Teknologi Nozel Sebagai Pengganti Homogenizer dalam Pembuatan Minuman Emulsi dari Minyak Sawit Merah

Mursalin, Mursalin and Surhaini, Surhaini and Yulia, Ade (2016) Teknologi Nozel Sebagai Pengganti Homogenizer dalam Pembuatan Minuman Emulsi dari Minyak Sawit Merah. Prosiding Seminar Nasional Teknologi Pertanian, FATETA-UNJA 2015, 1 (1). pp. 44-48. ISSN 978-602-74670-0-2

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The making processes of emulsion drinks from red palm oil were developed using simple emulsificator, nozzle technology. To determine the kinds and concentrations of emulsifier suitable to any oil/water ratio, CMC and Tween 80 were investigated for their capability in producing stable product with good physical, chemical and organoleptic properties. The results showed that simple emulsificator could be made by air operated nozzle technique. In making process of emulsion drinks, from 20 combinations of oil/water ration, there were 3 treatments producing stable emulsion system as follow: oil/water ratio 4:6 and 5:5 using 1% CMC and oil/water ratio 7:3 using 1% Tween 80. To increase stability, preservativeness, physical, chemical and organoleptic quality, food additives were added such as benzoat (0,2%), antioxidant BHT (200 ppm), chelatin EDTA (200 ppm), sugar sweetener with concentration 15% and orange flavor (1,5%). Based on hedonic test using 25 panellist, the highest acceptance was showed by oil/water ratio 5:5 using 1% CMC. Then, the treatment produced more stable emulsion drinks during 6 weeks storage with low increasing acid and peroxide number and low decreasing viscosity Keywords— Palm Oil, Saponification, Emulsifiers, Emulsion drink

Type: Article
Subjects: S Agriculture > S Agriculture (General)
Divisions: Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian
Depositing User: MURSALIN
Date Deposited: 04 Sep 2020 03:32
Last Modified: 04 Sep 2020 03:32
URI: https://repository.unja.ac.id/id/eprint/13529

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