Stabilitas dan Karakteristik Nanostructured Lipid Carrier Red Palm Oil (NLC-RPO) Kaya Beta-Karoten dan Aplikasinya dalam Minuman Mengandung Vitamin C

Zulman Efendi, Prof. Dr. Ir. Sri Raharjo, M.Sc; Prof. Dr. Ir. Supriyadi, M.Sc; Prof. Dr. Ir. Umar Santoso, M.Sc

2025 | Disertasi | S3 Ilmu Pangan

Red Palm Oil (RPO) merupakan sumber antioksidan potensial karena kaya ?-karoten. Namun, penggunaannya terbatas karena karakternya  tidak larut dalam air. Upaya pemanfaatan RPO dalam delivery system berbasis lipid diperlukan salah satunya pengembangan nanostructured lipid carrier-Red Palm Oil (NLC-RPO).  Tujuan penelitian ini adalah mengembangkan NLC mengandung RPO dan mengevaluasi stabilitas dan karakteristik NLC-RPO, optimasi NLC-RPO, stabilitas NLC-RPO terhadap fotooksidasi, dan aplikasinya dalam minuman sari buah jeruk untuk menghambat degradasi vitamin C.

Metode penelitian menggunakan desain eksperimental untuk mengevaluasi stabilitas dan karakteristik NLC menggunakan palm stearin dan palm kernel stearin sebagai lipid padat, RPO sebagai lipid cair, dan Tween 80 sebagai surfaktan, kemudian hasil optimasinya diaplikasikan untuk menghambat degradasi vitamin C pada minuman sari buah jeruk. Penelitian ini dilakukan dalam empat tahap. Tahap pertama menentukan pengaruh berbagai jenis lipid padat (palm stearin dan palm kernel stearin) dan rasio lipid padat terhadap RPO (RLR) yaitu 6:4, 7:3, dan 8:2 terhadap stabilitas dan karakteristik NLC-RPO. Pada tahap kedua, optimasi NLC-RPO dengan faktor Rasio Surfaktan-Lipid (RSL) dan waktu ultrasonikasi. Tahap ketiga difokuskan pada evaluasi stabilitas NLC-RPO terhadap fotooksidasi   (dengan paparan cahaya hingga 8 jam penyimpanan). Terakhir, tahap keempat adalah aplikasi NLC-RPO untuk menghambat degradasi vitamin C dalam jus jeruk (selama 28 hari penyimpanan). Data dianalisis menggunakan uji beda antara slope dan analisis varians (ANOVA) dengan software Statistical Product and Service Solution (SPSS) pada tingkat signifikansi 0,05, dan uji lanjut menggunakan Duncan Multiple Range Test (DMRT) 

Hasil penelitian menunjukkan bahwa penggunaan rasio palm kernel stearin terhadap Red Palm Oil 6:4  dapat menghasilkan NLC-RPO lebih stabil dengan efisiensi enkapsulasi ?-karoten berkisar antara 96,80-94,11 %  selama penyimpanan 90 hari. NLC-RPO stabil secara fisik (turbiditas < 1>0,05) selama penyimpanan 90 hari. NLC-RPO dapat dioptimasi pada level rasio surfaktan dan lipid (RSL) 3,64 dan waktu ultrasonikasi 19,8 menit menghasilkan prediksi efisiensi enkapsulasi (EE) 96,96 %, sedangkan hasil validasi secara eksperimen diketahui EE aktual 96,90 %. NLC-RPO memiliki stabilitas terhadap fotooksidasi dengan IC50 awal 88,68 dan tidak berbeda nyata (p>0,05) setelah efek fotooksidasi 2000 lux selama 8 jam pada suhu 30 °C. Aplikasi NLC-RPO dengan rasio 3 % terhadap sari buah jeruk mampu menghambat degradasi vitamin C. Hasil uji sensoris teradap minuman sari buah mengandung NLC-RPO  pada penyimpanan 0 hari dan 30 hari tidak berbeda nyata (p>0,05) didukung nilai ?E yang rendah, intensitas warna orange,  aroma asing, kekeruhan tidak berbeda nyata (p>0,05).

Red Palm Oil (RPO) is a promising source of antioxidants due to its high ?-carotene content. However, its application is limited because it is insoluble in water. Therefore, there is a need to explore lipid-based delivery systems for utilizing RPO, one of which is the development of a nanostructured lipid carrier known as NLC-RPO. This study aimed to develop NLC containing RPO and to evaluate the stability and characteristics of NLC-RPO. Additionally, the study focused on optimizing NLC-RPO, assessing the photooxidative stability of  NLC-RPO, and exploring its application in orange juice drinks to inhibit the degradation of vitamin C.

The research method used an experimental design to evaluate the stability and characteristics of NLC using palm stearin and palm kernel stearin as solid lipid, RPO as liquid lipid, and Tween 80 as surfactant, then optimization results was applied to inhibit the degradation of vitamin C in orange juice drinks. This study was conducted in four stages. The first stage examined the impact of different solid lipid types (palm stearin and palm kernel stearin) and the ratio of solid lipids to RPO (RLR) of 6:4, 7:3, and 8:2 on the stability and characteristics of NLC-RPO. In the second stage, we optimized NLC-RPO with the Surfactant-Lipid Ratio (RSL) and the ultrasonication time factors. The third stage focused on evaluating the photooxidative stability of NLC-RPO (with light exposure up to 8 hours of storage). Finally, the fourth stage involved applying NLC-RPO in orange juice (28 days of storage). The data were analyzed using the difference beetwen slopes test and analysis of variance (ANOVA) with the Statistical Product and Service Solution (SPSS) software at a significance level of 0.05, and the Duncan Multiple Range Test (DMRT) as post-hoc test.

The results showed that the use of a ratio of palm kernel stearin to Red Palm Oil 6:4 can produce more stable NLC-RPO with ?-carotene encapsulation efficiency ranging from 96.80-94.11% during 90 days of storage. NLC-RPO is physically stable (turbidity <1>0.05) during 90 days of storage. NLC-RPO can be optimized at the Surfactant and Lipid Ratio (RSL) level of 3.64 and ultrasonication time of 19.8 minutes, resulting in a predicted encapsulation efficiency (EE) of 96.96%, while the results of experimental validation showed that the actual EE was 96.90%. NLC-RPO has the photooxidative stability with an initial IC50 of 88.68 and no significant difference (p>0.05) after the photooxidation effect of 2000 lux for 8 hours at a temperature of 30 °C. Application of NLC-RPO with a ratio of 3% to orange juice can inhibit the degradation of vitamin C. The results of sensory tests on fruit juice drinks containing NLC-RPO at 0 days and 30 days of storage were not significantly different (p>0.05), supported by low ?E values, orange color intensity, and foreign aroma, and turbidity were not significantly different (p>0.05).

Kata Kunci : efisiensi enkapsulasi, fotooksidasi, NLC, ?-karoten, optimasi, RPO