Open AccessEMULSI KAYA OMEGA-3 DAN SQUALENEDARI KOMBINASI MINYAK IKAN SARDIN DAN CUCUT
Author(s) -
Muhamad Musbah,
Rahmi Fitriawati,
Yeldi S Adel,
Muliadin Muliadin
Publication year - 2018
Publication title -
jurnal pengolahan pangan/jurnal pengolahan pangan
Language(s) - English
Resource type - Journals
eISSN - 2621-6973
pISSN - 2527-5631
DOI - 10.31970/pangan.v3i1.8
Subject(s) - sardine , fish oil , food science , emulsion , guar gum , chemistry , omega 3 fatty acid , fish <actinopterygii> , omega , cod liver oil , human health , fatty acid , docosahexaenoic acid , biochemistry , biology , fishery , medicine , polyunsaturated fatty acid , physics , environmental health , quantum mechanics
Sardine fish oil contains essential omega-3 fatty acids, EPA (Eikosapentanoat Acid) and DHA (Dokosaheksaenoat Acid) which have an important role for human health. In addition to omega-3 fatty acids there is also a squalen obtained from liver of sharkoils that have considerable benefits to human health as inhibitor cancer, diabetes and endurance. The combination of sardine oil rich omega-3 and squalen from shark oils into commercial emulsified products is underresearch. This research aims to make emulsion formulation fish oils rich of omega-3 and squaleneby treating the guar gum emulsifier concentration. Based on the stability test parameters and droplet / globula size the best emulsion product was produced on a formula with guar gum concentration of 1.1%.