karakteristik emulsifier dalam minyak otak sapi hasil proses degumming dengan jumlah penambahan asam sitrat yang berbeda

Abstract

The brain was one of animal by product which has high lipid content The most component of brain lipid is phospholipids which have polar structure (phosphat) and non polar structure (lipid). The hi& phospholipids content in the beef brain, potentially to develop as emu&fzer. Emhif;er (gum) that produced h m degwnming process with used different concentration citric acid. The objective of this research was to know the characterisiics of en&if;er. This research was used the randomized completely design with 3 replications and 3 levels of 85% citric acid i.e 0,1% (vlw), 0,2%(v/w), and 0 J%(v/w). If the result was significantly different then continued with the Duncan's multiple Range Test The result of this research shows that addug the different concentration of citric acid was not significantly different to the rendemen, emulsion stability, surface tension, and interhcial surfkce. Keywords : beef brain, phospho1ipids. eemulsifer, &gumming, citric acid