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Anwar, Sri Haryani
Program Studi Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Syiah Kuala Banda Aceh 23111, Indonesia
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Education Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Public Health Social Sciences

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Journal : Jurnal Teknologi Industri Pertanian

 1 
PEMANFAATAN TEPUNG PORANG (Amorphophallusoncophyllus) SEBAGAI PENSTABIL EMULSI M/A DAN BAHAN PENYALUT PADA MIKROKAPSUL MINYAK IKAN Sri Haryani Anwar, Berlianta Maria Br. Ginting, Yuliani Aisyah, Novi Safriani
Jurnal Teknologi Industri Pertanian Vol. 27 No. 1 (2017): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

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Abstract

This research was aimed to investigate the ability of porang (Amorphophallus oncophyllus) flour to stabilizeoil-in-water (O/W) emulsion and further more can be used as encapsulating matrix for fish oil microencapsules. The experiments were divided into three stages: A) emulsification with ultra turrax to form coarse emulsion which designed using randomized block design with two variables, namely concentration of porang flour (55% glucomanan) i.e. 0.5% and 1% , and oil concentrations i.e.20%, 30% and 40%;B) Variables that produced stable coarse emulsions were selected to be used in fine emulsion process using high pressure homogenizer; and 3) Stable and effective fine emulsions were spray dried to produce fish oil microcapsules. Porang flour used was yellow in colour with 7.75% moisture content, 8% ash, 9.72% crude fiber, 0.43% fat and 55% glucomanan. The statistical analysis showed that all variables i.e. porang flour and oil concentrations influenced the emulsifying activity values and viscosity significantly (P≤0.01). The most stable coarse emulsion was the one that emulsified by 40% oil and 1% porang flour with viscosity of 3647 cP and 100% emulsifying activity, and separation of 2.70 ml serum layer after 7 days storage. Stable fine emulsion was produced by the same variables’ combination as coarse emulsion with average droplet size of 614 nm, polydispersity index of 0.237, emulsion zeta potential of -25.83 mV, and separation of only 0.25 mL after 16 days storage. Emulsion that spray dried effectively contained 0.5% porang flour. The peroxide values of fish oil microcapsules were in the range of 16.5 – 32.5 meq/kg oil. Keywords: porang flour, glucomannan, o/w emulsion, emulsion stability, stabilizer
POTENSI MINYAK MIKROALGA DAN KHAMIR SEBAGAI SUMBER ASAM LEMAK ESENSIAL Erika Rozana; Sri Haryani Anwar; Muhammad Ikhsan Sulaiman
Jurnal Teknologi Industri Pertanian Vol. 31 No. 3 (2021): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24961/j.tek.ind.pert.2021.31.3.332

Abstract

Edible oils as essential fatty acids sources, such as linolenic acid, eicosapentaenoic acid, anddocosahexaenoic acid, are commonly extracted from plants and seafoods, particularly fish. The productionof fishoil has several drawbacks, including overfishing issues, mercury contamination, and unpleasant smell of fish. Oilproduction from plants requires extensive land used, long harvest time, and high operational costs. Single-cell oilsfrom microorganisms are the solution to overcome these problems. Therefore, this study aimed to explore thepotential of microorganisms, i.e. microalga and yeast, which had previously been isolated from mangrove forestsin Aceh Province, Indonesia, as sources of essential fatty acids. Two types of microorganisms used wereThraustochytrium multirudimentale and Rhodotorula mucilaginosa. The results showed that the highest amountof oil was extracted from yeast (17.04 ± 0.78 mg/g), while microoalga produced 4.50 ± 0.49 mg/g only. Based oncorrelation analysis, the optical density (OD) and biomass, had good correlation with r = 0.990. The spectra ofFT-IR analysis from microalga and yeast oils proved that both contained C=O groups which identified as estersof fatty acids and C=C groups identified as unsaturated fatty acids. Thraustochytrium multirudimentale andRhodotorula mucilaginosa are potential as single-cell oil sources containing essential fatty acids.Keywords: essential oil, fatty acids, microalgae, omega-3, single-cell oil, yeast
Co-Authors - Asmawati Annisa Humaira Auriza Della Satifa Christina Winarti Dewi Yunita Dian Hasni, Dian Erika Rozana Erika Rozana Hafidh Hasan Hafidh Hasan Hafidh Hasan Irfan Irfan Miranda Antasari Muhammad Ikhsan Sulaiman Nardini Shadiqa Taswin Novi Safriani Rahmatul Ulya Rosa Wildatul Hifdha Rozza Zara Syafira Rulita Maulidya Syarifah Rohaya Tursina Tursina Yeni Chandra Dewi Yuliani Aisyah Zalniati Fonna Rozali