AL-BAARRI, Ahmad Ni’matullah and LEGOWO, Anang Mohamad and PRAMONO, Yoyok Budi and RIZQIATI, Heni and PRATAMA , Y. and MASYKURI, Masykuri and ABDUH, Setya Budi M and NURWANTORO, Nurwantoro and SEPTYANINGRUM , A. and SARASWATI, R.O. and PUSPITOASIH, A.D. and LESTARI, F.P. and WIDAYAT, Widayat Stability Analysis of Ginger (Zingiber officinale) Emulsion Affected by Iota Carrageenan. In: 2nd International Conference on Agriculture Postharvest Handling and Processing. (Submitted)
Ginger is commonly used by Indonesian community as a main ingredient for making traditional beverages. Separation of solutions in the production process of traditional beverage based on ginger emulsions is often found and may reduce consumer interest. Addition of iota carrageenan is expected to increase emulsion stability that could be detected by the amount of sedimentation. This study was aimed to determine the emulsion stability of ginger emulsion with the addition of iota carrageenan. Ginger emulsion formulation contained iota carrageenan was prepared from 1–3% b/v of iota carrageenan added to 10–30% v/v ginger emulsion. The heat was applied to emulsion at 70˚C. Emulsion stability was analysed by spectral analysis using UVVis spectrophotometer and calculating the amount of separated sediment for 10 minutes. The percentage analysis was applied to measure the emulsion stability. The results showed that iota carrageenan was suitable to maintain the emulsion stability up to the 10 minutes with while no iota addition was less maintain the stability. It showed that iota carrageenan could enhance the ginger emulsion.
|Conference or Workshop Item (Paper)
|S Agriculture > S Agriculture (General)
|Faculty of Animal and Agricultural Sciences > Department of Food Technology
|09 Dec 2019 17:23
|20 Jan 2020 11:44
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