Physicochemical Quality of Reduced Fat Mayonnaise with Aloe vera Powder as a Natural Antioxidant

Abstract

Aims: This research aims at determining the effect of different percentages (2%, 4%, and 6%) of Aloe vera powder (AVP) on antioxidant activity, fiber, protein, and color analysis (L a* b*). Study Design: The research was designed as laboratory experimental method. Place and Duration of Study: This research was conducted at the Animal Product Technology Laboratory, Egg Processing Division, Faculty of Animal Science, Brawijaya University. The study was conducted over a period of one month (July-August). Methodology: The research used a laboratory experimental method with a CRD (Completely Randomized Design), using four treatments and six replications. The data were analyzed using ANOVA, and any significant or highly significant differences were further tested using DMRT. Results: The result of this study shows that the addition of Aloe vera powder can enhance antioxidant activity (3.28%-30.52%), crude fiber (0.89%-1.24%), protein (13.80%-15.37%, reducing fat content (41.49%-72.84%), and improve the color quality of reduced fat mayonnaise (RFM). Conclusion: The addition of AVP to RFM can increase the antioxidant activity, crude fiber, and protein content, while reducing the fat content. The addition of AVP also affects the color of the mayonnaise, making it brighter and more appealing. The addition of 6% AVP can improve the physicochemical quality of RFM.