Mikroenkapsulasi Minyak Ikan Pora-Pora (Mystacoleucus padangensis) Menggunakan Metode Spray Drying untuk Aplikasi Nutrisi Makanan

Abstract

The microencapsulated of pora-pora fish oil (Mystacoleucus padangensis) for food nutrition applications has been done. Production of fish oil using soxhletation extraction method with n-hexane for 6 hours. Manufactured of fish oil powder made by spray drying method using a coating material maltodextrin and gum arabic with a few variations. The characteristic of pora-pora fish oil has yellow color, acid ‘number 2.61 mg KOWgr, free fatty acids (% oleic) 1.31 %, peroxide value 11.52 mekikg, saponification value 89.76 mg KOHgr and a water content of 0.3%. Composition of saturated fatty acid was 33.6 to 35%, and unsaturated fatty acids about 65 10 66.4%, Microencapsulated powder has a moisture content range from 4.8 10 7.3%, the yield ranged from 24.7 (0 33.52%, and encapsulation efficiency maximum was 51%. TEM results showed microencapsulated powder has a particle size range 5,4 nm — 13 nm. Fatty acid composition has changes, content of unsaturated fatty acids increased to 81, 1%. However, poly unsaturated faity acids decreased The dissolution test results maximum microcapsules with a ratio of maltodextrin: gum arabic (2:1) in the medium of HCI pH 1.2 and (0:3) in the medium of phosphate buffer pH 6.8 was 20.27% and 91.17%, respectively.