Intervensi O. bacilicum terhadap Kandungan Protein dan Karakteristik Sensorik S. platensis

Intervention of Ocimum basilicum L. on Powder and Microencapsulation of Spirulina platensis on Protein and Sensoric Characteristics

  • Yuliani Departemen Teknologi Hasil Perikanan, Fakultas Perikanan, FPIK, Universitas Diponegoro Jalan Prof. Soedarto, SH, Tembalang, Semarang, Jawa Tengah-50275
  • Tri Winarni Agustini Departemen Teknologi Hasil Perikanan, Fakultas Perikanan, FPIK, Universitas Diponegoro Jalan Prof. Soedarto, SH, Tembalang, Semarang, Jawa Tengah-50275
  • Eko Nurcahya Dewi Departemen Teknologi Hasil Perikanan, Fakultas Perikanan, FPIK, Universitas Diponegoro Jalan Prof. Soedarto, SH, Tembalang, Semarang, Jawa Tengah-50275
Keywords: karakteristik sensorik, mikroalga, O. basilicum, protein

Abstract

Spirulina platensis merupakan mikroalga hijau biru yang memiliki kandungan protein tinggi, sehingga sering dimanfaatkan sebagai pangan fungsional. Penerapan Spirulina platensis sebagai pangan fungsional sering mengalami kendala karena kandungan senyawa volatile penyebab aroma kurang sedap pada mikroalaga ini. Intervensi O. bacillicum pada S. platensis dapat mengurangi aroma kurang sedap yang ditimbulkan. Mikroenkapsulasi dilakukan untuk menjaga stabilitas nutrisi serta serta menahan aroma saat dikonsumsi.  Tujuan penelitian ini adalah untuk menentukan pengaruh intervensi O. bacillicum terhadap kandungan protein S. platensis, nilai pH dan tingkat kesukaan pada serbuk dan mikrokapsul S. platensis. Spirulina sebagai sampel kontrol (SP), intervensi O. bacillicum yang dikeringakan (DSB), dan yang dilakukan mikroenkapsulasi (MSB).  Hasil penelitian menunjukan bahwa intervensi O. bacillicum pada S. platensis serta dilakukan mikroenkapsulasi berpengaruh (P < 0,05) terhadap kadar protein, nilai pH dan uji hedonik. meningkatkan nilai pH, menurunkan kadar protein 19,87% pada sampel DSB dan menurun drastis pada sampel MSB. Asam amino mengalami penurunan kecuali asam aspartat dan arginin. Semakin tinggi nilai pH dari perlakuan intervensi tersebut semakin rendah kadar proteinnya. Intervensi O. bacillicum dapat meningkatkan skala hedonik pada S. platensis. Sampel DSB memberikan nilai terbaik pada aroma, sedangkan sampel MSB memberikan nilai terbaik pada warna yang dihasilkan. Oleh karena itu intervensi O. bacillicum pada S. platensis menjadi solusi dalam mengurangi aroma tidak sedap pada S. platensis.  

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Published
2020-08-10