Thesis

A Study On The Physical Stability Of Oil-in-water Pickering Emulsion Stabilized By Unfractionated Aromatic Ginger (kaempferia Galanga L.) Pomace

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Pickering emulsions using solid particles to stabilize emulsions are common in the food industry.
By-products like rhizome pomace from the herbal beverage jamu are often discarded despite
containing valuable compounds. Kaempferia galanga L. (aromatic ginger or kencur) is widely used in
jamu Beras Kencur for its health benefits. This research focused on the valorization of aromatic ginger
by-products. The effects of oil-powder ratio on the physical stability of O/W Pickering emulsions
stabilized with unfractionated knife-milled aromatic ginger pomace were investigated using response
surface methodology (RSM). Initial analysis involved 10 formulations of different oil-powder ratios,
with physical stability measured using Turbiscan® to obtain backscattering value (BS), creaming index
(CI), and coalescence index (Coal). Data were processed with RSM and ANOVA. Further comparison of
knife and ball-milled powders used light microscopy and firmness tests, analyzed via independent
t-test and Pearson correlation test. Results indicated that the oil and powder ratios significantly affect
the physical stability of the emulsions. Higher oil% significantly decreases BS (p = 0.010), whereas
more powder% significantly increases BS (p =

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Availability

Detail Information

Series Title

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Call Number

FT 24-033

Publisher

i3L, Jakarta : i3L Press., 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)

milling
Pickering emulsions
aromatic ginger pomace
oil-powder ratio
physical stability

Specific Detail Info

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Statement of Responsibility

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