S. Khamidah, Ema Hastarini, D. Fardiaz, Slamet Budijanto
{"title":"不饱和脂肪酸与鲶鱼油的浓缩","authors":"S. Khamidah, Ema Hastarini, D. Fardiaz, Slamet Budijanto","doi":"10.6066/jtip.2019.30.2.143","DOIUrl":null,"url":null,"abstract":"Catfish fillet processing industries produce several wastes, such us belly flap. This part has high fat content that can be a source of essential fatty acids. This research aimed to evaluate the physicochemical characteristics of the unsaturated fatty acids obtained from pangasius fish encapsulated with maltodextrin and sodium caseinate at different combinations. To determine the best combination of maltodextrin and sodium caseinate with ratio 90/10, 80/20, and 70/30, parameters such as emulsion viscosity, product yield, microencapsulation efficiency, encapsulated oil yield, water solubility, morphology and whiteness were measured. Based on the results, maltodextrin and sodium caseinate ratio of 70/30 was the most optimal because it resulted in the highest values in terms of microencapsulation efficiency (63.08%) and oil micro-encapsulation yield (24.13%).","PeriodicalId":17790,"journal":{"name":"Jurnal Teknologi dan Industri Pangan","volume":"30 1","pages":"143-151"},"PeriodicalIF":0.0000,"publicationDate":"2019-12-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"4","resultStr":"{\"title\":\"MIKROENKAPSULASI KONSENTRAT ASAM LEMAK TAK JENUH DARI MINYAK IKAN PATIN\",\"authors\":\"S. Khamidah, Ema Hastarini, D. Fardiaz, Slamet Budijanto\",\"doi\":\"10.6066/jtip.2019.30.2.143\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Catfish fillet processing industries produce several wastes, such us belly flap. This part has high fat content that can be a source of essential fatty acids. This research aimed to evaluate the physicochemical characteristics of the unsaturated fatty acids obtained from pangasius fish encapsulated with maltodextrin and sodium caseinate at different combinations. To determine the best combination of maltodextrin and sodium caseinate with ratio 90/10, 80/20, and 70/30, parameters such as emulsion viscosity, product yield, microencapsulation efficiency, encapsulated oil yield, water solubility, morphology and whiteness were measured. Based on the results, maltodextrin and sodium caseinate ratio of 70/30 was the most optimal because it resulted in the highest values in terms of microencapsulation efficiency (63.08%) and oil micro-encapsulation yield (24.13%).\",\"PeriodicalId\":17790,\"journal\":{\"name\":\"Jurnal Teknologi dan Industri Pangan\",\"volume\":\"30 1\",\"pages\":\"143-151\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2019-12-27\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"4\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Jurnal Teknologi dan Industri Pangan\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.6066/jtip.2019.30.2.143\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Jurnal Teknologi dan Industri Pangan","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.6066/jtip.2019.30.2.143","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
MIKROENKAPSULASI KONSENTRAT ASAM LEMAK TAK JENUH DARI MINYAK IKAN PATIN
Catfish fillet processing industries produce several wastes, such us belly flap. This part has high fat content that can be a source of essential fatty acids. This research aimed to evaluate the physicochemical characteristics of the unsaturated fatty acids obtained from pangasius fish encapsulated with maltodextrin and sodium caseinate at different combinations. To determine the best combination of maltodextrin and sodium caseinate with ratio 90/10, 80/20, and 70/30, parameters such as emulsion viscosity, product yield, microencapsulation efficiency, encapsulated oil yield, water solubility, morphology and whiteness were measured. Based on the results, maltodextrin and sodium caseinate ratio of 70/30 was the most optimal because it resulted in the highest values in terms of microencapsulation efficiency (63.08%) and oil micro-encapsulation yield (24.13%).
京公网安备 11010802042870号
京ICP备2023020795号-1
分享
求助内容：
应助结果提醒方式：
扫码关注我们
