Studi Karakteristik Dan Stabilitas Pengemulsi Dari Bubuk Lendir Okra (Abelmoshus esculentus)

Veliana Lim, Leonardus Broto Sugeng Kardono, Natania Kam

Abstract


Penelitian bertujuan untuk menganalisis sifat fisikokimia Bubuk Lendir Okra (BLO) dan stabilitas emulsi minyak dalam air dengan BLO sebagai pengemulsi. Lendir okra memiliki kemampuan untuk membentuk emulsi yang stabil. Lendir diekstraksi dengan metode ekstraksi cair dan microwave yang kemudian diisolasi dan dikeringkan untuk mendapatkan BLO. Rendemen BLO yang dihasilkan adalah 11,84%. Warna BLO yang dihasilkan adalah coklat kemerahan. Analisis proksimat menunjukkan bahwa BLO didominasi oleh karbohidrat. Analisis FTIR menunjukkan bahwa BLO tersusun dari galaktosa, rhamnosa, dan asam galakturonik. Protein penyusun BLO tersusun atas asam amino hidrofilik dan hidrofobik. Emulsi dengan BLO, stabil dalam berbagai kondisi kekuatan ion (0-1000 mM), suhu (suhu kamar [RT] - 90°C), dan pH (2 - 9). Dibandingkan dengan pengemulsi nabati berbasis polisakarida lainnya (Arabic Gum [AG], Guar Gum [GG], dan Xanthan Gum [XG]), daya serap air dan stabilitas emulsi BLO paling tinggi, daya serap minyak BLO tidak berbeda signifikan (p<0,05), dan aktivias emulsi BLO berada di posisi kedua terendah.

Keywords


emulsi minyak/air, ekstraksi cair, ekstraksi microwave, pengemulsi bubuk lendir okra, stabilitas emulsi

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DOI: http://dx.doi.org/10.17728/jatp.v4i3.135

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