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Nilai Kecerahan pada Emulsi Minyak dalam Air dengan Menggunakan Fukoidan dan CMC sebagai Emulsifier

*Indah Pratiwi Mahardita Santoso  -  Program Studi Teknologi Pangan, Fakultas Peternakan dan Pertanian, Universitas Diponegoro, Semarang, Indonesia
Ahmad Ni’matullah Al-Baarri  -  Program Studi Teknologi Pangan, Fakultas Peternakan dan Pertanian, Universitas Diponegoro, Semarang, Indonesia
Anang Mohamad Legowo  -  Program Studi Teknologi Pangan, Fakultas Peternakan dan Pertanian, Universitas Diponegoro, Semarang, Indonesia

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Abstract

Penelitian ini bertujuan untuk menganalisis nilai stabilitas emulsi minyak dalam air (O/W) dengan menggunakan emulsifier berbahan fukoidan dan CMC. Sebanyak 0,5% emulsifier digunakan untuk menghasilkan emulsi O/W. Kecerahan warna (nilai L*) digunakan sebagai parameter. Hasil penelitian menunjukkan emulsi O/W dengan fukoidan memberikan nilai kecerahan yang lebih tinggi dibandingkan dengan CMC, yaitu masing-masing 21,406±0,27 dan 20,083±1,91. Penelitian ini dapat bermanfaat untuk memberikan informasi mengenai potensi fukoidan sebagai emulsifier.

This study aims to analyze the value of oil emulsion stability in water (O / W) by using emulsifier made from fucoidan and CMC. A total of 0.5% emulsifier is used to produce an O / W emulsion. The brightness (L * value) is used as a parameter. The results showed the O / W emulsion with fucoidan gave higher brightness value compared with CMC, ie 21.406±0.27  and 20.083±1.91 respectively. This research can be useful to provide information about the potential of fucoidan as emulsifier.

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Keywords: L* value; fucoidan; CMC; O / W emulsion

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