Applying The Extract To Mayonnaise, Muhammad Eriansyah Successfully Achieved A Bachelor's Degree And Took Part In The International Conference

• Posted by: Admin
• Selasa, 14 November 2023
• Has been read 138 time(s)

Muhammad Eriansyah Al Hakim, S.TP, who is usually called ERI, successfully got  a Bachelor's degree in Food Technology (S.TP.) at the Food Technology Study Program, Udayana University, which will be graduated in December 2023 by conducting a study on the Effect of Concentration on Adding Wuluh Starfruit Leaf Extract. (Averrhoa bilimbi. L) on the antioxidant and sensory activity of mayonnaise under the guidance of Dr. Gusti Ayu Kadek Diah Puspawati, S.TP., M.Si. and Prof. Dr. Ir. I Nengah Kencana Putra, M.S

The research carried out was to make mayonnaise by adding natural antioxidants with the aim of increasing the antioxidant content in mayonnaise which is beneficial both for the body and extending the shelf life of mayonnaise. Generally, synthetic antioxidants are added to mayonnaise such as BHT (butyl hydroxyl toluene) or BHA (butyl hydroxyl anisole) where the use of synthetic antioxidants is quite widely used in various mayonnaise products, however the use of synthetic antioxidants has the disadvantage that it is not good for body health, therefore there needs to be development from the use of natural antioxidants in mayonnaise products, one of which comes from starfruit leaf extract.

Eri in his research reported a significant increase in antioxidant activity, namely 69.9%, which was also caused by the high antioxidant IC₅₀ in starfruit leaf extract of 28.35 ppm. Apart from antioxidant activity, an increase also occurred in total phenols which had the highest value of 111.27 mg GAE/g. The research conducted by ERI has also been presented at an international conference, namely The 2nd International Conference on Innovative Agriculture Technology (ICIAT) 2023 in front of participants from various countries, even one of the conference participants from the Australian Catholic University, namely Dr. Sharon Croxford was interested in the results presented and asked about the potential of this product in the future.