Evaluation of the Characteristics of Calamansi Peel Flour (Citrus microcarpa) and Its Application on the Organoleptic Quality of Mayonnaise
Keywords:
Calamansi orange flour, mayonnaise, hedonicAbstract
This research aims to determine the organoleptic quality of mayonnaise with the addition of Kalamansi orange peel flour (Citrus x microcarpa Bunge) so that it is hoped that it can improve the organoleptic quality. The experiment used a completely randomized design (CRD) with 4 treatments and 6 replications. Treatment with the addition of calamansi orange peel flour at 0% (P0), 1.5% (P1), 3.0% (P2), 4.5% (P3) of the total iscometer material. Organoleptic parameters include color, texture, creaminess, aroma, taste, taste and overall. The results showed that the addition of kalamansi orange peel flour had a significant effect on the organoleptic test of optimum treatment with the addition of 1.5% calamansi orange peel flour. Overall, the assessment was somewhat favorable.