MIKROEMULSI KAROTENOID Arthrospira platensis SEBAGAI PENGHAMBAT KERUSAKAN FOTOOKSIDATIF PADA GELATO

Kuncoro Purnama Aji, Dr. R.A. Siti Ari Budhiyanti, S.T.P., M.P.

2023 | Skripsi | TEKNOLOGI HASIL PERIKANAN

Penelitian ini dilakukan untuk mengetahui pengaruh penambahan mikroemulsi karotenoid Arthrospira platensis terhadap kerusakan fotooksidatif pada produk gelato. Penelitian dilakukan dengan menguji gelato yang ditambahkan mikroemulsi karotenoid sebanyak 2 dan 4 ppm. Sampel gelato diberi perlakuan penyimpanan gelap dan terang (fotooksidasi) dengan diberikan paparan cahaya 650 lux pada freezer dengan suhu -20oC selama 4 minggu. Pengamatan pengaruh fotooksidasi terhadap gelato dilakukan dengan beberapa uji yang diamati dari minggu ke-0 sampai minggu ke-4 meliputi total karotenoid, aktivitas antioksidan, angka peroksida, angka anisidin, total oksidasi, kadar air, warna, stabilitas emulsi, first dripping time, melting rate. Data hasil pengujian diolah menggunakan ANOVA dan uji lanjut DMRT. Hasil terbaik dari ditunjukkan pada gelato mikroemulsi karotenoid 4 ppm dengan penyimpanan gelap. Hasil tersebut berdasarkan nilai total oksidasi paling rendah sebesar 12.60±0.95 mEq/kg, total karotenoid paling tinggi sebesar 0.56±0.01 µg/mg db, dan aktivitas antioksidan dengan nilai 24.67±2.08 % inhibisi.

This research was conducted to determine the effect of adding Arthrospira platensis carotenoid microemulsion on the photooxidative damage in gelato products. The research was carried out by testing gelato that added 2 ppm and 4 ppm of carotenoid microemulsion. Gelato samples were given dark and light (photo-oxidation) storage treatments by giving them 650 lux light exposure inside a freezer at -20oC for 4 weeks). Observation of the effect of photooxidation on gelato was carried out by several tests including total carotenoids, antioxidant activity, peroxide value, anisidin value, total oxidation, water content, color, emulsion stability, first dripping time,  and melting rates which were observed from week 0 to week 4. The data of the test results were processed using ANOVA and posthoc by  DMRT. The addition  of carotenoids microemulsion at the level of 4 ppm effectively inhibited photooxidation on gelato with total oxidation at 12.60 ± 0.95 mEq/kg, total carotenoid value of 0.56 ± 0.01 µg/mg db, and antioxidant activity at of 24.67 ± 2.08 % of inhibition during 4 weeks storage.

Kata Kunci : Arthrospira platensis, karotenoid, mikroemulsi, gelato, fotooksidasi