Karakteristik fisikokimia tablet berbasis mikrokapsul minyak mata tuna dan spirulina Evaluation of physicochemical characteristics of tuna’s eye oil microcapsule-spirulina tablets
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Accepted
26 December 2023
Published
4 January 2024
Keywords:
-
anisidine, microencapsulation, omega-3, oxidation, peroxide
Abstract
Omega-3 is very important for preventing the effects of decreased intelligence. The limitation of omega-3 is that it is highly susceptible to oxidation, which necessitates the inclusion of additional substances with antioxidant properties. Spirulina platensis can be used to prevent the oxidation of omega-3 in the form of dry dosages. The objective of this study was to identify the optimal formulation for incorporating microcapsules of tuna eye oil and S. Platensis in the production of tablets by considering physicochemical parameters, peroxide value, and water activity. The present study encompasses three distinct phases: extraction and encapsulation of tuna eye oil, cultivation of S. platensis, and formulation of tablets using the compression method. Treatments involving the tablet formula were classified into four distinct categories: F1 (containing 300 mg of tuna eye oil microcapsules and 140 mg of vitamin C), F2 (comprising 280 mg of tuna eye oil microcapsules and 160 mg of Spirulina culture), F3 ( 300 mg of tuna eye oil microcapsules and 140 mg of Spirulina culture), and F4 (containing 300 mg of tuna eye oil microcapsules and 140 mg of commercial Spirulina). The examination demonstrated that the eye oil derived from tuna satisfied the criteria for fish oil quality, with an acid value of 0.26±0.01 mg KOH/g, a peroxide value of 4.07±0.25 meq/kg, an anisidine value of 8.21±0.15 meq/kg, and a total oxidation value of 16.35±0.18 meq/kg, as well as a microencapsulation efficiency of 91.14%. The cultivation method employed in this study also ensured that the resulting Spirulina met the acceptable quality standards. The dry Spirulina had a water content of 9.02±0.07%, an ash content of 6.24±0.06%, a protein content of 57.55±0.21%, a fat content of 2.07±0.02%, and a carbohydrate content of 25.12±0.16%. The F3 tablet formulation was the most effective treatment, with physical properties that met the standards for tablet quality. It has a firmness value of 0.55%, disintegration time of less than 12 min, and fat content of 13.57%. The F3 formula demonstrated greater stability with respect to peroxide value and water activity during the storage period than the other formulas.
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Authors
SinulinggaF., TrilaksaniW., & SetyaningsihI. (2024). Karakteristik fisikokimia tablet berbasis mikrokapsul minyak mata tuna dan spirulina: Evaluation of physicochemical characteristics of tuna’s eye oil microcapsule-spirulina tablets. Jurnal Pengolahan Hasil Perikanan Indonesia, 27(1), 1-15. https://doi.org/10.17844/jphpi.v27i1.49473
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