Saga, Meiriska and Sutanto, Hery and Rahmawati, Della (2018) Candlenut Oil Encapsulation Using Hydroxypropyl Methylcellulose in Application of Bread Formulation. Bachelor thesis, Swiss German University.

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Abstract

This study aims to preserve unsaturated fatty acids (UFAs) content of candlenut oil during food processing. Cold pressed extracted candlenut oil was encapsulated by spray drying using Hydroxypropyl Methylcellulose (HPMC) with three different ratio of wall material over oil (3:2, 1:1, and 2:3). Microencapsulation efficiencies of powders were ranged between 43.328-60.008%. Powder with high wall material ratio resulted a lower unsaturated fatty acid oxidation, thus was added to bread formulation. The concentration of omega-3, omega-6 and omega-9 in encapsulated candlenut oil for this research were 79.7 mg/100g, 4,204.8 mg/100g and 16,886.3 mg/100g respectively. The concentrations of encapsulated candlenut oil used for bread formulation were 1.0%, 1.5%, and 2.0% with baking temperature of 200 o C. Bread with 1.0% encapsulated candlenut oil was the most preferred product based on sensory evaluation. The selected formula was preserved 95.48% omega-3, 5.23% omega-6, and 5.95% omega-9. The selected formula was qualified with the Indonesian National Standard (SNI) in proximate content (moisture, ash, fat, protein and carbohydrate).

Item Type:	Thesis (Bachelor)
Uncontrolled Keywords:	Candlenut Oil; Encapsulation; Hydroxypropyl Methylcellulose; Unsaturated Fatty Acids; Oxidation
Subjects:	T Technology > TP Chemical technology > TP371 Food -- Preservation T Technology > TS Manufactures > TS198 Encapsulation
Divisions:	Faculty of Life Sciences and Technology > Department of Food Technology
Depositing User:	Astuti Kusumaningrum
Date Deposited:	09 Jul 2020 12:53
Last Modified:	09 Jul 2020 12:53
URI:	http://repository.sgu.ac.id/id/eprint/662

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