Pengaruh temperatur terhadap kestabilan Emulsi dengan zat pengemsi Fosfolipid.

Abstract

Telah dilakukan penentuan pengaruh temperatur terhadap kestabilan sistem emulsi dengan zat pengemulsi fosfolipid. Fosfolipid yang digunakan merupakan hasil isolasi dari santan kelapa. Kestabilan ditentukan melalui analisa waktu terpisahnya emulsi dengan variasi temperatur. Hasil penelitian menunjukkan bahwa emulsi tidak stabil (emulsi lebih cepat terpisah) dengan naiknya temperatur. A research to determine the effect of temperature to emulsion. stability with fosfolipid as emulsifier has been conducted. The fosfolipid was isolated from coconut milk. Stability was determined by observing the duration of emulsion to break in variated temperature. This research showed that increasing temperature would decrease the duration of breaking and emulsion were not stable.