Nanoemulsion preparation base on palm fiber mesocarp residue's oil and its application on dry noodle

International Conference on Agribussines, Food and Agro-Technology

Manurung, H.^1 ; Silalahi, J.^2 ; Siahaan, D.^3 ; Julianti, E.^4

Department of Agricultural Crop Technology, Faculty of Agriculture, University of HKBP, Nommensen, Indonesia^1

Department of Pharmaceutical Chemistry, Faculty of Pharmacy, Universitas Sumatera Utara, Indonesia^2

Indonesian Oil Palm Research Institute, Indonesia^3

Department of Food Science, Faculty of Agriculture, Universitas Sumatera Utara, Indonesia^4

关键词: Homogenizers;    ITS applications;    Nano-emulsions;    Nanoemulsion;    Tween 80;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/205/1/012030/pdf
DOI  :  10.1088/1755-1315/205/1/012030

来源: IOP

【 摘 要 】

The research about nanoemulsion preparation base on palm fiber mesocarp residue's oil and its application on dry noodle was carried out. The purposes of this research are to know the characterization of Palm Fiber Mesocarp Residue's Oil (PFMRO), to generate nanoemulsion product and to apply nanoemulsion as well as colorness agent and carotenoid source on noodle. The method research consists of three steps: i) extraction of PFMRO with hexane solvent; ii) to generate nanoemulsion under condition: a. ratio PFMRO: water (15:82 and 20:80); b. concentration of tween 80 (2.5% and 5%) and c. homogenezier pressure (300 and 500 bar), respectively; and iii) application of nanoemulsion as colorness agent and carotenoid source on noodle. The results show that PFMRO contains oil 7.67 % (w/w), carotenoid (2549.5 ppm) and Deterioration of bleaching index (DOBI) 2.39. The nanoemulsion which was produced has diameter (150.80-202.35 nm) and average of Polidispercity index (PDI) (0.106-0.186).The conditions of best formula of nanoemulsion are rasio of PFMRO:water (20:80), amount of tween 80 (5%) and pressure of homogenizer (P) (500 bar). It is interestingly due is stable until storing for 16 days. Nanoemulsion may affect favoritecolor those are disfavorcolor (score2.5) tobefavorcolor (score 4.0 and 4.12). In addition, the concentration of carotenoid also increases on dry noodle namely undetected on dry noodle for without emulsion convert tobe 33.53ppm (crude emulsion) and 81.27 (nano emulsion). It may be concluded that crude and nanoemulsion may apply to improve the quality of dry noodle.