FORMULASI MAYONES BERBASIS VIRGIN COCONUT OIL DAN CUKA AIR KELAPA UNTUK MENCEGAH DISLIPIDEMIA
Keywords:
Minyak kelapa murni, virgin coconut oil, dislipidemia, mayones, cuka air kelapaAbstract
Produk mayones pada dasarnya terbuat dari minyak nabati dan telur sehingga bila dikonsumsi rutin dapat meningkatkan resiko obesitas dan dislipidemia. Salah satu solusi untuk mengurangi resiko dislipidemia yaitu menyediakan produk mayones dari minyak nabati yang rendah kadar asam linoleat seperti virgin coconut oil (VCO). penelitian ini bertujuan untuk membuat produk inovasi mayones berbahan dasar VCO yang dikombinasi dengan cuka air kelapa yang juga memiliki efek antiobesitas dan antidislipidemia. Terdapat tiga jenis formula mayones yang dibuat dengan bahan dasar minyak nabati dan cuka, dimana formula I berbahan dasar minyak kedelai (MK) dan cuka makan, formula II berbahan VCO dan cuka air kelapa, serta formula III berbahan dasar kombinasi MK:VCO (1:1) dan cuka kombinasi. Produk mayones diuji melalui pengujian organoleptis, uji stabilitas emulsi, dan uji viskositas. Uji efek dislipidemia mayones dilakukan menggunakan 18 ekor tikus wistar yang dibagi menjadi 3 kelompok. Masing-masing kelompok diberi satu jenis formula mayones selama 21 hari lalu dilakukan pengukuran kolesterol total, TG, HDL dan LDL. Hasil penelitian menunjukkan formulasi mayones MK memiliki kestabilan fisik terbaik namun dapat meningkatkan kadar kolesterol dan trigliserida pada tikus. Walaupun dapat mengurangi resiko dislipidemia, formula mayones VCO memiliki limitasi, termasuk aroma khas serta emulsi yang tidak stabil (%SE < 5%). Namun, formula kombinasi minyak kedelai dan VCO (1:1) memberikan stabilitas yang memadai (%SE = 1,2%) dan mampu mencegah peningkatan kolesterol total dan trigliserida pada tikus. Dapat disimpulkan bahwa formulasi kombinasi minyak kedelai dan VCO dapat memberikan kestabilan fisik yang baik dan mampu mengurangi resiko dislipidemia yang dibuktikan melalui hewan model tikus.
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