MIKROENKAPSULASI β-KAROTEN DARI Spirulina platensis DENGAN PATI TERMODIFIKASI DAN GUM ARAB
RUQAYYAH SHAHWATY, Nurfitri Ekantari, S.Pi., M.P.
2014 | Skripsi | TEKNOLOGI HASIL PERIKANANTujuan penelitian adalah mengetahui pengaruh komposisi pati modifikasi dan gum arab sebagai bahan enkapsulan terhadap karakteristik mikrokapsul β- karoten dari Spirulina platensis. Komposisi pati termodifikasi:gum arab adalah (1:0; 2:1; 1:1; 1:2; dan 0:1 b/b). Penelitian dilakukan dengan Rancangan Acak Lengkap dengan 3 ulangan. Variabel yang diukur adalah viskositas, rendemen, kadar air, aktivitas air, β-karoten total, β-karoten permukaan, efisiensi enkapsulasi, retensi β-karoten, kelarutan, dan warna. Karotenoid diekstrak selama 3,4 jam pada suhu 51,9 o C. Sembilan gram Spirulina platensis ditambahkan 27 ml etanol, kemudian ditambahkan 270 ml n-hexane teknis terdestilasi dan segera dilakukan ekstraksi. Ekstrak diuapkan dengan vacuum rotary evaporator dan disemprot gas nitrogen. Sebanyak 0,1164 gram ekstrak dilarutkan dalam 5 ml VCO dan dicampurkan ke dalam larutan enkapsulan yang telah digelatinasi pada suhu 121 o C selama 5 menit. Pencampuran dilakukan pada suhu 40 o C dengan kecepatan pengadukan 1100 rpm. Emulsi dikeringkan menggunakan spray dryer dengan suhu inlet-outlet 90 o C-50 o C. Mikrokapsul yang terbentuk dimasukkan ke plastik yang dilapisi alumunium foil, diberi silica gel, dan disimpan pada suhu kamar. Hasil penelitian menunjukkan bahwa perbedaan komposisi pati termodifikasi dan gum arab dapat melindungi β-karoten yang diekstrak dari Spirulina platensis. Perbedaan komposisi enkapsulan berpengaruh (p<0,05) terhadap viskositas, kadar air, β-karoten total, β-karoten permukaan, efisiensi enkapsulan, retensi β-karoten, dan kelarutan mikrokapsul. Sebagai bahan enkapsulann, pati termodifikasi dan gum arab (1:1) dapat melindungi karotenoid dibandingkan komposisi lain. Viskositas akhirnya 31,3 mPas, rendemen 22,12%, kadar air 5,89%, aktivitas air 0,23, β-karoten total 0,06 µg/mg, β-karoten permukaan 0,03 µg/mg, efisiensi enkapsulasi 45,56%, retensi β-karoten 8,01%, dan kelarutan 97,32%.
as an encapsulated material The purpose of the study was determine the effect of composition modification starch and gum arabic to characteristics of β-carotene microcapsules from Spirulina platensis. The composition of modified starch:gum arabic were (1:0; 2:1; 1:1; 1:2; and 0:1 w/w). The study was conducted using Completely Randomized Design in three replication. The variables were measured on viscosity, yield, moisture content, water activity, total β-carotene, surface β-carotene, encapsulation efficiency, retention of β-carotene, solubility, and color. Carotenoids was extracted during 3,4 hours at 51,9°C. Nine grams Spirulina platensis was added 27 ml of ethanol, then added 270 ml of nhexane technical distilled and immediate extraction. The extract was evaporated with vacuum rotary evaporator and nitrogen gas spraying. A total of 0,1164 grams of the extract was dissolved in 5 ml Virgin Coconut Oil and mixed into encapsulated solution that has gelatinized at 121 o C for 5 minutes. Mixing was done at 40 o C and stirring speed of 1100 rpm. Emulsion was dried using spray dryer with inlet-outlet temperature at 90 o C-50 o C. Microcapsules powder put into plastic and coated with aluminum foil, given silica gel, and stored at ambient temperature. The results showed that differences in ratio of modified starch and gum arabic may protect β-carotene extracted from Spirulina platensis. Composition of encapsulated material have significant effect (p<0,05) on viscosity, water content, total β-carotene, surface β-carotene, efficiency encapsulation, retention of β-carotene, and solubility of microcapsules. As encapsulated material, modified starch and gum arabic (1:1) was could protect S. platensis carotenoid which is compared other composition. It has final viscosity 31,3 mPas, yield 22,12%, moisture content 5,89%, water activity 0,23, total β- carotene 0,06 µg/mg, surface β-carotene 0,03 µg/mg, encapsulation efficiency 45.56%, retention of β-carotene 8,01%, and solubility 97,3 %.
Kata Kunci : Mikroenkapsulasi, β-karoten, Spirulina platensis, pati termodifikasi, gum arab
