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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia
Santiara Putri Pramestia
Departemen Teknologi Hasil Perairan, Fakultas Perikanan dan Ilmu Kelautan Institut Pertanian Bogor, Kampus IPB Darmaga, Jalan Agatis, Bogor 16680 Jawa Barat Telepon (0251) 8622915, Faksimili (0251) 8622916
Agriculture, Biological Sciences & Forestry

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Fish Oil Microencapsulation as Omega-3 Fatty Acids Fortification Material for Cream of Crab Soup Santiara Putri Pramestia; Bambang Riyanto; Wini Trilaksani
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 18 No 2 (2015): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (599.92 KB) | DOI: 10.17844/jphpi.v18i2.10611

Abstract

Omega-3 fatty acids have important roles in improvement of intelligent and healthof human. Microencapsulation of fish oil as source of omega-3 fatty acids is an effort tomaintain flavor, aroma, stability, and also to successfully transfer bioactive componentfrom the fish oil as fortification material for foods or medicines. Improvement of instantcrab cream soup enriched with fish oil as source of omega-3 fatty acid has never beenconducted before. The purpose of this research was to improve microencapsulationmethod for fish oil as source of omega-3 fatty acids as fortification material for instantcream of crab soup. Microencapsulation methods in this research are homogenizationand spray drying. The results showed that the best microcapsule was obtained fromhomogenization treatment for 10 minutes with efficiency of 90.41±0.64%. The shape ofthe obtained microcapsule was spherical with average size of 6.52 μm, with induction timeup 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 andDHA at serving size of 17.56 gram.Keywords : Crab, fish oil, fortification, instant cream soup, microencapsulation, omega-3fatty acids
Co-Authors Bambang - Riyanto Wini - Trilaksani