EVALUATION OF ULTRASOUND-ASSISTED EXTRACTION EFFECTS ON EMULSIFYING PROPERTIES OF Azolla microphylla PROTEIN

Anastasia Meza Hida Vignesvara, Dr. Qurrotul A'yun, S.T.P., M.Sc.;Prof. Dr. Ir.Chusnul Hidayat

2026 | Skripsi | TEKNOLOGI PANGAN & HASIL PERTANIAN

Azolla microphylla has potential as a plant-based protein source and emulsifier in food systems. This study evaluated the effect of different processing forms, namely dried biomass and ultrasound-assisted extraction (UAE), on the nutritional composition, technofunctional properties, and emulsion characteristics of Azolla microphylla protein. The analyses included proximate composition, yield, protein recovery, water holding capacity (WHC), oil holding capacity (OHC), and solubility. Emulsions prepared using 0.5% protein were further characterized by particle size, polydispersity index (PDI), zeta potential, viscosity, adsorbed protein, and microstructure. The results showed that UAE-extracted samples exhibited slightly higher WHC but lower OHC compared to dried biomass. In emulsion systems, UAE samples had larger particle sizes but lower PDI values, indicating more uniform distribution. Zeta potential was significantly higher in UAE samples, suggesting improved electrostatic stability. However, UAE samples showed lower viscosity and adsorbed protein compared to dried biomass. Microscopic observation confirmed that UAE-stabilized emulsions had more dispersed droplets with less flocculation, while dried biomass samples showed uneven structures. In conclusion, ultrasound-assisted extraction modifies the functional properties of Azolla microphylla protein, resulting in improved homogeneity and electrostatic stability, although accompanied by larger droplet size and lower viscosity.

Azolla microphylla has potential as a plant-based protein source and emulsifier in food systems. This study evaluated the effect of different processing forms, namely dried biomass and ultrasound-assisted extraction (UAE), on the nutritional composition, technofunctional properties, and emulsion characteristics of Azolla microphylla protein. The analyses included proximate composition, yield, protein recovery, water holding capacity (WHC), oil holding capacity (OHC), and solubility. Emulsions prepared using 0.5% protein were further characterized by particle size, polydispersity index (PDI), zeta potential, viscosity, adsorbed protein, and microstructure. The results showed that UAE-extracted samples exhibited slightly higher WHC but lower OHC compared to dried biomass. In emulsion systems, UAE samples had larger particle sizes but lower PDI values, indicating more uniform distribution. Zeta potential was significantly higher in UAE samples, suggesting improved electrostatic stability. However, UAE samples showed lower viscosity and adsorbed protein compared to dried biomass. Microscopic observation confirmed that UAE-stabilized emulsions had more dispersed droplets with less flocculation, while dried biomass samples showed uneven structures. In conclusion, ultrasound-assisted extraction modifies the functional properties of Azolla microphylla protein, resulting in improved homogeneity and electrostatic stability, although accompanied by larger droplet size and lower viscosity.

Kata Kunci : Azolla microphylla, ultrasound-assisted extraction, emulsion, protein functionality