Effects of controlled thermal processing and formulation on nutrients and taurine in brunok (Acaudina molpadioides) beverage: Pengaruh pemanasan terkontrol dan formulasi terhadap nutrien dan taurin pada minuman brunok (Acaudina molpadioides)

Abstrak

Bahasa Indonesia

Brunok (Acaudina molpadioides) merupakan bahan pangan laut fungsional yang kaya akan protein, asam amino esensial, mineral, dan taurin. Penelitian ini bertujuan untuk mengevaluasi pengaruh pengolahan termal terkendali dan formulasi terhadap komposisi nutrien serta retensi taurin pada minuman instan berbasis brunok (Acaudina molpadioides). Pengolahan termal dilakukan pada kondisi suhu yang konstan dan terkendali, yaitu pada suhu 90°C, dan pengaruhnya dianalisis melalui perbandingan antara brunok segar, ekstrak, dan produk minuman serbuk instan. Tiga formulasi (MFB1–MFB3) yang mengandung jahe, temulawak, dan lemon disiapkan dengan proporsi brunok yang berbeda dan diproses menggunakan metode spray drying. Pengolahan termal pada suhu 90°C menurunkan kadar air dan menyebabkan peningkatan kadar protein (17,12–46,72%) serta lemak (5,42–7,18%), yang terutama disebabkan oleh efek konsentrasi akibat kehilangan air selama proses pemanasan. Sementara itu, kandungan asam amino esensial mengalami penurunan. Kandungan taurin meningkat pada tahap ekstrak (75,05–81,73 mg/kg), namun menurun pada produk minuman serbuk instan (66–70 mg/kg). Perbedaan formulasi berpengaruh signifikan terhadap profil asam amino dan retensi taurin, dengan proporsi brunok yang lebih tinggi menunjukkan kemampuan mempertahankan taurin yang lebih baik.

Inggris

Brunok (Acaudina molpadioides) is a functional marine ingredient that is rich in protein, essential amino acids, minerals, and taurine. This study aimed to evaluate the effects of controlled thermal processing and formulation on the nutrient composition and taurine retention in brunok (Acaudina molpadioides)-based instant beverages. Thermal processing was conducted under constant and controlled temperature conditions at 90°C, and its effects were evaluated by comparing fresh brunok, extracts, and the final powdered products. Three formulations (MFB1–MFB3) containing ginger, Curcuma xanthorrhiza, and lemon were prepared using varying proportions of brunok and subsequently processed via spray drying. Controlled thermal treatment significantly reduced moisture content, resulting in an apparent increase in protein (17.12–46.72%) and lipid content (5.42–7.18%), primarily due to the concentration effects associated with water loss. In contrast, the essential amino acids showed a decreasing trend after processing. The taurine content increased in the extract (75.05–81.73 mg/kg), suggesting enhanced extractability during heating, but decreased in the final powdered product (66–70 mg/kg), likely due to thermal degradation and spray-drying exposure. The formulation significantly affected the amino acid composition and taurine retention, with higher brunok proportions demonstrating improved taurine preservation.

Kata kunci

• Acaudina molpadioides extract
• amino acid profile
• marine bioactive compounds
• spray drying
• senyawa bioaktif laut
• pengeringan semprot
• profil asam amino
• ekstrak Acaudina molpadioides