The effect of different types and levels of oil on organoleptic quality of mayonnaise made from chicken egg yolk

Mayonnaise is an emulsion of egg yolk and oils. The organoleptic quality of mayonnaise is strongly influenced by its constituent ingredients. One of the ingredients for mayonnaise is vegetable oil. Therefore, it is necessary to study the types of oil such as copra oils, sesame oils, and olive oils for organoleptic qualities of mayonnaise. This study aimed to determine the types and levels of the organoleptic quality of mayonnaise. The organoleptic qualities of mayonnaise include flavor, color, scent, viscosity, and texture. This study used a completely randomized design with a 4×3 factorial pattern with 3 replications. The first factor was the types of oil such as copra oils, sesame oils, and olive oils and the second factor were the levels of oil (%) i.e.: 50, 55, and 60, respectively. The results of the analysis of variance showed that the addition of different types of oil had a significant effect on the flavor, color, scent, viscosity (P0.05). The levels of oil had no significant effect on the flavor, color, scent, texture, and viscosity of mayonnaise (P>0.05). The best organoleptic quality of egg yolk-based mayonnaise with the addition of 50% copra oils.