Asian Food Science Journal

The aim of this study was to determine the optimal ratio of bigel based on beeswax-corn oil oleogel and gelatin hydrogel as a fat replacer. The study employed a completely randomized design (CRD). Data obtained were processed using Microsoft Excel and analyzed using analysis of variance (ANOVA). If significant or highly significant differences were found, Duncan's Multiple Range Test (DMRT) was applied. The study was conducted at the Laboratory of Animal Product Technology, Faculty of Animal Science, and the Food Technology Laboratory, Brawijaya University, from February 3 to March 25, 2025. The research investigated bigel formulations made from beeswax-corn oil oleogel and gelatin hydrogel at various ratios as a fat substitute. The variables observed included moisture content, fat content, texture, color, oil binding capacity (OBC), weight loss, antioxidant activity, FTIR, and microstructure. The results showed highly significant differences (P<0.01) in moisture content (18.51%-42.53%), fat content (81.87%-50.53%), texture (1.96-2.80 N), weight loss (0.81%-1.92%), and antioxidant activity (26.08 µg/ml - 61.48 µg/ml). However, OBC and color did not show significant differences (P>0.05), with OBC ranging from 97.98%-98.22% and color values of L* (87.13-88.98), a* (0.25-0.22), and b* (15.29-15.03). The study concluded that bigel based on beeswax-corn oil oleogel and gelatin hydrogel had a significant effect on moisture, fat content, texture, weight loss, and antioxidant activity, but did not significantly affect OBC and color. The best oleogel-to-hydrogel ratio was found in treatment P1 with a ratio of 80:20. This ratio not only improved the texture and nutritional quality of the product but also demonstrated potential for practical application in the development of functional foods.