Herwiandani, Devita P (2014) FORTIFIKASI KEJU COTTAGE MENGGUNAKAN MIKROENKAPSULAT MINYAK BELUT (Monopterus albus) BEROMEGA-3. S1 thesis, Universitas Pendidikan Indonesia.
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Abstract
Asam lemak omega-3 merupakan asam lemak tak jenuh yang baik untuk kesehatan jantung, perkembangan otak, dan baik bagi penderita penyakit hipertensi. Salah satu sumber asam lemak omega-3 yang mudah didapat adalah belut. Pada minyak belut terkandung tiga jenis asam lemak omega-3 yaitu ALA, EPA dan DHA. Berdasarkan hal tersebut, maka minyak belut dapat diaplikasikan untuk memfortifikasi bahan makanan yang memiliki sedikit kandungan asam lemak tak jenuh seperti keju cottage. Tujuan dari penelitian ini ialah melakukan fortifikasi keju cottage menggunakan mikroenkapsulat minyak belut. Metode yang digunakan pada penelitian ini meliputi mikroenkapsulasi freeze drying dan karakterisasi produk mikroenkapsulat yang meliputi penentuan formulasi terbaik, rendemen, ukuran mikrokenkapsulat, efisiensi mikrokenkapsulat, dan kadar air. Hasil fortifikasi mikroenkapsulat minyak belut pada keju cottage dianalisis asam lemaknya dengan GCMS, dan dianalisis hedonik. Berdasarkan hasil penelitian didapat kandungan omega-3 pada minyak belut sebesar 11,26%, formulasi terbaik bahan penyalut maltodekstrin : gum arab 5:1, rendemen 74% b/b, ukuran mikroenkapsulat 10-50 µm, efisiensi mikroenkapsulat 64 %, kadar air mikroenkapsulat 1,03%. Hasil GCMS menunjukkan bahwa kandungan asam lemak omega-3 pada keju cottage terfortifikasi minyak belut yang terukur sebesar 6,42%, dan uji hedonik menujukkan bahwa panelis cukup suka pada produk keju cottage terfortifikasi mikroenkapsulat minyak belut. Kata Kunci: belut, fortifikasi, keju cottage, mikroenkapsulasi, minyak belut Omega-3 fatty acids are good for brain health, brain development, and for patients with hypertension. One source of omega-3 fatty acids that are easily available are eels. In the eel oil contained three types of omega-3 fatty acids are ALA, EPA and DHA. Based on this, the eel oil can be applied to enrichment food have little amounts of unsaturated fatty acids such as cottage cheese. The purpose of this study was to fortify cottage cheese using microencapsulated eel oil. The method used in this study include freeze drying microencapsulation and microcapsules product characterization which includes determining the best formulation of the coating material, the yield of microcapsules, the size of the microcapsules, the microcapsules efficiency, and water content. Results eel oil microcapsules fortification on the fatty acid cottage cheese analyzed by GCMS, and hedonic analyzed. Based on the results obtained in the omega-3 oils eel of 11.26%, the best formulation of the coating material maltodextrin: gum arabic 5: 1, the yield of 74% w / w, the size of 10-50 lm microcapsules, microcapsules efficiency of 64%, the water content microcapsules 1.03%. GCMS results showed that the content of omega-3 fatty acids in fortified cottage cheese eel oil microcapsules were measured at 6.42%, and hedonic test showed that the panelists quite like the cottage cheese products fortified oil microcapsules eel. Keywords: cottage cheese, eel, eel oils, fortification, microencapsulation
| Item Type: | Thesis (S1) |
|---|---|
| Additional Information: | No. Panggil : S KIM HER f-2014; Pembimbing : I. F.M. Titin Supriyanti, II. Ali Kusrijadi |
| Uncontrolled Keywords: | Kata Kunci: belut, fortifikasi, keju cottage, mikroenkapsulasi, minyak belut |
| Subjects: | Q Science > QD Chemistry |
| Divisions: | Fakultas Pendidikan Matematika dan Ilmu Pengetahuan Alam > Jurusan Pendidikan Kimia > Program Studi Pendidikan Kimia |
| Depositing User: | Staf Koordinator 2 |
| Date Deposited: | 27 Jul 2015 08:03 |
| Last Modified: | 27 Jul 2015 08:03 |
| URI: | http://repository.upi.edu/id/eprint/15190 |
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