| dc.description.abstract | The microencapsulated of pora-pora fish oil (Mystacoleucus padangensis) for
food nutrition applications has been done. Production of fish oil using soxhletation
extraction method with n-hexane for 6 hours. Manufactured of fish oil powder made
by spray drying method using a coating material maltodextrin and gum arabic with a
few variations. The characteristic of pora-pora fish oil has yellow color, acid
‘number 2.61 mg KOWgr, free fatty acids (% oleic) 1.31 %, peroxide value 11.52
mekikg, saponification value 89.76 mg KOHgr and a water content of 0.3%.
Composition of saturated fatty acid was 33.6 to 35%, and unsaturated fatty acids
about 65 10 66.4%, Microencapsulated powder has a moisture content range from 4.8
10 7.3%, the yield ranged from 24.7 (0 33.52%, and encapsulation efficiency
maximum was 51%. TEM results showed microencapsulated powder has a particle
size range 5,4 nm — 13 nm. Fatty acid composition has changes, content of
unsaturated fatty acids increased to 81, 1%. However, poly unsaturated faity acids
decreased The dissolution test results maximum microcapsules with a ratio of
maltodextrin: gum arabic (2:1) in the medium of HCI pH 1.2 and (0:3) in the medium
of phosphate buffer pH 6.8 was 20.27% and 91.17%, respectively. | en_US |
