Nilai Total Padatan Terlarut Pada Emulsi Kunyit (Curcuma longa L.) Yang Dipengaruhi Oleh Iota dan Kappa Karagenan

Lusida Mulia Arganis; Heni Rizqiati; Ahmad Ni’matullah Al-Baarri

doi:10.14710/jtp.2020.19390

DOI: https://doi.org/10.14710/jtp.2020.19390

Nilai Total Padatan Terlarut Pada Emulsi Kunyit (Curcuma longa L.) Yang Dipengaruhi Oleh Iota dan Kappa Karagenan

*Lusida Mulia Arganis - Program Studi Teknologi Pangan, Fakultas Peternakan dan Pertanian, Universitas Diponegoro, Semarang, Indonesia

Heni Rizqiati - 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

Received: 6 Feb 2018; Published: 27 Sep 2020.

Editor(s): Siti Susanti, Ph.D

under http://creativecommons.org/licenses/by-nc/4.0.

BibTex Citation Data :

@article{JTP19390,
    author = {Lusida Arganis and Heni Rizqiati and Ahmad Al-Baarri},
    title = {Nilai Total Padatan Terlarut Pada Emulsi Kunyit (Curcuma longa L.) Yang Dipengaruhi Oleh Iota dan Kappa Karagenan},
    journal = {Jurnal Teknologi Pangan},
  volume = {4},
    number = {1},
    year = {2020},
    keywords = {carrageenan; iota; kappa; total dissolved solid; turmeric},
    abstract = {  Kualitas  emulsi    seperti total padatan terlarut   sangat ditentukan oleh jenis pengemulsi. Karagenan merupakan salah satu pengemulsi dari jenis polisakarida yang berasal dari rumput laut merah (R hodophyceae ) namun belum banyak digunakan dalam minuman tradisional. Penelitian ini bertujuan untuk membuat emulsi berbahan dasar kunyit dengan penambahan iota dan kappa karagenan serta mendeteksi perubahan pada total padatan terlarut .  Total padatan terlarut emulsi diuji dengan menggunakan alat TDZ Ezdo 8200. Hasil penelitian menunjukkan bahwa emulsi kunyit  tanpa penambahan karagenan,  dengan iota karagenan  dan dengan kappa karagenan  mempunyai total padatan terlarut  masing-masing sebesar 1,71 ±0,0 1;   2,29±0,03  dan  2,17±0,01 ppm .    The quality of   emulsion  such as total dissolved solids   ,  may be determined by type of emulsifier. Carrageenan is one of the emulsifiers, carrageenan is a type of polysaccharide from red seaweed (Rhodophyceae), however the application of carrageenan has not widely used in traditional beverage. Therefore, the purpose of this research was to determined the effect of iota and kappa carrageenan in turmeric emulsion, along detection changes in total dissolved solids   .  Distribution of total dissolved solids tested by TDS-meter. As conclusion, turmeric emulsion    without carrageenan,  added with carrageenan iota   , and with kappa carrageenan  had total dissolved solids    respectively   1,71 ±0,0   1;  2,29±0,03    and  2,17±0,01 ppm   .  },
   issn = {2597-9892},   pages = {1--3}  doi = {10.14710/jtp.2020.19390},
    url = {https://ejournal3.undip.ac.id/index.php/tekpangan/article/view/19390}
}

Citation Format:

Abstract

Kualitas emulsi seperti total padatan terlarut sangat ditentukan oleh jenis pengemulsi. Karagenan merupakan salah satu pengemulsi dari jenis polisakarida yang berasal dari rumput laut merah (Rhodophyceae) namun belum banyak digunakan dalam minuman tradisional. Penelitian ini bertujuan untuk membuat emulsi berbahan dasar kunyit dengan penambahan iota dan kappa karagenan serta mendeteksi perubahan pada total padatan terlarut. Total padatan terlarut emulsi diuji dengan menggunakan alat TDZ Ezdo 8200. Hasil penelitian menunjukkan bahwa emulsi kunyit tanpa penambahan karagenan, dengan iota karagenan dan dengan kappa karagenan mempunyai total padatan terlarut masing-masing sebesar 1,71±0,01; 2,29±0,03 dan 2,17±0,01 ppm.

The quality ofemulsion such as total dissolved solids, may be determined by type of emulsifier. Carrageenan is one of the emulsifiers, carrageenan is a type of polysaccharide from red seaweed (Rhodophyceae), however the application of carrageenan has not widely used in traditional beverage. Therefore, the purpose of this research was to determined the effect of iota and kappa carrageenan in turmeric emulsion, along detection changes in total dissolved solids. Distribution of total dissolved solids tested by TDS-meter. As conclusion, turmeric emulsion without carrageenan, added with carrageenan iota, and with kappa carrageenan had total dissolved solids respectively 1,71±0,01; 2,29±0,03 and 2,17±0,01 ppm.

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Keywords: carrageenan; iota; kappa; total dissolved solid; turmeric

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Section: Artikel Penelitian

Language : EN

In Vol 4, No 1 (2020)

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