STABILITAS MIKROKAPSUL Spirulina platensis SELAMA PENYIMPANAN
Abstract: Spirulina platensis
is a blue-green algae which rich in protein, vitamins, minerals and other
nutrients. One way to protect from photooxidation by making microcapsules
spirulina. The objectives this research is to determine the effect of packaging
materials and storage temperature on the stability of products (dry and
microcapsules) during storage. The research using factorial design (2 x 3 x 2)
with variation types of processed spirulina (dried-K, microcapsules-M),
packaging (plastic PE non-vacuum-PE, plastic PE vacuum-PEV and aluminum
foil-AF) and storage temperature (cold room 50C and 280C). The parameters were
observed including water activities, water content, fikosianin, beta carotene,
antioxidant activity and yield. The result is that the differences type of
processed spirulina, packaging materials and storage temperature affect the
parameters of the observations, where the treatment of spirulina in the form of
microcapsules which is packed with aluminum foil and stored at cold
temperatures give a spirulina product stability is the best treatment.
Keywords: Spirulina platensis,
packaging, microencapsulation, storage
Penulis: Obdulia P. Nugrahani,
Siti A. Budhiyanti, Amir Husni
Kode Jurnal: jpperikanandd120717
