KARAKTERISTIK MIKROKAPSUL MINYAK EKSTRAK DARI KEPALA KAKAP MERAH PADA BEBERAPA RASIO BAHAN PENYALUT
DOI:
https://doi.org/10.21776/ub.jtp.2021.022.02.2Keywords:
Dekstrin, Gum arab, Ikan Kakap Merah, Limbah, MikroenkapsulasiAbstract
ABSTRAK
Â
Kepala ikan kakap merah merupakan limbah terbanyak yang dihasilkan dari industri fillet ikan kakap merah. Minyak ikan hasil ekstraksi dari limbah kepala ikan kakap merah mengandung asam lemak omega 3, omega 6 dan omega 9, namun bersifat kurang stabil dan mudah rusak akibat proses oksidasi. Stabilitas minyak ikan selama penyimpanan dapat ditingkatkan melalui proses mikroenkapsulasi dengan metode spray drying. Penelitian ini bertujuan untuk mengkaji pengaruh proporsi bahan penyalut yang berbeda terhadap karakteristik mikrokapsul minyak ikan yang dihasilkan. Penelitian menggunakan Rancangan Acak Kelompok dengan faktor perlakuan proporsi bahan penyalut yang terdiri dari 6 level. Analisis statistik pada data hasil penelitian dilakukan dengan menggunakan software SPSS 20 (α= 5%). Mikrokapsul dengan karakteristik terbaik dihasilkan dari perlakuan perbandingan antara bahan penyalut dekstrin dan gum arab 2:3, dengan rendemen 17,75%, kadar air 11,32% (bb), kadar lemak 15,65%, ukuran 1653,08 µm dan berwarna putih kekuningan. Selain itu, proses mikroenkapsulasi dengan bahan penyalut dekstrin dan gum arab (2:3) juga menunjukkan bahwa dapat mempertahankan kandungan asam lemak dengan jumlah omega 3 sebesar 14,17%, omega 6 sebesar 4,35% dan omega 9 sebesar 12,53%.
ABSTRACT
Â
Red snapper head is the most waste generated from the red snapper fillet industry. Fish oil extracted from red snapper head waste contains omega-3, omega-6, and omega-9 fatty acids but is less stable and easily damaged due to the oxidation process. The stability of fish oil during storage can be increased through the spray drying method's microencapsulation process. This study aims to examine the effect of different proportions of coating materials on the characteristics of the fish oil microcapsules produced. The study used a randomized block design with a treatment factor of the ratio of coating material consisting of 6 levels. Statistical analysis of research data was carried out using SPSS 20 software (α = 5%). Microcapsules with the best characteristics were produced from the comparison treatment between dextrin and gum arabic coating materials 2:3, with a yield of 17.75%, water content 11.32% (bb), fat content 15.65%, size 1653.08 m, and colored yellowish white. In addition, the microencapsulation process with dextrin and gum arabic coating materials (2:3) also showed that it could maintain the fatty acid content with the amount of omega-3 by 14.17%, omega-6 by 4.35%, and omega-9 by 12.53%.
References
Anwar, S, -H., Br. Ginting, B, -M., Aisyah, -Y., Safriani, -N., 2017. Pemanfaatan tepung porang (Amorphophallusoncophyllus) sebagai penstabil emulsi M/A dan bahan penyalut pada mikrokapsul minyak ikan. Jurnal Teknologi Industri Pertanian. 27, 76–88. https://doi.org/10.24961/j.tek.ind.pert.2017.27.1.76
Badee, A, Z, -M., Kader, E, A, -E., Aly, -M., 2012. Microencapsulation of peppermint oil by spray drying. Australian Journal of Basic and Applied Sciences. 6, 499–504. http://www.ajbasweb.com/old/ajbas/2012/Nov%202012/499-504.pdf
Baik, M, -Y., Suhendro, E, -L., Nawar, W, -W., McClements, D, -J., Decker, E, -A., Chinachoti, -P., 2004. Effects of antioxidants and humidity on the oxidative stability of microencapsulated fish oil. Journal of the American Oil Chemist' Society. 81, 355–360. https://doi.org/10.1007/s11746-004-0906-7
Botrel, D, -A., de Barros Fernandes, R, -V., Borges, S, -V., Yoshida, M, -I., 2014. Influence of wall matrix systems on the properties of spray-dried microparticles containing fish oil. Food Research International. 62, 344–352. https://doi.org/10.1016/j.foodres.2014.02.003
Cano-Higuita, D, -M., Malacrida, C, -R., Telis, V, R, -N., 2015. Stability of curcumin microencapsulated by spray and freeze drying in binary and ternary matrices of maltodextrin, gum arabic and modified starch. Journal Food Processing and Preservation. 39, 2049–2060. https://doi.org/10.1111/jfpp.12448
Desai, K, G, -H., Park, H, -J., 2005. Recent developments in microencapsulation of food ingredients. Drying Technology. 23, 1361–1394. https://doi.org/10.1081/DRT-200063478
Dewita., Syahrul., Desmelati., Lukman, -S., 2016. Inovasi bubur instan dan cookies berbasis konsentrat protein ikan patin yang difortifikasi minyak sawit merah dan minyak ikan patin terenkapsulasi. Jurnal Pengolahan Hasil Perikanan Indonesia. 18, 315–320. https://doi.org/10.17844/jphpi.v18i3.11215
Estiasih, -T., Ahmadi, -K., Nisa, C, -F., 2008. Karakteristik mikrokapsul minyak kaya asam lemak omega-3 dari hasil samping penepungan lemuru. Jurnal Teknologi dan Industri Pangan. 19, 121–130. https://journal.ipb.ac.id/index.php/jtip/article/view/343
Gabas, A, -L., Telis, V, R, -N., Sobral, P, J, A., Telis-Romero, -J., 2007. Effect of maltodextrin and arabic gum in water vapor sorption thermodynamic properties of vacuum dried pineapple pulp powder. Journal of Food Engineering. 82, 246–252. https://doi.org/10.1016/j.jfoodeng.2007.02.029
Garg, M, -L., Wood, L, -G., Singh, -H., Moughan, P, -J., 2006. Means of delivering recommended levels of long chain n-3 polyunsaturated fatty acids in human diets. Journal of Food Science. 71, R66–R71. https://doi.org/10.1111/j.1750-3841.2006.00033.x
Hasani, -M., Rad, A, H, -E., Hosseini, M, -M., Noghabi, M, -S., 2015. Physicochemical characteristic of microencapsulated fish oil by freeze-drying using different combinations of wall materials. Biosciences Biotechnology Research Asia 12, 45–51. https://doi.org/10.13005/bbra/2171
Hasibuan, N, -E., Thamrin, Muis, -Y., 2017. Mikroenkapsulasi minyak ikan pora-pora (mystacoleucus padangensis) menggunakan metode spray drying untuk aplikasi nutrisi makanan. Jurnal Kimia Mulawarman. 14(2), 108–114. http://jurnal.kimia.fmipa.unmul.ac.id/index.php/JKM/article/view/466
Hasrini, R, -F., Zakaria, F, -R., Adawiyah, D, -R., Suparto, I, -H., 2017. Mikroenkapsulasi minyak sawit mentah dengan penyalut maltodekstrin dan isolat protein kedelai. Jurnal Teknologi dan Industri Pangan. 28, 10–19. https://doi.org/10.6066/jtip.2017.28.1.10
Howe, P, R, -C., Downing, J, -A., Grenyer, B, F, -S., Grigonis-Deane, E, -M., Bryden, W, -L., 2002., Tuna fishmeal as a source of DHA for n-3 PUFA enrichment of pork, chicken, and eggs. Lipids. 37, 1067–1076. https://doi.org/10.1007/s11745-002-1002-3
Idrus, -S., 2013. Mikroenkapsulasi minyak ikan yang mengandung asam lemak omega-3 menggunakan gum arab sebagai bahan pelapis. Majalah Biam. 9, 23–29. http://dx.doi.org/10.29360/mb.v9i1.1997
Idrus, -S., Affifudin, S, -Z., Ratumalessy, D, -J., 2013. Identifikasi dan mikroenkapsulasi minyak ikan yang mengandung asam lemak omega-3. Jurnal Riset Industri. 7(1), 53-62.
http://ejournal1.kemenperin.go.id/jri/article/view/3238
Kamsiati, -E., 2006. Processing tomato powder (Licopersicon esculentum Mill.) by “foam-Mat dryingâ€. Jurnal Teknologi Pertanian. 7, 113–119. https://jtp.ub.ac.id/index.php/jtp/article/view/221
Khamidah, S, -Z., Hastarini, -E., Fardiaz, -D., Budijanto, -S., 2019. Mikroenkapsulasi konsentrat asam lemak tak jenuh dari minyak ikan patin. Jurnal Teknologi dan Industri Pangan. 30, 143–151. https://doi.org/10.6066/jtip.2019.30.2.143
La Ifa., Artiningsih, -A., Julniar, -J., Suhaldin., 2018. Pembuatan kitosan dari sisik ikan kakap merah. Journal of Chemical Process Engineering. 3(1), 47-50. https://doi.org/10.33536/jcpe.v3i1.195
Nimal Ratnayake, W, -M., Hansen, S, -L., Kennedy, M, -P., 2006. Evaluation of the CP-Sil 88 and SP-2560 GC columns used in the recently approved AOCS official method Ce 1h-05: Determination of cis-, trans-, saturated, monounsaturated, and polyunsaturated fatty acids in vegetable or non-ruminant animal oils and fats by capillary GLC method. Journal of the American Oil Chemists' Society. 83, 475–488. https://doi.org/10.1007/s11746-006-1230-y
Nugraheni, -A., Yunarto, -N., Sulistyaningrum, -N., 2015. Optimasi formula mikroenkapsulasi ekstrak rimpang temulawak (Curcuma xanthorrhiza roxb.) dengan penyalut berbasis air. Jurnal Kefarmasian Indonesia. 5, 98–105. https://doi.org/10.22435/jki.v5i2.4404.98-105
Nugroho, E, -S., 2006. Pengaruh konsentrasi gum arab dan dekstrin terhadap sifat fisik dan tingkat kesukaan temulawak (Curcuma xanthorhiza roxb) madu instan. Jurnal Logika Values Innovation Perfection. 3(2). https://doi.org/10.20885/logika.vol3.iss2.art7
Pang, Y., Duan, X., Ren, G., Liu, W., 2017. Comparative study on different drying methods of fish oil microcapsules. Journal of Food Quality. 2017, 1–7. https://doi.org/10.1155/2017/1612708
Putri, D, -N., Wibowo, Y, M, -N., Santoso, E, -N., Romadhani, -P., 2020. Sifat fisikokimia dan profil asam lemak minyak ikan dari kepala kakap merah (Lutjanus malabaricus). Agritech. 40, 31. https://doi.org/10.22146/agritech.47039
Quispe-Condori, -S., Saldaña, M, D, -A., Temelli, -F., 2011. Microencapsulation of flax oil with zein using spray and freeze drying. LWT-Food Science and Technology. 44, 1880–1887. https://doi.org/10.1016/j.lwt.2011.01.005
Ramadhia, M., Kumalaningsih, S., Santoso, I., 2012. The making of aloe vera powder (Aloe vera L.) with foam-mat drying method. Jurnal Teknologi Pertanian. 13, 125–137. https://jtp.ub.ac.id/index.php/jtp/article/view/367
Reineccius, G, -A., 2004. The spray drying of food flavors. Drying Technology. 22, 1289–1324. https://doi.org/10.1081/DRT-120038731
Rosida, Sarofa, -U., Widiyanto, -S., 2013. Kualitas fisik santan bubuk dengan penambahan emulsifier lesitin dan pengisi dekstrin. Jurnal Rekapangan. 7(2), 230–241. http://repository.upnjatim.ac.id/1385/1/3.4_KUALITAS_FISIK_SANTAN_BUBUK.pdf
Sanguansri, L, Augustin, MA. 2006. 'Microencapsulation and Delivery of Omega-3 Fatty Acids'. Dalam John Shi (ed). Functional Food Ingredients and Nutraceuticals - Processing Technologies. Taylor and Francis, USA
Saputra, S, -H., 2014. Mikroenkapsulasi Β-karoten dari minyak sawit mentah untuk suplemen pro vitamin A. Jurnal Riset Teknologi Industri. 8, 11–17. https://doi.org/10.26578/jrti.v8i15.1548
Setyaningsih, -D., Rahmalia, -R., Sugiyono., 2009. The study on microencapsulation of vanilla extract. Jurnal Teknologi Industri Pertanian. 19, 64–70. https://journal.ipb.ac.id/index.php/jurnaltin/article/view/1066
Syafi’i, -F., Wijaya, C, -H., Nurtama, -B., 2016. Optimasi proses pembuatan bubuk oleoresin lada (Piper nigrum) melalui proses emulsifikasi dan mikroenkapsulasi. Agritech. 36, 128. https://doi.org/10.22146/agritech.12856
Takashige, -S., Iwamoto, -S., Shiga, -H., Kakizaki, -Y., Yamaya, -Y., Ushirosako, -A., Maruyama, -K., Adachi, -S., Yoshii, -H., 2019. Stability of fish oil encapsulated in spray-dried powders coated with starch particles. Food Science and Technology Research. 25, 363–371. https://doi.org/10.3136/fstr.25.363
Yana, M, -F., Kusnadi, -J., 2015. Pembuatan yogurt berbasis kacang tunggak (Vigna unguiculata) dengan metode freeze drying (kajian jenis dan konsentrasi bahan pengisi). Jurnal Pangan dan Agroindustri. 3, 1203–1213. https://jpa.ub.ac.id/index.php/jpa/article/view/243
Yuliani, -S., Desmawarni, Harimurti, -N., Yuliani, S, -S., 2007. Pengaruh laju air umpan dan suhu inlet spray drying pada karakteristik mikrokapsul oleoresin jahe. Jurnal Pascapanen. 4, 18–26. http://ejurnal.litbang.pertanian.go.id/index.php/jpasca/article/view/10034
Yuliasari, -S., Fardiaz, -D., Andarwulan, -N., Yuliani, -S., 2016. Karakteristik enkapsulat minyak sawit merah dengan pengayaan β-karoten. Informatika Pertanian. 25, 107. https://doi.org/10.21082/ip.v25n1.2016.p107-116
Yulinery, -T., Nurhidayat, N., 2016. Analisis viabilitas probiotik lactobacillus terenkapsulasi dalam penyalut dekstrin dan jus markisa (Passiflora edulis). Jurnal Teknologi Lingkungan. 13, 109-121. https://doi.org/10.29122/jtl.v13i1.1411
Downloads
Published
Issue
Section
License
Authors who publish with this journal agree to the following terms:- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal