Publisher

UBHARAJAYAUBHARAJAYA

Journal Journal of Engineering Environtmental Energy and ScienceJournal of Engineering Environtmental Energy and Science Abstract

Emulsifier in margarine will help the development of margarine which produces a soft cake and a homogeneous crumb structure. So it is necessary to know the right type and concentration of emulsifier in the process of making margarine. The purpose of this study was to determine the effect of the type and concentration of emulsifier on the creaming index in the margarine experiment with a two factor factorial design. Based on the results of the ANOVA table in both experiments, it can be concluded that in general the type of emulsifier and the concentration of the emulsifier show a significant effect by looking at all the diversity of F Count > F Table at a significance level of 5%. The results of the calculation of the creaming index with several repetitions showed that the optimal result in the single emulsifier experiment was PS-60 0.5% with an average creaming index of 13.98%. While the results of the calculation of the creaming index with several repetitions showed that the optimal results in the double emulsifier experiment were UOM PGE (0.3% each) with an average creaming index of 15.56%.

Conclusion

Based on the research and discussion, it can be concluded that in the single emulsifier experiment, both the type and concentration of emulsifier significantly influenced the creaming index at a 5% significance level, with PS-60 0.5% yielding the optimal result of 13.Similarly, in the double emulsifier experiment, the type and concentration of emulsifier had a significant effect, with UOM PGE (each 0.3%) achieving the best creaming index of 15.Therefore, the selection of emulsifier type and concentration is crucial for achieving desired margarine properties.Further research should consider cost analysis and application testing in bakery products to optimize margarine formulation.

Future Research

Meskipun penelitian ini telah mengidentifikasi jenis dan formulasi emulsifier yang optimal berdasarkan indeks pengadukan, perusahaan juga perlu mempertimbangkan analisis biaya dari setiap formula, mengingat harga emulsifier yang relatif mahal. Selanjutnya, hasil margarin dari penelitian ini sebaiknya diaplikasikan pada pembuatan kue bolu (pound cake) untuk menguji sifat fisik dan sensoriknya secara langsung. Penelitian lanjutan dapat difokuskan pada pengembangan kombinasi emulsifier baru yang lebih ekonomis namun tetap menghasilkan kualitas margarin yang optimal. Selain itu, studi lebih lanjut dapat dilakukan untuk mengeksplorasi pengaruh jenis minyak nabati yang berbeda terhadap kinerja emulsifier dalam formulasi margarin. Terakhir, penelitian dapat diperluas untuk menguji stabilitas margarin yang dihasilkan selama penyimpanan dalam berbagai kondisi suhu dan kelembaban, guna memastikan kualitas produk tetap terjaga selama masa simpan.

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