PENGARUH EMULSIFIER TERHADAP STABILITAS EMULSI SALAD DRESSING BERBAHAN MINYAK JAGUNG

Ery Fatarina, Rudi Firyanto, Sri Mulyaningsih, Hilda Nur P

Abstract


Corn oil is a food that quite known, but it’s still not optimal. Salad Dressing is one of food product that make
by homoginezer process from oil and water. Emulsifier should be added to keep emultion system stability so
that it not easy for oil and water to be sparated. The experimental aim to find natural emulsfier effect (egg) to
salad dressing emultion satbility and find the product specification that has been made. This experiment
conducted by mixing corn oil and lime juice water with a ratio of 250 ml : 25 ml with homoginezer’s duration
1,2 and 3 minute, emulsifier’s volume 10,20 and 30 ml, and homoginezer’s velocity 9000, 12000 and 15000
rpm. The variabels that has been looked are viscosity, density, also surface tension. The optimal result of
emulsifier volume is 28.2669 ml, homoginezer’s velocity is 9000,14 rpm and homoginezer’s duration 2.9987
minute. The optimal equal to viscosities respond (Cp) = -1,20767 + 0,64850 x A + 4,38333E-4 x B +
0,02250 x C, the equal respon for dencities respond (g/cm3) =+ 0.76749+7.08125E-3 x A-3.125E-6
xB+6.875E-4 x C and the optimal equal to tension respond (N/m)=0.28453-5.0675E-3 xA-1.55E-6 x B+1E-4
x C. The salad dressing product with specification pH 4-5, viscosity between 17.85 Nm-2s-1 - 66.76 Nm-2s-1,
and surface tension between 0.0942 to 0.1954 N / m. Thus, salad dressing with basic material of Corn Oil
has a good quality.

Keywords


emulsifier, salad dressing, corn oil

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