Physical and Sensory Characteristics of Mayonnaise Using Functional Ingredients of Galo-galo Honey (Tetrigona apicallis)

Physical and Sensory Characteristics of Mayonnaise Using Functional Ingredients of Galo-galo Honey (Tetrigona apicallis)

Mayonnaise results from an emulsion of vegetable oil in acid stabilized by lecithin (egg yolk). As one of the main components, acetic acid is a synthetic material that has side effects if it is consumed at high levels and over a long period. An effective natural acidifying ingredient, as a substitut...

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Bibliographic Details
Main Authors: Deni Novia, Reren Walfadillah, Afriani Sandra
Format: Article
Language:English
Published: Fakultas Peternakan Universitas Brawijaya 2024-12-01
Series:Jurnal Ilmu-Ilmu Peternakan
Subjects:
galo-galo honey
mayonnaise
moisture content
sensory test
viscosity
Online Access:https://jiip.ub.ac.id/index.php/jiip/article/view/2983
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