FISH OIL ENCAPSULATION WITH VARIOUS WALL MATERIALS IN DEPARTMENT OF FISHERY PRODUCT, FACULTY OF FISHERIES, KASETSART UNIVERSITY
Fish oil has pungent smell, if it isn’t protected properly then it will be easily oxidized. One way to protect fish oils so it does not easily oxidized is by encapsulation. Considering the importance of fish oil encapsulation process. Hence, it is required to do the internship on fish oil encapsulat...
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| Format: | Other NonPeerReviewed |
| Language: | English English |
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Fakultas Perikanan dan Kelautan
2017
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| Subjects: | |
| Online Access: | http://repository.unair.ac.id/71498/1/ABSTRAK_PKL.PK.BP.54%2018%20Sar%20f.pdf http://repository.unair.ac.id/71498/2/FULLTEXT_PKL.PK.BP.54%2018%20Sar%20f.pdf http://repository.unair.ac.id/71498/ http://lib.unair.ac.id |
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| Institution: | Universitas Airlangga |
| Language: | English English |
| Summary: | Fish oil has pungent smell, if it isn’t protected properly then it will be easily oxidized. One way to protect fish oils so it does not easily oxidized is by encapsulation. Considering the importance of fish oil encapsulation process. Hence, it is required to do the internship on fish oil encapsulation.
The internship was conducted in Department of Fishery Products, Faculty of Fisheries, Kasetsart University, Bangkok, Thailand on January 31, 2017 until March 1, 2017. The method used in this internship was the descriptive method by collecting the primary data and the secondary data. The primary data were collected by an active participation, observation and some interviews.
The purposes of this internship was to learn fish oil encapsulation with various wall materials and know the technical obstacles in the implementation process of encapsulation of fish oil. Wall materials used in this work is whey protein mixed with maltodextrin with varying concentration. Fish oil encapsulation using freeze drying method. Encapsulated Salmon belly fish oil characteristics was determinated by its Peroxide Value (PV), Acid Value (AV), microstructure, water activity, and color. Encapsulated Salmon belly oil had PV lower than 9.6 mEq. Oz/kg oil, AV lower than 0.95, it also had low water activity below 0.3 aw. Obstacles found in this work was the unstable emulsion could influence the character of the final product. |
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