The Effect of Rotational Speed of Homogenization on Emulsion Results Obtained Using Soy Lecithin Emulsifier

Zahra Rahma Namira; Vita Paramita; Heny Kusumayanti

doi:10.14710/jvsar.v3i1.10916

DOI: https://doi.org/10.14710/jvsar.v3i1.10916

The Effect of Rotational Speed of Homogenization on Emulsion Results Obtained Using Soy Lecithin Emulsifier

*Zahra Rahma Namira - Department of Chemical Engineering, Vocational School, Diponegoro University, Indonesia

Vita Paramita - Department of Chemical Engineering, Vocational School, Diponegoro University, Indonesia

Heny Kusumayanti - Department of Chemical Engineering, Vocational School, Diponegoro University, Indonesia

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Abstract

Homogenization is the process of homogenizing particle size in an effort to maintain the stability of a mixture formed from 2 phases that cannot be fused or commonly called emulsions. This study aims to analyze the effect of homogenization speed and differences in solid concentration in homogenization process using homogenizer. The ingredients used are Virgin Coconut Oil as a solute, Aquadest as a solvent, and soy lecithin as an emulsifier. Several stages of analysis are density, viscosity, microscopic, and emulsion stability analysis. The results obtained from this study were optimum stirring speed of 22,000 rpm with optimum homogenization time of 4 minutes, solid concentration of 60% obtaining density of 0.78 gr/mL, viscosity of 5.86 cP, stability of 100%, and most stable microscope test. The results showed that the greater the stirring speed and time, the smaller the density and viscosity value produced and the greater the stability value obtained. The greater the concentration of solids, the greater the density, viscosity, and stability of the emulsion.

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Keywords: emulsion; homogenization; homogenizer; virgin coconut oil

Funding: Universitas Diponegoro

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Section: Articles

Language : EN

In Volume 3, Issue 1, Year 2021 (April 2021)

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