MIKROEMULSI MINYAK IKAN DAN Î2-KAROTEN UNTUK MENGHAMBAT FOTOOKSIDASI VITAMIN C PADA MODEL MINUMAN SARI BUAH APEL
| Main Authors: | , AJAR TUNGGA KUMARA, , Prof. Dr. Ir. Sri Raharjo, M.Sc. |
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| Format: | Thesis NonPeerReviewed |
| Terbitan: |
[Yogyakarta] : Universitas Gadjah Mada
, 2011
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| Subjects: | |
| Online Access: |
https://repository.ugm.ac.id/91086/ http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=52719 |
Daftar Isi:
- The objective of this research was to obtain a stable formula of fish oil microemulsion which is containing Î2-carotene and to study the effects of addition fish oil microemulsion containing Î2-carotene on vitamin C photooxidation in apple juiceâ��s models. The results show, a stable fish oil microemulsion was obtained with the ratio of oil phase to surfactant is 15:85 (%w/w) in 67% water content of microemulsion. Oil phase that used is the combination of Virgin Coconut Oil (VCO) and fish oil, as well as surfactant is the combination of Span 80, Tween 20 and Tween 80 with the ratio is 9:11:80 (%w/w). With these formula, the contain of fish oil in microemulsion is 2,48%, it is ratio represents half of the oil phase ratio of microemulsion. Fish oil microemulsion containing 100 and 300 ppm of Î2-carotene were prepared using the above formula. Fish oil microemulsion and Î2-carotene was stable against heat treatment at 1050C over 5 h, centrifugation at 5000 rpm for 10 minute and 50 times water dilutions. It also has a better stability during storage at (±100C). Subsequently 2% and 4% of these microemulsion were added into apple juiceâ��s models, so that samples of apple juiceâ��s models containing 0, 6, and 12 ppm of Î2-carotene. The addition of fish oil microemulsion without Î2-carotene had no protective effect to vitamin C photooxidation in apple juiceâ��s models. The results indicated that its showed the highest rate of decrease of vitamin C. However, addition of 6 ppm and 12 ppm of Î2-carotene incorporated in the fish oil microemulsion showed its protective effect on vitamin C photooxidation in apple juiceâ��s models.