DOI: https://doi.org/10.14710/jnc.v13i1.41713

APLIKASI NANO-SIZE LIPID CARRIER (NLC) MINYAK BEKATUL (RBO) PADA MINUMAN SARI BUAH APEL DAN JERUK KOMERSIAL

Departemen Teknologi Pangan dan Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Gadjah Mada, Indonesia

Received: 30 Oct 2023; Published: 23 Jan 2024.

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Abstract
ABSTRACT

Background: Rice bran oil contains high amounts of bioactive component compounds. This compound has activity as a natural antioxidant, especially α, β, γ, δ tocopherol and tocotrienol, as well as orizanol fraction. The properties of γ-orizanol as a fat-soluble antioxidant become a limitation when applied to liquid food or beverages. Therefore, a carrier system is needed to support γ-orizanol well dispersed in the beverage system. The lipid-based carrier system is divided into Solid Lipid Nanoparticles, Nanostructured Lipid Carrier and Nanoemulsion. In this study using NLC as a carrier system. such as high-pressure homogenization. Applications of nano-size lipid carriers (NLC) have been carried out on beverage model systems to study the utilization of NLC in simple beverage model systems and commercial beverage products.

Objectives: This study aims to determine the effect of nano-size lipid carrier (NLC) rice bran oil applied to commercial apple cider and orange juice beverage models

Methods: NLC produced with tween 80 as the lipid phase by 24%, then added aquabidest 70%, both mixtures as the aqueous phase. For the lipid phase using palm stearin and bran oil 6: 4. The mudian of the aqueous phase is 94% mixed with the lipid phase 6%. The best formula succeeded in making NLC bran oil that has nanoparticles. turbidity, zetapotency and pH are in accordance with the properties of NLC and can be applied to food products

Results : The addition of nanosized lipid carrier (NLC) rice bran oil in the model system for commercial apple cider and orange juice drinks had a significant effect (p ≤ 0.05) on the sensory characteristics. The rate of decrease in ascorbic acid during storage for apple juice with the addition of rice bran oil NLC and control was 0.0178 ppm/week and 0.0179 ppm/week, respectively. For orange juice with the addition of rice bran oil NLC and control respectively 0.0348 mg/mL/week and 0.037 mg/mL/week. Photooxidation had a significant effect on testing models of apple juice and orange juice drinks with control treatment and the addition of rice bran oil NLC and stored in a lighting box for 2 hours, having the line equation Y = - 0.8394x + 2055.3 (R2 = 0.9442) . The slope test results statistically show that under these conditions ascorbic acid degradation occurs at 0.84 ppm/minute. In the control apple cider and orange juice drink model system, the parameter a* (redness) decreased by 75% during the first 30 minutes of photooxidation.

Conclusion: Sensory evaluation of commercial apple juice and orange juice drinks containing rice bran oil NLC resulted in colors that were not significantly different but significantly different in aroma, taste and overall parameters. In proving the photooxidation of apple juice and orange juice drinks containing NLC rice bran oil, there was a decrease in ascorbic acid and an increase in the a* (redness) value.

Keywords : NLC, rice bran oil; sensory test; apple cider; orange juice


ABSTRAK

Latar belakang: Minyak bekatul padi mengandung senyawa komponen bioaktif dalam jumlah yang tinggi. Senyawa ini mempunyai aktivitas sebagai antioksidan alami, terutama α, β, γ, δ tokoferol dan tokotrienol, serta fraksi orizanol. Sifat γ-orizanol sebagai antioksidan larut lemak menjadi keterbatasan bila diaplikasikan pada bahan pangan cair atau minuman. Oleh karena itu, diperlukan suatu sistem pembawa agar γ-orizanol dapat terdispersi dengan baik dalam sistem minuman. Sistem pembawa berbasis lipid terbagi menjadi Solid Lipid Nanoparticles, Nanostructured Lipid Carrier dan nanoemulsi. Pada penelitian ini menggunakan nano-size lipid carrier ( NLC) sebagai sistem pembawa. seperti homogenisasi tekanan tinggi. Aplikasi nano-size lipid carrier (NLC) telah dilakukan pada sistem model minuman untuk mempelajari pemanfaatan NLC pada sistem model minuman sederhana dan produk minuman komersial.

Tujuan: Penelitian ini bertujuan untuk mengetahui pengaruh nano-size lipid carrier (NLC) minyak bekatul yang diaplikasikan pada model minuman sari apel dan sari jeruk komersial

Metode: Pembuatan NLC dengan tween 80 sebagai fase lipid sebesar 24% , kemudian ditambah aquabidest 70%, kedua campuran tersebut sebagai fase aqueous. Untuk fase lipidanya menggunakan palm stearin dan minyak bekatul 6 : 4, kemudian fase aqueous 94% dicampur dengan fase lipida 6%. Formula terbaik berhasil membuat NLC minyak bekatul yang memiliki nanopartikel. turbiditas, zetapotensial serta pH yang sesuai  dengan sifat-sifat NLC dan bisa diaplikasikan pada produk pangan

Hasil: Penambahan nanosize lipid carrier (NLC) minyak bekatul dalam sistem model minuman sari apel dan sari jeruk komersial berpengaruh signifikan (p ≤ 0,05)  terhadap karakteristik sensoris. Laju penurunan asam askorbat selama penyimpanan untuk sari apel dengan penambahan NLC minyak bekatul  dan kontrol secara berurutan 0,0178 ppm/minggu  dan 0,0179 ppm/minggu. Untuk sari jeruk  dengan penambahan NLC minyak bekatul dan kontrol secara berurutan 0,0348 mg/mL/minggu dan 0,037 mg/mL/minggu. Fotooksidasi berpengaruh signifikan  terhadap pengujian model minuman sari buah apel dan sari jeruk dengan perlakuan kontrol dan penambahan NLC minyak bekatul serta disimpan pada kotak pencahayaan selama 2 jam, memiliki persamaan garis Y = - 0,8394x + 2055,3 (R2 = 0,9442). Dari hasil pengujian slope secara statistik menunjukkan bahwa pada kondisi tersebut terjadi degradasi asam askorbat pada 0,84 ppm/menit. Pada sistem model minuman sari buah apel dan sari jeruk kontrol terjadi penurunan parameter nilai a*(redness) mencapai 75% selama fotooksidasi 30 menit pertama.

Simpulan: Evaluasi sensoris pada minuman sari apel dan sari jeruk komersial yang mengandung NLC minyak bekatul menghasilkan warna yang tidak berbeda nyata namun berbeda nyata pada parameter aroma, rasa, dan keseluruhan. Pada pembuktian fotooksidasi minuman sari apel dan sari jeruk yang mengandung NLC minyak bekatul terjadi penurunan asam askorbat, dan peningkatan nilai a*(redness)

Kata Kunci : NLC; minyak bekatul; sensoris; sari apel; sari jeruk

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Keywords: NLC; minyak bekatul; sensoris; sari apel; sari jeruk

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