Impact of Soy Protein Powder on The Physicochemical Properties of Light Mayonnaise

The high fat content in full fat mayonnaise has raised consumer health concerns, thereby increasing demand for light mayonnaise. Light mayonnaise often experiences instability due to low oil content. The addition of soy protein powder can improve emulsion stability by increasing viscosity. This study aimed to determine the optimal percentage of soy protein powder to improve the physicochemical qualities of light mayonnaise. The ingredients used were light mayonnaise made from rice bran oil, egg yolk, sugar, salt, mustard, pepper, and vinegar, with soy protein powder percentages of 0.5%, 1%, 1.5% and without addition as a control. The research method was an experimental laboratory using a Completely Randomized Design (CRD) with 4 treatments and 5 replications. The data were analyzed using ANOVA; if there were significant effects continued by Duncan's Multiple Range Test (DMRT). The results showed that the treatments had a highly significant effect, (P