Sintesis Emulsion gel sebagai Colloidal Network pada Surimi Ikan Air Tawar

Abstract

Penciptaan lemak padat melalui teknologi emulsion berpotensi mengurangi penggunaan asam lemak trans yang berbahaya bagi kesehatan. Minyak dari hasil laut, salah satunya berasal dari produk hasil samping, dapat dimanfaatkan sebagai arsitektur koloid sekaligus pengganti minyak nabati yang berjumlah terbatas. Penelitian ini bertujuan mengembangkan teknologi emulsion berbasis hasil samping pengalengan ikan sardin melalui penentuan konsentrasi emulsifier terbaik serta menganalisis pengaruh substitusi emulsion gel berbeda terhadap mutu surimi. Sodium kaseinat (SC) dan karagenan (CAR) digunakan sebagai emulsifier pada konsentrasi 30%, 50%, dan 70%. Emulsion gel 50% merupakan formulasi terpilih dengan kenampakan gelasi paling stabil, distribusi droplet seragam pada analisis Confocal Laser Scanning Microscopy (CLSM), oiling off terendah 1,76%, serta mean droplet terkecil sebesar 32,82 µm setelah perlakuan termal. Penambahan emulsion gel 50% sebanyak 15% pada surimi menghasilkan kadar protein sebesar 16,18%, nilai tekstur hardness 2469,16 ± 0,94 N, springiness 83,88 ± 0,27%, dan cohesiveness sebesar 0,60 ± 0,00.

The creation of solid fat through emulsion technology offers a potential solution to reduce the consumption of trans fatty acids, which are known to have detrimental health effects. Marine-derived oils, including those from by-products, can be utilized as a colloidal architecture and a substitute for limited vegetable oils. This research aimed to develop emulsion technology based on fish oil by-products by determining the optimal emulsifier concentration and analyzing the effect of different emulsion gel substitutions on surimi quality. Sodium caseinate (SC) and carrageenan (CAR) were used as emulsifiers at concentrations of 30%, 50%, and 70%. The 50% emulsion gel was selected as the optimal formulation, demonstrating the most stable gelation, a uniform droplet distribution in the Confocal Laser Scanning Microscopy (CLSM) analysis, the lowest oiling-off rate at 1.76%, and the smallest mean droplet size of 32.82 µm after thermal treatment. The addition of 15% of the 50% emulsion gel to surimi resulted in a protein content of 16.18%, and textural values of hardness at 2469.16 ± 0.94 N, springiness at 83.88 ± 0.27%, and cohesiveness at 0.60 ± 0.00.