Prof. Dr. Herly Evanuarini: Low-Fat Mayonnaise as Functional Food

Prof. Dr. Herly Evanuarini, S.Pt., MP was inaugurated as Professor in the Field of Animal Product Processing Technology at the Faculty of Animal Husbandry UB.

Prof. Dr. Herly Evanuarini, S.Pt., MP was inaugurated as Professor in the Field of Animal Product Processing Technology at the Faculty of Animal Husbandry, Thursday (11/28/2024), at the Samantha Krida building, Universitas Brawijaya (UB). She is the 20th active Professor at the Faculty of Animal Husbandry, and the 213th active Professor at UB, as well as the 389th Professor of all Professors produced by UB.

She delivered a scientific speech entitled “Silofa: Low Fat Mayonnaise Emulsion Technology with the Use of Natural Stabilizers as Functional Food”.

The challenges of developing new food products are increasing. The livestock processing industry in recent decades has shifted direction, especially in relation to the demand for low-fat products; one of which is mayonnaise.

Mayonnaise is a semi-solid emulsion that is very popular in the food industry. The main problem faced by low-fat mayonnaise products is the instability of the product emulsion. Emulsion instability causes phase separation which causes a decrease in physicochemical quality, sensory quality and shelf life. Emulsion technology is the main key in making low-fat mayonnaise.

Emulsion stability is the main requirement in mayonnaise production. Innovation in food emulsion technology is important as an effort to meet the demand for healthy food. Silofa as a low-fat mayonnaise emulsion technology based on the use of agro-industrial waste as a natural stabilizer, provides a solution in creating functional livestock processed products by optimizing the use of local resources.

The advantage of this emulsion technology is that it produces mayonnaise products that have low fat content, stable emulsions, and act as functional foods. The weakness of this emulsion technology is that proper reformulation is needed so that the product has characteristics like full-fat mayonnaise products. The innovation of “Silofa” mayonnaise product can support efforts to improve public health by providing healthy and nutritious food choices. This technology contributes to innovative solutions for livestock food products through sustainable agro-industrial waste management which is economically and environmentally beneficial. [Irene/UB PR/ Trans. Iir]