................... 10
II.4 Minyak Jagung............................................................................ 10
II.5 Minyak Kedelai........................................................................... 11
II.6 Bahan Tambahan......................................................................... 12
II.6.1 Air...................................................................................... 12
II.6.2 Garam................................................................................. 13
II.6.3 Kuning Telur...................................................................... 13
II.6.4 Gula.................................................................................... 15
II.6.5 Mustard.............................................................................. 16

III. METODOLOGI................................................................................. 17
III.1Waktu dan Tempat...................................................................... 17
III.2Alat dan Bahan............................................................................ 17
III.2.1...........................................................................................Alat
............................................................................................17
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III.2.2...........................................................................................Bahan
............................................................................................17
III.3Rancangan Penelitian.................................................................. 18
III.4Pelaksanaan Penelitian................................................................ 20
III.4.1...........................................................................................Pembuata
n Mayonnaise..................................................................... 20
III.5Pengamatan.................................................................................. 22
III.5.1...........................................................................................Pengujian
Organoleptik....................................................................... 22
III.5.2...........................................................................................Pengujian
Kimia Mayonnaise............................................................. 23
III.5.3...........................................................................................Pengujian

Mikrobiologi...................................................................... 25

IV. PEMBAHASAN................................................................................. 28
IV.1.....................................................................................................Mayonnai
se.................................................................................................. 28
IV.2.....................................................................................................Pembuata
n Mayonnaise.............................................................................. 28
IV.3.....................................................................................................Pengujian
Organoleptik................................................................................ 30
IV.3.1...........................................................................................Warna
............................................................................................31
IV.3.2...........................................................................................Aroma
............................................................................................35
IV.3.3...........................................................................................Rasa
............................................................................................38
IV.3.4...........................................................................................Tekstur
............................................................................................41
IV.3.5...........................................................................................Keseluruh
an........................................................................................ 45
IV.4.....................................................................................................Pengujian
Kimia........................................................................................... 48
IV.4.1...........................................................................................Kadar
protein................................................................................ 48
IV.4.2...........................................................................................Kadar
lemak.................................................................................. 49
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IV.4.3...........................................................................................Kadar air
............................................................................................51
IV.4.4...........................................................................................Betakarot
en........................................................................................ 52
IV.5.....................................................................................................Pengujian
Mikrobiologi................................................................................ 53
4.5.1 Salmonella.......................................................................... 53
4.5.2 Eschericia Coli................................................................... 54

V. PENUTUP.......................................................................................... 56
V.1 Kesimpulan.................................................................................. 56
V.2 Saran............................................................................................ 57

DAFTAR PUSTAKA................................................................................ 58

LAMPIRAN.............................................................................................. 62