The Effect of Basil (<i>Ocimumbasilicum</i> i.) Leaf Extract in Immersion Stage Against Profile of Volatile Compound on <i>Spirulina Platensis</i> Powder

Hadiani, E T; Amalia, Ulfah; Agustini, Tri Winarni

doi:10.1088/1755-1315/246/1/012057

Cited by 10 publications

(12 citation statements)

References 11 publications

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“…Penelitian ini menggunakan sampel bubuk S. platensis yang diberi campuran ekstrak kemangi dengan tujuan mengurangi off-odor pada S. platensis yang kurang disukai konsumen (Hadiani et al, 2019). Penelitian ini bertujuan untuk menentukan pengaruh perlakuan mikroenkapsulasi dan pH yang berbeda (4 dan 8) terhadap stabilitas fikosianin S. platensis.…”

Section: Pendahuluanunclassified

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Stabilization of Phycocyanin from Spirulina platensis using Microencapsulation and pH Treatment

2019

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Spirulina platensis is a blue-green microalga which is classified into Cyanobacteria. S. platensis is often used as functional food ingredient because their phycocyanin pigment has antioxidant properties. However, the pigment is of low stability and is sensitive to temperature, pH, oxygen, and humidity. The purpose of this study was to determine the effect of microencapsulation and pH treatment on the stability of phycocyanin S. platensis. The experimental design used in the study was Completely Randomized Factorial Design with 2 factors namely microencapsulation process and different pH values (pH 4 and pH 8). The results showed that the microencapsulation process and pH treatment had different effects (P <0.05) on the stability of phycocyanin. S. platensis with microencapsulation at pH 8 produced smaller phycocyanin degradation (5.32±1.37%), antioxidant degradation (38.12±0.31%), and total color different (TCD) (22.1±0.07) compared to other treatments. While the relative concentration (CR) value of the microencapsulated phycocyanin in S. platensis was 94.68±1.37%, higher than that of other treatments. Microencapsulation at pH 8 stabilized phycocyanin by preventing precipitation of the protein.

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Section: Pendahuluanunclassified

“…Preparasi sampel terhadap bubuk S. platensis dilakukan b erdasarkan penelitian Hadiani et al (2019), yaitu bubuk S. platensis direndam dengan ekstrak kemangi 1:4 (b/v) yang bertujuan mengurangi off odor, kemudian dilakukan pengeringan menggunakan oven (Binder ED 53, Germany) pada suhu 40°C selama 17 jam.…”

Section: Preparasi Sampelunclassified

Stabilization of Phycocyanin from Spirulina platensis using Microencapsulation and pH Treatment

2019

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“…Penambahan O. basilicum ini akan berpengaruh terhadap kandungan nutrisi seperti asam amino dan asam lemak pada S. platensis . O. basilicum mengandung senyawa 1,8-Cineole, linalool, linalool asetat, metil chavicol, eugenol, trans metil sinamat dan tran-α-bergamotene yang dapat mengurangi bau amis pada S. platensis (Varga et al (2017); Handiani et al (2019).…”

Section: Pendahuluanunclassified

“…1.000 g kemangi segar diekstrak dengan cara dihaluskan menggunakan mortar dan ditambah dengan 250 mL pelarut aquabidest, kemudian dipisah antara filtrat dan supernatan menggunakan kain belacu. Perlakuan intervensi O. basilicum pada spirulina yang dikeringkan tanpa dilakukan mikroenkapsulasi (DSB) merupakan modifikasi penelitian yang dilakukan oleh Handiani et al (2019). Serbuk S. platensis direndam dengan ekstrak kemangi segar dengan perbandingan (1:4 b/v), kemudian dilakukan homogenisasi dengan kecepatan 10.000 rpm selama dua menit.…”

Section: Metode Penelitianunclassified

Intervensi O. bacilicum terhadap Kandungan Protein dan Karakteristik Sensorik S. platensis

Yuliani¹,

Agustini²,

Dewi³

2020

JPHPI

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Spirulina platensis merupakan mikroalga hijau biru yang memiliki kandungan protein tinggi, sehingga sering dimanfaatkan sebagai pangan fungsional. Penerapan Spirulina platensis sebagai pangan fungsional sering mengalami kendala karena kandungan senyawa volatile penyebab aroma kurang sedap pada mikroalaga ini. Intervensi O. bacillicum pada S. platensis dapat mengurangi aroma kurang sedap yang ditimbulkan. Mikroenkapsulasi dilakukan untuk menjaga stabilitas nutrisi serta serta menahan aroma saat dikonsumsi. Tujuan penelitian ini adalah untuk menentukan pengaruh intervensi O. bacillicum terhadap kandungan protein S. platensis, nilai pH dan tingkat kesukaan pada serbuk dan mikrokapsul S. platensis. Spirulina sebagai sampel kontrol (SP), intervensi O. bacillicum yang dikeringakan (DSB), dan yang dilakukan mikroenkapsulasi (MSB). Hasil penelitian menunjukan bahwa intervensi O. bacillicum pada S. platensis serta dilakukan mikroenkapsulasi berpengaruh (P < 0,05) terhadap kadar protein, nilai pH dan uji hedonik. meningkatkan nilai pH, menurunkan kadar protein 19,87% pada sampel DSB dan menurun drastis pada sampel MSB. Asam amino mengalami penurunan kecuali asam aspartat dan arginin. Semakin tinggi nilai pH dari perlakuan intervensi tersebut semakin rendah kadar proteinnya. Intervensi O. bacillicum dapat meningkatkan skala hedonik pada S. platensis. Sampel DSB memberikan nilai terbaik pada aroma, sedangkan sampel MSB memberikan nilai terbaik pada warna yang dihasilkan. Oleh karena itu intervensi O. bacillicum pada S. platensis menjadi solusi dalam mengurangi aroma tidak sedap pada S. platensis.

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“…Compared with the mixture of basil powder and chicken powder directly, the product with ultrasonic extraction flavour has better rehydration, solubility 10 and high protein content 11 . In addition, the colour of the product made by ultrasonic extraction flavour was dark yellow, and the colour of the powder directly mixed was green, which was not much like chicken powder seasoning in colour, so consumers may have no appetite.…”

Section: Introductionmentioning

confidence: 99%

A novel two‐step process to produce high‐quality basil flavoured chicken powder: Effect of ultrasonication followed by microwave vacuum and hot air drying

Zhang

Mujumdar

et al. 2020

Flavour & Fragrance J

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The objective of this experimental investigation was to develop a novel two‐step process for production of high‐quality chicken powder infused with basil. The first step consists of ultrasonication of an aqueous chicken pieces mixed with chopped basil leaves to enhance extraction of basil flavour and also pretreat the chicken microstructure to intensify the drying kinetics in the second step. The drying was carried out using microwave vacuum followed by hot air. The results showed that the drying time of chicken was the shortest (110 minutes) after US 40 minutes. In terms of product quality, the best rehydration (136.18%), the lowest hygroscopicity (3.84%) and the best colour of basil chicken powder were obtained after US 40 minutes. In the aspect of flavour addition, the content of linalool, estragole and eucalyptol in the chicken powder treated by US 40 minutes was the highest, and these three compounds were the main flavour substances of basil. At the same time, the content of some substances with bad smell, such as benzaldehyde, was greatly reduced after adding basil flavour. The overall quality of chicken powder produced by this novel process was found to be superior to that of commercially available spray‐dried chicken powder.

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The Effect of Basil (Ocimumbasilicum i.) Leaf Extract in Immersion Stage Against Profile of Volatile Compound on Spirulina Platensis Powder

Cited by 10 publications

References 11 publications

Stabilization of Phycocyanin from Spirulina platensis using Microencapsulation and pH Treatment

Stabilization of Phycocyanin from Spirulina platensis using Microencapsulation and pH Treatment

Intervensi O. bacilicum terhadap Kandungan Protein dan Karakteristik Sensorik S. platensis

A novel two‐step process to produce high‐quality basil flavoured chicken powder: Effect of ultrasonication followed by microwave vacuum and hot air drying

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