Characterization of Lemuru Fish Oil (Sardinella lemuru) Layer Bi Layer Emulsion Prepared by Various Concentration of Whey Protein Isolate
| Main Author: | Hartoyo, Astrid Pratiwi |
|---|---|
| Format: | bachelorthesis doc-type Bachelors |
| Bahasa: | ind |
| Terbitan: |
, 2018
|
| Online Access: |
http://repository.unpad.ac.id/frontdoor/index/index/docId/32514 |
Daftar Isi:
- Lemuru fish oil (Sardinella lemuru) contains 26.8% omega-3 fatty acid which can decrease the LDL (Low Density Lipoprotein) and increase the HDL (High Density Lipoprotein). Lemuru fish oil is a good source of food nutrition enrichment, although it can not be used directly due to its non polar, hydrophobicity, and poor organoleptic properties. The solution was microencapsulation with the emulsification using layer bi layer method as the first process to obtain the microcapsules. The composition of the emulsion were Whey Protein Isolate (0.6%; 1.2%; 1.8%) as emulsifier and first layer, arabic gum (0.15%) as the second layer, maltodextrin (20%) and trehalose (20%) as glassformers at pH 3.5 to obtain the electrostatic deposition. According to t test, increasing the Whey Protein Isolate concentration from 0.6% to 1.2% shown the difference result in first and seventh day of Creaming Index; 0.6% to 1.8% shown the difference result in the first and seventh day of Creaming Index and apparent viscosity; 1.2% to 1.8% shown the difference result in the first day of Creaming Index, flow behavior index, and apparent viscosity. According to the optical microscope, the lemuru fish oil emulsions were highly flocculated near the isoelectric point of protein (pH 4.5 and pH 5.0).