<![CDATA[Penelitian ini bertujuan untuk mengetahui pengaruh substitusi cuka dengan ekstrak rosela (Hibiscus sabdariffa L.) sebagai bahan pengasam terhadap sifat fisiko-kimia dan organoleptik mayones. Materi yang digunakan adalah kuning telur, minyak nabati, garam, gula, cuka dan ekstrak rosela. Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dan 3 ulangan. Perlakuan terdiri dari P0 = 10ml cuka (kontrol), P1 = 7,5ml cuka + 2,5ml ekstrak rosela, P2 = 5ml cuka + 5ml ekstrak rosela, P3 = 2,5ml cuka + 7,5ml ekstrak rosela dan P4 = 10ml ekstrak rosela. Variabel yang diukur meliputi pH, viskositas, kestabilan emulsi, kadar lemak, warna, aroma dan rasa. Hasil uji statistik menunjukkan bahwa perlakuan berpengaruh sangat nyata (P<0,01) terhadap pH, viskositas, kestabilan emulsi, kadar lemak, warna, aroma dan rasa. Disimpulkan bahwa substitusi cuka dengan ekstrak rosela mampu meningkatkan pH, viskositas, kestabilan emulsi, kadar lemak, warna, aroma dan rasa. Perlakuan terbaik dalam pembuatan mayones adalah P4 = 10ml ekstrak rosela. Kata kunci : mayones, ekstrak rosela, fisiko-kimia, organoleptik. This research aims to evaluate the effect substitution of vinegar with roselle extract (Hibiscus sabdariffa L.) as an acidifying agent on the physico-chemical and organoleptic properties of mayonnaise. The materials used were egg yolk, vegetable oil, salt, sugar, vinegar and roselle extract. Completely Randomized Design (CRD) 5 treatments with 3 replicates procedure was applied. The treatments were P0 = 10ml vinegar (control), P1 = 7,5ml vinegar + 2,5 ml roselle extract, P2 = 5ml vinegar + 5ml roselle extract, P3 = 2,5ml vinegar + 7,5 ml roselle extract and P4 = 10ml extract roselle. Variables are measured included pH, viscosity, emulsion stability, fat content, colour, aroma and taste. Statistical analysis shows that the effect of treatment is highly significant (P <0.01) on pH, viscosity, emulsion stability, fat content, colour, aroma and taste. The conclusion is that the substitution of vinegar with roselle extract can increase pH, viscosity, emulsion stability, fat content, colour, aroma and taste. The best treatment is performed by P4 = 10ml roselle extract. Key words : mayonnaise, roselle extract, physico-chemical and organoleptic.]]>
