The Antioxidant Activity and Sensory Quality of Mayonnaise Supplemented with Calamansi Peel Flour (

\nThe study aimed to evaluate the level of costumers preference of mayonnaise with the addition of calamansi peel flour (Citrofortunella microcarpa). The research design used a complete randomized design (CRD) with 4 treatments. Organoleptic evaluation used hedonic test method with 9-point hedonic scale. The test was conducted by 25 semi trained panelists. The treatment levels of calamansi peel flour addition were 0 (P0); 1.5 (P1); 3.0 (P2); and 4.5% (P3). Parameters observed were antioxidant activity (antioxidant content, total phenolics, fiber content) and consumer preference (hedonic test). The results of the analysis of Calamansi peel flour had an antioxidant activity value of 723.92 ppm, a total phenol of 10.36 mg GAE/g, and a fiber content of 35.21%. The average score of perception of sensory attributes was between 4 (dislike slightly) and 5 (neither like nor dislike). The results showed the addition of Calamansi peel flour had a significant effect on organoleptic. In conclusion that the treatment of adding 1.5% calamansi peel flour produces mayonnaise that is acceptable to consumers.\n