Mikroenkapsulasi Minyak Ikan Asam Lemak Omega-3 sebagai Bahan Fortifikasi pada Sup Krim Kepiting Instan

Abstract

Omega-3 fatty acids have important roles in improvement of human intelligent and health, but are susceptible to oxidation which potentially produce rancid aroma. Microencapsulation of Sardinella sp. fish oil which is rich in omega-3 fatty acids is an effort to maintain flavor, aroma, stability, and also to transfer bioactive component of the fish oil as fortification material for foods or medicines. The purpose of this research was to improve microencapsulation method for fish oil as source of omega-3 fatty acids and its application as fortification material for instant cream of crab soup. The best microcapsule was obtained from 10 minutes homogenization treatment with efficiency of 90.41±0.64%, the shape was spherical with average size 6.52 μm, and 26.09±0.01 hours of induction time. The best cream of crab soup formula was found at 3.30% fish oil microcapsule concentration, resulted 8.19% nutritional adequacy rate for omega-3 with 11.32% of EPA and DHA at 17.56 g serving size.