The Effect of Ginger Extract on Emulsion Stability, Total Acidity and Sensory Evaluation of Full Fat Mayonnaise

The purpose of this research were to investigate the physicochemical quality and sensory evaluation full fat mayonnaise with varieties of ginger and added with different level. The materials were sunflower oil, egg yolk, vinegar, spices and ginger extract. The methods was laboratory experimental using Nested Completely Randomized Design with 2 factors and 3 replication. The A factor was varieties of ginger (elephant ginger), (emprit ginger) and (red ginger). The B factor was the level of addition (0,5%), (1%) and (1,5%). The variables observed were stability emulsion, total acidity and sensory evaluation (texture, odor, color, taste and overall acceptability) of mayonnaise. Analyzed of variance (ANOVA) will using to analysis the data and followed with DMRT. The result showed that varieties of ginger and different level of addition did not gave significant effect (P>0.05) on sensory evaluation and gave highly significant effect (P<0.01) on stability of emulsion, total acidity and overall acceptable. It could be concluded that the use of 1,5% red ginger gave best quality of mayonnaise