Stabilisasi fikosiani Spirulina platensis dengan perlakuan mikroenkapsulasi dan pH
Article Sidebar
Published
31 December 2019
Keywords:
-
antioxidants, degradation, microalgae, pigment
Abstract
Spirulina platensis is a blue-green microalga which is classified into Cyanobacteria. S. platensis is often used as functional food ingredient because their phycocyanin pigment has antioxidant properties. However, the pigment is of low stability and is sensitive to temperature, pH, oxygen, and humidity. The purpose of this study was to determine the effect of microencapsulation and pH treatment on the stability of phycocyanin S. platensis. The experimental design used in the study was Completely Randomized Factorial Design with 2 factors namely microencapsulation process and different pH values (pH 4 and pH 8). The results showed that the microencapsulation process and pH treatment had different effects (P <0.05) on the stability of phycocyanin. S. platensis with microencapsulation at pH 8 produced smaller phycocyanin degradation (5.32±1.37%), antioxidant degradation (38.12±0.31%), and total color different (TCD) (22.1±0.07) compared to other treatments. While the relative concentration (CR) value of the microencapsulated phycocyanin in S. platensis was 94.68±1.37%, higher than that of other treatments. Microencapsulation at pH 8 stabilized phycocyanin by preventing precipitation of the protein.
References
Chaiklahan R, Chirasuwan N, Bunnag B. 2012. Stability of phycocyanin extracted from s. platensis sp.: influence of temperature, pH and Preservatives. Process Biochemistry. 47: 659-664.
Deviarny C, Lucida H, Safni. 2012. Uji stabilitas kimia natrium askorbil fosfat dalam mikroemulsi dan analisisnya dengan HPLC. Jurnal Farmasi Andalas. 1(1): 1-6.
Dewi EN, Purnamayati L, Kurniasih RA. 2016. Antioxidant activities phycocyanin microcapsules maltodextrin and carrageenan as coating materials. Jurnal Teknologi (Science and Engineering). 78(4-2): 45-450.
Dityanawarman A, Lelana IYB, Budhiyanti SA. 2009. Pengaruh teknik mikroenkapsulasi terhadap aktivitas antioksidan Spirulina platensis selama pengeringan. Prosiding Seminar Nasional VI Hasil Penelitian Perikanan dan Kelautan. 1-13.
Duan X, Zhang M, Mujumdar AS, Wang R. 2010. Trends in microwave-assisted freeze drying of foods. Drying Technology An International Journal. 28(4):444-453.
Duangsee R, Phoopat N, Ningsanond S. 2009. Phycocyanin extraction from Spirulina platensis and extract stability under various pH and temperature. Asian Journal of Food and Agro-Industry. 2(4): 819-826.
Farihah S, Yulianto B, Yudiati E. 2014. Penentuan kandungan pigmen fikobiliprotein ekstrak S. platensis platensis dengan teknik ekstraksi berbeda dan uji toksisitas metode BSLT. Journal of Marine Research. 140-146.
Fathinatullabibah, Kawiji, Khasanah LU. 2014. Stabilitas antosianin ekstrak daun jati (Tectona grandis) terhadap perlakuan pH dan suhu. Jurnal Aplikasi Teknologi Pangan. 3(2): 60-63.
Hadiani ET, Amalia U, Agustini TW. 2019. The effect of basil (Ocimum bascilicum) leaf extract in immersion stage against profile of volatile compound on Spirulina platensis Powder. International Conference Series : Earth and Enviromental Science. 246(1): 1-7.
Herdiana DD, Utami R, Anandito RBK. 2014. Kinetika degradasi termal aktivitas antioksidan pada minuman tradisional wedang uwuh siap minum. Jurnal Teknosains Pangan. 3(3): 44-53.
Irwan I, Lubis S, Ramli M, Sheilatina S. 2016. Photocatalytic degradation of indigo carmine by TiO2/activated carbon derived from waste coffee grounds. Jurnal Natural. 16(1): 21-26.
Jos, B, Setyawan PE, Satria Y. 2011. Optimalisasi ekstrak dan uji stabilitas Phycocyanin dari mikroalga S. platensis platensis. Teknik. 32(3): 187-193.
[KKP] Kementerian Kelautan dan Perikanan. 2018. Produktivitas Perikanan Indonesia. Jakarta (ID): Kementerian Kelautan dan Perikanan.
Kurniasih RA, Purnamayati L, Dewi EN. 2018. Formulation and characterization of phycocyanin microcapsules within maltodextrin-alginate. Agritech. 38(1): 23-29.
Latifah N, Estiasih T. 2016. Mikroenkapsulasi fraksi tidak tersabunkan (FTT) distilat asam lemak minyak sawit (DALMS) menggunakan metode pengeringan semprot : Kajian Pustaka. Jurnal Pangan dan Agroindustri. 4(1): 84-88.
Manasika A, Widjanarko SB. 2015. Ekstraksi pigmen karotenoid labu kabocha menggunakan metode ultrasonik (kajian rasio bahan : pelarut dan lama ekstraksi). Jurnal Pangan dan Agroindustri. 3(3): 928-938.
Nugrahani OP, Budhiyanti SA, Husni A. 2012. Stabilitas mikrokapsul Spirulina platensis selama penyimpanan. Jurnal Perikanan. 14(2): 81-88.
Rocha GA, Trindade CSF, Grosso CRF. 2012. Microencapsulation of lycopen by spray drying: characterization, stability and application of microcapsules. Food and Bioproducts Processing. 90(1): 37-42.
Shalaby EA, Shanab SM. 2013. Antioxidant compounds, assays of determination and mode of action. African Journal of Pharmacy and Pharmacology. 7(10): 528-539.
Setyawan PE, Satria Y. 2013. Optimalisasi ekstraksi dan uji stabilitas Phycocyanin dari mikroalga Spirulina platensis. Jurnal Teknologi Kimia dan Industri. 2(2): 61-67.
Setyoningrum TM, Nur AM. 2015. Optimization of C-phycocyanin production from S.platensis cultivated on mixotropic condition by using and response surface methodology. Biocatalysis and Agricultural Biotechnology. 4(4): 603-607.
Susilowati R, Januar H. I. 2014. Variasi temporal dan stabilitas fisik dan kimia senyawa bioaktif karotenoid rumput laut cokelat Turbinaria decurrens. Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan. 9(1): 21-28.
Syamsinar, Saputri N, Risnayanti, Nisa M. 2018. Mikroenkapsulasi ekstrak buah buni sebagai food safety colouring. Pharmacy Medical Journal. 1(2): 73-81.
Yanuwar W, Widjanarko SB, Wahono T. 2007. Karakteristik dan stabilitas antioksidan mikrokapsul minyak buah merah (Pandanus conoideus Lam) dengan bahan penyalut berbasis protein. Jurnal Teknologi Pertanian. 8(2): 127-135.
Wu HL, Wang GH, Xiang WZ, Li T, He H. 2016. Stability and antioxidant activity of food-grade phycocyanin isolated from Spirulina platensis. International Journal of Food Properties. 19(10): 2349-2362
Deviarny C, Lucida H, Safni. 2012. Uji stabilitas kimia natrium askorbil fosfat dalam mikroemulsi dan analisisnya dengan HPLC. Jurnal Farmasi Andalas. 1(1): 1-6.
Dewi EN, Purnamayati L, Kurniasih RA. 2016. Antioxidant activities phycocyanin microcapsules maltodextrin and carrageenan as coating materials. Jurnal Teknologi (Science and Engineering). 78(4-2): 45-450.
Dityanawarman A, Lelana IYB, Budhiyanti SA. 2009. Pengaruh teknik mikroenkapsulasi terhadap aktivitas antioksidan Spirulina platensis selama pengeringan. Prosiding Seminar Nasional VI Hasil Penelitian Perikanan dan Kelautan. 1-13.
Duan X, Zhang M, Mujumdar AS, Wang R. 2010. Trends in microwave-assisted freeze drying of foods. Drying Technology An International Journal. 28(4):444-453.
Duangsee R, Phoopat N, Ningsanond S. 2009. Phycocyanin extraction from Spirulina platensis and extract stability under various pH and temperature. Asian Journal of Food and Agro-Industry. 2(4): 819-826.
Farihah S, Yulianto B, Yudiati E. 2014. Penentuan kandungan pigmen fikobiliprotein ekstrak S. platensis platensis dengan teknik ekstraksi berbeda dan uji toksisitas metode BSLT. Journal of Marine Research. 140-146.
Fathinatullabibah, Kawiji, Khasanah LU. 2014. Stabilitas antosianin ekstrak daun jati (Tectona grandis) terhadap perlakuan pH dan suhu. Jurnal Aplikasi Teknologi Pangan. 3(2): 60-63.
Hadiani ET, Amalia U, Agustini TW. 2019. The effect of basil (Ocimum bascilicum) leaf extract in immersion stage against profile of volatile compound on Spirulina platensis Powder. International Conference Series : Earth and Enviromental Science. 246(1): 1-7.
Herdiana DD, Utami R, Anandito RBK. 2014. Kinetika degradasi termal aktivitas antioksidan pada minuman tradisional wedang uwuh siap minum. Jurnal Teknosains Pangan. 3(3): 44-53.
Irwan I, Lubis S, Ramli M, Sheilatina S. 2016. Photocatalytic degradation of indigo carmine by TiO2/activated carbon derived from waste coffee grounds. Jurnal Natural. 16(1): 21-26.
Jos, B, Setyawan PE, Satria Y. 2011. Optimalisasi ekstrak dan uji stabilitas Phycocyanin dari mikroalga S. platensis platensis. Teknik. 32(3): 187-193.
[KKP] Kementerian Kelautan dan Perikanan. 2018. Produktivitas Perikanan Indonesia. Jakarta (ID): Kementerian Kelautan dan Perikanan.
Kurniasih RA, Purnamayati L, Dewi EN. 2018. Formulation and characterization of phycocyanin microcapsules within maltodextrin-alginate. Agritech. 38(1): 23-29.
Latifah N, Estiasih T. 2016. Mikroenkapsulasi fraksi tidak tersabunkan (FTT) distilat asam lemak minyak sawit (DALMS) menggunakan metode pengeringan semprot : Kajian Pustaka. Jurnal Pangan dan Agroindustri. 4(1): 84-88.
Manasika A, Widjanarko SB. 2015. Ekstraksi pigmen karotenoid labu kabocha menggunakan metode ultrasonik (kajian rasio bahan : pelarut dan lama ekstraksi). Jurnal Pangan dan Agroindustri. 3(3): 928-938.
Nugrahani OP, Budhiyanti SA, Husni A. 2012. Stabilitas mikrokapsul Spirulina platensis selama penyimpanan. Jurnal Perikanan. 14(2): 81-88.
Rocha GA, Trindade CSF, Grosso CRF. 2012. Microencapsulation of lycopen by spray drying: characterization, stability and application of microcapsules. Food and Bioproducts Processing. 90(1): 37-42.
Shalaby EA, Shanab SM. 2013. Antioxidant compounds, assays of determination and mode of action. African Journal of Pharmacy and Pharmacology. 7(10): 528-539.
Setyawan PE, Satria Y. 2013. Optimalisasi ekstraksi dan uji stabilitas Phycocyanin dari mikroalga Spirulina platensis. Jurnal Teknologi Kimia dan Industri. 2(2): 61-67.
Setyoningrum TM, Nur AM. 2015. Optimization of C-phycocyanin production from S.platensis cultivated on mixotropic condition by using and response surface methodology. Biocatalysis and Agricultural Biotechnology. 4(4): 603-607.
Susilowati R, Januar H. I. 2014. Variasi temporal dan stabilitas fisik dan kimia senyawa bioaktif karotenoid rumput laut cokelat Turbinaria decurrens. Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan. 9(1): 21-28.
Syamsinar, Saputri N, Risnayanti, Nisa M. 2018. Mikroenkapsulasi ekstrak buah buni sebagai food safety colouring. Pharmacy Medical Journal. 1(2): 73-81.
Yanuwar W, Widjanarko SB, Wahono T. 2007. Karakteristik dan stabilitas antioksidan mikrokapsul minyak buah merah (Pandanus conoideus Lam) dengan bahan penyalut berbasis protein. Jurnal Teknologi Pertanian. 8(2): 127-135.
Wu HL, Wang GH, Xiang WZ, Li T, He H. 2016. Stability and antioxidant activity of food-grade phycocyanin isolated from Spirulina platensis. International Journal of Food Properties. 19(10): 2349-2362
Authors
MauliasariE. S., Agustini T. W., & Amalia U. (2019). Stabilisasi fikosiani Spirulina platensis dengan perlakuan mikroenkapsulasi dan pH. Jurnal Pengolahan Hasil Perikanan Indonesia, 22(3), 526-534. https://doi.org/10.17844/jphpi.v22i3.29121
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.
Article Details
