MICROENCAPSULATION OF PORA-PORA FISH OIL (Mystacoleucus padangensis) BY SPRAY DRYING FOR FOOD NUTRITION APPLICATIONS

  • Nirmala Efri Hasibuan Universitas Sumatera Utara
  • Thamrin Thamrin Departemen Kimia, Fakultas Matematika dan Ilmu Pengetahuan Alam Universitas Sumatera Utara
  • Yugia Muis Departemen Kimia, Fakultas Matematika dan Ilmu Pengetahuan Alam Universitas Sumatera Utara

Abstract

The microencapsulated of Pora-Pora fish oil (Mystacoleucus padangensis) for food nutrition applications has been done. Production of fish oil using soxhletation extraction method with n-hexane for 6 hours. Manufactured of fish oil powder made by spray drying method using a coating material maltodextrin and gum arabic with a few variations. The characteristic of pora-pora fish oil has a yellow color, acid number 2.61 mg KOH/gr, free fatty acids (% oleic) 1.31 %, peroxide value 11.52 mek/kg, saponification value 89.76 mg KOH/gr and a water content of 0.3%. The composition of saturated fatty acid was 33.6 to 35%, and unsaturated fatty acids about 65 to 66.4%. Microencapsulated powder has a moisture content range from 4.8 to 7.3%, the yield ranged from 24.7 to 33.52%, and encapsulation efficiency maximum was 51%. The fatty acid composition has changed, the content of unsaturated fatty acids increased to 81, 1%. However, polyunsaturated fatty acids decreased.

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Published
2017-05-29
How to Cite
HASIBUAN, Nirmala Efri; THAMRIN, Thamrin; MUIS, Yugia. MICROENCAPSULATION OF PORA-PORA FISH OIL (Mystacoleucus padangensis) BY SPRAY DRYING FOR FOOD NUTRITION APPLICATIONS. JURNAL KIMIA MULAWARMAN, [S.l.], v. 14, n. 2, p. 108-114, may 2017. ISSN 2476-9258. Available at: <http://jurnal.kimia.fmipa.unmul.ac.id/index.php/JKM/article/view/466>. Date accessed: 21 sep. 2017.
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