Denni, kartika sari Karakterisasi pengaruh penambahan Iota karaginan pada emulsi susu kacang koro. Jurnal integrassi proses. ISSN 2302-9048 (Submitted)

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Abstract

Koro beans are one of the local products that have not been widely developed. Processing of sworded koro bean milk requires a good emulsion system to increase the stability of the resulting product and increase the durability of the processed koro bean product. The purpose of this study was to determine the effect of the addition of emulsifier, stirring speed, and stirring time on the rate of deposition of Koro Sword's milk on emulsion stability by measuring the Creaming index, Stoke's law, and Brown's law. . The research method was by varying the emulsifier concentration 0.07, 0.08, 0.09, and 0.1 gram, stirring speed of 3000, 6000, and 9000 rpm and stirring time of 5, 10, 15, and 20 minutes. The results showed that the higher the emulsifier concentration and the stirring speed affected the viscosity and stability of the emulsion. Meanwhile, the longer the stirring will reduce the viscosity and accelerate the separation. The best emulsion result obtained from this research is the variation of the stirring speed of 9000 rpm. Iota carrageenan concentration of 0.1 gram, variation of stirring time for 5 minutes with a Creaming index measurement approach. ANOVA analysis showed that the stirring speed, emulsifier concentration, duration, and time of stirring in the koro bean milk emulsion process had a significant effect on the Creaming Index value where the F value count (F) < F table (Fcrit). This is also seen in the analysis of the response surface obtained. Measurement of emulsion stability Stoke's method approach is more effective than Brown's. Keywords: Emulsion, Brown’s methode, Stoke’s methode, Desposition speed, Peanut Koro Sword

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