Intervensi O. bacilicum terhadap Kandungan Protein dan Karakteristik Sensorik S. platensis Intervention of Ocimum basilicum L. on Powder and Microencapsulation of Spirulina platensis on Protein and Sensoric Characteristics
Article Sidebar
Accepted
13 July 2020
Published
10 August 2020
Keywords:
-
microalgae, O. basilicum, protein, sensoric characteristics
Abstract
Spirulina platensis is blue green microalgae that has high protein content, so it is often used as functional foods. The application of S. platensis as a functional food often experiences problems because of the content of volatile compounds that cause off odour in these microalgae. Ocimum basilicum interventions on S. platensis can reduce the off odour problems. Microencapsulation is performed to maintain nutrient stability and retain odour when consumed. The purpose of this study was to determine the effect of O. basilicum intervention on the protein content, amino acids, chemical scores, pH and sensory characteristics of S. platensis powder and microcapsules. The research consists of three intervention models; microencapsulation (MSB) of O. basilicum; dried without microencapsulation (DSB) of O. basilicum; and S. platensis (SP) powder as a control. The results showed that the intervention of O. basilicum had an effect (p<0.05) on protein content, pH value, and sensory characteristics. Protein levels in the DSB sample decreased by 19.87%, and in the MSB sample decreased by 74%. Intervention of O. basilicum which is dried without microencapsulation and microencapsulation can increase the hedonic scale on S. platensis. The DSB sample gave the best value for the aroma, while the MSB sample gave the best value for the color. Therefore the intervention of O. basilicum in S.platensis becomes a solution in reducing the off odour in S. platensis.
References
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Bunda MGB, Tumbokon BLM and Serrano Jr AS. Composition chemical score (CS) and essential amino acid index (EAAI) of the crinkle grass rhizoclonium sp. as ingredient for aquafeeds. Aquaculture, Aquarium, Conservation and Legislation International Journal of The Bioflux Society. 8(3): 411-420.
Balouri M, Sadiki M and Ibnsouda SK. 2016. Methods for in vitro evaluating antimicrobial activity: a review. Journal of Pharmaceutical Analysis. 6: 71-79.
Camargo SB and De Vaconcelos DFSA. 2015. Aktivides biologicas de linalol: conceitos atuais e possibilidades futuras daste monoterpeno. Revista de Ciencias Medicas e Biologicas. 13: 381-387.
Caputi L and Aprea E. 2011. Use of terpenoid as natural flavouring compounds in food industry. Recent Patent on Food, Nutrition and Agriculture. 3: 9-16.
Castro-Munoz R, Barrangan-Huerta BE, and Yanez-Fernandes J. 2014. Use of gelatin-maltodextrin composite as an encapsulation support for clarified juice from purple cactus pear (Opuntia stricta). Food Science and Technology. 30:1-7.
Chaiklahan R, Chirasuwan N and Bunnag B. 2012. Stability og phycocyanin extract from spirulina sp.: influence of temperature, ph and preservative. Process Biochemistry. 47: 659-664.
Chen W and Viljoen A. 2010. Geraniol- A. review of a commercially imortant fragrance material. South Africn Journal of Botany. 76(4): 643-651.
Chong S, Lee H and An K-G. 2018. Pedicting taste and odour compounds in a shallow reservoir using a three-dimendional hydrodynamic ecological model. Water. 10(10): 1396.
de Boer FY, Imhof A and Velikov KP. 2019. Encapsulation of colorants by natural polymers for food application. Coloration Technology. 135(3): 183-194.
Dewi EN, Amalia U and Mel M. 2016. The effect of different treatment to the amino acid content of microalga Spirulina platensis. Aquatic Procedia. 7: 59-65.
Elsharif S, Banerjee A and Buerner A. 2015. Structure-odor relationship of linalool, linalyl acetate and their correspondin oxygenated derivatives. Frontiers in Chemistry. 3:1-10.
Handiani ET, Amalia U and Agustini TW. 2019. The effect of basil (O. bacilicum L) leaf extract in immersion stage against profile of volatile compound on Spirulina platensis powder. International Conference on Tropical and Coastal Region Eco Development. 246: 1-7.
Hosseini SM, Shahbazizadeh S, Khosravi K and Mozafari MR. 2013. Spirulina platensis: food and function. Current Nutrition and Food Science. 9(3): 189-193.
Ismaiel MMS, El-Ayouty YM and Piercey-Normore M. 2016. Role of pH on antioxidant by Spirulina (Arthrospira) platensis. Brazilian Journal of Microbiology. 40: 1-7.
Jones B, Fuller S and Carton AG. 2013. Earthy-muddy tainting of cultured barramundi linked to geosmin in tropical northern Australia. Aquaculture Environment Interactions. 3: 117-124.
Jung F, Kruger-Genge A, Weldeck P and Kupper JH. 2019. Spirulina platensis, a super food? Journal of Cellular Biotechnology. 5(1): 43-54.
Koziol A, Stryjewska A, Librowski T, Salat K, Gawel M, Moinczewski A and lochynski S. 2014. An overview of the pharmacological properties and potential applications of natural monoterpenes. Mni-Review in Medical Chemistry. 14: 1156-1168.
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Lumbessy SY, Andayani S, Nursyam H and Firdaus M. Biochemical study of kappaphycus alvarezii and gracilaria salicornia seaweed from gerupuk waters, West Nusa Tenggara. EurAsian Journal of BioScience.13: 303-307.
Mauliasari ES, Agustini TW and Amalia U. 2019. Stabilisasi fikosianin Spirulina platensis dengan perlakuan mikroenkapsulasi dan pH. Jurnal Pengolah Hasil Perikanan Indonesia. 22(3): 526-534.
Milovanovic I, Misan A, Simeunovic J, Kovac D, Jambrec D and Mandic A. Determination of volatile organic compounds in selected strains of cyanobacteria. Journal of Chemistry. 1-6.
Misurcova L, Ambrozova JV, Bunka F dan Machu L. 2014. Amino acid composition of alga products and its contribution to RDI. food Chemistry. 151: 120-125.
Montoya-Martinez C, Nolasco-Soria H, Carrillo-Farnes O, Civera-Cerecedo R, Alvarez-Gonzales C and Vega Villasante F. 2016. Chemical score of different protein source to four Macrobrachium spesies. Lat Am Journal Aquat. Res. 44(4): 835-844.
Moreira LM, Rocha ASR, Ribeiro CLG, Rodrigues RS and Soares LAS. 2011. Nutrional evaluation of single cell protein produced by Spirulina platensis. African Journal of Food Science. 5(15): 799-805.
Naik A, Meda V and Lele SS. 2014. Freeze Drying For Microencapsulation of α-Linolenic Acid Rich Oil: A Fungtional Ingredient for Lepidium sativum Seeds. Eur. J. Lipid. Sci. Technol. 116:837-846.
Nedovic V, Kulusevic A, Manojlovic V, Levic S, Branko B. 2011. An overview of encapsulation technologies for food applications. International Congress on Engoneering and Food. 1:1806-1815.
Nireesha GR, Sowmya C, Divya L and Venkateshan N. 2013. Lyophilization/ freeze drying: an review. Intrnational Journal of Novel Trends in Pharmaceutical Science. 3(4): 87-98.
Nolsoe H. 2009. The acid and alkaline solubilization process for the isolation of muscle proteins: state of the art. Food and Bioprocess Technology. 2(1): 1-27.
Park WS, Li M, H. J. Kim and Lim DH. 2018. two classes of pigments, carotenoid and c-phycocyanin, in spirulina powder and their antioxidant activities. Molecules. 23(8): 1-11.
Peanparkdee M, Iwamoto S and Yamauchi R. 2016. Microencapsulation: a review of applications in the food and pharmaceutical industries. Agriculture Science. 4: 56-65.
Porrarud S and Pranee A. 2010. Microencapsulation of Zn-chlorophyll pigment from pandan leaf by spray drying and its characteristic. International Food Research Journal. 17: 1031-1042.
Santos TD, BCB de Freitas, Moreira JB, Zanfonato K and Costa JAV. 2016. Develompent of powdered food with the addition of spirulina for food suplementationog the elderly population. Innovation Food Science and Emerging Technologies. 37: 216-220.
Seghiri R, Kharbach M, Essamri A. 2019. Functional composition, nutrional properties, and biological activities of moroccan spirulina microalgae. Journal of Food Quality. 3: 1-11.
Sharoba AM. 2014. Nutritional value of spirulina and its use in the preparation of same complementary baby food formulas. Journal of Agroalimentary Processes and Technology. 20(4): 330-350.
Socovic M, Glamoclija J, Marin PD, Brkic D and Griensven LJ. 2010. Antimicrobila activity and phytochemical analysis of citrus fruits peels-utilization of fruits waste. International Journal Engineering Science. 15911): 7532-7546.
Srihari E, Lingganingrum FS, Damayanti D, Fanggih N. 2015. Ekstrak bawang putih bubuk dengan menggunakan proses spray drying. Jurnal Teknik Kimia. Universitas Surabaya. Surabaya. 9(2):62-68.
Suman G, Nupur M, Anuradha S and Pradeep B. 2015. Single cell production: a. review. International Journal of Current Microbiologi and Applied Science. 4(9): 251-262.
Varga F, Carovic-Stanko K, Ristic M, Grdisa M, Liber Z, Satovic Z. 2017. Morphological and biochemical intraspecific characterization of O. bacilicum L. Industrial Crops and products. 109: 611-618.
Wang B, Adhikari B and Barrow CJ. 2014. Optimisation of the microencapsulation of tuna oil in gelatine-sodium hexametaphosphate using complex coacervation. Food Chemistry. 158: 358-365.
Wu HL. Wang GH, Xiang WZ, Li T and He H. 2016. Stability and antioxidant activity of food-grade phycocyanin isolated from Spirulina platensis. International Journal of Food Properties. 19(10): 2349-2362.
Agustini TW, Suzery M, Sutrisnanto D, Ma’ruf WF and Hadiyanto. 2015. Comparative study of bioactive subtances extracted from fresh and dried Spirulina sp. Journal Procedia Enviromental Sciences. 23(1): 282-289.
AOAC. 2005. Official method of analysis. Assosiation of Official Analytical Chemist (AOAC) 16th Edition. Publising by The Association of Official Analytical Chemist Washington DC, USA.
Bashir S, Sharif MK, Butt MS and Sharif M. 2016. Functional properties and amino acid profile of spirulinaplatensis protein isolate. Pakistan Journal of Scienific and Industrial research Series B. Biological Sciences. 59(1): 12-19.
Bunda MGB, Tumbokon BLM and Serrano Jr AS. Composition chemical score (CS) and essential amino acid index (EAAI) of the crinkle grass rhizoclonium sp. as ingredient for aquafeeds. Aquaculture, Aquarium, Conservation and Legislation International Journal of The Bioflux Society. 8(3): 411-420.
Balouri M, Sadiki M and Ibnsouda SK. 2016. Methods for in vitro evaluating antimicrobial activity: a review. Journal of Pharmaceutical Analysis. 6: 71-79.
Camargo SB and De Vaconcelos DFSA. 2015. Aktivides biologicas de linalol: conceitos atuais e possibilidades futuras daste monoterpeno. Revista de Ciencias Medicas e Biologicas. 13: 381-387.
Caputi L and Aprea E. 2011. Use of terpenoid as natural flavouring compounds in food industry. Recent Patent on Food, Nutrition and Agriculture. 3: 9-16.
Castro-Munoz R, Barrangan-Huerta BE, and Yanez-Fernandes J. 2014. Use of gelatin-maltodextrin composite as an encapsulation support for clarified juice from purple cactus pear (Opuntia stricta). Food Science and Technology. 30:1-7.
Chaiklahan R, Chirasuwan N and Bunnag B. 2012. Stability og phycocyanin extract from spirulina sp.: influence of temperature, ph and preservative. Process Biochemistry. 47: 659-664.
Chen W and Viljoen A. 2010. Geraniol- A. review of a commercially imortant fragrance material. South Africn Journal of Botany. 76(4): 643-651.
Chong S, Lee H and An K-G. 2018. Pedicting taste and odour compounds in a shallow reservoir using a three-dimendional hydrodynamic ecological model. Water. 10(10): 1396.
de Boer FY, Imhof A and Velikov KP. 2019. Encapsulation of colorants by natural polymers for food application. Coloration Technology. 135(3): 183-194.
Dewi EN, Amalia U and Mel M. 2016. The effect of different treatment to the amino acid content of microalga Spirulina platensis. Aquatic Procedia. 7: 59-65.
Elsharif S, Banerjee A and Buerner A. 2015. Structure-odor relationship of linalool, linalyl acetate and their correspondin oxygenated derivatives. Frontiers in Chemistry. 3:1-10.
Handiani ET, Amalia U and Agustini TW. 2019. The effect of basil (O. bacilicum L) leaf extract in immersion stage against profile of volatile compound on Spirulina platensis powder. International Conference on Tropical and Coastal Region Eco Development. 246: 1-7.
Hosseini SM, Shahbazizadeh S, Khosravi K and Mozafari MR. 2013. Spirulina platensis: food and function. Current Nutrition and Food Science. 9(3): 189-193.
Ismaiel MMS, El-Ayouty YM and Piercey-Normore M. 2016. Role of pH on antioxidant by Spirulina (Arthrospira) platensis. Brazilian Journal of Microbiology. 40: 1-7.
Jones B, Fuller S and Carton AG. 2013. Earthy-muddy tainting of cultured barramundi linked to geosmin in tropical northern Australia. Aquaculture Environment Interactions. 3: 117-124.
Jung F, Kruger-Genge A, Weldeck P and Kupper JH. 2019. Spirulina platensis, a super food? Journal of Cellular Biotechnology. 5(1): 43-54.
Koziol A, Stryjewska A, Librowski T, Salat K, Gawel M, Moinczewski A and lochynski S. 2014. An overview of the pharmacological properties and potential applications of natural monoterpenes. Mni-Review in Medical Chemistry. 14: 1156-1168.
Liburdi K, Benucci I, Lombardelli C and Esti M. 2017. Identification and characterization of lipoxigenase in fresh culinary herbs. International Journal of Food Properties. 20(7): 1470-1478.
Liestianty D, Rodianawati I, Arfah RA, Assa A, Patimah, Sundari and Mauliadi. 2019. Nutrition analysis of Spirulina sp to promote as superfood candidate. IOP Conference Series: Materials Science and Engineering. 509:1-7.
Lumbessy SY, Andayani S, Nursyam H and Firdaus M. Biochemical study of kappaphycus alvarezii and gracilaria salicornia seaweed from gerupuk waters, West Nusa Tenggara. EurAsian Journal of BioScience.13: 303-307.
Mauliasari ES, Agustini TW and Amalia U. 2019. Stabilisasi fikosianin Spirulina platensis dengan perlakuan mikroenkapsulasi dan pH. Jurnal Pengolah Hasil Perikanan Indonesia. 22(3): 526-534.
Milovanovic I, Misan A, Simeunovic J, Kovac D, Jambrec D and Mandic A. Determination of volatile organic compounds in selected strains of cyanobacteria. Journal of Chemistry. 1-6.
Misurcova L, Ambrozova JV, Bunka F dan Machu L. 2014. Amino acid composition of alga products and its contribution to RDI. food Chemistry. 151: 120-125.
Montoya-Martinez C, Nolasco-Soria H, Carrillo-Farnes O, Civera-Cerecedo R, Alvarez-Gonzales C and Vega Villasante F. 2016. Chemical score of different protein source to four Macrobrachium spesies. Lat Am Journal Aquat. Res. 44(4): 835-844.
Moreira LM, Rocha ASR, Ribeiro CLG, Rodrigues RS and Soares LAS. 2011. Nutrional evaluation of single cell protein produced by Spirulina platensis. African Journal of Food Science. 5(15): 799-805.
Naik A, Meda V and Lele SS. 2014. Freeze Drying For Microencapsulation of α-Linolenic Acid Rich Oil: A Fungtional Ingredient for Lepidium sativum Seeds. Eur. J. Lipid. Sci. Technol. 116:837-846.
Nedovic V, Kulusevic A, Manojlovic V, Levic S, Branko B. 2011. An overview of encapsulation technologies for food applications. International Congress on Engoneering and Food. 1:1806-1815.
Nireesha GR, Sowmya C, Divya L and Venkateshan N. 2013. Lyophilization/ freeze drying: an review. Intrnational Journal of Novel Trends in Pharmaceutical Science. 3(4): 87-98.
Nolsoe H. 2009. The acid and alkaline solubilization process for the isolation of muscle proteins: state of the art. Food and Bioprocess Technology. 2(1): 1-27.
Park WS, Li M, H. J. Kim and Lim DH. 2018. two classes of pigments, carotenoid and c-phycocyanin, in spirulina powder and their antioxidant activities. Molecules. 23(8): 1-11.
Peanparkdee M, Iwamoto S and Yamauchi R. 2016. Microencapsulation: a review of applications in the food and pharmaceutical industries. Agriculture Science. 4: 56-65.
Porrarud S and Pranee A. 2010. Microencapsulation of Zn-chlorophyll pigment from pandan leaf by spray drying and its characteristic. International Food Research Journal. 17: 1031-1042.
Santos TD, BCB de Freitas, Moreira JB, Zanfonato K and Costa JAV. 2016. Develompent of powdered food with the addition of spirulina for food suplementationog the elderly population. Innovation Food Science and Emerging Technologies. 37: 216-220.
Seghiri R, Kharbach M, Essamri A. 2019. Functional composition, nutrional properties, and biological activities of moroccan spirulina microalgae. Journal of Food Quality. 3: 1-11.
Sharoba AM. 2014. Nutritional value of spirulina and its use in the preparation of same complementary baby food formulas. Journal of Agroalimentary Processes and Technology. 20(4): 330-350.
Socovic M, Glamoclija J, Marin PD, Brkic D and Griensven LJ. 2010. Antimicrobila activity and phytochemical analysis of citrus fruits peels-utilization of fruits waste. International Journal Engineering Science. 15911): 7532-7546.
Srihari E, Lingganingrum FS, Damayanti D, Fanggih N. 2015. Ekstrak bawang putih bubuk dengan menggunakan proses spray drying. Jurnal Teknik Kimia. Universitas Surabaya. Surabaya. 9(2):62-68.
Suman G, Nupur M, Anuradha S and Pradeep B. 2015. Single cell production: a. review. International Journal of Current Microbiologi and Applied Science. 4(9): 251-262.
Varga F, Carovic-Stanko K, Ristic M, Grdisa M, Liber Z, Satovic Z. 2017. Morphological and biochemical intraspecific characterization of O. bacilicum L. Industrial Crops and products. 109: 611-618.
Wang B, Adhikari B and Barrow CJ. 2014. Optimisation of the microencapsulation of tuna oil in gelatine-sodium hexametaphosphate using complex coacervation. Food Chemistry. 158: 358-365.
Wu HL. Wang GH, Xiang WZ, Li T and 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
Yuliani, Winarni AgustiniT., & Nurcahya DewiE. (2020). Intervensi O. bacilicum terhadap Kandungan Protein dan Karakteristik Sensorik S. platensis : Intervention of Ocimum basilicum L. on Powder and Microencapsulation of Spirulina platensis on Protein and Sensoric Characteristics. Jurnal Pengolahan Hasil Perikanan Indonesia, 23(2), 225-235. https://doi.org/10.17844/jphpi.v23i2.31126
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