Evaluation of the Characteristics of Calamansi Peel Flour (Citrus microcarpa) and Its Application on the Organoleptic Quality of Mayonnaise

Abstract

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.