Pengaruh Amilum dan Alginat pada sistem emulsi minyak dalam air dengan Emulsifier Fosfolipid

Abstract

Phospholipid were isolated from coconut milk and analyzed with FTIR to prove the functional group. The effect of amylum and alginate were determined by ternary phase diagram and turbidity value in variated amylum and alginate concentration. Analysis by FTIR indicated that the isolates had the same functional groups as the functional groups of phospholipid. Ternary phase diagram indicated that one phase region decreased, as the concentration of amylum and alginate increased. Turbidity graph showed that turbidity value descending, as the concentration of amylum and alginate improve. Turbidity value was descending from 7740 NTU (without polysaccharide) to 1730 NTU (amylum 2%) and 3500 NTU (alginate 2%). Emulsion capability was descend, as the concentration polysaccharide improve. The descendant of turbidity value showed that the emulsion were stable.