Layanan journal yang disediakan oleh Perpustakaan Universitas Gunadarma
| Judul Artikel | : | STABILITAS EMULSI MINYAK BUAH MERAH (Pandanus conoideus L) PADA BERBAGAI NILAI HYDROPHILE-LYPHOPHILE BALANCE (HLB) PENGEMULSI |
|---|---|---|
| Judul Terbitan | : | Jurnal Teknologi Industri Pertanian |
| ISSN | : | 02163160 |
| Bahasa | : | IND |
| Tempat Terbit | : | Bogor |
| Tahun | : | 0000 |
| Volume | : | Vol. 23 Issue 1 0000 |
| Penerbit | : | Asosiasi Agroindustri Indonesia |
| Frekuensi Penerbitan | : | |
| Penulis | : | Murtiningrum, Zita L. Sarungallo, Gino N. Cepeda, Nurlaila Olong |
| Abstraksi | : | The objective of this study was to determine the type and concentration of emulsifier in a various of HLB values producing stable emulsion of redfruit oil. Emulsification method was carried ou by mixing water in emulsifier agent. Water-oil ratios tested were 3:7, 4:6, 5:5, 6:4, and 7:3. Emulsifier concentration for CMC, gum arabic, tween 20 and tween 80, GMS and lecithin tested were 0.125%, 0.25%, and 0.375%, while the concentration of emulsifier of pectin, gelatin, dextrin and SPAN 60 tested were 0.25%, 0.5% and 0.75%. Improvements emulsion viscosity and flow capacity were undertaken by increasing or decreasing the concentration of emulsifier in the range of 0.125% to 1%. The testing of emulsion stability was done by measuring the viscocity and stability of the emulsion. The results indicated that the most stable emulsion were emulsion with a CMC concentration of 0.25% in water-oil ratio of 6:4 and the use of tween 20 and tween 80 at 0.45% concentration in water-oil ratio of 7:3. The use of CMC produced the best emulsion stability with the highest viscosity value (10.25 dPa.s), the stability of emulsion (3.5%), and stable for five days at room temperature. |
| Kata Kunci | : | red fruit oil (Pandanus conoideus L.); emulsion; emulsifier; H LB |
| Lokasi | : | P4 |
| Terakreditasi | : | belum |