Utilization of Palm Kernel Oil (PKO) as Vegetable Oil in Making Mayonnaise with the Addition of Virgin Coconut Oil (VCO) and Palm Cooking Oil (PCO)

Abstract

Palm kernel oil (PKO) is as oil to make mayonnaise. Mayonnaise is a mixture of vegetable oil with lime, sugar, salt, and egg yolk as an emulsifier that will form an emulsion system. This study aimed to determine the effect of adding vegetable oil to the quality of mayonnaise from PKO. The analysis carried out on the PKO is the analysis of free fatty acids, levels of impurities, and water content. Furthermore, PKO can be used in the manufacture of mayonnaise. Therefore, making mayonnaise with PKO can be analyzed by analyzing fat, protein, water, and sensory/organoleptic tests. The results showed that the addition of various types of vegetable oil: virgin coconut oil (VCO) and palm cooking oil (PCO), to based mayonnaise affected the water content, fat content, protein content, and sensory (color, aroma, taste, texture) of mayonnaise. Mayonnaise composition based on panelists assessment was obtained by mayonnaise with a composition of PKO + VCO (1:1) which contains 76.36% fat content, 8.27% water content, and 1.613% protein content.