KARAKTERISTIK EMULSI MINYAK SAWIT MERAH DAN APLIKASI QUALITY FUNCTION DEPLOYMENT (QFD) UNTUK PENGEMBANGAN PRODUK

  • Sri Wulandari, Budiyanto dan Evanila Silvia

Abstract

This research aimed to identify the characteristic of red palm olein emulsion, the importance of the
quality attributes and technical process and to recommend development of red palm olein emulsion’s based on
Quality Function Deployment applications. Identification of emulsion characteristic on color was analyzed with
Munsell Colour Chart, viscosity with Viscometer Ostwald and emulsion stability based on period of time change
of emulsion characteristic. The results of this research found out that emulsion color is yellow (5Y 8
􀵗10),
emulsion stability : ± 5 days and viscosity : 50,4 cP. The level of importance of quality attributes red palm olein
emulsion based on sixquality attributes, the emulsion stability is a priority in assessing the quality of red palm
olein emulsion with the value 0.223 followed by color(0.180), taste (0.177), aroma (0.159), viscosity (0.136) and
flavor (0.124). The importance level of technical process that are intimately associated with the quality attributes
of red palm olein emulsionin the process of homogenitation II (0.454), process of adding complementary
materials(0.432),and homogenitation I (0.114). The recommendations to improve of products on the attributes
emulsion stability.
Keywords: emulsion of red palm olein, QFD, emulsion stability, viscosity, color

Published
2016-01-05