Characteristics of Instant Mushroom Cream Soup Enriched with Catfish Oil Microcapsules

Abstract

Fish oil generally contains long-chain unsaturated fatty acids, which are fatty acids that have double bonds, for example, Eicosa pentaenoic acid (EPA), and hexanoic acid (DHA). Catfish oil microencapsulation which is rich in omega-3 fatty acids is an attempt to maintain taste, aroma, stability, and also to transfer bioactive components from fish oil for fortification purposes in food or medicine. This study aims to determine the physical, chemical and microbiological characteristics of instant mushroom cream soup enriched with catfish oil microcapsules. The treatment of adding catfish oil microcapsules to instant mushroom cream soup was 0%, 3%, 3.3%, 3.6%. Water absorption index (IPA) values ranged from 1.34-2.46 mL/gr, the water solubility index (IKA) value was 0.04-0.06 g/mL, the results of color testing on mushroom cream soup were with notation L*80.26, a* 1.00 and b* 24.33 on the addition of microcapsules 3.60%. Enrichment of fish oil microcapsules affects the chemical quality of instant mushroom cream soup (water, protein, fat and carbohydrate content). The TPC test value in instant mushroom cream soup has a range of 7.4x104 to 1.63x105 col / g. Staphylococcus aureus test results <2.5x10 ² cabbage / g, according to SNI standards. The best physical characteristics of instant mushroom cream soup were reached by the addition of microcapsules 3.6%.