Karakterisasi Fisikokimia dan Stabilitas Emulsi Pickering Menggunakan Tepung dan Pati Ganyong Termodifikasi Dry-Heat sebagai Emulsifier

Resti Restiana, Yana Cahyana

Abstract


Ganyong sebagai sumber karbohidrat berbasis pangan lokal berpotensi sebagai partikel penstabil emulsi pickering. Sifat tepung dan pati ganyong yang ramah lingkungan berpotensi sebagai pickering. Pemanfaatan tepung dan pati ganyong sebagai pickering masih memiliki keterbatasan pada sifat fisikokimia dan stabilitas. Penelitian ini mengamati karakteristik fisikokimia dan kestabilan tepung serta pati ganyong termodifikasi dengan metode dry heat (DH). Pengamatan dilakukan terhadap potensial zeta, sudut kontak, distribusi ukuran, indeks emulsi, indeks creaming dan kemampuan mengikat minyak: tepung dan pati ganyong termodifikasi. Hasil menunjukkan partikel tepung dan pati ganyong termodifikasi dan alami cenderung mudah teragregasi dengan ukuran partikel 1,17-1,41 µm dengan keberagaman partikel. Tepung dan pati ganyong alami, dan termodifikasi tergolong hidrofilik sudut kontak kurang dari 90o. Tepung ganyong dengan modifikasi dry heat, dan alami berpotensi sebagai emulsi pickering.


Keywords


pemanasan kering; ganyong; karakteristik fisikokimia; pickering; kestabilan emulsi

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DOI: https://doi.org/10.24198/jt.vol17n3.3

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