Characterization Microencapsul Pepton from Spoiled By Catch Fish Using Spray Drying Methods

Abstract

AbstrakHasil tangkapan sampingan merupakan salah satu hasil tangkapan yang memiliki nilai ekonomis rendah. Pemanfaatan serta cara peningkatan nilai jual hasil tangkapan sampingan yaitu dengan membuat pepton. Pepton ikan adalah produk turunan atau derivat dari hidrolisat protein yang larut dalam air dan tidak mengalami proses koagulasi pada air panas. Penelitian ini bertujuan memproduksi pepton dengan bahan dasar ikan hasil tangkapan sampingan multispesies busuk dibalut teknik mikroenkapsulasi dengan bahan penyalut maltodekstin. Berdasarkan hasil analisis mikroenkapsulat pepton HTS busuk yang dihasilkan memiliki komposisi kimia berupa kadar air 6,28%, kadar abu 9,01%, kadar protein 62,79 %, kadar lemak 0,44% dan karbohidrat 21,48%. Karakteristik kimia produk yang dihasilkan adalah kelarutan 98,87%, total nitrogen 10,05%, α amino nitrogen 1,22%, AN/TN 12,14%, kadar garam 8,04% dan pH 6,69%. Mikroenkapsulat pepton HTS busuk memiliki karakteristik fisik dengan nilai derajat kecerahan 60,01, nilai derajat putih 57,44%, dan derajat warna cenderung merah dan kuning sehingga dapat disimpulkan produk memiliki warna kuning kemerahan. Aktivitas air (a w ) mikroenkapsulat pepton HTS busuk pada kondisi penyimpanan suhu ruang selama 5 jam lebih rendah dibandingkan pepton HTS busuk tanpa mikroenkapsulasi dan pepton komersial Hasil analisis asam amino menunjukkan kandungan asam amino arginin, serin, tirosin, histidin dan treonin pada mikroenkapsulat pepton lebih tinggi dibandingkan dengan pepton HTS busuk tanpa mikroenkapsulasi dan pepton komersial. Hasil pengukuran optical density (OD) menunjukkan mikroenkapsulat pepton ikan HTS busuk memiliki pola pertumbuhan bakteri yang lebih baik jika dibandingkan pepton komersial dan pepton ikan HTS busuk tanpa mikroenkapsulasi.Kata kunci: bahan penyalut, ekonomis rendah, kelarutan, pertumbuhan bakteri Characterization Microencapsul Pepton from Spoiled By Catch Fish Using Spray Drying MethodsAbstract Spoiled by catch fish is one of catch produce that have low economic value. Utilization and how to increase the selling value of byproducts by making peptone. Peptone fish is a derivative product or derivative of a water-soluble protein hydrolyzate and does not undergo any coagulation process in hot water. This research aim is to produce peptone with spoiled by catch fish as raw materials using microencapsulation technique and maltodextrin as coating ingredients. Microencapsulate of peptone has a chemical composition with moisture content 8.95%, ash content 5.26%, protein content 62.79%, Fat content 0.44% and carbohydrate content 21.48%. The chemical characteristic peptone by-catch rotten fish indicate that product has solubility 98.87%, nitrogen total 10.05%, α amino nitrogen 1.22%, AN/TN 12.14%, salt content 8.04% and pH 6.69. Microencapsulate peptone has a physical characteristic with lightness value 60.01, whiteness value 57.44 and dominated red color value 1.70 and yellow color value 10.33. The water activity of microencapsulating spoiled by catch fish peptone at room temperature of stor...

Mikroenkapsulasi Bisoprolol dengan Penyalut Albumin

“…Semakin besar konsentrasi penyalut yang digunakan maka semakin lambat zat aktif dilepaskan (18). Data disolusi memperlihatkan adanya perlambatan pelepasan bisoprolol dalam mikrokapsul.…”

Characteristics and Use of Peptones from Catfish (Clarias gariepinus) and Pangas Catfish (Pangasius pangasius) Heads as Bacterial Growth Media

“…Other factors affecting the solubility are the raw material used to produce peptone (species, freshness and parts), hydrolysis method, pH value, and a time period during the hydrolysis process (Marmon, 2012). Furthermore, the high solubility value in protein hydrolysate is caused by the reaction of protein breakdown into simpler peptides (Barokah et al, 2017).…”

“…15 (1) Some research studies have reported that peptone extracted from marine fish by-products (multi-species) had L*, a*, b*, and whiteness values were 52.64%, 2.50%, 7.99% and 51.44%, respectively (Nurhayati et al, 2015). Barokah et al (2017) observed that microencapsulated peptone from marine by-products multi-species of mackerel (S. japonicus), yellow stripe scad (S. leptolepis), round scad (Decapterus punctatus), white sardinella (Sardinella albella), large head hair tail (Trichiurus lepturus), and cowtail rays (T. sephen) produced L*, a*, b*, and whiteness values of 60.01%, 1.70%, 10.33% and 57.44%, respectively. CFP and PCP lightness and whiteness value were higher compared to the above findings.…”