Instant Cream Soup Research Articles

Optimization of instant corn cream soup formulation containing chicken bone and moringa leaf using linear programming

Chicken bone and moringa leaf can be used as raw materials in food products because of their high protein, calcium, and phosphorus content. This study aimed to identify the optimal formulation for producing instant corn cream soup with added chicken bones and moringa leaf meal, having a high protein, calcium, and phosphorus content with minimal raw material costs. The formulation was developed using a randomized group design with a combination of chicken bone (0%, 1.4%, 2.8%) and moringa leaf (0%, 1.1%, 2.2%). Then, the formulation was analyzed using linear programming with constraints based on SNI 01-4967-1999 regarding instant cream soup and PerBPOM No. 1 of 2022 regarding the supervision of claims on labels and advertisements of processed food. The three best formulas were subjected to a sensory test. The results showed that three of the nine formulas had the highest protein, calcium, and phosphorus content with the lowest raw material cost, i.e., Formula 5 (2.8% chicken bone, without moringa leaf), Formula 7 (2.8% chicken bone and 1.1% moringa leaf), and Formula 9 (2.8% chicken bone and 2.2% moringa leaf). These formulations also met the requirement for high calcium and high phosphorus in accordance with PerBPOM No. 1 of 2022. However, the samples did not reach the minimum requirement to be considered high protein. The sensory test results showed that Formula 7 was the closest to the ideal product and was also preferred by respondents.

Isoflavone and Antioxidant of Instant Cream Soup Made from Pumpkin and Tempeh and Their Active Compound in Ovariohysterectomy Rat-Induced Alzheimer's Disease.

Menopause period associated with brain function disorders can caused by decreasing estradiol levels and increasing oxidative stress in the body. Antioxidant agents are required to balance oxidative stress in the body. Instant cream soup made from pumpkin and tempeh is a supplementary food containing isoflavone and antioxidant agents. This study is aimed at analyzing the content of antioxidant level and isoflavones (genistein and daidzein) in instant cream soup and their effect on ovariohysterectomy (OVx) rats. Instant pumpkin cream soup with and without tempeh were subjected to isoflavone content and antioxidant analysis. Serum estradiol was analyzed using enzyme-linked immunosorbent assay. Liver concentration of malondialdehyde (MDA) and activities of superoxide dismutase (SOD) were measured by spectrophotometric methods. The study showed that the isoflavone content (genistein 370.86 g/100 g, daidzein 185.61 g/100 g) was only present in the pumpkin instant cream soup with tempeh (IPTS). IPTS has higher antioxidant levels (134.25 mg AEAC/100 g) than instant pumpkin cream soup without tempeh (IPS). In vivo study, experimental rats showed that OVx increased malondialdehyde (MDA) levels up to 5.85-6.07 nmol mL-1 as compared to control (4.47 nmol mL-1). Moreover, instant pumpkin cream soup with tempeh treatments significantly increased serum estradiol levels (2.37-3.63 μg) and superoxide dismutase (SOD) levels of 497.49-558.89 U mL-1. This study concluded that instant pumpkin cream soup and tempeh contained isoflavone and antioxidant, and it increased estradiol serum and SOD level.

Pengaruh konsentrasi maltodekstrin dan putih telur terhadap karakteristik fisikokimia dan organoleptik sup krim instan labu kuning (curcubita moschata)

Instant cream soup is a processed food product that is ready to be brewed or cooked using hot water so that it becomes a thick solution. This product is usually made from various flour ingredients, one of which is pumpkin flour and other additives. The purpose of this study was to determine the effect of the addition of maltodextrin and egg white on the quality of instant pumpkin cream soup using the foam drying method met drying. This study used a Completely Randomized Design two factors, with concentration of maltodextrin (5%; 10%; 15%) and egg white (10%; 15% 20%), with two repetitions. Data were analyzed using 5% ANOVA and 5% DMRT follow-up test. Pumpkin instant cream soup with the addition of 15% maltodextrin and 20% egg white concentration was the best treatment with yield value 26.08±0.060%, kamba density 0.61±0.007 g/mL, water content 6.31±0.028%, ash content 2.96±0.006%, protein content 12.19±0.028%, fat content 12 .06±0.003%, carbohydrate content 73.68±0.276%, color organoleptic test 3.75±1.146 (likes), taste 3.15±0.813 (likes), and aroma 3.25±0.761 (likes) and levels of β-carotene of 7.89±0.007 mg/100g.

Nutritional Composition, Sensory Properties and Antioxidant Activity of a Newly Developed Instant Cream Soup made from Shrimp (Litopenaeus Vannamei) and Beetroot (Beta Vulgaris l.)

Shrimp (Litopenaeus vannamei) and beetroot (Beta vulgaris l.) are two promising protein and mineral food sources. Both have a high potential to be developed as a cream soup that can alleviate micronutrient (iron and folic acid) deficiencies among pregnant women. To our knowledge, lack of effort to develop a cream soup made from marine products, particularly shrimp, was classified as one of the most perishable foods. The current study tries to develop cream soup formulas and examine their nutritional composition, sensory properties, and antioxidant activity. The ratio of shrimp and beetroot were formulated into F0 (200g: 0g); F1 (150g: 50g); F2 (100g: 100g); and F3 (50g: 150g) and were dried in drum dryer to produce instant cream soup. Proximate and other micronutrient content analyses were carried out in an accredited laboratory. At the same time, 16 semi-trained panellists evaluated sensory properties (descriptive test). At the same time, antioxidant activity was determined by the DPPH method and expressed as IC50. All formulations met the national standard for instant cream soup. F2 had a score above 7.0 for all hedonic parameters and had determined as the best formula. F2 contained, per 100 gram, 49.25% carbohydrate, 10.26% fat, 26.68% protein, 4.75% moisture, 9.05% ash, 1.69 mg iron and 14.68 µg folic acid. F2 fulfilled the 'high protein' and 'iron source' nutrition claims based on the Indonesian Food Drugs Administration standard (BPOM). The antioxidant activity (IC50) of the best formula was about 15.49 ppm. The combination of marine and plant-based foods into instant food products by drum drying mechanisms can be used to produce a nutritious, desirable, and alternative antioxidant food source as well as practically easy to serve.

Nutritional Content and Characteristics of Pumpkin Cream Soup with Tempeh Addition as Supplementary Food for Elderly.

An increase in the number of elderly people indicates a higher life expectancy. However, this is also a new challenge since the elderly tends to have age-related diseases, thus the physical, psychological, and sensory disorders that will affect their nutritional status. The development of geriatric foods such as cream soup made from pumpkin and tempeh is considered to be the solution to prevent this situation. This study used a factorial randomized design, containing processing methods (fresh and instant) and the addition of tempeh (0%, 75%, and 100%). Sensory evaluation (rating and ranking test), physical characteristics (pH, yield, rehydration, and viscosity), nutritional analysis (proximate, crude fibre, dietary fibre, vitamins B6 and B12, and β-carotene content), and acceptance analysis of cream soup fresh and instant were examined. Physical characterization revealed that the product had a pH of 5.4–5.7, a viscosity of 1250–2190 cP, a rehydration ratio of 5.51–6.47 g mL−1, and a yield of 19.44%–26.9%. The result of sensory evaluation showed that the processing method and tempeh addition had a significant effect (p < 0.05) on the product acceptance. This also affects the nutritional value, in which fresh products had higher nutritional value than the instant product, and products with tempeh had higher ash, protein, dietary fibre, and vitamin B12 than products without tempeh. Based on this analysis, the instant cream soup with 75% tempeh is the best formula. In one portion size (50 g), instant cream soup with 75% tempeh met 10% or more of the Indonesian recommended dietary allowance (RDA) for the elderly in terms of protein, carbohydrates, fat, energy, dietary fibre, vitamin B12, vitamin B6, and vitamin A, so it can be recommended as a complementary food for the elderly.

Effect of the formulation of fermented white corn flour and glutinous rice flour on the quality of instant cream soup powder

Cream soup is a product that is quite popular as a breakfast menu, a hot appetizer, a warm meal during cold weather, and a snack. The purpose of this research was to study the characteristics of instant cream soup powder and cream soup products made from fermented white corn flour achieved from RSM optimization and glutinous rice flour formulas. The formulation of fermented white corn flour and glutinous rice flour were 0:100; 55:45; 70:30; 85:15; and 100:0. The qualities of instant cream soup were determined by rehydration power and moisture content. The qualities of cream soup product were determined by viscosity and sensory analysis (color, aroma, viscosity and taste). The results showed that the cream soup can be made until the formulation of fermented white corn flour and glutinous rice flour is 100: 0. The characteristics of the instant cream soup powder were 1,91 mL/g rehydration power and 5,97% moisture content, while the cream soup product had 551,23 cP viscosity, white color (score 4,62), a slightly strong corn aroma (score 3,75), a slightly thick consistency (score 3,98), a slightly strong corn taste (score 3,9) and favored by the panelists (score 4,27).

Modified cassava flour (mocaf) as food additive on infant instant cream soup using fortificant of natural folic acid

Modified cassava flour (Mocaf) can be used for food additive on the formulation of infant instant cream soup as thickener and binder of folic acid. The main objective of this study was to determine the optimum formulation condition of added mocaf and folic acid fortificant on infant cream soup for complementary feeding. Infant cream soup was prepared by adding mocaf at concentration 0, 6, 12, 18, 24, and 30% (w/w, base formula of cream soup), fortificant A (mixture of soy tempeh, nixtamalized corn, and fermented broccoli), and fortificant B (mixture of mung beans, nixtamalized corn and fermented broccoli). The optimum condition was achieved by adding mocaf at the concentration 30% and fortificant A, with composition of folic acid 191.14 µg/mL, dissolved protein 39.72 mg/mL, total solids 91.43 %, total sugars 926.73 mg/mL and reducing sugars 52.1 mg/mL. This formulation was able to increase folic acid by 10.27-folds in comparison with base formula of infant soup. LC-MS analysis showed folic acid monomer with molecular weight 442.75 m/z. Volatile compounds were dominated by acetic acid, furan and, fatty acid. Particle size distribution at quantities 10, 50 and 90% (v/w) had particle size of 10.58, 22.46, and 470.52 μm, respectively or average 141.26 μm.

Desain Pangan Instan Gizi Khusus Lansia Berbasis Binte Biluhuta Diperkaya Nanomineral Tulang Ikan

Various instant foods for the elderly began to be developed. Binte biluhuta is an indigenous nusantara soup from Gorontalo with the main ingredient are corn and skipjack. The unique characteristic of soup is potential became special food that can be served for elderly, how ever the calcium content that is very low and the presence of oxalic acid still being abstacle. Fish bone was a natural source of calcium. The research objectives were to design special nutrient instant food for elderly based on binte biluhuta indigenous food from Gorontalo enriched with fish bone nanomineral. The research included calcination of fish bones at a temperature of 600 ?C for 6 hours and reduced the size with nanomilling became nanomineral. Binte biluhuta cream soup was designed according to the Recommended daily intake (RDI) of the elderly. Characteristics quality was determined in order to develop microwave cooking. Particle size of nanomineral catfish bone was 70-100 nm, white color and contained 852000 ± 15.08 mg/Kg calcium, phosphorus 146300 ± 43.89 mg/Kg and magnesium 4410 ± 0.44 mg/Kg. Binte biluhuta instant cream soup with rasio of corn and fish 15: 1 served using microwave cooking and fortified 0.84 g nanomineral fish bone from 30 g binte biluhuta instant cream soup, contained 57470.39 ± 57.87 mg/Kg amino acids and 1.08 ± 0.06 mg/Kg oxalic acid. Binte biluhuta instant cream soup as much 30 g can fulfilled the needs of elderly calcium 51.47% and energy 88.65 Kcal.

Development of Yellow Sweet Potato and Red Kidney Bean-based Instant Cream Soup for Pregnant Mothers with Chronic Energy Deficiency

This study aimed to develop an instant cream soup formula composed of yellow sweet potato and red kidney bean for maternal chronic energy deficiency. The selected formula is acceptable based on organoleptic test. In addition, the food formula is expected to meet nutritional needs, including protein, fat, carbohydrate, energy, and vitamin A. Amino acid score and in vitro protein digestibility were also measured to verify whether or not the product of the formulation has high protein quality. The instant cream soup was composed of yellow sweet potato and red kidney bean. Additional ingredients that were added to increase the nutritional value and sensoryattributes of the instant cream soup included soy protein isolate, egg white flour, maltodextrin, red palm oil, onion, garlic, leek, celery, chicken broth, fresh cream (cooking cream), black pepper, and salt). This experimental study used a randomized factorial design in laboratory. The treatment unit included two factors: provision of yellow sweet potato and red kidney bean consisting of three levels (50%:50%, 75%:25%, and 25%:75%) and addition of maltodextrin consisting of two levels (0% and 5%). Hedonic organoleptic analysis showed that theselected formula comprised 75%:25% yellow sweet potato and red kidney bean and 5% maltodextrin addition (F5). Nutrient content analysis revealed that the product contained 3.85% moisture, 3.15% ash, 30.19% protein, 14.18% fat, 48.63% carbohydrate, 443 kcal energy, 17.67% dietary fiber, 87 ppm β-carotene, and 77.21% protein digestibility. This study also showed that methionine and cysteine were the limiting amino acids in the selected product with a score of 47%. Acceptability from 100 pregnant women was assessed, and results showed that 87% of pregnant women accepted the product. These results indicate that this product has the potential to be an alternative snack for maternal chronic energy deficiency because of its nutritional values.

A novel strategy for improving drying efficiency and quality of cream mushroom soup based on microwave pre-gelatinization and infrared freeze-drying

The present study was carried out to achieve a more efficient dehydration process along with low undesirable quality decrease for cream mushroom soup (CMS) by combining microwave pre-gelatinization (MPG) with infrared freeze-drying (IRFD). Wheat flour was gelatinized using a microwave heating unit for different times, and was used in CMS formulations. Freeze drying (FD) was carried out using conventional as well as IRFD and drying time, energy consumption and product quality characteristics (flavor, viscosity of rehydrate juice; moisture absorption and crystallinity of dried soup solid) of CMS were studied. Compared to FD, IRFD reduced the drying time and energy consumption by 23.81% and 28.43%, respectively. The microwave pre-gelatinization of wheat flour and subsequent use in IRFD, while in comparing with single infrared freeze drying, did not affect drying time and energy consumption; however, it significantly improved the flavor and viscosity of soup upon rehydration, and reduced the tendency to retrogradation. The microwave pre-gelatinization time of 120 s at 8 W/g energy level was found to be the most suitable condition for microwave pre-gelatinization of wheat flour. Industrial relevanceUndesirable decrease of viscosity in starch containing soup and high energy consumption of traditional freeze-drying limit the large-scale industrial production of freeze-dried starch containing product. Therefore, inhibiting viscosity reduction and reducing production cost are the crucial steps for industrial production of freeze-dried cream mushroom soup. Microwave pre-gelatinization and infrared freeze-drying have made outstanding contributions on improving starch stability and reducing drying energy consumption, respectively, which caters to the preferences of industrial production and can be used in industrial production of freeze-dried instant cream mushroom soup.

Penurunan mutu dan pendugaan umur simpan sup krim instan labu kuning diperkaya tempe untuk lansia dengan metode accelerated shelf life testing (ASLT)

Background: Instant pumpkin cream soup enriched with tempeh had fulfilled 10% Recommended Dietary Allowances (RDA) for elderly so that it can be used as an easy-to-serve snack, but decreasing quality of instant cream soup will be happened if the instant cream soup was stored for a long time. Objectives: This study aimed to analyze quality of water content, water activity and lipid oxidation in instant pumpkin cream soup during storage and estimated the shelf life of pumpkin cream soup enriched with tempeh.Method: Quality storage was analyzed using of water content, water activity (aw) and lipid oxidation. Estimation of shelf life was analyzed using Arrhenius Accelerated Shelf Life Testing (ASLT) model.Results: The results showed that the water content, aw levels and lipid oxidation of instant pumpkin cream soup increased during the storage period. The critical parameter used in this study was lipid oxidation. Instant cream soup without the addition of tempeh can last 447 days while the cream soup with the addition of tempeh has a shelf life of 433 days.Conclusion: Quality of instant pumpkin cream soup decreased during the storage period and it would be expired over a year.

Establishment of a hybrid drying strategy for instant cream mushroom soup based on starch retrogradation behavior

Starch retrogradation during freeze drying is a contributor to an undesirable decrease in the viscosity of soup prepared from instant soup with high starch content. Monitoring starch retrogradation during drying is therefore of importance if such a process is to be optimized. Here, cream mushroom soup was used as an example of high-starch instant soup. Drying and quality characteristics of the soup during freeze drying was first studied. Although freeze drying preserved much quality of the soup, it led to significant decrease in the viscosity. Following the data on starch retrogradation, drying characteristics and quality (in terms of whiteness, Shrinkage ratio and rehydration behavior) of the freeze-dried product, three-step hybrid drying strategy viz. microwave drying (0.8 W/g, for 1 h) + freeze drying (50 °C, for 4 h) + microwave drying (0.8 W/g, until the end of drying) was successfully developed to avoid viscosity reduction while maintaining other quality characteristics of the soup.

Formulation of mixture powder as fortificant of natural folic acid in preparation of infant cream soup for complementary feeding

Mixtures of both nixtamalized yellow and white corn (Zea mays var. indentata), mung bean (Phaseolusradiatus) tempeh, and fermented broccoli (Brassica oleracea L.)/spinach (Amaranthus sp.) is a recovering fortificant of natural folic acid in formulation of infant cream soup as complementary feeding. The experiment activity aims to find out treatment optimization on their formulation and application in preparation of infant cream soup on composition, dominant monomer of folic acid, distribution of particle sizes, and types of volatile compounds. The experiment activity was done by using four types of fortificant subsequently A, B, C and D with folic acid concentration in fortificants 0, 100, 200, 300, 400, and 500 μg/75 g in basic formula of cream soup. The result of experiment work showed that based on dissolved protein, formulation optimization was achieved at fortificant C with folic acid concentration of 600 μg/75 g in basic formula of cream soup and gave instant powder of infant cream soup with composition of folic acid 125.619 μg/mL, dissolved protein 2.93 mg/mL, total solids 94.65 %, total sugars 211.33 mg/mL, and reducing sugars 83.48 mg/mL. The optimum formulation takes place an increase of dissolved protein in instant powder of infant cream soup 25.75 %, total solids 2.89 %, total sugars 91.85 %, and reducing sugars 100.62 % (1 times) compared to control instant of infant cream soup. Instantiation process increases dissolved protein 113 % (1.13 times) compared to control. Identification of folic acid monomer of powder cream soup and instant cream soup are dominated by folic acid monomer with molecular weight (MW) 442.06 Dalton (Da.) and 442.65 Da., types of dominant volatile compound, linoleic acid (22.78 %) and palmitic acid (45.23 %), distribution of particle size with particle size 1,780.0 nm and 787.9 nm with index particle 0.975 and 0.774.

PEMANFAATAN ANGGUR LAUT (Caulerpa recemosa) DALAM PEMBUATAN SUP KRIM INSTAN

Caulerpa recemosa is one type of seaweed commonly used as a snack in raw form. High water content causes Caulerpa recemosa susceptible to damage. One effort to utilize Caulerpa recemosa is to process it to instant cream soup. The purpose of this study was to process Caulerpa recemosa into instant cream soup and done proximate analysis so as sensory evaluation. The methods done in this research were instant cream soup processing using vacuum drying oven then proximate analysis and sensory evaluation. The results of this research was that instant cream soup produced in this research equipped with green characteristics and seaweed scent. Based on the results of the proximate analysis, the instant cream soup contained water content (5.78%), ash (17.82%), protein (5.74%), fat (17.50%), and carbohydrate (60.87%). Sensory evaluation, visually, and taste showed a significant difference between instant cream soup and control, while texture, aroma and overall acceptance were not significantly different. Instant cream soup Caulerpa recemosa has distinctive characteristics for the colour and aroma that can be as added value, besides it also had good nutritional value and can be accepted by consumers. It could be concluded that Caulerpa recemosa could be processed into instant cream soup and has nutritional value and could be accepted by panelists.Keywords: Caulerpa recemosa, cream soup instant, vacuum drying oven, utilization

SIFAT FISIK DAN KIMIA SUP KRIM INSTAN DENGAN PENAMBAHAN HIDROLISAT PROTEIN DAGING KAMBING KACANG

Meat protein hydrolyzate can be used as an ingredient in making instant cream soup. The application of mutton protein hydrolyzate as an ingredient in making cream soup has never been done. The purpose of this study was to develop instant cream soup products from goat meat hydrolyzate as a functional food product prototype, and to know the characterization of instant cream soup in terms of its physical and chemical properties. This research is an experiment with a completely randomized design, with replications 3 times. The treatment is the addition of goat meat protein hydrolyzate which consists of 6 levels, namely, 0%, 0.2%, 0.4%, 0.6%, 0.8% 1.0% and commercial cream soup as a comparison. Data on physical properties and chemical composition were analyzed statistically by diversity analysis. The results showed that the addition of goat meat protein hydrolyzate at different concentrations was able to increase bulk density and pH value and reduce the water binding capacity of instant cream soup produced. The addition of goat meat protein hydrolyzate at different concentrations increases the water content and protein content, decreases the carbohydrate content of instant cream soup, but does not affect the ash content and fat content. It can be concluded that the addition of goat meat hydrolyzate to 1% produces instant cream soup with the same pH value and water binding capacity as commercial cream soup products and produces higher protein content than commercial products.

CHARACTERISTICS OF SWEET POTATO INSTANT CREAM SOUP FOR EMERGENCY FOOD

A convenient food such as instant cream soup is the most suitable choice for practical lifestyle but can also be applied in an emergency situation such as in an area affected by disaster. The addition of milk powder as the main ingredient in cream soup creates a complex binding of fat and starch that complicates the rehydration process and affects other physical appearances. This research aimed to obtain the appro-priate concentration of full cream milk powder to obtain the best physical and chemical characteristics and the most preferable instant cream soup of dried sweet potato. Research method used was a randomized block design with six variables and two repetitions. Instant cream soup with 20% full cream milk powder gave the best physical and chemical characteristic and organoleptically preferred by panelists. The physi-cal and chemical characteristic of the most preferred soup had 6% water content, 95.47% rehydration po-wer, 18% protein, 20.7% fat, 1080 cP viscosity, 30.5% yield. The most favored by panelists were flavor, aroma, colour and thickness after rehydrated.

Fish Oil Microencapsulation as Omega-3 Fatty Acids Fortification Material for Cream of Crab Soup

&lt;p&gt;Omega-3 fatty acids have important roles in improvement of intelligent and health&lt;br /&gt;of human. Microencapsulation of fish oil as source of omega-3 fatty acids is an effort to&lt;br /&gt;maintain flavor, aroma, stability, and also to successfully transfer bioactive component&lt;br /&gt;from the fish oil as fortification material for foods or medicines. Improvement of instant&lt;br /&gt;crab cream soup enriched with fish oil as source of omega-3 fatty acid has never been&lt;br /&gt;conducted before. The purpose of this research was to improve microencapsulation&lt;br /&gt;method for fish oil as source of omega-3 fatty acids as fortification material for instant&lt;br /&gt;cream of crab soup. Microencapsulation methods in this research are homogenization&lt;br /&gt;and spray drying. The results showed that the best microcapsule was obtained from&lt;br /&gt;homogenization treatment for 10 minutes with efficiency of 90.41±0.64%. The shape of&lt;br /&gt;the obtained microcapsule was spherical with average size of 6.52 μm, with induction time&lt;br /&gt;up to 26.09±0.01 hours. The best cream of crab soup formula was at fish oil microcapsule &lt;/p&gt;&lt;p&gt;concentration of 3.30%, with 8.19% daily value of omega-3, inclusion 11.32% of EPA and&lt;br /&gt;DHA at serving size of 17.56 gram.&lt;br /&gt;Keywords : Crab, fish oil, fortification, instant cream soup, microencapsulation, omega-3&lt;br /&gt;fatty acids&lt;/p&gt;

MIKROENKAPSULASI MINYAK IKAN KAYA ASAM LEMAK OMEGA-3 SEBAGAI BAHAN FORTIFIKASI PADA SUP KRIM KEPITING INSTAN

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