PENGARUH FOTOOKSIDASI SELAMA PENYIMPANAN TERHADAP KARAKTERISTIK MIKROKAPSUL KAROTENOID Spirulina platensis DENGAN ENKAPSULAN GUM ARAB DAN KONSENTRAT PROTEIN WHEY

KUSUMO PRASETYO A, Dr. R.A. Siti Ari Budhiyanti, S.T.P., M.P.; Dr. Nurfitri Ekantari, S.Pi., M.P

2018 | Skripsi | S1 TEKNOLOGI HASIL PERIKANAN

Penelitian ini bertujuan untuk mengetahui pengaruh fotooksidasi selama penyimpanan terhadap karakteristik mikrokapsul karotenoid dari Spirulina platensis yang dienkapsulasi dengan enkapsulan gum arab dan konsentrat protein whey. Rasio gum arab dan konsentrat protein whey yang digunakan yaitu 2:1. Tahapan penelitian ini meliputi ekstraksi karotenoid Spirulina platensis, pembuatan fraksi minyak dan fraksi air dengan perbandingan 1:9, pembuatan emulsi, proses spray drying, dan penyimpanan dengan fotooksidasi selama 5 hari. Penelitian ini menggunakan Rancangan Acak Lengkap dengan dua faktor yaitu jenis sampel (ekstrak dan mikrokapsul) dan kondisi penyimpanan (gelap dan terang). Parameter yang diamati meliputi kadar air, aktivitas air, karotenoid total, karotenoid permukaan, retensi karotenoid, efisiensi enkapsulasi, kelarutan bubuk, warna, ukuran partikel, dan morfologi partikel. Hasil penelitian menunjukkan bahwa kombinasi jenis sampel dan kondisi penyimpanan mempengaruhi stabilitas karotenoid selama fotooksidasi. Perlakuan mikroenkapsulasi dapat mempertahankan stabilitas karotenoid selama fotooksidasi dibanding dengan ekstrak tanpa enkapsulasi, dengan penurunan karotenoid total masing-masing sebesar 39 persen dan 65,02 persen setelah 5 hari penyimpanan. Stabilitas tertinggi karotenoid Spirulina platensis setelah penyimpanan fotooksidasi selama 5 hari yaitu mikrokapsul karotenoid yang disimpan pada botol gelap dengan penurunan karotenoid total, efisiensi, dan retensi masing-masing sebesar 39 persen; 32,32 persen; dan 39 persen, sedangkan stabilitas terendah karotenoid Spirulina platensis yaitu sampel ekstrak karotenoid yang disimpan pada botol terang dengan penurunan parameter karotenoid total sebesar 65,02 persen.

This research aims to determine the effect of photooxidation during storage to the characteristics of the carotenoid microcapsules of Spirulina platensis encapsulated with gum arabic and whey protein concentrate. The ratio of gum arab and whey protein concentrate was 2:1. The steps of this research included the extraction of carotenoids Spirulina platensis, the preparation of oil and water fraction with the ratio was 1:9, the preparation of emulsion, spray drying process, and photooxidation storage for 5 days. This research used a completely randomized design with two factors namely sample types (extract and microcapsules) and storage conditions (dark and bright). Parameters observed included water content, water activity, total carotenoids, carotenoid surface, retention of carotenoid, encapsulation efficiency, powder solubility, colour, particle size, and particle morphology. The results showed that the combinations of sample types and storage conditions affected the stability of carotenoids during photooxidation storage. Microencapsulated treatments could maintain carotenoid stability during photooxidation storage compared with extracts without encapsulation with a total carotenoid reduction of 39 percent and 65.02 percent respectively. Once Spirulina platensis was affected by photooxidation storage, the highest stability of carotenoid was obtained by microcapsules stored in the dark bottles which the decreasing of total carotenoids, encapsulation efficiency, and retention of carotenoid were 39 percent; 32,32 percent; and 39 percent respectively, meanwhile the lowest stability of carotenoid Spirulina platensis was the sample of carotenoid extracts stored on a bright bottle with the decreasing of total carotenoids was 65,02 percent.

Kata Kunci : fotooksidasi, mikrokapsul karotenoid, Spirulina platensis, gum arab, konsentrat protein whey