PENGARUH PENAMBAHAN EMULGATOR TERHADAP STABILITAS EMULSI SANTAN

Authors

  • Ahmad Wibisana Universitas Pamulang

DOI:

https://doi.org/10.32493/jitk.v4i1.3878

Keywords:

kelapa, santan, emulsi, emulgator, stabilizer, cmc

Abstract

Santan merupakan bahan tambahan makanan yang banyak digunakan diberbagai masakan khususnya di Indonesia. Seiring dengan era modern yang menginginkan serba cepat dan praktis maka santan cair dalam kemasan menjadi satu kebutuhan masyarakat. Santan merupakan emulsi minyak dalam air, dimana stabilitas emulsi sangat rendah. Emulsi santan jika disimpan dalam waktu yang singkat akan terpisah menjadi dua bagian, yaitu lapisan serum dan lapisan krim. Guna meningkatkan kestabilan emulsi santan maka salah satu upaya adalah dengan menambahkan bahan emulgator. Pada penelitian ini dipelajari penambahan bahan emulgator/stabilizer yang terdiri dari susu skim, isolat protein kedelai, sodium kaseinat, putih telur dan carboxymethyl cellulose. Selanjutnya konsentrasi emulgator/stabilizer juga dipelajari guna memperoleh emulsi santan yang stabil. Stabilitas emulsi dievaluasi berdasarkan pengamatan visual dengan menentukan parameter persen stabilitas emulsi, pengamatan viskositas emulsi serta mikroskopis guna mengamati ukuran droplet dan sebaran droplet. Hasil penelitian menunjukkan penambahan CMC 1% pada santan yang telah diberi perlakukan pasteurisasi dan penambahan natrium benzoat 0,015% masih menunjukkan stabilitas emulsi yang baik hingga pengamatan hari ke 7. Perubahan fisik santan (warna dan bau) juga tidak berbeda secara siknifikan dibandingkan dengan santan segar.

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Published

2020-02-23

How to Cite

Wibisana, A. (2020). PENGARUH PENAMBAHAN EMULGATOR TERHADAP STABILITAS EMULSI SANTAN. Jurnal Ilmiah Teknik Kimia, 4(1), 32–38. https://doi.org/10.32493/jitk.v4i1.3878

Issue

Vol. 4 No. 1 (2020): JURNAL ILMIAH TEKNIK KIMIA

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Articles

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