Characteristics of the Encapsulated Unsaturated Fatty Acid Concentrate of Catfish Oil (Pangasius sp.). Issue 1 (May 2021)

• Record Type: Journal Article
• Authors: Hastarini, E; Khamidah, S Z; Fardiaz, D; Budijanto, S
• Is Part Of: IOP conference series. Volume 750:Issue 1(2021)
• Publication Date: 2021-05
• Subjects: Earth sciences -- Periodicals; Environmental sciences -- Congresses; Environmental sciences -- Periodicals; 550.5
• DOI: 10.1088/1755-1315/750/1/012049
• Languages: English
• ISSNs: 1755-1307

Abstract

Abstract: Concentrated unsaturated fatty acids are processed from refined catfish oil extracted from belly meat which is the byproduct of the industry processing pangasius fillets. This belly part contains high enough fat which can be used as a source of essential fatty acids. This essential fatty acid is useful for human health and can reduce the risk of cancer and cardiovascular disease. The purpose of this study was to evaluate the physical and chemical characteristics of the encapsulated concentrated unsaturated fatty acids that have been produced. This study used a combination of coatings (maltodextrin and sodium caseinate; 9:1, 8:2, 7:3) with a ratio of unsaturated fatty acid concentrate with coating 1:5. The physicochemical characteristics analyzed were microencapsulation efficiency, dried encapsulated yield, emulsion viscosity, wettability, water solubility, morphology (SEM) and hygroscopicity. Based on the results of the study show that the ratio of 9:1 is the most optimal comparison in this study which have the lowest emulsion viscosity 12.60 cP with the efficiency of microencapsulation of 40.91% and the dried encapsulated yield of 47.82%