Optimasi Whey Protein dan Guar Gum untuk Emulsifikasi Minyak Ikan Tuna (Thunnus sp.) menggunakan Response Surface Methodology

Abstract

Produk minyak ikan bentuk softgel memiliki kelemahan kestabilan yang kurang baik akibat reaksi yang terjadi antara kelembaban cangkang kapsul dengan zat aktif, sedangkan produk emulsi memiliki kestabilan yang lebih baik hasil keseimbangan antar partikelnya. Penelitian ini bertujuan menentukan kondisi optimal kombinasi whey protein dan guar gum sebagai emulsifier emulsi minyak ikan tuna menggunakan Response Surface Methodology (RSM). Rancangan percobaan diatur menggunakan Central Composite Design dengan variabel faktor konsentrasi whey protein dan guar gum. Kondisi optimal hasil optimasi yaitu konsentrasi 0,54% whey protein dan 1,5% guar gum, dengan target viskositas 6761 cP, nilai pH 6,08, dan ukuran droplet 29,34 μm. Hasil observasi menunjukkan nilai viskositas 7022,67±0,12 cP, nilai pH 6,02±0,03, dan ukuran droplet 27,05±0,97 μm. Asam lemak tak jenuh yang dominan terkandung dalam emulsi kondisi optimal adalah 12,77% asam oleat, 8,67% EPA, dan 21,58% DHA.

Fish oil products in the form of softgels have poor stability due to reactions that occur between the moisture of the capsule shell and the active substance. Meanwhile emulsion products have better stability as a result of the balance between the particles. This study aimed to determine the optimal condition of the combination of whey protein and guar gum as an emulsifier of tuna oil emulsion using Response Surface Methodology (RSM). The experimental design was arranged using Central Composite Design with variable concentration factors namely whey protein and guar gum. Optimal conditions resulted in optimization namely a concentration of 0.54% whey protein and 1.5% guar gum, with a target viscosity of 6761 cP, a pH value of 6.08, and a droplet size of 29.34 μm. The observations showed viscosity values of 7022.67±0.12 cP, pH values of 6.02±0.03, and droplet sizes of 27.05±0.97 μm. The dominant unsaturated fatty acids contained in the emulsion of optimal conditions are 12.77% oleic acid, 8.67% EPA, and 21.58% DHA.