THE ANALYSIS OF MAYONNAISE-BASED SALAD DRESSING SHELF LIFE USING POLYETHYLENE TEREPHTHALATE (PET) PACKAGING

Abstract

Indonesia is one of the countries that have a high percentage of stunting and malnutrition among children. Therefore, Indonesia became the world’s largest palm oil producer. Palm oil and other vegetable oils have high amounts of omega-3, which is already known as the precursor of the cognitive system and can inhibit stunting growth. Salad dressing is one of the food products which uses vegetable oil. The effect of oxidation in various oil and formulations were determined. PV was obtained by titration method and visual observation of stability. About 5 types of oils were used in this product formulation, i.e soybean, sunflower, canola, coconut, and virgin coconut oil. Products were made using soybean milk and xanthan gum as emulsifiers and stabilizers. PET packaging was observed within 56 days of observation for every 7^th day. The data was then calculated using ASLT method with the Arrhenius approach. The results showed that more xanthan gum added will make the sample have a good emulsion stability. Salad dressing had the longest shelf life of 132 days (using canola oil at 25°C). The shortest shelf life of salad dressing is 46 days (using soybean oil at 45 °C). 

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