DOI: https://doi.org/10.14710/jtp.2018.20132

Analisis Performa Warna pada Emulsi Temulawak (Curcuma xanthorrhiza) dengan Penambahan Iota dan Kappa Karagenan

*Herni Nur Sabrina  -  Program Studi Teknologi Pangan, Indonesia
Heni Rizqiati  -  Program Studi Teknologi Pangan, Indonesia
Ahmad Ni'matullah Al-Baarri  -  Program Studi Teknologi Pangan, Indonesia
Received: 27 Mar 2018; Published: 7 Nov 2018.
Editor(s): Ahmad Al-Baarri

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Abstract

Abstrak

Performa warna merupakan suatu indikator utama untuk melihat kualitas emulsi. Kualitas warna emulsi dapat ditentukan dengan penambahan emulsifier untuk mempertahankan warnanya, salah satu contoh emulsifier yaitu karagenan. Karagenan dikenal sebagai hidrokoloid yang dimanfaatkan untuk pembentukan gel, penstabil dan pengental. Penelitian ini bertujuan untuk membuat suatu emulsi yang berbahan dasar temulawak dengan penambahan iota dan kappa karagenan sebagai emulsifier serta mendeteksi total perubahan warna. Perubahan warna (ΔE) emulsi diuji dengan menggunakan kolorimeter. Hasil penelitian menunjukkan bahwa emulsi temulawak tanpa penambahan karagenan, dengan iota karagenan dan dengan kappa karagenan terjadi perubahan warna masing-masing sebesar 7,79±0,65, 7,01±0,58 dan 9,07±1,24.

Abstract

Color performance is a main indicator of the emulsion quality. The color quality of an emulsion can be determined by the addition of an emulsifier to maintain the color, one of the emulsifier example is carrageenan. Carrageenan has known as hydrocolloid which is used for gel formation, stabilizer and thickener. This study aims to create an emulsion based on temulawak which is given iota and kappa carrageenan as emulsifier and detect the change of color performance. The color change (ΔE) of the emulsion was tested using  colorimeter. The results showed that temulawak emulsion without the addition of carrageenan, with iota carrageenan and with kappa carrageenan color change occurred respectively 7,79±0,65, 7,01±0,58 and 9,07±1,24.


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Keywords: carrageenan; colour; iota; kappa; temulawak

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Section: Artikel Penelitian
Language : EN
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