Pengaruh Tekanan Pompa dan Waktu Pengadukan Terhadap Sifat Fisik Emulsi Lilin Sarang Lebah untuk Produksi Zat Pelapis Buah

Abstract

THE EFFECT OF PUMP PRESSURE AND STIRRING TIME ON PHYSICAL CHARACTERISTIC OF WAX EMULSION OF BEEHIVE IN THE PRODUCTION OF FRUIT COATING MATERIAL The experiment objective was study the effect of pump pressure and stirring time on physical characteristic of wax emulsion of beehive for production of fruit coating material. The design of the experiment was completely randomized design arranged in factorial pattern with two factors. The first factor was five levels of pump pressure: 0, 10, 20, 30 and 40 bar. The second factor was four level of stirring time: 2, 4, 6 and 8 minutes. Parameter observed were emulsion relative stability, viscocity, particle size, transparency (%T), total microbe (CFU), color organoleptic (numeric) and pH. The result showed that pump pressure affected significantly to emulsion relative stability, viscoscity, particle size and colour organoleptic. The stirring time affected significantly to emulsion relative stability and viscoscity. The interaction of pump pressure and stirring time did not significantly to all parameters observed. The best physical characteristic of wax emulsion of bee hive was gained on 40 bar pump pressure and 8 minutes stirring time.