Physicochemical, Emulsion Stability, and Microbiological Changes of Light Mayonnaise Containing Soy Protein During Storage

Authors

• Rifka Anindita Putri, Postgraduate Program Student of Animal Product Technology Department, Faculty of Animal Science, Universitas Brawijaya, Malang, Indonesia.Follow
• Herly Evanuarini, Faculty of Animal Science, Universitas Brawijaya, Malang, Indonesia.Follow
• Premy Puspitawati Rahayu, Faculty of Animal Science, Universitas Brawijaya, Malang, Indonesia.Follow
• Khothibul Umam AL Awwaly, Faculty of Animal Science, Universitas Brawijaya, Malang, Indonesia.Follow
• Veronica Margareta Ani Nugiartiningsih, Faculty of Animal Science, Universitas Brawijaya, Malang, Indonesia.Follow

Author ORCID Identifier

Rifka Anindita Putri, https://orcid.org/0009-0001-7577-4639

Herly Evanuarini, https://orcid.org/0000-0001-5080-8858

Premy Puspitawati Rahayu, https://orcid.org/0000-0001-6013-9723

Khothibul Umam AL Awwaly, https://orcid.org/0000-0001-5078-7583

Abstract

Light mayonnaise is a low-fat emulsion product that is susceptible to changes in viscosity, emulsion instability, and chemical quality degradation during storage. The addition of functional additives such as soy protein is commonly applied to support product quality. This study aimed to evaluate the physicochemical properties, emulsion stability, and microbiological quality of light mayonnaise containing 1.5% soy protein during storage for 0, 5, 10, and 15 days. The parameters analyzed included viscosity, pH value, emulsion stability, peroxide value, emulsion droplets, and total plate count (TPC). The study was conducted using four storage treatments with five replicates, applying a completely randomized design in a laboratory experimental approach. The results showed that light mayonnaise containing 1.5% soy protein maintained viscosity, pH, emulsion stability, Peroxide value, droplet size, and TPC within acceptable limits up to 15 days of storage. These findings indicate that although the physicochemical quality, emulsion stability, and microbiological quality of light mayonnaise decreased during storage, the product remained within acceptable limits under the studied conditions.

Recommended Citation

Putri, Rifka Anindita; Evanuarini, Herly; Rahayu, Premy Puspitawati; Awwaly, Khothibul Umam AL; and Nugiartiningsih, Veronica Margareta Ani (2026) "Physicochemical, Emulsion Stability, and Microbiological Changes of Light Mayonnaise Containing Soy Protein During Storage," Jurnal Ilmu Ternak Universitas Padjadjaran: Vol. 26: No. 2, Article 5.
DOI: https://doi.org/10.24198/jit.v26i2.1441
Available at: https://journal.unpad.ac.id/jitunpad/vol26/iss2/5