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Found 3 from your keywords: subject="Pickering emulsion"
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Pickering Emulsion Stabilized by Unfractionated White Turmeric (Curcuma zedoa…
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Theodore Vincentius Kurniawan

Pickering emulsion is an emulsion type where stability is achieved through the use of solid particles instead of surfactants. Jamu, specifically white turmeric (Curcuma zedoaria), is one of the contributors of food by-products in Indonesia and the by-products could be used as Pickering particles. Therefore, this project aimed to evaluate the feasibility of unfractionated white turmeric (Cur…

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FT 24-015
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A Study On The Physical Stability Of Oil-in-water Pickering Emulsion Stabiliz…
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Gabriella Elizabeth Khoe Munandar

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…

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FT 24-033
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Development of an Unfractionated Pickering emulsion Stabilizer Using Black Tu…
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Angelyna

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…

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FSN 24-014