Isolasi zat pengemulsi santan kelapa dan penentuan bilangan Hidrophile-Lipophile Balance (HLB menurut Davies).

Abstract

Santan kelapa merupakan emulsi alam yang relatif stabil. Hal ini menunjukkan zat pengemulsi dalam santan kelapa merupakan zat pengemulsi yang potensial untuk dimanfaatkan dalam industri pangan Untuk mengetahui sifat dan kestabilannya perlu dilakukan isolasi terhadap zat pengemulsi tersebut. Sifat dan kestabilan 7Sit pengemulsi dapat diperkirakan dari bilangan HLB dan struktuinya. Selain itu telah diketahui bahwa zat pengemulsi tersebut merupakan suatu lipids. Telah dilakukan isolasi zat pengemulsi santan kelapa. Hasil isolasi kemudian diidentifikasi dengan kromatografi lapis tipis (TLC). Untuk mengetahui asam lemak penyusun lipida makes dilakukan proses hidrolisis dengan suatu basa yang dilanjutkan dengan proses esterifikasi. Analisis asam lemak dilakukan dengan menggunakan GC-MS. Hasil penelitian memmjukkan bahwa zat pengemulsi dalam santan kelapa adalah fosfatidiletanolamin dan atau fosfatidilserine dengan asam lemak penyusun adalah asam kaprat, asam kaprilat, asam laurat, asam miristat dan asam palmitat. Penentuan bilangan HLB dilakukan dengan cara Davies dengan menghitung bilangan HLB komponen-komponen penyusun zat pengemulsi. Dari penghihmgan diperoleh bilangan HLB untuk fosiatidiletanolamin berkisar antara 11,32 - 17,02 sedangkan untuk fosfatidilsetine berldsar antara 13,42 - 19,12. Coconut milk is a natural emulsifying agent which relatively stable, it indicate that the emulsifying agent on the coconut milk is potential to be used in food industry. Isolation of the emulsifying agent should be done in order to know its property and stability. Its property and stability can be predicted from its HLB number and structure. Besides that it has been known that the emulsifying agent is a lipid. The isolation of the coconut milk emulsifying agent has been done, then the result was identified with thin layer chromatography (TLC). The fatty acids component of the lipid could be analysed by hydrolysis process using methanolic¬base then continued with esterification process_ The result then was analysed by GC-MS. Result indicated that emulsifying agent in coconut milk was phosphatidylethanolamine and or phosphatidylserine and their fatty acid components were palmitic acid, myrictic acid, Laurie acid, kaprilic acid and kapric acid. The HLB number was determined by Davies method which calculate the HLB number from the HLB of the component The calculation resulted in that HLB number of phosphatidylethanolamine between is 11,32 - 17,02 and of phosphatidylserine between is 13,42 - 19,12.. vi This dOcument is Undip Institutional Repository Collection. The author(s) or copyright owner(s) agree that UNDIP-IR may, without changing the content, translate the subm4sion to any medium or format for the purpose of preservation. The author(s) or copyright owner(s) also agree that UNDIP-IR may keep more than one copy of this submiSsion for purposes of security, back-up and preservation. ( http://eprints.undip.ac.id)