Kajian pengaruh berbagai metode peningkatan stabilitas emulsi terhadap kestabilan santan kelapa (Cocos nucifera L.)= Study of the effects of different emulsion stabilization methods to the stability of coconut (Cocos nucifera L.) milk emulsion

Honori, Felicia Grimaldi (2022) Kajian pengaruh berbagai metode peningkatan stabilitas emulsi terhadap kestabilan santan kelapa (Cocos nucifera L.)= Study of the effects of different emulsion stabilization methods to the stability of coconut (Cocos nucifera L.) milk emulsion. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Santan kelapa merupakan bahan pengolahan pangan yang sering digunakan di negara tropis, terutama di wilayah Asia. Santan kelapa secara alami merupakan emulsi minyak dalam air yang distabilkan oleh protein yang terkandung dalam fase kontinyunya, namun jumlah protein santan kelapa relatif sedikit (4,00–4,03%) sehingga stabilitas emulsinya tergolong rendah. Tujuan dari kajian pustaka ini adalah mengetahui faktor-faktor yang memengaruhi stabilitas santan kelapa dan upaya penstabilan emulsi yang dapat dilakukan serta pengaruhnya terhadap emulsi santan kelapa yang dihasilkan. Penambahan bahan penstabil pada jumlah yang disesuaikan pada konsentrasi lemak santan kelapa dapat meningkatkan stabilitas emulsi santan kelapa dengan meningkatkan viskositas fase kontinyu emulsi atau menciptakan lapisan antarfase pada permukaan globula lemak. Metode homogenisasi dapat memperkecil globula lemak pada santan kelapa melalui agitasi. Secara keseluruhan, perlakuan yang baik bagi santan kelapa adalah menggunakan homogenizer ultrasound pada amplitudo sonikasi 3,41 W/g dan metode pengeringan santan kelapa bubuk terbaik adalah spray-drying pada suhu 160°C./Coconut milk is one of the most utilized food processing ingredients in tropical countries, especially in Asia. Coconut milk is naturally an oil-in-water emulsion stabilized by proteins contained in its continuous phase. The amount of proteins in coconut milk is relatively low (4,00-4,03%). Therefore, coconut milk as an emulsion is not very stable. The purpose of this literature review is to acknowledge the factors affecting coconut milk stability and feasible attempts to stabilize the emulsion of produced coconut milk. The addition of stabilizers in amounts adjusted to the fat content in coconut milk stabilizes the coconut milk emulsion through an increase in viscosity of the continuous phase or the formation of an interfacial layer on the surface of fat droplets. Homogenization methods can reduce fat droplet size through agitation. Overall, ultrasound homogenization with a sonication amplitude of 3,41 W/g is the best coconut milk homogenization method. The best drying treatment for powdered coconut milk is by spray-drying with a temperature of 160°C.

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