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

Authors

  • Najla Afifah Faculty of Animals Science, University of Sebelas Maret Author
  • Lilik Retna Kertikasari Faculty of Animals Science, University of Sebelas Maret Author
  • Adi Magna Patriadi Nuhriawangsa Faculty of Animals Science, University of Sebelas Maret Author

Keywords:

Calamansi orange flour, mayonnaise, hedonic

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.

Published

2024-05-17

Issue

Section

Agriculture, Animal Sciences, Agroforestry, and Agromaritime Innovation