Meidiana, Celine and Sutanto, Hery and Marpaung, Abdullah Muzi (2019) Optimization of Candlenut Oil Encapsulation by Using Sodium Caseinate and Whey Protein Isolate With Freeze Drying Method. Bachelor thesis, Swiss German University.

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Abstract

The objective of this study was to find the best encapsulating agent to protect the omega content from candlenut oil against oxidation through freeze drying method. Factors such as encapsulating agent (whey protein isolate, sodium caseinate, b-cyclodextrin, gum Arabic) and ratios of wall material to oil (3:2, 1:1 and 2:3) were investigated to find out the most appropriate microcapsule and conditions to ensure there will be no change of the candlenut oil characteristics. Moisture content, microencapsulation efficiency (ME) and peroxide value (PV) were analyzed as the product parameter. Highest encapsulation efficiency was obtained by using sodium caseinate (43.22 ± 0.9 %) with the ratio of wall material-oil was 3:2. Lowest peroxide value was obtained by using whey protein isolate with 3:2 ratio as the encapsulating agent (0.99 ± 0.002 meq/Kg) and the lowest moisture content was obtained by using whey protein isolate with ratio 1:1 (1.61%). Second stage was done to improve the efficiency of microcapsule, and the result showed that the efficiency of encapsulated oil with sodium caseinate as wall material was increased to 64.86% and the peroxide value decreased until 0.49 ± 0.76 meq/Kg. Based on the data obtained, microencapsulation of candlenut oil through freeze drying process was successful in protecting the candlenut oil against oxidation.

Item Type:	Thesis (Bachelor)
Uncontrolled Keywords:	Candlenut Oil ; Microencapsulation ; Freeze-Drying ; Omega Fatty Acid ; Oxidative Stability
Subjects:	T Technology > TP Chemical technology > TP368 Food processing and manufacture T Technology > TP Chemical technology > TP371 Food -- Preservation
Divisions:	Faculty of Life Sciences and Technology > Department of Food Technology
Depositing User:	Adityatama Ratangga
Date Deposited:	18 May 2020 04:41
Last Modified:	18 May 2020 04:41
URI:	http://repository.sgu.ac.id/id/eprint/355

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