Thesis

Development of an Unfractionated Pickering emulsion Stabilizer Using Black Turmeric (Curcuma aeruginosa) Pomace: An Analysis on the Physical Properties

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Jamu, an Indonesian traditional medicinal drink derived from rhizomes, could potentially raise
environmental problems if the pomace byproduct is not improperly handled. A sustainable approach
to solve this problem is by using the pomace into a Pickering emulsion. In this research, the capability
of black turmeric (Curcuma aeruginosa) pomace to serve this purpose was analyzed by investigating
the impact of the oil-powder ratio and milling process (knife milling and ball milling) towards the
stability of a Pickering emulsion system. The physical stability analysis including backscattered value
(BSV), coalescence index (Coal), and creaming index (CI) were performed. Additionally, texture and
microscopy analysis were conducted on the sample produced using different milling methods. The
result revealed that the reduction of oil (up to 30%) and increase of powder (up to 8%) caused a
gradual increase in BSV (up to around 60%). Coal was enhanced up to 0% (i.e. no coalescence) when
the powder and oil concentrations were set at 7% and 30%, respectively. CI was effectively reduced to
0% using the combination of 50% oil with 6% powder. Moreover, emulsion stabilized using a ball
milled (BM) sample had a better stability than the knife milled (KM) as the BSV were significantly
higher in BM (p

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Availability

Detail Information

Series Title

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Call Number

FSN 24-014

Publisher

i3L, Jakarta : i3L, Jakarta., 2024

Collation

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Language

English

ISBN/ISSN

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Classification

NONE

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

stabilizer
black turmeric
Curcuma aeruginosa
Pickering emulsion

Specific Detail Info

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Statement of Responsibility

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