Abstract
Omega-3 fatty acids have important roles in improvement of intelligent and health of human. Microencapsulation of fish oil as source of omega-3 fatty acids is an effort to maintain flavor, aroma, stability, and also to successfully transfer bioactive component from the fish oil as fortification material for foods or medicines. Improvement of instant crab cream soup enriched with fish oil as source of omega-3 fatty acid has never been conducted before. The purpose of this research was to improve microencapsulation method for fish oil as source of omega-3 fatty acids as fortification material for instant cream of crab soup. Microencapsulation methods in this research are homogenization and spray drying. The results showed that the best microcapsule was obtained from homogenization treatment for 10 minutes with efficiency of 90.41±0.64%. The shape of the obtained microcapsule was spherical with average size of 6.52 μm, with induction time up to 26.09±0.01 hours. The best cream of crab soup formula was at fish oil microcapsule concentration of 3.30%, with 8.19% daily value of omega-3, inclusion 11.32% of EPA and DHA at serving size of 17.56 gram. Keywords : Crab, fish oil, fortification, instant cream soup, microencapsulation, omega-3 fatty acids
Highlights
Omega-3 fatty acids have important roles in improvement of intelligent and health of human
Improvement of instant crab cream soup enriched with fish oil as source of omega-3 fatty acid has never been conducted before
The best cream of crab soup formula was at fish oil microcapsule
Summary
Bahan yang digunakan adalah daging kepiting (merupakan kepiting jantan, jenis Scylla serrata kadar protein 18.47% dan kadar lemak 0.71% yang ditransportasikan hidup dari Tarakan, Kalimantan Utara). Pemurnian dilakukan berupa penambahan NaOH 20oBe, dengan teknik pengadukan menggunakan magnetic stirrer kecepatan 11 × g hingga homogen pada suhu 60oC selama 20 menit (kondisi optimal modifikasi Sathivel et al (2003)). Mikroenkapsulasi minyak ikan hasil pemurnian dilakukan dengan bahan penyalut maltodekstrin dan gum arab, yang dalam penggunaannya dilarutkan 30% dari bobot air yang ditambahkan Komposisi formula bahan sup krim kepiting instan mengacu Rubilar et al (2012) dengan modifikasi pada formulasi tepung mocaf, daging kepiting, minyak jagung, dan mix leaves. Formula sup krim instan terdiri dari 8,54% tepung mocaf, 11,38% maizena, 8,54% susu skim, 15,14% minyak jagung, 39,86% daging kepiting, 5,70% garam, 9,11% gula, 1,13% bawang putih, 0,57% lada, dan 0,28% Italian mix leaves. Fortifikasi Mikrokapsul Minyak Ikan Kaya Omega-3 (Rubilar et al 2012), Karakterisasi, dan Penentuan Formula Terpilih Sup Krim Kepiting Instan. Faktor perlakuan berupa penambahan mikrokapsul minyak ikan dengan tiga taraf dan tiga kali ulangan untuk parameter karakteristik sensoris, fisika, dan kimia
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