Synthesis of CMC from Palm Midrib Cellulose as Stabilizer and Thickening Agent in Food
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The using of carboxymethyl cellulose (CMC) from palm midrib as stabilizer on ice-cream making is done in three steps. First step is isolation process of á-cellulose from palm midrib powder, FTIR analysis shows that the compound is a cellulose molecule. The second step is alkalization with isopropanol as the solvent, carboxymethylation with monochloroacetic acid, and neutralization with CH3COOH 90% then ethanol, methanol and aquadest are used for purification followed with centrifugation process and adding in acetone which gives carboxymethyl cellulose a positive result in qualitative analysis. FTIR peak obtained is similar to that of commercial CMC, with the degree of substitution 0.82 and viscosity 0.076 ml/g. The last step is ice cream making process. In this step, CMC is added into the ice-cream batter with variated concentration of CMC starting from 0 to 0.5%. Ice-cream produced is then given melting time test and the overrun value is determined. Based on the research, 0.5% addition of CMC shows the most optimum melting time which is 31.02 minutes and overrun value of 42.34%. Organoleptic test given to 15 respondents also show that ice-cream with addition of 0.5% CMC gives the best result for the soft texture, sweet taste, fragrance aroma and light brown colour. CMC for thickening agent in syrup is measured with Ostwald viscometer. It shows that syrup is thicker with the addition of CMC. The highest vitamin-C content in passion fruit syrup is in addition of 0.3% which is 330.20.