PENGARUH EMULSIFIER TERHADAP STABILITAS EMULSI SALAD DRESSING DARI MINYAK KEDELAI DAN AIR JERUK LEMON (Effect of Emulsifier on the Emulsion Stability of Soybean Oil - Lemon Juice Salad Dressings)

Abstract

Salad dressing is one type of food that uses a process of mixing (homogenization) with the principle of mixing oil with water. Also used as an emulsifier component that can maintain stability so that the mixing of salad dressing is not easy to separate oil and water layers. Homogenizer is a tool designed consists of a digital LCD, stirrers, stabilizer, stative, and clamp. Homogenizer very capable for mixing at high speed up to 27.000 rpm to separate the water with oil. The purpose of the use of a homogenizer for salad dressing emulsion stability testing, using homogenization and variable rotation speed ratio of different materials. In the test results remain variable salad dressing used is a rotary homogenizer and lemon juice ratio, while the change in variable rotational speed homogenizer is used, the ratio of soybean oil. For comparison is used as an emulsifier and egg yolks to the observation of the temperature difference salad dressing emulsion stability. Analysis conducted in this experiment was a test of density, viscosity, organoleptic, and emulsion stability test. In the test density and viscosity obtained using the rotational speed ratio homogenasasi and different materials - different when mixing. The faster the rotation homogenizer, then the material will be homogenized so well that the density and viscosity will be smaller. The addition of egg yolk as a natural emulsifier that has its activity lowered the surface tension between two phases of different polarity and different densities, in this case the water is polar and the non-polar oil. Because of this emulsifier activity, both substances can be united with the good. Egg yolk as an emulsifier to produce density and viscosity greater after mixed with soybean oil and lemon juice.