STABILITAS EMULSI MINYAK BUAH MERAH (Pandanus conoideus L) PADA BERBAGAI NILAI HYDROPHILE-LYPHOPHILE BALANCE (HLB) PENGEMULSI EMULSION STABILITY OF RED FRUIT OIL (Pandanus conoideus L) ON VARIOUS VALUE OF HYDROPHILE-LYPHOPHILE BALANCE (HLB) OF EMULSIFIERS

The objective of this study was to determine the type and concentration of emulsifier in a various of HLB values producing stable emulsion of red fruit oil. Emulsification method was carried ou by mixing water in emulsifier agent. Water-oil ratios tested were 3:7, 4:6, 5:5, 6:4, and 7:3. Emulsifier concentration for CMC, gum arabic, tween 20 and tween 80, GMS and lecithin tested were 0.125%, 0.25%, and 0.375%, while the concentration of emulsifier of pectin, gelatin, dextrin and SPAN 60 tested were 0.25%, 0.5% and 0.75%. Improvements emulsion viscosity and flow capacity were undertaken by increasing or decreasing the concentration of emulsifier in the range of 0.125% to 1%. The testing of emulsion stability was done by measuring the viscocity and stability of the emulsion. The results indicated that the most stable emulsion were emulsion with a CMC concentration of 0.25% in water-oil ratio of 6:4 and the use of tween 20 and tween 80 at 0.45% concentration in water-oil ratio of 7:3. The use of CMC produced the best emulsion stability with the highest viscosity value (10.25 dPa.s), the stability of emulsion (3.5%), and stable for five days at room temperature.