The effect of addition of emulsifier mixture with various HLB value `on the emulsion stability of coconut milk

Penulis

  • S Muthoharoh 1Postgraduate Student in Agricultural Industrial Technology Masters Study Program, Department of Agricultural Product Technology, Faculty of Agriculture, University of Lampung, Jl. Prof. Soemantri Brodjonegoro No 1 Gedung Meneng, Bandar Lampung 35145
  • Murhadi Murhadi Lecturer in Agricultural Industrial Technology Masters Study Program, Department of Agricultural Product Technology, Faculty of Agriculture, University of Lampung, Jl. Prof. Soemantri Brodjonegoro No 1 Gedung Meneng, Bandar Lampung 35145
  • Suharyono AS Lecturer in Agricultural Industrial Technology Masters Study Program, Department of Agricultural Product Technology, Faculty of Agriculture, University of Lampung, Jl. Prof. Soemantri Brodjonegoro No 1 Gedung Meneng, Bandar Lampung 35145
  • S Hidayati Lecturer in Agricultural Industrial Technology Masters Study Program, Department of Agricultural Product Technology, Faculty of Agriculture, University of Lampung, Jl. Prof. Soemantri Brodjonegoro No 1 Gedung Meneng, Bandar Lampung 35145
  • Subeki Subeki Lecturer in Agricultural Industrial Technology Masters Study Program, Department of Agricultural Product Technology, Faculty of Agriculture, University of Lampung, Jl. Prof. Soemantri Brodjonegoro No 1 Gedung Meneng, Bandar Lampung 35145

DOI:

https://doi.org/10.25181/icoaas.v1i1.2111

Abstrak

Coconut milk is a liquid that is an oil-in-water emulsion. There needs to be an emulsifier mixture formula that functions to keep oil suspended in the water, 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 a 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) was 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.

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2021-05-19