The Effect of Basil (Ocimumbasilicum i.) Leaf Extract in Immersion Stage Against Profile of Volatile Compound on Spirulina Platensis Powder

Abstract

Spirulina platensisproducessecondary metabolites that can affect the aroma and reduce the level of direct consumption. This study aims to determine the change of chemical parameters (protein, water, fat and thiobarbituric acid) and volatile compounds contained in S. platensis after immersion with basil leaf extract. The method was soaking of S. platensis powder in basil leaf extract with ratio of 1: 0 (Control), 1: 3 (A), 1: 4 (B), 1: 5 (C) with three replications. Data of chemical parameters from S. platensis in this research processed by analysis of variance continued with Tukey analysis, and data of volatile compound were analyzed descriptively. The results showed an increase ratio of S platensis powder and basil leaf extract results in increase of water and protein content, on the other hand the fat content and the number of TBA decrease i.e. 58.79-68.87% of protein content, 9.45-15.29% of water contents, 1.70-7.43% of fat contents and 0.55-2.03 mg/kg of TBA values. The result of this study wasthere were 14 compounds of S. platensis powder in control treatment, in A and B treatments there were 8 compounds of S. platensis powder and also 3 and 4 compounds addition from basil leaf extract, respectively. The C treatment there were 6 compounds of S. platensis powder and 8 compounds addition from extract. The dominate of volatile compoundsshowed in all treatments were hexadecane, octadecyne, eicosyne, tetradecanoid acid, octadecadienoic acid, and octadecanoic acid.