Pengembangan Oleogel dengan Memanfaatkan Hydrocolloids dari Berbagai Sumber Sebagai Gelling Agent
Article Sidebar
Main Article Content
Abstract
Minyak dan lemak dapat dijumpai dalam berbagai bentuk, dapat berupa cairan encer hingga kental, lemak yang dapat dioles hingga yang berbentuk padatan kaku. Bentuk fisik dari minyak dan lemak ini menentukan bagaimana minyak dan lemak ini dapat digunakan dan proses yang dibutuhkan untuk pemanfaatannya. Oleogel merupakan gel yang memiliki fasa cair berupa minyak, berbeda dengan hidrogel, memiliki air sebagai fasa cair. Potensi pemanfaatn oleogel sangat beragam seperti di industri makanan, farmasi, kosmetik, dan petrokimia. Dalam proses pembentukan oleogel diperlukan gelling agents. Gelling agents dapat diperoleh dari bahan yang termasuk ke dalam kelompok hydrocolloids. Bahan hydrocolloids dapat berasal dari berbagai sumber nabati maupun hewani. Penelitian ini bertujuan untuk melakukan pengamatan pengaruh kombinasi gelling agent terhadap pembentukan oleogel berbasis minyak minyak biji bunga matahari. Pembentukan oleogel dilakukan menggunakan kombinasi gellin agent berupa hydroxypropyl methyl cellulose (HPMC), xanthan gum (XG), guar gum (GG), arabic gum (AG) dengan komposisi yang divariasikan. Produk oleogel yang stabil kemudian dianalisis berupa analisa oil loss. Berdasarkan kombinasi gelling agent yang digunakan, hanya kombinasi HPMC:XG yang menghasilkan oleogel yang stabil. Oleogel terbaik diperoleh menggunakan kombinasi gelling agent HPMC : XG = 1 : 1 dengan jumlah 2 gr (2% b/b) dengan oil loss sebesar 3,99%.
Downloads
Article Details
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
An author who publishes in the FLUIDA journal agrees to the following terms:
- Author retains the copyright and grants the journal the right of first publication of the work simultaneously licensed under the Creative Commons Attribution-ShareAlike 4.0 License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal
- Author is able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book) with the acknowledgement of its initial publication in this journal.
- Author is permitted and encouraged to post his/her work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of the published work (See The Effect of Open Access).
Read more about the Creative Commons Attribution-ShareAlike 4.0 Licence here: https://creativecommons.org/licenses/by-sa/4.0/.
References
Davidovich-Pinhas, Maya, Andrew J. Gravelle, Shai Barbut, Alejandro G. Marangoni. 2015. Temperature effects on the gelation of ethylcellulose oleogels. Food Hydrocolloids (46) 76-83
Gandolfo FG, Bot A, & Flöter E. 2004. Structuring of edible oils by long-chain FA, fatty alcohols, and their mixtures. J Am Oil Chem Soc (81) 1–6
Gravelle, AJ, M. Davidovich-Pinhas, A.K. Zetzl, S. Barbut, & Marangoni, A.G. 2016. Influence of solvent quality on the mechanical strength of ethylcellulose oleogels. Carbohydrate Polymers (135) 169–179
Hughes NE, Marangoni AG, Wright AJ, Rogers MA, & Rush JWE. 2009. Potential food applications of edible oil organogels. Trends Food Sci Technol (20) 470–80.
Meng, Zong, Keyu Qi, Ying Guo, Yong Wang, & Yuanfa Liu. 2018. Effects of thickening agents on the formation and properties of edible oleogels based on hydroxypropyl methyl cellulose. Food Chemistry (246) 137-149
Öğütcü, M., Arifoğlu, N. & Yılmaz, E. 2015. Preparation and Characterization of Virgin Olive Oil‑Beeswax Oleogel Emulsion Products. J Am Oil Chem Soc (92) 459–471
Patel, A. R., Schatteman, D., Lesaffer, A., & Dewettinck, K. 2013. A foam-templated approach for fabricating organogels using a water-soluble polymer. Rsc Advances, 509 3 (45) 2 2900-22903
Patel, A. R., Cludts, N., Bin Sintang, M. D., Lesaffer, A., & Dewettinck, K. 2014. Edible oleogels based on water soluble food polymers: preparation, characterization and potential application. Food & Function, 5 (11) 2833-2841.
Phillips, G. O. & P. A. Williams, eds. 2000. Handbook of Hydrocolloids. Cambridge: CRC Press.
Prabhu, Deene Manik & Wen-Jun Li. 2015. The Most Abundant Natural Resource: Cellulose and Its Derivatives and Their Applications, 567 hal, New York, Nova Science Publishers, Inc.
Skowyra, M., Falguera, V., Azman, N. A. M., Segovia, F., & Almajano, M. P. 2014. The Effect of Perilla frutescens Extract on the Oxidative Stability of Model Food Emulsions. Antioxidants (3) 38-54
Trirahayu, D. A., Santoso, B. 2019. Pengaruh Gelling Agent terhadap Pembentukan Oleogel Berbasis Canola Oil. Fluida (12) 2 78–83
Wüstenberg, Tanja. 2015. Cellulose and Cellulose Derivatives in the Food Industry: Fundamentals and Applications.
Ye, J. & Li, Q.-Y & Xiong, J. 2013. Surface activity of hydroxypropyl methylcellulose at different interfaces. Journal of South China University of Technology (Natural Science) (41) 18-23.