Pemanfaatan ekstrak mucilage okra (abelmoschus esculentus l. Moench) sebagai bahan pengemulsi dalam pembuatan mayones vegan = The utilizaton of okra (abelmoschus esculentus l. Moench) mucilage extract as an emulsifier in making vegan mayonnaise

Monica, Alethea Claudia (2015) Pemanfaatan ekstrak mucilage okra (abelmoschus esculentus l. Moench) sebagai bahan pengemulsi dalam pembuatan mayones vegan = The utilizaton of okra (abelmoschus esculentus l. Moench) mucilage extract as an emulsifier in making vegan mayonnaise. Bachelor thesis, Universitas Pelita Harapan.

	Text (Title) Title.pdf Available under License Creative Commons Attribution Non-commercial No Derivatives. Download (482kB)
	Text (Abstract) Abstract.pdf Available under License Creative Commons Attribution Non-commercial No Derivatives. Download (199kB)
	Text (ToC) ToC.pdf Available under License Creative Commons Attribution Non-commercial No Derivatives. Download (298kB)
	Text (Chapter1) Chapter1.pdf Available under License Creative Commons Attribution Non-commercial. Download (273kB)
	Text (Chapter2) Chapter2.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial No Derivatives. Download (608kB)
	Text (Chapter3) Chapter3.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial No Derivatives. Download (581kB)
	Text (Chapter4) Chapter4.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial No Derivatives. Download (632kB)
	Text (Chapter5) Chapter5.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial No Derivatives. Download (157kB)
	Text (Bibliography) Bibliography.pdf Available under License Creative Commons Attribution Non-commercial No Derivatives. Download (508kB)
	Text (Appendices) Appendices.pdf Restricted to Repository staff only Available under License Creative Commons Attribution Non-commercial No Derivatives. Download (2MB)
	Text (Publication-Agreement) Publication-Agreement.pdf Available under License Creative Commons Attribution Non-commercial No Derivatives. Download (756kB)

Abstract

Okra is known as a rich source of mucilage plant, however the application was still limited. Some vegetarians are unable to consume egg-based food product, therefore the utilization of okra mucilage as emulsifier in making vegan mayonnaise was conducted. The objectives of this research were to determine the best extraction time to produce the highest yield of okra mucilage extract using microwave, to investigate the physicochemical characteristics and organoleptic test of okra mucilage mayonnaise, and compared to commercial vegan mayonnaise based on hedonic test. Okra mucilage was extracted in 10, 20, 30, 40, 50 minutes and the best extraction time was applied in making vegan mayonnaise with concentration 0.25, 0.50, 0.75, 1.00, and 1.25%. Okra mucilage extract with 30 minutes extraction produced the highest yield (12.15%). The best formulation of okra mucilage mayonnaise was mayonnaise with 0.75% okra mucilage extract with viscosity 150.50 poises, emulsion stability 96.51%, fat globule 6.30,um, pH 3.80, and yellow-red color. Based on hedonic test, the best formulation of okra mucilage mayonnaise was not significantly different with commercial vegan mayonnaise (p> 0.05) in flavor, aftertaste, aroma, and overall as parameters. In conclusion, okra mucilage extract could be used as an alternative emulsifier in making vegan mayonnaise.

Actions (login required)

View Item