<![CDATA[ABSTRACT The purpose of this research was to establish the right formulation of mayonnaise made from ratio of corn oil and palm oil and chili puree. This study was designed by using factorial complete randomized design with two factors; the ratio of corn oil : palm oil (70%:30%, 60%:40%, 50%:50%, 40%:60%, 30%:70%) and adding puree red chili (5%, 10%, 15%). The results showed that ratio of corn oil : palm oil had highly significant effect on the stability of the emulsion and the organoleptic hedonic value of mayonnaise texture, and it had significant effect on mayonnaise viscosity. The addition of chili puree had highly significant effect on emulsion stability, viscosity, moisture content, pH, organoleptic value of color, taste, and texture of mayonnaise. Furthermore, the interaction between ratio of corn oil : palm oil and addition of chili puree had significant effect on organoleptic value of mayonnaise texture, but it had no significant effect to other parameters. The best formula of mayonnaise was made from 30% corn oil : 70% palm oil and 5% of chili puree. The antioxidant activity (IC50) of the best mayonnaise was 170,895 µg/ml. Key words: Chili Puree, Corn Oil, Mayonnaise, Palm Oil ABSTRAK Tujuan dari penelitian ini adalah untuk menetapkan formulasi yang tepat antara perbandingan minyak jagung dengan minyak sawit dan puree cabai merah. Penelitian ini menggunakan rancangan acak lengkap dengan dua faktor yaitu perbandingan minyak jagung : minyak sawit (70%:30%, 60%:40%, 50%:50%, 40%:60%, 30%:70%) dan penambahan puree cabai merah (5%, 10%, 15%). Hasil menunjukkan bahwa perbandingan antara minyak jagung : minyak kelapa sawit berpengaruh sangat nyata terhadap kestabilan emulsi dan nilai hedonik tekstur mayones dan berpengaruh nyata terhadap viskositas mayones. Penambahan puree cabai merah berpengaruh sangat nyata terhadap kestabilan emulsi, viskositas, kadar air, pH, nilai organoleptik warna, rasa dan tekstur mayones. Hasil penelitian juga menunjukkan bahwa interaksi perbandingan minyak jagung : minyak sawit dan penambahan puree cabai merah berpengaruh nyata terhadap nilai organoleptik tekstur namun tidak berpengaruh nyata pada parameter lainnya. Formula terbaik adalah mayones yang dibuat dari 30% minyak jagung : 70% minyak sawit dan 5% puree cabai merah. Mayones terbaik memiliki aktivitas antioksidan (IC50) 170,895 µg/ml. Kata kunci : Mayones, Minyak Jagung, Minyak Sawit, Puree Cabai Merah]]>
