PROSES PRODUKSI EMULSI VIRGIN COCONUT OIL (VCO) DENGAN FIKOSIANIN SEBAGAI ANTIOKSIDAN

Novi Nur Aidha; Siti Agustina; Eva Oktarina; Ira Setiawati

doi:10.36974/jbi.v11i2.6245

PROSES PRODUKSI EMULSI VIRGIN COCONUT OIL (VCO) DENGAN FIKOSIANIN SEBAGAI ANTIOKSIDAN

Novi Nur Aidha, Siti Agustina, Eva Oktarina, Ira Setiawati

Abstract

Indonesia merupakan wilayah yang berpotensi untuk perkembangan budidaya mikroalga, salah satu diantaranya adalah Spirulina yang mengandung antioksidan fikosianin. Antioksidan fikosianin digunakan pada industri kosmetik, farmasi dan makanan. Pada diverifikasi produk, antioksidan fikosianin dapat dimanfaatkan dalam bentuk emulsi. Tujuan penelitian ini adalah melakukan dan mengamati proses produksi emulsi dengan variabel VCO dan dengan fikosianin sebagai antiokisidan, fikosianin menggunakan metode homogenisasi dengan tekanan tinggi (High Pressure Homogenation). Pada penelitian ini, jenis emulsi yang dibuat adalah O/W (minyak dalam air) dimana fase minyak berupa VCO dan larutan fikosianin berupa sebagai fase air. Emulsi yang dibuat terdiri dari 9 formula menggunakan Carboxyl Methyl Cellulose (CMC) sebagai emulsifier. Produk emulsi dilakukan karakterisasi yang terdiri dari analisa viskositas, pH. , kestabilan dan kadar antioksidannya. Rancangan penelitian menggunakan software Design Expert® 7.0 dengan variabel viskositas, pH. , kestabilan dan kadar antioksidan serta metode Central Composite Design (CCD) yang merupakan salah satu metode permukaan tanggap untuk mendapatkan emulsi yang berfungsi sebagai antioksidan. Hasil didapatkan bahwa formula terbaik adalah perbandingan VCO: fikosianin (31,25 : 131,25) dengan kadar antioksidan sebesar 0,07 mg vit C/g, pH 4,64 dengan viskositas sebesar 113 cps. Berdasarkan hasil tersebut, emulsi antioksidan dapat diaplikasikan untuk industri kosmetik, farmasi dan makanan.

Keywords

Antioksidan, emulsi, fikosianin, VCO

Full Text:

PDF

References

Agustina, Siti, Novi Nur Aidha, and Eva Oktarina. 2018. “Ekstraksi Antioksidan Spirulina Sp. Dengan Menggunakan Metode Ultrasonikasi Dan Aplikasinya Untuk Krim Kosmetik.” Jurnal Kimia Dan Kemasan 40 (2): 105–16.

Agustina, Siti, Novi Nur Aidha, and Eva Oktarina. 2019. “Effect of Maltodextrin Concentration on the Characteristic of Phycocyanin Powder as a Functional Food.” AIP Conference Proceedings 2175 (November). https://doi.org/10.1063/1.5134614.

Anwar, C., and R. Salima. 2016. “Perubahan Rendemen Dan Mutu Virgin Coconut Oil (Vco) Pada Berbagai Kecepatan Putar Dan Lama Waktu Sentrifugasi.” Jurnal Teknotan 10 (2): 51–60.

Arancibia, C., R. Navarro-Lisboa, R. N. Zúñiga, and S. Matiacevich. 2016. “Application of CMC as Thickener on Nanoemulsions Based on Olive Oil: Physical Properties and Stability.” International Journal of Polymer Science 2016. https://doi.org/10.1155/2016/6280581.

Batista, Ana Paula, Anabela Raymundo, Isabel Sousa, and José Empis. 2006. “Rheological Characterization of Coloured Oil-in-Water Food Emulsions with Lutein and Phycocyanin Added to the Oil and Aqueous Phases.” Food Hydrocolloids 20 (1): 44–52. https://doi.org/10.1016/j.foodhyd.2005.02.009.

Chaiklahan, Ratana, Nattayaporn Chirasuwan, and Boosya Bunnag. 2012. “Stability of Phycocyanin Extracted from Spirulina Sp.: Influence of Temperature, PH and Preservatives.” Process Biochemistry 47 (4): 659–64. https://doi.org/10.1016/j.procbio.2012.01.010.

Dejsungkranont, Monchai, Ho Hsien Chen, and Sarote Sirisansaneeyakul. 2017. “Enhancement of Antioxidant Activity of C-Phycocyanin of Spirulina Powder Treated with Supercritical Fluid Carbon Dioxide.” Agriculture and Natural Resources 51 (5): 347–54. https://doi.org/10.1016/j.anres.2017.12.001.

Eriksen, Niels T. 2008. “Production of Phycocyanin - A Pigment with Applications in Biology, Biotechnology, Foods and Medicine.” Applied Microbiology and Biotechnology 80 (1): 1–14. https://doi.org/10.1007/s00253-008-1542-y.

Furuki, Takao, Shuichi Maeda, Satoshi Imajo, Tetsuya Hiroi, Tsutomu Amaya, Takahiko Hirokawa, Kazuo Ito, and Hiroko Nozawa. 2003. “Rapid and Selective Extraction of Phycocyanin From.” Journal of Applied Phycology 15 (1979): 319–24. https://doi.org/10.1023 A:1025118516888.

Hemalatha, S., R.M. Sundaram, S.M. Shaheedha, and K.B. Reddy. 2015. “Formulation and Evaluation Characterization of Nanoemulsion Containing Arthrospira Platensis (Spirulina) Extract.” International Journal of Phytopharmacology 6 (4): 255–60.

Juttulapa, Maneerat, Suchada Piriyaprasarth, Hirofumi Takeuchi, and Pornsak Sriamornsak. 2017. “Effect of High-Pressure Homogenization on Stability of Emulsions Containing Zein and Pectin.” Asian Journal of Pharmaceutical Sciences 12 (1): 21–27. https://doi.org/10.1016/j.ajps.2016.09.004.

Khor, Yih Phing, Soo Peng Koh, Kamariah Long, Shariah Long, Sharifah Zarah Syed Ahmad, and Chin Ping Tan. 2014. “A Comparative Study of the Physicochemical Properties of a Virgin Coconut Oil Emulsion and Commercial Food Supplement Emulsions.” Molecules 19 (7): 9187–9202. https://doi.org/10.3390/molecules19079187.

Kuhn, K. R., and R. L. Cunha. 2012. “Flaxseed Oil - Whey Protein Isolate Emulsions: Effect of High Pressure Homogenization.” Journal of Food Engineering 111 (2): 449–57. https://doi.org/10.1016/j.jfoodeng.2012.01.016.

Mason, S.L., and M. Bonnet. 2011. Multiple emulsions for colorants EP2635137A1. EP2635137A1, issued 2011.

McClements, D.J. 2005. Food Emulsion. CRC Press. 2nd ed. Washington D.C.: CRC Pres. https://doi.org/10.1017/CBO9781107415324.004.

Nevin, K. G., and T. Rajamohan. 2004. “Beneficial Effects of Virgin Coconut Oil on Lipid Parameters and in Vitro LDL Oxidation.” Clinical Biochemistry 37 (9): 830–35. https://doi.org/10.1016/j.clinbiochem.2004.04.010.

Nurhayati, Nurhayati, and Budiyanto Budiyanto. 2016. “Stability and Preference of Red Palm Oil Emulsion Prepared With Various Concentration of Tween 80.” Jurnal Agroindustri 6 (2): 80–87. https://doi.org/10.31186/j.agroind.6.2.80-87.

Rinaldy, R. 2018. “Optimasi Formula Emulsi Kombinasi Minyak Zaitun Dan Ekstrak Buah Alpukat Menggunakan Metode Factorial Design.” Universitas Muhammadiyah Surakarta.

Silaban, R. Valentina. 2015. “Pembuatan Dan Evaluasi Secara In Vitro Emulsi Virgin Coconut Oil (VCO) Menggunakan Emulgator Tween 80 Dan Gom Arab.” Skripsi. Universitas Sumatera Utara.

Silva, H.D., M.A. Cerqueira, and A.A. Vicente. 2012. “Nanoemulsions for Food Applications: Development and Characterization.” Food and Bioprocess Technology 5 (3): 854–67. https://doi.org/10.1007/s11947-011-0683-7.

Suhendra, Lutfi, Sri Raharjo, Pudji Hastuti, and Chusnul Hidayat. 2014. “Fucoxanthin Microemulsion Stability and Its Effectiveness in Inhibiting Photooxidation of Vitamin C in Beverage Model.” Agritech 34 (2): 138–45.

Suraweera, R. K., H. G.P. Pasansi, H. M.D.R. Herath, D. B.M. Wickramaratne, S. H.T. Sudeshika, D. Niyangoda, and M. H.F. Sakeena. 2014. “Formulation and Stability Evaluation of Ketoprofen Loaded Virgin Coconut Oil Based Creamy Emulsion.” International Journal of Pharmacy and Pharmaceutical Sciences 6 (8): 249–54.

Suraweera, R. K., H. G.P. Pasansi, and M. H.F. Sakeena. 2015. “Assessing the Characterizations of Ketoprofen Loaded and Unloaded Virgin Coconut Oil Based Creamy Nanoemulsion.” Asian Journal of Pharmaceutical and Clinical Research 8 (1): 275–79.

Teuling, E., J.W. Schrama, H. Gruppen, and P.A. Wierenga. 2019. “Characterizing Emulsion Properties of Microalgal and Cyanobacterial Protein Isolates.” Algal Research 39 (February). https://doi.org/10.1016/j.algal.2019.101471.

Villarino, Blanca J., Lianne Marsha Dy, and Ma Concepćion C. Lizada. 2007. “Descriptive Sensory Evaluation of Virgin Coconut Oil and Refined, Bleached and Deodorized Coconut Oil.” LWT - Food Science and Technology 40 (2): 193–99. https://doi.org/10.1016/j.lwt.2005.11.007.

Wang, B., T. Cai, Q. Liu, J.C.C. Whitney, M. Du, Q. Ma, R. Zhang, L. Yang, S.P.C. Cole, and Y. Cai. 2018. “Preparation and Evaluation of Spirulina Polysaccharide Nanoemulsions.” International Journal of Molecular Medicine 42 (3): 1273–82. https://doi.org/10.3892/ijmm.2018.3717.

DOI: http://dx.doi.org/10.36974/jbi.v11i2.6245