Journal of Applied Food Technology • pISSN 2355-9152 • eISSN 2614-7076 • Member of CrossRef®

Open Journal Systems

Total Dissolved Solids on Turmeric Emulsion (Curcuma longa L.) Affected by Iota and Kappa Carrageenan

Lusida Mulia Arganis, Heni Rizqiati, Anang Mohamad Legowo, Yoyok Budi Pramono, Ahmad Ni'matullah Al-Baarri


The quality of emulsion such as total dissolved solids, may be determined by type of emulsifier. Carrageenan is a polysaccharide from red seaweed (Rhodophyceae) and it is well known as emulsifier, however the application of carrageenan has not widely used in traditional beverage in Java Island, Indonesia. Therefore, the purpose of this research was to determine the effect of carrageenan in turmeric emulsion on its total dissolved solids. Distribution of total dissolved solids was tested using total dissolved solid-meter. Iota and kappa carrageenan were used. As a result, carrageenan might increase total dissolved solid at 58±3.4% and iota had reached higher total dissolved solid than kappa. As conclusion, total dissolved solid might be elevated by the addition of carrageenan.


Turmeric emulsion; Iota; Kappa; Carrageenan

Full Text:



Bourne, M. C. 2002. Food Texture and Viscosity. Academic Press, New York.

Edwin, R. M., David, A.R., Robinson, G. 2004. Cation specific aggregation of carrageenan helices: Domain model of polymer gel structure. Journal of Molecular Biology 138:349-362. DOI:10.1016/ 0222-2836(80)90291-0.

Fajar, R.P., Legowo, A.M., Al-Al-Baarri, A.N., Pramono, Y.B. 2017. Antioxidant activity, pH, viscosity, and lactic acid bacteria in yogurt with coffee leaf and carrageenan. Jurnal Aplikasi Teknologi Pangan 6(2):78-84. DOI:10.17728/jatp.185. (in Bahasa Indonesia).

Gu, Y. S., Eric, A.D., Julian, D.M. 2004. Influence of pH and carrageenan type on properties of β-lactoglobulin stabilized oil-in-water emulsions. Food Hydrocolloids 19:83-91. DOI:10.1016/ j.foodhyd.2004.04.016.

Hambleton, A, Fabra, M.J., Debeaufort, F., Brun, C.D., Voilley, A. 2009. Inference and aroma barrier properties of iota carrageenan emulsion based films used for encapsulation of active food compounds. Journal of Food Engineering 93:80-88. DOI:10.1016/j.jfoodeng.2009.01.001

Kailaku, S.I., Sumangat, J., Hernani, F.N. 2012. Formula of enriched antioxidant effervescent by gambir leaf extract. Jurnal Pascapanen 9(1):27-34. DOI: 10.21082/jpasca.v9n1.2012.27-34. (in Bahasa Indonesia).

Kumalasari, R., Ekafitri, R., Desnilasari, D. 2015. The effect of stabilizer and fruits porridge on the quality of papaya-pineapple mix. Jurnal Hortikultura 25(3): 266-276. DOI: 10.21082/jhort. v25n3.2015.p266-276.

Langendorff, V., Cuvelier, G., Michon, C, Launay, B., Parkek, A., De Kruif, C.G. 2000. Effects of carrageenan type on the behavior of carrageenan or milk mixtures. Food Hydrocolloids 14:273-280. DOI: 10.1016/S0268-005X(99)00064-8.

Marin, E., Briceno, M.I., George, C.C. 2016. Method to produce curcumin oil-in-water nano-emulsion as templates for drug carries. Journal of Biotechnology and Biomaterials 6:1-8. DOI: 10.4171/2155-952X.1000247.

Mashhadi, S.K.M., Yadollahi, H., Mashhad, A.M. 2016. Design and manufacture of TDS measurement and control system for water purification in reverse osmosis by PID fuzzy logic controller with the ability to compensate effects of temperature on measurement. Turkish Journal of Electrical Engineering and Computer Sciences 24:2589-2608. DOI: 10.3906/elk-1402-65.

Mulyani, S., Harsojuwono, B.A., Puspawati, G.A.D. 2014. Curcuma drink as potent antioxidant drink. Agritech 34(1):65-71. DOI: 10.22146/agritech. 9524. (in Bahasa Indonesia).

Razmovski, R, Vesna, V. 2011. Bioethanol production from sugar beet molasses and thick juice using Saccharomyces cerevisiae immobilized on maize stem ground tissue. Fuel Journal 82:1-8. DOI: 10.1016/j.fuel.2011.07.046.

Rifani, A. N., Widodo, F.D., Romadhon. 2016. The effect of carrageenan concentration on the characteristic empek-empek from shrimp (Penaeus monodon). Jurnal Pengolahan dan Bioteknologi Hasil Perikanan 5(1):79-87. (in Bahasa Indonesia).

Sahne, F., Maedeh, M., Ghasem, D.N., Ali, A.M. 2016. Enzyme-assisted ionic liquid extraction of bioactive compound from turmeric (Curcuma longa L.): isolation, purification and analysis of curcumin. Industrial Crops and Products 95:686-694. DOI: 10.1016/j.indcrop.2016.11.037

Santoso, B., Herpandi, P. A. Pitayati, dan P. Rindit. 2013. Pemanfaatan karagenan dan gum arabic sebagai edible film berbasis hidrokoloid. Agritech 33(2):140-145. DOI:10.22146/agritech.9802. (in Bahasa Indonesia)

Sikora, M., Kowalski, S., Magdalena, K, Ziobro, R., Paulina, W., Duska, C, Alain, L. 2010. Starch gelatinization as measured by rheological properties of the dough. Journal of Food Engineering 96:505-509. DOI:10.1016/j.jfoodeng. 2009.08.033

Sukasih, E., Prabawati, S., Tatang, H. 2009. Optimation required heat on the production of coconut milk and its quality. Jurnal Pasca Panen 6(1):34-42. (in Bahasa Indonesia)



  • There are currently no refbacks.