Production Of Emulsions Research Articles

Upscaling production of droplets and magnetic particles with additive manufacturing

PurposeMonodisperse microfluidic emulsions – droplets in another immiscible liquid – are beneficial to various technological applications in analytical chemistry, material and chemical engineering, biology and medicine. Upscaling the mass production of micron-sized monodisperse emulsions, however, has been a challenge because of the complexity and technical difficulty of fabricating or upscaling three-dimensional (3 D) microfluidic structures on a chip. Therefore, the authors develop a fluid dynamical design that uses a standard and straightforward 3 D printer for the mass production of monodisperse droplets.Design/methodology/approachThe authors combine additive manufacturing, fluid dynamical design and suitable surface treatment to create an easy-to-fabricate device for the upscaling production of monodisperse emulsions. Considering hydrodynamic networks and associated flow resistance, the authors adapt microfluidic flow-focusing junctions to produce (water-in-oil) emulsions in parallel in one integrated fluidic device, under suitable flow rates and channel sizes.FindingsThe device consists of 32 droplet-makers in parallel and is capable of mass-producing 14 L/day of monodisperse emulsions. This convenient method can produce 50,000 millimetric droplets per hour. Finally, the authors extend the current 3 D printed fluidics with the generated emulsions to synthesize magnetic microspheres.Originality/valueCombining additive manufacturing and hydrodynamical concepts and designs, the authors experimentally demonstrate a facile method of upscaling the production of useful monodisperse emulsions. The design and approach will be beneficial for mass productions of smart and functional microfluidic materials useful in a myriad of applications.

Production of Sacha Inchi oil emulsions by high‐shear and high‐intensity ultrasound emulsification: Physical properties and stability

This study investigated the physical properties and stability of Sacha Inchi oil-in-water emulsions prepared by means of high-shear and high-intensity ultrasound-assisted emulsification, using maltodextrin and a modified starch (Hi-Cap® 100) as stabilizing agents. The obtained emulsions exhibited particle sizes between 0.10 and 2.75 μm, and span values ranging from 1.39 to 2.64. Their ζ-potentials around −25 mV and the high resistance to aggregation by electrolytes suggest a predominantly electrosteric stabilization mechanism. Both the preparation method and the oil loading influenced the properties and stability of the emulsions. Ultrasound-assisted emulsification produced emulsions with slightly wider droplet size distribution, higher viscosity, and lower stability over time, than those obtained via the high-shear process. As the oil loading increased from 20% to 30%, the viscosity significantly increases, and all emulsions exhibited a shear-thinning behavior that fits well to the Herschel-Bulkley model. Practical applications Sacha Inchi oil is a promising product for applications in the formulation of functional foods. However, because of its high degree of unsaturation, it is not easy to add into food products due to its oxidation susceptibility. Oil-in-water emulsions are suitable systems with a wide range of applications in the food industry. Sacha Inchi oil emulsions prepared by either high-shear or ultrasound-assisted emulsification offer an alternative to taking advantage of the unique nutritional properties of this oil, rich in alpha-linolenic and linoleic acids, which have proved to have bioactive properties.

Water/Heavy Fuel Oil Emulsion Production, Characterization and Combustion

In order to produce a water/heavy fuel oil emulsion (W/HFO) with different water contents to cover the daily needs of a fire tube boiler or a water tube boiler, a special homogenizer is designed, constructed and tested. The produced emulsion is characterized and compared with the pure HFO properties. It is found experimentally in fire tube boiler that, the use of W/HFO emulsion with 8% of water content (W0.08/HFO0.92) instead of HFO leads to a saving rate of 13.56% in HFO. For explaining the obtained energy saving the term “equivalent heat value (EHV) of the W/HFO emulsions”, defined as the ratio of the W/HFO emulsion net calorific value to the HFO content in the emulsion, is used. Based on direct measurements, provided in this work, it was found that the equivalent heat value (EHV) increases with the water content in the water/heavy fuel oil (W/HFO). It reaches 1.06 times of HFO net calorific value at water content of 22.24%. The obtained, in the present work, experimental results demonstrate the dependence of the emulsion EHV on its water content. These results are in agreement with the results of other authors. Therefore, the contribution of water droplets in the emulsion combustion is verified. It is found experimentally that, the emitted CO, SO2 and H2S gases from the fire tube boiler chimney decreases by 5.66%. 3.99% and 48.77% respectively in the case of (W0.08/HFO0.92) emulsion use instead of HFO.

From Micro to Nanoscale: A Critical Review on the Concept, Production, Characterization, and Application of Starch Nanostructure

AbstractEvaluation of nanoparticles obtained from starch is still on a laboratory scale and many challenges need to be overcome up to the industrial scale. In this review, information about the study and development of nanostarches are reported based on a discussion of concepts, production methods, as well as physico‐chemical and technological characterization, safety and applications. The usual methods of producing nanostarches (such as acid hydrolysis, enzymatic pretreatment, high pressure homogenization and ultrasound) are discussed in this review, as well as the advancement of applications in the food industry (as in Pickering emulsion, carriers, films and nanocomposite production). Due to the wide variety of data, a protocol for the analysis of starch nanostructures is suggested. However, methods for quantifying starch nanoparticles are based on yield by weight, and no quantification method has yet been presented for processed products. All reports present a promising future for several areas, both in research and industrial applications, as they are considered as open doors to the many challenges on this research area.

Modified Rhamnogalacturonan-Rich Apple Pectin-Derived Structures: The Relation between Their Structural Characteristics and Emulsifying and Emulsion-Stabilizing Properties.

In the context of the increasing interest in natural food ingredients, the emulsifying and emulsion-stabilizing properties of three rhamnogalacturonan-rich apple pectin-derived samples were assessed by evaluating a range of physicochemical properties. An apple pectin (AP74) was structurally modified by a β-eliminative reaction to obtain a RG-I-rich pectin sample (AP-RG). Subsequent acid hydrolysis of AP-RG led to the generation of pectin material with partially removed side chains (in particular arabinose depleted) (AP-RG-hydrolyzed), thus exhibiting differences in rhamnose, arabinose, and galactose in comparison to AP-RG. All samples exhibited surface activity to some extent, especially under acidic conditions (pH 2.5). Furthermore, the viscosity of the samples was assessed in relation to their emulsion-stabilizing properties. In a stability study, it was observed that the non-degraded AP74 sample at pH 2.5 exhibited the best performance among all the apple pectin-derived samples evaluated. This emulsion presented relatively small oil droplets upon emulsion production and was less prone to creaming than the emulsions stabilized by the (lower molecular weight) RG-I-rich materials. The AP-RG and AP-RG-hydrolyzed samples presented a slightly better emulsion stability at pH 6.0 than at pH 2.5. Yet, neither pectin sample was considered having good emulsifying and emulsion-stabilizing properties, indicated by the presence of coalesced and flocculated oil droplets.

Effect of Surfactant Addition on The Physico-Chemical Properties and Stability of Virgin Coconut Oil Nanoemulsions

<p>Virgin coconut oil (VCO) is high quality coconut oil and categorized as the healthiest oil and functional foods. Based on these benefits, the development of a VCO in emulsion product might increase the human consumption of coconut oil because consumers dislike the only taste of pure VCO. The aim of this study was to develop the water compatible form of VCO through nano-emulsification. The effect of different types and amounts of surfactants (Tween 80 and Span 80) on the physio-chemical characteristic of emulsion containing VCO was investigated. VCO based emulsions were prepared with the aid of Ultra-Turrax homogenizer. Emulsions were developed by adding and mixing VCO with surfactants. The ratio of Tween 80 and Span 80 used were 0:10, 2.5:7.5, 5:5, 7.5:2.5, and 10:0. The droplet size of nanoemulsions consisting of Tween 80:Span 80 (0:10, 2.5:7.5, 5:5, 7.5:2.5, and 10:0) were 1.343, 0.606, 0.829, 1.439, and 2.506µm, respectively. Based on the TEM analysis and polydispersity index (PDI) >0.5 showed the oil droplets are in not uniform shape, indicating a unstable emulsion. VCO emulsion with ratio Tween 80:Span 80 (0:10) obtained a homogeneous emulsion (stable) compare than that of others and w/o type emulsion. The stability of emulsion is evaluated by turbidity measurement using UV-VIS spectrophotometer with wavelength 502 nm. A combination of treatments (ambient condition, thermal treatmeant (40°C)), and centrifuge) of VCO emulsion has resulted on thermal treat, the turbidity measured from the emulsion was higher than the other emulsion, reflecting the presence of the smaller droplets in this emulsion.</p>

High internal phase emulsions stabilized by adsorbed sucrose stearate molecules and dispersed vesicles

Sucrose esters are nonionic surfactants which are non-toxic and biodegradable. In this work, aqueous dispersions of a hydrophilic sucrose stearate (C-1815) and their stabilization of both dilute and high internal phase oil-in-water (O/W) emulsions are studied. The results show that C-1815 forms vesicles at concentrations above the critical aggregation concentration (CAC) of 2.0 × 10−4 wt%, and can then stabilize hexadecane or edible O/W emulsions (φo = 0.5) above 0.1 wt%, where vesicles dispersed in aqueous lamellae surrounding oil droplets improve the emulsion stability. Moreover, high internal phase emulsions (HIPEs) with φo = 0.8 can also be formed at C-1815 concentrations as low as 0.05 wt% (relative to whole emulsion). After three freeze-thaw cycles between −20 °C and 30 °C, HIPEs with hexadecane stabilized by C-1815 at concentrations >0.5 wt% are extremely stable to creaming and coalescence. In HIPEs, the vesicles constitute a wall surrounding the oil droplets hindering the oil crystals from approaching each other and coalescing after melting during the harsh freeze-thaw cycles. Although the HIPEs with edible oils stabilized by C-1815 at 0.5 wt% are not stable after similar freeze-thaw cycles, they are stable at room temperature and after cooling-heating cycles between 5 °C and 30 °C. This characteristic makes sucrose stearate a good food-grade emulsifier in various food emulsion products.

PENGARUH PENAMBAHAN SARI WORTEL PADA YOGHURT DITINJAU DARI AW, KADAR AIR, VISKOSITAS, TOTAL ASAM TERTITRASI DAN KADAR PROTEIN

Yogurt is a form of beverage product from milk processing that utilizes microbes (Streptococcus thermophillus and Lactobacillus bulgaricus.). In the fermentation process of fresh milk into a semi-solid emulsion product, yogurt also has high nutritional content, one of which is protein. and low in fat. The purpose of this study was to determine the optimal percentage of addition of carrot juice to improve the quality of yogurt in terms of water activity (AW), viscosity, total titrated acid and water content. The ingredients used are cow's milk, carrot juice and plain yogurt starter. Iodine, 75% alcohol and distilled water. The method used in this research is experimental method Comletely Block Design of 5 treatments, namely the addition of carrot juice to yogurt with a concentration of 0%, 10%, 15%, 20%, and 25%. volume of milk (1 liter), with each treatment repeated 4 times. Data analysis used ANOVA (Analysis of Variance), followed by Duncan's Multiple Range Test. The results showed that the addition of carrot juice to yogurt could increase the value of Aw: P0 (0.9) to P4 (0.96), water content: P0 (88.96%) to P4 (92.58%), the total acid value. titration: P0 (0.57%) to P4 (0.67%) and protein content value: P0 (2.97%) to P4 (4.89%), the viscosity value decreased from P0 (216.75) cP) becomes P4 (148.00 cP). Based on the research analysis, it can be concluded that the use of carrot juice with a concentration of 15% gives the best results for yogurt with a value of Aw (0.94), water content (91.21%), viscosity (177.75 cP), total acid titrated (0 , 65%), and protein content (4.26%).

Impact of high-intensity ultrasound on the chemical and physical stability of oil-in-water emulsions stabilized by almond protein isolate

Lipid and protein oxidation always causes the deterioration of foods and their shortened shelf lives. The aim of the present work was to evaluate the effect of high-intensity ultrasound on the chemical and physical stabilities of oil-in-water emulsions comprising a plant-based oil (walnut oil) and protein (almond protein isolate). Emulsions were produced using a three-step procedure: high-shear mixing, sonication, and homogenization. The sonication step was carried out for 30 min at three different energy densities: 0, 200, or 400 J/cm3. Increasing sonic energy densities resulted in much smaller particle size and more droplet charge of the freshly made emulsions. The sonication step also improved the physical stability of emulsified lipids during storage by suppressing the changes in the droplet size and charge. Meanwhile, sonication also inhibited the oxidation of emulsified lipids by decreasing the generation of lipid hydroperoxides and 2-thiobarbituric acid-reactive substances as well as protein by reducing the gain of carbonyls, the loss of free sulfhydryl groups and intrinsic tryptophan fluorescence, and the modification of molecular weights. The highest sonication energy density (400 J/cm3) gave the best results. This study is expected to broaden the application of high-intensity ultrasound in protein emulsion production to improve their quality and acceptability.

Proton Low Field NMR Relaxation Time Domain Sensor for Monitoring of Oxidation Stability of PUFA-Rich Oils and Emulsion Products.

The nutritional characteristics of fatty acid (FA) containing foods are strongly dependent on the FA’s chemical/morphological arrangements. Paradoxically the nutritional, health enhancing FA polyunsaturated fatty acids (PUFAs) are highly susceptible to oxidation into harmful toxic side products during food preparation and storage. Current analytical technologies are not effective in the facile characterization of both the morphological and chemical structures of PUFA domains within materials for monitoring the parameters affecting their oxidation and antioxidant efficacy. The present paper is a review of our work on the development and application of a proton low field NMR relaxation sensor (1H LF NMR) and signal to time domain (TD) spectra reconstruction for chemical and morphological characterization of PUFA-rich oils and their oil in water emulsions, for assessing their degree and susceptibility to oxidation and the efficacy of antioxidants. The NMR signals are energy relaxation signals generated by spin–lattice interactions (T1) and spin–spin interactions (T2). These signals are reconstructed into 1D (T1 or T2) and 2D graphics (T1 vs. T2) by an optimal primal-dual interior method using a convex objectives (PDCO) solver. This is a direct measurement on non-modified samples where the individual graph peaks correlate to structural domains within the bulk oil or its emulsions. The emulsions of this review include relatively complex PUFA-rich oleosome-oil bodies based on the aqueous extraction from linseed seeds with and without encapsulation of externally added oils such as fish oil. Potential applications are shown in identifying optimal health enhancing PUFA-rich food formulations with maximal stability against oxidation and the potential for on-line quality control during preparation and storage.

Relative viscosity model for oil/water stable emulsion flow within electrical submersible pumps

Electrical Submersible Pumps (ESP) have been used in several scenarios, including water/crude oil emulsion production. The estimation of the emulsion effective viscosity within the ESP is still under discussion due to its complex flow behavior. This work proposes, for the first time, a model to predict the relative viscosity of stable emulsion within an ESP considering the continuous phase properties and ESP operational parameters. The viscosity model was compared to the relative viscosity models for emulsion flow in pipelines and the mean absolute percentage error (MAPE) was 14% and 8% for the stable emulsions without and with demulsifier, respectively. For the same emulsion systems, the relative viscosity model was applied to the unidimensional model to predict the ESP performance with the MAPE of 4% and 2% for the stable emulsions without and with demulsifier, respectively. Furthermore, ESP head degradation operating with stable emulsion with and without demulsifier was investigated experimentally.

Formulation of topical acidic products and acidification of the skin - Contribution of glycolic acid.

The acidic skin pH is one of the regulating factors of skin barrier homeostasis. Topical products as extrinsic factors which influence skin pH could be used for acidification of the skin and consequent beneficial effect. To formulate stabile and safe topical emulsion product with low pH is on-going challenge and areas interesting to explore are related to the effect of acidic products on the skin pH together with development of protocols for these studies. Aim of our work was to investigate formulations of acidic topical products with glycolic acid (GA) stabilized with long chain alkyl polyglucoside emulsifier, in regard to the specific colloidal structure of the vehicle, together with effect of products with different concentration of acidic active on skin pH. Investigated formulations were basic vehicle and two creams with glycolic acid (concentration 2 and 10 wt%). Microstructure was investigated by polarization microscopy, Raman spectral imaging, thermal analysis and rheological measurements. Effects on the skin were assessed by measurement of biophysical skin parameters in vivo studies (5-hour, 24-hour and 7-days). In vitro screening of antimicrobial activity was performed against bacteria Staphylococcus epidermidis. Polarization micrographs and Raman images have shown that GA does not disturb the specific colloidal structure. Together with rheological and thermal analysis obtained results have shown that GA in higher concentrations contributes to vehicles' lamellar structure. In 5-hour study the mean values of skin pH ranged from 3.98-4.25 and 3.89-4.10 after application of products with smaller and higher GA concentration. GA samples lowered skin surface pH to 5 and less in 24-hour and 7-day study, with stronger effect of sample with more GA. Sample with 10% of GA had significant inhibitory effect on growth of S. epidermidis in 1:1 concentration. Investigated APG emulsifier could be used as a stabilizer for acidic topical products with GA which are characterized by satisfactory safety profile. Topical products induce acidification of the skin after short- and long-term application without barrier impairment or sign of irritation. Acidification of the skin depends on presence of ingredients which are proton donors and their concentrations.

The physicochemical characteristics of mayonnaise using a different combination of poultry eggs and acids

Eggs are a high protein, easy to digest and highly nutritious food. Various types of processing have been done to increase the diversification and consumers’ preferences on eggs. One type of processing eggs is mayonnaise. Mayonnaise is an emulsion product that uses a mixture of ingredients including egg yolk, salts, sugars, oils and acids. The combination of poultry eggs and acids on the physicochemical characteristics of mayonnaise has not been widely studied. The research objective was to determine the effect of the combination of poultry eggs and acids on the physicochemical characteristics of mayonnaise. This studies used a completely randomized design (CRD), with 9 combinations and 3 replications. The treatment combinations were A1; duck eggs and lime, A2: duck eggs and apple vinegar, A3: duck eggs and synthetic acid, A4: native chicken eggs and lime, A5: native chicken eggs and apple vinegar, A6: native chicken eggs and synthetic acid, A7: chicken eggs and lime, A8: chicken eggs and apple vinegar, A9: chicken eggs and synthetic acid. The parameters observed were yield, pH value, water content and rancid odor. The results showed that the using different types of poultry eggs and acid had a significant effect (P≤0.05) on the yield and pH value of the mayonnaise. However, the combination of the two did not show a significant effect on moisture content and the rancid odor of mayonnaise. The combination of duck eggs and apple vinegar improved the physicochemical characteristics of mayonnaise.

Effect of combination of poultry eggs and acids on the color profile and consumers’acceptance on mayonnaise

Mayonnaise is a types of emulsion product that uses basic ingredients including egg yolk, acids, salts, sugars, and vegetable oils. The uses of a combination of egg yolk from several poultry and different types of acids has not been widely studied. The aim of the studies was to explain the effect of the combination of poultry eggs and acids on the color profile and fondness mayonnaise. This studies used a completely randomized design (CRD), with 9 combinations and 3 replications. The treatment combinations were A1; duck eggs and lime, A2: duck eggs and apple vinegar, A3: duck eggs and synthetic acid, A4: native chicken eggs and lime, A5: native chicken eggs and apple vinegar, A6: native chicken eggs and synthetic acid, A7: chicken eggs and lime, A8: chicken eggs and apple vinegar, A9: chicken eggs and synthetic acid. The parameters measured were the color profile including lightness, redness, yellowness, and consumers’ acceptance on mayonnaise. The results showed that the combination of different types of poultry eggs and acids had no effect on the lightness value of mayonnaise. However, it showed a very significant effect (P ≤ 0.01) on the resulting redness, yellowness and fondness mayonnaise values. The combination of chicken eggs and synthetic acid increased the color profile and consumers’ acceptance on mayonnaise.

Effects of channel geometry and physicochemical properties of solutions on stable double emulsion production in planar microfluidic devices having triangular orifices

The planar microfluidic devices for producing double emulsions are beneficial in terms of accuracy and facility in fabrication. However, factors such as the flow rates, interfacial tensions, viscosities, channel geometry, and wettability of the devices affect the stability of the double emulsion production. In this study, we have focused on double emulsion production in a planar flow focusing device with triangle-shaped orifices. The local velocity in the channel can be controlled by modifying the channel design. Here, we have used two types of microfluidic devices with orifices and junctions of different shapes, denoted as mc-A and mc-B. By controlling the orifice angles and the width of the junctions, the stable flow regimes characterized in a capillary number space were expanded, and the production efficiency was increased. The effects of interfacial tensions of the sample solutions on the stability of double emulsion production were also examined. The double emulsions produced under stable conditions were highly uniform, and the diameter of the produced emulsions was well defined by the capillary numbers. However, the diameter of the double emulsions was mainly affected by the size of the orifice.

Preparation and characteristics of high internal phase emulsions stabilized by rapeseed protein isolate

Rapeseed protein isolate (RPI) was used as a natural particulate emulsifier for production of high internal phase emulsions (HIPEs) for the first time. RPI was prepared by an alkali solution and acid precipitation process, following mixed with rapeseed oil (oil phase) to form HIPEs using a combination of low-speed stirring and high-speed homogenization. The best condition of homogeneous and stable HIPEs that formed by RPI was at a pH = 9.0 and a protein concentration of 20 g/L. Under this condition, the proteins adsorbed around the oil phase to form a stable network structure. Stable HIPEs could have a maximum oil content of up to 840 g/kg (oil phase/emulsion), and the appearance and microstructure of which containing above 300 mmol/L NaCl did not change significantly (p = 0.08) after three freeze-thaw cycles. Overall, the HIPEs stabilized by RPI exhibited an excellent oil loading capacity and freeze-thaw stability, which not only utilizes the low value protein resources in the waste rapeseed meal, but also provides a theoretical basis for the application of HIPEs in food industry.

Buttermilk as Encapsulating Agent: Effect of Ultra-High-Pressure Homogenization on Chia Oil-in-Water Liquid Emulsion Formulations for Spray Drying.

Functional foods are highly demanded by consumers. Omega-3 rich oil and commercial buttermilk (BM), as functional components, used in combination to produce emulsions for further drying may facilitate the incorporation to foods. Ultra-high-pressure homogenization (UHPH) has a great potential for technological and nutritional aspects in emulsions production. The present study aimed to examine the potential improvement of UHPH technology in producing buttermilk-stabilized omega-3 rich emulsions (BME) for further drying, compared with conventional homogenization. Oil-in-water emulsions formulated with 10% chia: sunflower oil (50:50); 30% maltodextrin and 4 to 7% buttermilk were obtained by using conventional homogenization at 30 MPa and UHPH at 100 and 200 MPa. Particle size analysis, rheological evaluation, colloidal stability, zeta-potential measurement, and microstructure observations were performed in the BME. Subsequent spray drying of emulsions were made. As preliminary approximation for evaluating differences in the homogenization technology applied, encapsulation efficiency and morphological characteristics of on spray-dried emulsions (SDE) containing 21.3 to 22.7% oil content (dry basis) were selected. This study addresses the improvement in stability of BME treated by UHPH when compared to conventional homogenization and the beneficial consequences in encapsulation efficiency and morphology of SDE.

A novel membrane emulsification technique for microencapsulation in self-healing concrete: development and proof of concept

Membrane emulsification is a promising new technique that can be deployed as a scalable modular conduit for the consistent and continuous production of single and complex emulsions. This work reports on the development of a manufacturing platform based on membrane emulsification for the first time for microcapsule-based self-healing cementitious materials. The feasibility of single and double emulsion production with wall formation as a secondary step through UV radical polymerisation was explored using a discrete membrane emulsification dispersion cell. The operational parameters (pressure, dispersed phase flux, temperature, shear rate) were established for the specific phase characteristics (viscosity, density, interfacial tension) to achieve control of emulsion droplets and maintain a high encapsulation of core content (high payload). Microcapsules with sodium silicate core and an average diameter of ∼130 μm were produced. Microcapsules were shown to achieve high payload (∼89%). Moreover their thermal stability was characterised and their release performance in the cementitious matrix established. The results demonstrated the capability of membrane emulsification to produce microcapsules with an aqueous core for use in self-healing of cementitious materials.

Determining Characteristics and Engine Emission of Steam Generated Water-in-Diesel Emulsion Fuel


 
 
 Water-in-diesel emulsion fuel (W/D) is an effective method for reducing emission of nitrogen oxides (NOx) from a diesel engine. However, the current approach of producing W/D has its disadvantages in terms of cost and complexity. Therefore, a new approach to produce W/D is developed where water is introduced in vapour state, instead of as liquid, into the fuel. This new method may simplify the emulsion production process as it requires less mechanical parts than any previous non- surfactant emulsion forming methods. The objective of this study is to determine the physical characteristics of steam generated W/D and its engine emission. The characteristics to be determined include the size distribution of water droplets as well as water content. Engine emission will be measured from a 5 kW single cylinder, direct injected, air cooled diesel engine.
 
 

PENGARUH PERENDAMAN KEDELAI TERHADAP MUTU SARI KEDELAI

According to BPOM (2006), soymilk is an emulsion product that is extracted from boiled and ground soybeans with the addition of water. Soymilk is a food product that has several advantages including being cheaper than cow's milk and high nutritional value. The process of making soymilk will affect the quality produced. Soaking soybeans aims to soften the cellular structure of soybeans so that they are easy to grind, provide better dispersion and suspension of soybean solids at the time of extraction and make it easier to peel the soybean skin and result in mold that can ferment soybeans without skin. The research design used was factorial completely randomized design (RALF) with two treatment factors and three replications. The first factor is the immersion temperature (A) consisting of A1 = 30 ° C, A2 = 50 ° C. The second factor is the immersion time (B) consisting of B1 = 9 hours, B2 = 12 hours and B3 = 15 hours. The data obtained were analyzed using the Analysis of Variance (ANOVA) statistical test at a 5% level of confidence using version 9 of the SAS (Statistical Analysis System) program. The treatment that had a significant effect was followed by the Duncan Multiple Range Test (DMRT) difference test. The laboratory examination results showed that the average value of total dissolved solids of soymilk 10.33-15.67% (SNI TPT min 11.50%); the average pH value of soymilk is 6.03-7.02 (SNI pH 6.5-7.0); and soymilk total protein average value 1.07-1.50% (SNI protein min 1.0%). A1B1 treatment (30 ° C, 9 hours) is the best treatment because it meets SNI standards for soybean juice (pH 7.02; TPT 15.67%; protein 1.27%)