skip to main content

Total Padatan Terlarut pada Model Minyak dalam Air dengan Menggunakan Fucoidan Berdasarkan Perbedaan Suhu

*Dita Desnasari  -  Program Studi Teknologi Pangan, Fakultas Peternakan dan Pertanian, Universitas Diponegoro Semarang, Indonesia
Ahmad Ni’matullah Al-Baarri  -  Program Studi Teknologi Pangan, Fakultas Peternakan dan Pertanian, Universitas Diponegoro Semarang, Indonesia
Anang Mohamad Legowo  -  Program Studi Teknologi Pangan, Fakultas Peternakan dan Pertanian, Universitas Diponegoro Semarang, Indonesia
Received: 19 Feb 2018; Published: 29 Dec 2020.
Editor(s): Siti Susanti, Ph.D

Citation Format:
Abstract

Fucoidan merupakan polisakarida sulfat yang diekstrak dari dinding sel rumput laut coklat yang dapat berperan sebagai bahan hidrokoloid. Penelitian ini bertujuan untuk mengaplikasikan fucoidan sebagai emulsifier pada model minyak dalam air (O/W) berdasarkan perbedaan suhu dan melihat tampilan total padatan terlarut. Emulsi O/W dibuat tanpa fucoidan dan menggunakan 0,5% (b/v) fucoidan, kemudian dilakukan pemberian perlakuan suhu 8, 25, 50, dan 75ºC. Total padatan terlarut digunakan sebagai parameter. Hasil penelitian menunjukkan bahwa adanya penambahan fucoidan dapat meningkatkan total padatan terlarut hingga 477%. Penelitian ini dapat memberikan manfaat sebagai informasi mengenai potensi fucoidan sebagai emulsifier alami yang dipengaruhi oleh suhu yang berbeda.

Fucoidan is a sulphate polysaccharide from brown seaweed that has fuction as hydrocolloid materials. This research was done to analyze total dissolved solids. The oil-in-water (O/W) emulsion was prepared without fucoidan and using 0.5% (w/v) fucoidan, then treated at 8, 25, 50, and 75ºC. The results showed that the addition of fucoidan increased total dissolved solids as much as 477%. This research might provide useful information to utilize fucoidan as emulsifier.

Fulltext View|Download
Keywords: fucoidan, O/W emulsion, total dissolved solids.

Article Metrics:

  1. Ale, M.T., J.D. Mikkelsen and A.S. Meyer. 2011. Important determinants for fucoidan bioactivity: A critical review of structure-function relations and extraction methods for fucose-containing sulfated polysaccharides from brown seaweeds. Mar. Drugs 9: 2106-2130. DOI: 10.3390/md9102106
  2. Arancibia, C., R.N. 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: 1-10. DOI: 10.1155/2016/6280581
  3. Bono, A., P.H. Ying, F.Y. Yan, C.L. Muei, R. Sarbatly and D. Krishnaiah. 2009. Synthesis and characterization of carboxymethyl cellulose from palm kernel cake. Advances in Natural and Applied Sciences 3(1): 5-11
  4. Chapman, V. 2012. Seaweeds and Their Uses. Springer Science and Business Media. DOI: 10.1007/978-94-009-5806-7
  5. Cunha, L. and A. Grenha. 2016. Sulfated seaweed polysaccharides as multifunctional materials in drug delivery applications. Mar. Drugs 14: 1-42. DOI: 10.3390/md14030042
  6. Elleuch, M., D. Bedigian, O. Roiseux, S. Besbes, C. Blecker and H. Attia. 2011. Dietary fibre and fibre-rich by-products of food processing: characterisation, technological fuctionality and commercial applications: a review. Journal of Food Chemistry 124(2): 411-421. DOI: 10.1016/j.foodchem.2010.06.077
  7. Khan, B.A., N. Akhtar, H.M.S. Khan, K. Waseem, T. Mahmood, A. Rasul, M. Iqbal and H. Khan. 2011. Basics of pharmaceutical emulsions: A review. African Journal of Pharmacy and Pharmacology 5(25): 2715-2725. DOI: 10.5897/AJPP11.698
  8. Kljusurić, J.G., M. Benković and I. Bauman. 2015. Classification and processing optimization of barley milk production using NIR spectroscopy, particle size, and total dissolved solids analysis. Journal of Chemistry 2015: 1-7. DOI: 10.1155/2015/896051
  9. Kralova, I. and J. Sjöblom. 2009. Surfactants Used in Food Industry: A Review. Journal of Dispersion Science and Technology 30(9): 1363-1383. DOI: 10.1080/01932690902735561
  10. Kurniawan, D. 2008. Regresi Linier (Linear Regression). Vienna, Austria: R Development Core Team
  11. Mirhosseini, H., C.P. Tan, A. Aghlara, N.S.A. Hamid, S. Yusof and B.H. Chern. 2008. Influence of pectin and CMC on physical stability, turbidity loss rate, cloudiness and flavor release of orange beverage emulsion during storage. Carbohydrate Polymers 73: 83-91. DOI: 10.1016/j.carbpol.2007.11.002
  12. Sellimi, S., N. Kadri, V. Barragan-Montero, H. Laouer, M. Hajji and M. Nasri. 2014. Fucans from a Tunisian brown seaweed Cytoseira barbata: structural characteristics and antioxidant activity. Int J Biol Macromol 66: 281-288. DOI: 10.1016/j.ijbiomac.2014.02.041
  13. Sikora, M., S. Kowalski, K. Magdalena, R. Ziobro, W. Paulina, C. Duska and L. Alain. 2010. Starch gelatiinizationn as measured by rheological properties of the dough. Journal of Food Engineering 96: 505-509. DOI: 10.1016/j.foodeng.2009.08.033
  14. Souza, W.J., K.M.C. Santos, A.A. Cruz, E. Franceschi, C. Dariva, A.F. Santos and C.C. Santana. 2015. Effect of water content, temperature and average droplet size on the settling velocity of water-in-oil emulsions. Brazilian Journal of Chemical Engineering 32(2): 455-464. DOI: 10.1590/0104-6632.20150322s00003323
  15. Torres, C.A.V., A.R.V. Ferreira, F. Freitas, M.A.M. Reis, I. Coelhoso, I. Sousa and V.D. Alves. 2015. Rheological studies of the fucose-rich exopolysaccharide FucoPol. International Journal of Biological Macromolecules 79(2015): 611-617. DOI: 10.1016/j.ijbiomac.2015.05.029
  16. Wang, Z.J, Y.X. Si, S. Oh, J.M. Yang, S.J. Yin, Y.D. Park, J. Lee and G.Y.Qian. 2012. The effect of fucoidan on tyrosinase: computational molecular dynamics integrating inhibition kinetics. Journal of Biomolecular Structure and Dynamics 30(4): 460-473. DOI: 10.1080/07391102.2012.682211
  17. Zhang, W. and L. Liu. 2013. Study on the formation and properties of liquid crystal emulsion in cosmetic. Journal of Cosmetics, Dermatological Sciences and Applications 3: 139-144. DOI: 10.4236/jcdsa.2013.32022

Last update:

No citation recorded.

Last update:

No citation recorded.