Article Per Year (5 Year)
p-Index From 2020 - 2025
0
P-Index
This Author published in this journals
All Journal Jurnal Teknologi Dan Industri Pangan
Johnly Rorong
Departement of Chemistry, Faculty of Mathematics and Natural Science,Sam Ratulangi University, Manado
Agriculture, Biological Sciences & Forestry Industrial & Manufacturing Engineering

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
STABILITAS DAN VISKOSITAS PRODUK EMULSI Virgin Coconut Oil-MADU [The Stability and Viscosity of Virgin Coconut Oil-Honey Emulsion] Feti Fatimah; Johnly Rorong; Sanusi Gugule
Jurnal Teknologi dan Industri Pangan Vol. 23 No. 1 (2012): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (511.357 KB)

Abstract

This study was conducted to develop an alternative energy drink from VCO and honey. The objective of the study was to find out the relationship between VCO and honey concentration, viscosity and emulsion stability. The viscosity was measured by viscometer and the diameter of emulsion droplet was measured from microscopic images. The results showed that the increases of VCO and honey concentration corresponds to the increase of viscosity, and the reduction of emulsion droplet diameter sizes. From the viscosity and emulsion stability parameters, it could be concluded that the best formulation VCO-honey emulsion drink should contain 25-35% of VCO and 20-25% of honey. The emulsion products of VCO-honey at 25-35% of VCO had viscosity of 21-27 poise and the products at 20-25% of honey had viscosity of 14-21 poise. The stable emulsion product of VCO-honey had the emulsion droplet diameter of 2-5 µm.
Co-Authors Feti Fatimah Sanusi Gugule