STABILITAS MIKROKAPSUL Spirulina platensis SELAMA PENYIMPANAN

https://doi.org/10.22146/jfs.9115

Obdulia P. Nugrahani(1), Siti A. Budhiyanti(2), Amir Husni(3*)

(1) Jurusan Perikanan Fakultas Pertanian Universitas Gadjah Mada
(2) Jurusan Perikanan Fakultas Pertanian Universitas Gadjah Mada
(3) Jurusan Perikanan Fakultas Pertanian Universitas Gadjah Mada
(*) Corresponding Author

Abstract


Spirulina platensis is a blue-green algae which rich in protein, vitamins, minerals and other nutrients. One way to protect from photooxidation by making microcapsules spirulina. The objectives this research is to determine the effect of packaging materials and storage temperature on the stability of products (dry and microcapsules) during storage. The research using factorial design (2 x 3 x 2) with variation types of processed spirulina (dried-K, microcapsules-M), packaging (plastic PE non-vacuum-PE, plastic PE vacuum-PEV and aluminum foil-AF) and storage temperature (cold room 50C and 280C). The parameters were observed including water activities, water content, fikosianin, beta carotene, antioxidant activity and yield. The result is that the differences type of processed spirulina, packaging materials and storage temperature affect the parameters of the observations, where the treatment of spirulina in the form of microcapsules which is packed with aluminum foil and stored at cold temperatures give a spirulina product stability is the best treatment.


Keywords


Spirulina platensis, packaging, microencapsulation, storage

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DOI: https://doi.org/10.22146/jfs.9115

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