Optimasi Bahan Emulsi dari Minyak Sawit dengan Tiga Jenis Stabilizer dan Uji Mutu Minuman Emulsinya

Abstract

The objective of this research was to obtain the optimal of emulsified palm oil with three types of stabilizers and to test the quality of emulsion beverage that include hedonic test, physical, and chemical. There were three stabilizers used: CMC, gelatin, and gum arabic. Optimation process used response surface methodology (RSM). This research has two factors of mixture, which were palm oil concentration 30%-70%, and water concentration 30%-70%, and one factor of process which was types of stabilizers. There were two responses in this research: emulsion stability and viscosity. Based on verified optimation result, the consentration of palm oil, water, and stabilizer of gelatin were 70%, 30%, and 0.75% respectively. Then the optimal of emulsified palm oil processed into emulsion beverage with addition of HFS 10% and HFS 15%. The result of hedonic test showed that emulsion beverage with HFS 15% was more liked than its HFS 10%. The result of physical test showed that emulsion beverage HFS 15% were emulsion stability 97% and viscosity 325 cP. The result of chemical test showed that emulsion beverage HFS 15% were moisture 29.7%, ash 0.75%, fat 59.76%, protein 0.65%, carbohydrates 9.85%, and β-carotene 325.79 ppm.