EMULSI KAYA OMEGA-3 DAN SQUALENEDARI KOMBINASI MINYAK IKAN SARDIN DAN CUCUT
Keywords:
emulsi, eikosapentanoad, sardine, shark, squalene
Abstract
Sardine fish oil contains essential omega-3 fatty acids, EPA (Eikosapentanoat Acid) and DHA (Dokosaheksaenoat Acid) which have an important role for human health. In addition to omega-3 fatty acids there is also a squalen obtained from liver of sharkoils that have considerable benefits to human health as inhibitor cancer, diabetes and endurance. The combination of sardine oil rich omega-3 and squalen from shark oils into commercial emulsified products is underresearch. This research aims to make emulsion formulation fish oils rich of omega-3 and squaleneby treating the guar gum emulsifier concentration. Based on the stability test parameters and droplet / globula size the best emulsion product was produced on a formula with guar gum concentration of 1.1%.
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References
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Raymundo A, Franco JM, Empis J, Sousa I. 2001. Optimatization of the composition of low-fat oil-in-water emulsions stabilized by white lupin protein. Journal Am Oil Chem Soc. 79: 783-790.
Qiu C, Zhao M, Decker, Mcmlements. 2015. Influence of protein type on oxidation and digestibility of fishoil-in-water emulsions: Gliadin, caseinate, and whey protein. Journal of Food Chemistry No. (175) Vol. 249-257.
Schuchardt JP, Huss M, Stauss-Grabo M, Hahn A. 2010. Significance of long-chain polyunsaturated fatty acids (PUFA) for the development and behaviour of children. J Nutrition 169(2): 149-164
Suseno S.H, Nurjanah, Jacoeb, Saraswati. 2013. Purification of Sardinella sp., Oil: Centrifugation and Bentonite Adsorbent. Journal of Food Science and Technology Vol.6(1): 60-67.
Surh, Decker, McClements. 2006. Properti and Stabilitiy Oil-in-Water Emulsion Stabilized by fish gelatin. Journal. Food Hydrocolloids. Vol. 20.596-606
Tripathy S, Das M. 2013. Gur gum present status and applications. Journal of Pharmaceutical and Scientific Innocation.4:24-28.
Undjung D. 2005. Contious production of pure squalene by using columnchromatography. Journal Chem 5(3): 251-254.
Bakry, Fang, Ni, Cheng, Chen, Liang. 2016. Stability of tuna oil and tuna oil/peppermint oil blend microencapsulated using whey protein isolate in combination with coarboxymethyl cellulose op pullulan. Journal food hydrocolloids. 60:559-571.
Carvalho PO, Paula RBC, Maximiliano DN, Patricia BLF, Leonardo VF. 2009. Enzymatic hydrolysis of salmon oil by native lipase: optimization of process parameters. Journal of Food Chemistry 20 (1): 117-124.
Fatimah F, Rorong J, Gugule S. 2012. Stabilitas dan viskositas produk emulsi Virgin Coconut Oil-madu. Jurnal Teknologi dan Industri Pangan. 23(1):75-80
Intan K, Hidayat, Setiabudy D. 2012. Pengaruh Kondisi Homogenisasi Terhadap Karakteristik Fisik dan Mutu Santan Selama Penyimpanan. Jurnal Litri. 18(1): 31-39
Kelly G. 1999. Squlene and its Potential Clinical Uses. Alternative Medicine Review. 4 (1) 29-36.
Koocheki A, kadkhodaee, Mortazawi. 2009. Influence of alyssum homolacarpum seed gum on stability and flow properties of o/w emulsion prepared by hig intensity ultrasound. Journal Food Hydrocolloids. 23: 2416-2424.
Lamar, Marks, Amenn. 1976. Factor influencing the emulsion stability of liquiddiets. Journal Food Sciences. 41 (5): 1365-2621.
Martin A, Swarbrick, Commarata A, 1993. Farmasi Fisik 2. Edisi Ketiga. Jakarta (ID): UI Pr.
McClements, D. J. (2005). Food emulsions: Principles, practice, and techniques (2nd ed.) Boca Raton, Florida.
Medaan, Chanana, Kataria, Bilandi. 2014. Emulsion technology and recent trends in emulsion applications. Journal Of Pharmacy. 5(7): 2230-8407.
Musbah, M., Suseno, S. H., Uju. 2017. Kombinasi Minyak Ikan Sardin dan Cucut Kaya Omega-3. Jurnal PHPI, 20, 45–52.https://doi.org/10.17844/jphpi.2017.20.1.19
O’ Brien RD. 2009. Fats and oils: Formulating and processing for application,3rdedition, London (UK): CRC press.
Raymundo A, Franco JM, Empis J, Sousa I. 2001. Optimatization of the composition of low-fat oil-in-water emulsions stabilized by white lupin protein. Journal Am Oil Chem Soc. 79: 783-790.
Qiu C, Zhao M, Decker, Mcmlements. 2015. Influence of protein type on oxidation and digestibility of fishoil-in-water emulsions: Gliadin, caseinate, and whey protein. Journal of Food Chemistry No. (175) Vol. 249-257.
Schuchardt JP, Huss M, Stauss-Grabo M, Hahn A. 2010. Significance of long-chain polyunsaturated fatty acids (PUFA) for the development and behaviour of children. J Nutrition 169(2): 149-164
Suseno S.H, Nurjanah, Jacoeb, Saraswati. 2013. Purification of Sardinella sp., Oil: Centrifugation and Bentonite Adsorbent. Journal of Food Science and Technology Vol.6(1): 60-67.
Surh, Decker, McClements. 2006. Properti and Stabilitiy Oil-in-Water Emulsion Stabilized by fish gelatin. Journal. Food Hydrocolloids. Vol. 20.596-606
Tripathy S, Das M. 2013. Gur gum present status and applications. Journal of Pharmaceutical and Scientific Innocation.4:24-28.
Undjung D. 2005. Contious production of pure squalene by using columnchromatography. Journal Chem 5(3): 251-254.
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