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Perlakuan Jenis Minyak Berbeda Sebagai Bahan Enkapsulasi Hidrolisat Ikan Gabus (Channa striata)
Abstract
Salah satu sumber albumin adalah ikan gabus (Channa striata). Albumin dapat mengalami kerusakan yang diakibatkan proses oksidasi selama penyimpanan. Enkapsulasi dapat menjadi salah satu teknologi yang dapat mempertahankan mutu albumin dari kerusakan oksidatif. Tujuan penelitian ini untuk mengetahui kualitas ekstrak hidrolisat ikan gabus (C. striata) yang dienkapsilasi dengan minyak berbeda (VCO, zaitun, kemiri, atau wijen) dengan lama penyimpanan 8 minggu. Penelitian terdiri atas beberapa tahap yang meliputi ekstraksi hidrolisat ikan gabus, proses enkapsulasi (maltodekstrin + minyak sesuai perlakuan), dan dilakukan perlakuan penyimpanan 0, 2, 4, 6, dan 8 minggu pada suhu kamar (± 25°C). Parameter yang diamati adalah kadar albumin, kapasitas antioksidan, asam lemak bebas, kadar air, dan kadar abu. Hasil pengujian memperlihatkan perlakuan jenis minyak bahan enkapsulasi berpengaruh terhadap kadar albumin, sedangkan waktu penyimpanan tidak berpengaruh terhadap perubahan kadar albumin. Selain itu, perlakuan perbedaan jenis minyak bahan enkapsulasi dan waktu penyimpanan memberikan pengaruh terhadap kapasitas antioksidan, asam lemak bebas, kadar air, dan kadar abu ekstrak hidrolisat ikan gabus. Dari hasil penelitian ini dapat diketahui bahwa minyak kemiri merupakan bahan enkapsulasi terbaik, diiikuti oleh minyak wijen, minyak zaitun, dan VCO. Ekstrak hidrolisat ikan gabus yang dienkapsulasi dengan minyak kemiri hanya mengalami penurunan 0,79% setelah disimpan selama 8 minggu, lebih rendah dari perlakuan dengan minyak wijen (1,02%), minyak zaitun (1,35%), dan VCO (1,72%).
Abstract
Snakehead fish (Channa striata) has been known as a source of albumin. Albumin is susceptible to oxidation, so that it can be degraded during storage. The encapsulation method is one of technologies to maintain the quality of albumin. This study aimed to determine the hydrolyzed property of snakehead fish (C. striata) encapsulated with olive oil, virgin coconut oil (VCO), candlenut oil, or sesame oil during storage. The stages of research included the manufacture of snakehead fish hydrolysate, encapsulation with a combination of a treatment oil and maltodextrin, and storage time (0, 2, 4, 6, and 8 weeks) at room temperature (± 25°C). The parameters observed were albumin content, antioxidant capacity, free fatty acid, water content, and ash content. The results showed that the type of oil as an encapsulating material affected albumin levels, while storage time did not affect changes in albumin levels. In addition, treating different types of encapsulated oil and storage time affects the antioxidant capacity, free fatty acid content, water content, and ash content of snakehead fish hydrolysate. From the present study, it can be concluded that candlenut oil was the best encapsulation material, followed by sesame oil, olive oil, and VCO. The hydrolyzed snakehead fish extract, encapsulated with candlenut oil, only decreased by 0.79% after being stored for eight weeks, lower than treatment with sesame oil (1.02%), olive oil (1.35%), and VCO (1.72%).
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DOI: http://dx.doi.org/10.15578/jpbkp.v17i2.845
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