Stabilitas Fisik Galaktomanan Kolang-kaling terhadap Kondisi Pengolahan
DOI:
https://doi.org/10.29244/jmpi.2026.13.2.151Keywords:
emulsion capacity, galactomannan, solubility, sugar palm fruit, viscosityAbstract
Sugar palm fruit is a potential alternative source of galactomannan that may serve as a substitute for commercial products. This study evaluated the effects of galactomannan concentration, pH, and temperature on the physical stability of sugar palm fruit galactomannan suspensions. Galactomannan was extracted from sugar palm fruit and evaluated at concentrations of 0.5, 0.75, and 1%, pH 4 and 6, and temperatures of 80 and 121.1 °C. Treatment at 121.1 °C and pH 4 reduced viscosity by 58.01–70.07% and increased solubility. However, emulsion capacity was affected only by high-temperature treatment, which was attributed to thermal degradation, resulting in a decrease in estimated molecular weight and an increase in solubility. The galactomannan suspension likely stabilized oil-in-water emulsions primarily through a steric mechanism, explaining the limited effect of pH on emulsion capacity. Emulsion capacity was positively correlated with viscosity and negatively correlated with solubility. Interactions of concentration with pH, temperature, or both significantly reduced viscosity but did not significantly increase solubility. A significant reduction in emulsion capacity was observed only for the concentration–temperature interaction at 121.1 °C. These findings suggest that sugar palm fruit galactomannan is more suitable for food products processed at 80 °C and pH 4–6.
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Copyright (c) 2026 Imelda Yunita, Fikratul Ihsan, fadlila endyra, Anna Anggraini, Masyitah Masyitah, Addiena Syahvina Nasution, Nadya Novanti Dwi Putri, Arum Rovarti Ningsih
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