MIKROENKAPSULASI KONSENTRAT ASAM LEMAK TAK JENUH DARI MINYAK IKAN PATIN

Siti Zakiyatul Khamidah, Ema Hastarini, Dedi Fardiaz, Slamet Budijanto
https://doi.org/10.6066/jtip.2019.30.2.143

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Issue
Vol. 30 No. 2 (2019): Jurnal Teknologi dan Industri Pangan
Published
27 December 2019
Keywords:
    catfish, unsaturated fatty acid concentrate, microencapsulation, maltodextrin, sodium caseinate
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Abstract

Catfish fillet processing industries produce several wastes, such us belly flap. This part has high fat content that can be a source of essential fatty acids. This research aimed to evaluate the physicochemical characteristics of the unsaturated fatty acids obtained from pangasius fish encapsulated with maltodextrin and sodium caseinate at different combinations. To determine the best combination of maltodextrin and sodium caseinate with ratio 90/10, 80/20, and 70/30, parameters such as emulsion viscosity, product yield, microencapsulation efficiency, encapsulated oil yield, water solubility, morphology and whiteness were measured. Based on the results, maltodextrin and sodium caseinate ratio of 70/30 was the most optimal because it resulted in the highest values in terms of microencapsulation efficiency (63.08%) and oil micro-encapsulation yield (24.13%).

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Authors

Siti Zakiyatul Khamidah
Program Studi Ilmu, Sekolah Pascasarjana, Institut Pertanian Bogor, Bogor
filosofikiya@gmail.com (Primary Contact)
Ema Hastarini
Laboratorium Pengolahan, Balai Besar Riset Pengolahan Produk Bioteknologi Kelautan dan Perikanan (BBRPPBKP), Jakarta
Dedi Fardiaz
Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Bogor
Slamet Budijanto
Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Bogor
Author Biographies

Siti Zakiyatul Khamidah, Program Studi Ilmu, Sekolah Pascasarjana, Institut Pertanian Bogor, Bogor

Food Science and Technology

Ema Hastarini, Laboratorium Pengolahan, Balai Besar Riset Pengolahan Produk Bioteknologi Kelautan dan Perikanan (BBRPPBKP), Jakarta

Laboratorium Pengolahan, Balai Besar Riset Pengolahan Produk Bioteknologi Kelautan dan Perikanan (BBRPPBKP), Jakarta

KhamidahS. Z., HastariniE., FardiazD., & BudijantoS. (2019). MIKROENKAPSULASI KONSENTRAT ASAM LEMAK TAK JENUH DARI MINYAK IKAN PATIN. Jurnal Teknologi Dan Industri Pangan, 30(2), 143-151. https://doi.org/10.6066/jtip.2019.30.2.143
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