OPTIMASI PENAMBAHAN ALGINAT SEBAGAI EMULSIFIER PADA SUSU KEDELAI DENGAN VARIASI KECEPATAN, WAKTU DAN SUHU PENGADUKAN

Abstract

Soymilk can used as substitution alternative of cow milk because it is cheaper and consists of nutrition as much as cow milk. Commonly, soymilk is made in powder milk. However, people dislike it because of fast precipitation. For solving the problem, an effort is needed to stabilize soymilk emulsion. One of the effort that used is by adding an emulsifier. The objective of this research is to obtain influence of adding alginate towards precipitation rate of soymilk. The controlled variables in this research are weight of alginate, temperature, time of stirring, and speed of stirring. The absorbance is measured every 10 minutes to calculate soymilk concentration using standard curve. The data is processed to obtain the value of precipitation rate of soymilk. From the research it was found precipitation rate of soymilk can be decreased by adding emulsifier that’s alginate. The lowest value of precipitation rate of soymilk when weight of alginate was 7%, speed of stirring was 960 rpm, time of stirring was 7 minutes and temperature of mixing was 90oC.