摘要：The objective of this study was to determine the type and concentration of emulsifier in a various of HLB values producing stable emulsion of red fruit oil.Emulsification method was carried ou by mixing water in emulsifier agent.Water-oil ratios tested were 3:7,4:6,5:5,6:4,and 7:3.Emulsifier concentration for CMC,gum arabic,tween 20 and tween 80,GMS and lecithin tested were 0.125%,0.25%,and 0.375%,while the concentration of emulsifier of pectin,gelatin,dextrin and SPAN 60 tested were 0.25%,0.5% and 0.75%.Improvements emulsion viscosity and flow capacity were undertaken by increasing or decreasing the concentration of emulsifier in the range of 0.125% to 1%.The testing of emulsion stability was done by measuring the viscocity and stability of the emulsion.The results indicated that the most stable emulsion were emulsion with a CMC concentration of 0.25% in water-oil ratio of 6:4 and the use of tween 20 and tween 80 at 0.45% concentration in water-oil ratio of 7:3.The use of CMC produced the best emulsion stability with the highest viscosity value (10.25 dPa.s),the stability of emulsion (3.5%),and stable for five days at room temperature.
其他摘要：Tujuan dari penelitian ini adalah untuk menentukan jenis dan konsentrasi pengemulsi pada berbagai nilai HLB yang menghasilkan emulsi minyak buah merah yang stabil.Metode emulsifikasi yang digunakan yaitu agen air dicampurkan dalam pengemulsi.Rasio minyak
关键词：red fruit oil (Pandanus conoideus L.);emulsion;emulsifier;HLB
其他关键词：minyak buah merah (Pandanus conoideus L.);emulsi;pengemulsi;HLB
