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Nilai Perubahan Warna pada Emulsi Kunyit (Curcuma longa l.) dengan Penambahan Iota dan Kappa Karagenan

*Rr. Clarisa Puspa Ramadhanie Mochtar  -  Program Studi Teknologi Pangan, Fakultas Peternakan dan Pertanian, Universitas Diponegoro, Indonesia
Heni Rizqiati  -  Program Studi Teknologi Pangan, Fakultas Peternakan dan Pertanian, Universitas Diponegoro, Indonesia
Ahmad Ni'matullah Al-Baarri  -  Program Studi Teknologi Pangan, Fakultas Peternakan dan Pertanian, Universitas Diponegoro, Indonesia

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Emulsi alami dari karagenan jenis iota dan kappa belum banyak diaplikasikan di bidang pangan. Penambahan karagenan pada emulsi kunyit dapat mempengaruhi tampilan warna. Penelitian ini bertujuan untuk membuat emulsi berbahan dasar kunyit dengan penambahan karagenan iota dan kappa serta mendeteksi perubahan pada tampilan warna. Tampilan dan perubahan warna emulsi kunyit diuji dengan digital colorimeter menggunakan metode CIE-L*a*b. Hasil penelitian menunjukkan nilai ΔE pada emulsi kunyit tanpa penambahan karagenan, dengan iota karagenan dan dengan kappa karagenan, yaitu 4,77 ± 0,91; 4,05 ± 0,66; dan 16,95±0,96.


Natural emulsion from iota and kappa carrageenan has not been widely applied in food industry. Addition of carrageenan in turmeric-based emulsion may affect the appearance followed by color changing. The objective of this study was to make turmeric-based emulsion with and without carrageenan to detect changes in color display. Color change was tested by using direct method with CIE-L*a*b application. The results showed that total color change of emulsion without the addition of carrageenan, with iota and kappa carrageenans were 4,77 ± 0,91; 4,05 ± 0,66; dan 16,95±0,96.

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Keywords: carrageenan; color; iota; kappa; turmeric.

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