Muthoharoh, Septi and Murhadi, none and Suharyono, Suharyono and Hidayati, Sri and subeki, subeki (2020) The Effect of Addition of Emulsifier Mixture with Various HLB Value on the Emulsion Stability of Coconut Milk. In: 1 st International Conference on Agriculture and Applied Science (ICoAAS) 2020, November 19, 2020, Bandar Lampung, Lampung Province. (Submitted)
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Abstract
Abstract. Coconut milk is a liquid which is an oil-in-water emulsion. There needs to be an emulsifier mixture formula that functions to keep oil suspended in the water, so as to maintain the stability of the coconut milk emulsion. In this study, an emulsifier mixture formulation from ethanolysis products of palm kernel oil (PKO) with an Hydrophobic-Lipophilic balance (HLB) value of 3.0 and Tween 80 (HLB 15) was used in several compositions to produce an emulsifier mixture with HLB values of 6, 7, 8. , 9, 10, 11, and 12. The purpose of this study was to determine the effect of adding emulsifier mixtures on the stability of coconut milk emulsion after 18 hours of storage at room temperature. There are four types of coconut milk used, namely coconut milk with the addition of water: 1:0; 1:1; 1:2; and 1:3 (v/v). Mains coconut milk is made using 1000 g of coconut and 500 mL of boiling water. The water content values of coconut milk with the addition of water: 1:0; 1:1; 1:2; and 1:3 (v/v) were 71.55% (± 0.63%); 85.85% (± 0.28%); 90.46% (± 0.30%) and 92.34% (± 0.26%), respectively. The results of the highest viscosity in this study were coconut milk without the addition of water (1:0, v/v) of 8.80 Mm²/s, while coconut milk with the addition of water (1:1; 1:2; 1:3, v/v) were lowering each their viscosities, respectively to be 1.62; 1.40; and 0.86 Mm²/s. The average density of coconut milk with the addition of water: 1:0; 1:1; 1:2; and 1:3 (v/v) were 0.979 (± 0.011); 0.987 (± 0.002); 0.988 (± 0.001); and 0.990 (± 0.002), respectively. The results showed that the stability value of fresh coconut milk emulsion without the addition of water (1:0; v/v) was the highest in the addition of the emulsifier mixture treatments with HLB 12 (61.22 ± 2.18%) and the lowest was at HLB 3 (43.95 ± 2, 60%) with the emulsion stability of coconut milk as control was 44.84 ± 1.34%. Stability values of coconut milk emulsion with the addition of water were 1:1; 1:2; and 1:3 (v/v) decreased drastically, that are 26.72 ± 1.32% (HLB 12 treatment; control 26.07 ± 0.44%), 21.08 ± 0.46% (HLB 10; control 18.06 ± 3.33%), and 20.24 ± 2.38% (HLB 9; control 13.92 ± 0.95%), respectively. Keywords: Coconut milk, PKO ethanolysis, Tween 80, HLB, emulsion stability.
| Item Type: | Conference or Workshop Item (Paper) |
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| Subjects: | S Agriculture > S Agriculture (General) |
| Divisions: | Fakultas Pertanian (FP) > Prodi Teknologi Hasil Pertanian |
| Depositing User: | MURHADI |
| Date Deposited: | 05 Nov 2020 01:12 |
| Last Modified: | 05 Nov 2020 01:12 |
| URI: | http://repository.lppm.unila.ac.id/id/eprint/24466 |
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