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Fish Oil Microencapsulation as Omega-3 Fatty Acids Fortification Material for Cream of Crab Soup

Jurnal Pengolahan Hasil Perikanan Indonesia · Vol. 18 No. 2 (2015)

DOI
10.17844/jphpi.v18i2.10611
ISSN
2354-886X, 2303-2111
Terbit
2015-11-23
Penerbit
Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)
Bahasa
eng

Abstrak

Omega-3 fatty acids have important roles in improvement of intelligent and healthof human. Microencapsulation of fish oil as source of omega-3 fatty acids is an effort tomaintain flavor, aroma, stability, and also to successfully transfer bioactive componentfrom the fish oil as fortification material for foods or medicines. Improvement of instantcrab cream soup enriched with fish oil as source of omega-3 fatty acid has never beenconducted before. The purpose of this research was to improve microencapsulationmethod for fish oil as source of omega-3 fatty acids as fortification material for instantcream of crab soup. Microencapsulation methods in this research are homogenizationand spray drying. The results showed that the best microcapsule was obtained fromhomogenization treatment for 10 minutes with efficiency of 90.41±0.64%. The shape ofthe obtained microcapsule was spherical with average size of 6.52 μm, with induction timeup to 26.09±0.01 hours. The best cream of crab soup formula was at fish oil microcapsule concentration of 3.30%, with 8.19% daily value of omega-3, inclusion 11.32% of EPA andDHA at serving size of 17.56 gram.Keywords: Crab, fish oil, fortification, instant cream soup, microencapsulation, omega-3fatty acids

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  • IPB University
  • Bandung Institute of Technology
  • Indonesian Institute of Sciences
  • Afiliasi tidak diketahui
  • Organisasi berbeda
  • Organisasi sama
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Tampilkan sebagai tabel
Rekan penulisOrganisasiArtikel bersama
‪Tati NurhayatiIPB University8
Joko SantosoIPB University8
Wahyu RamadhanIPB University5
Iriani SetyaningsihIPB University5
Akhiruddin MadduIPB University4
Joko SantosoIPB University4
Bambang RiyantoBandung Institute of Technology4
Tati NurhayatiIPB University4
Bustami IbrahimIPB University3
Kustiariyah TarmanIPB University3
Sugeng Heri SusenoIPB University3
Farel WidiarsyahIPB University3
Silva FauziahIPB University3
Fahri SinulinggaIPB University3
. UjuAfiliasi tidak diketahui3
Utami Dyah SyafitriIPB University3
NurjanahAfiliasi tidak diketahui2
Akhiruddin MadduIPB University2
Wahyu RamadhanAfiliasi tidak diketahui2
Zacky Arivai SantosaeAfiliasi tidak diketahui2
Wahyu RamadhanIPB University2
Purnama ArafahIPB University2
Siti Nurbaity Kartika AprianiAfiliasi tidak diketahui2
Uju UjuIPB University2
Tri WahyuningsihIPB University2
Zacky Arivai SantosaeAfiliasi tidak diketahui1
M. Haekal TiftazaniIPB University1
Aulia HidayatiIPB University1
Maglory SiburianAfiliasi tidak diketahui1
Ella SalamahIPB University1
Muhammad NabilAfiliasi tidak diketahui1
Herlan Widya UtamaAfiliasi tidak diketahui1
Maya WilakstantiAfiliasi tidak diketahui1
Lily Maria Goretty PanggabeanIndonesian Institute of Sciences1
Safrina Dyah HardiningtyasIPB University1
Cahyuning IsnainiIPB University1
Zacky Arivaie SantosaIPB University1

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Sumber metadata: OAI-PMH (metadata jurnal) http://journal.ipb.ac.id/index.php/jphpi/oai, pertama di-harvest 9 Nov 2026, terakhir terlihat 9 Nov 2026.
Metadata asli (oai_dc) 
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	<dc:title xml:lang="en">Fish Oil Microencapsulation as Omega-3 Fatty Acids Fortification Material for Cream of Crab Soup</dc:title>
	<dc:creator xml:lang="en">Pramestia, Santiara Putri</dc:creator>
	<dc:creator xml:lang="en">Riyanto, Bambang</dc:creator>
	<dc:creator xml:lang="en">Trilaksani, Wini</dc:creator>
	<dc:description xml:lang="en">Omega-3 fatty acids have important roles in improvement of intelligent and healthof human. Microencapsulation of fish oil as source of omega-3 fatty acids is an effort tomaintain flavor, aroma, stability, and also to successfully transfer bioactive componentfrom the fish oil as fortification material for foods or medicines. Improvement of instantcrab cream soup enriched with fish oil as source of omega-3 fatty acid has never beenconducted before. The purpose of this research was to improve microencapsulationmethod for fish oil as source of omega-3 fatty acids as fortification material for instantcream of crab soup. Microencapsulation methods in this research are homogenizationand spray drying. The results showed that the best microcapsule was obtained fromhomogenization treatment for 10 minutes with efficiency of 90.41±0.64%. The shape ofthe obtained microcapsule was spherical with average size of 6.52 μm, with induction timeup to 26.09±0.01 hours. The best cream of crab soup formula was at fish oil microcapsule concentration of 3.30%, with 8.19% daily value of omega-3, inclusion 11.32% of EPA andDHA at serving size of 17.56 gram.Keywords : Crab, fish oil, fortification, instant cream soup, microencapsulation, omega-3fatty acids</dc:description>
	<dc:publisher xml:lang="en">Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)</dc:publisher>
	<dc:date>2015-11-23</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
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	<dc:type xml:lang="en">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://journal.ipb.ac.id/jphpi/article/view/10611</dc:identifier>
	<dc:identifier>10.17844/jphpi.v18i2.10611</dc:identifier>
	<dc:source xml:lang="id">Jurnal Pengolahan Hasil Perikanan Indonesia; Vol 18 No 2 (2015): Jurnal Pengolahan Hasil Perikanan Indonesia</dc:source>
	<dc:source xml:lang="en">Jurnal Pengolahan Hasil Perikanan Indonesia; Vol. 18 No. 2 (2015): Jurnal Pengolahan Hasil Perikanan Indonesia</dc:source>
	<dc:source>2354-886X</dc:source>
	<dc:source>2303-2111</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://journal.ipb.ac.id/jphpi/article/view/10611/8203</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2015 Jurnal Pengolahan Hasil Perikanan Indonesia</dc:rights>
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