METHOD
By
Celine Meidiana 11505015
BACHELOR’S DEGREE in
FOOD TECHNOLOGY
LIFE SCIENCES AND TECHNOLOGY
SWISS GERMAN UNIVERSITY The Prominence Tower
Jalan Jalur Sutera Barat No. 15, Alam Sutera Tangerang, Banten 15143 - Indonesia
July 2019
Revision after the Thesis Defense on 18th July 2019
STATEMENT BY THE AUTHOR
I hereby declare that this submission is my own work and to the best of my knowledge, it contains no material previously published or written by another person, nor material which to a substantial extent has been accepted for the award of any other degree or diploma at any educational institution, except where due acknowledgement is made in the thesis.
Celine Meidiana
____________________________________________
Student Date
Approved by:
Dr. Hery Sutanto, S.Si., M.Si.
____________________________________________
Thesis Advisor Date
Dr. Ir. Abdullah Muzi Marpaung, MP
____________________________________________
Thesis Co-Advisor Date
Dr. Dipl.-Ing. Samuel P. Kusumocahyo
____________________________________________
Dean Date
ABSTRACT
OPTIMIZATION OF CANDLENUT OIL ENCAPSULATION BY USING SODIUM CASEINATE AND WHEY PROTEIN ISOLATE WITH FREEZE DRYING METHOD
By Celine Meidiana
Dr. Hery Sutanto, S.Si., M.Si., Advisor Dr. Ir. Abdullah Muzi Marpaung, MP, Co-Advisor
SWISS GERMAN UNIVERSITY
The objective of this study was to find the best encapsulating agent to protect the omega content from candlenut oil against oxidation through freeze drying method. Factors such as encapsulating agent (whey protein isolate, sodium caseinate, b-cyclodextrin, gum Arabic) and ratios of wall material to oil (3:2, 1:1 and 2:3) were investigated to find out the most appropriate microcapsule and conditions to ensure there will be no change of the candlenut oil characteristics. Moisture content, microencapsulation efficiency (ME) and peroxide value (PV) were analyzed as the product parameter. Highest encapsulation efficiency was obtained by using sodium caseinate (43.22 ± 0.9 %) with the ratio of wall material-oil was 3:2. Lowest peroxide value was obtained by using whey protein isolate with 3:2 ratio as the encapsulating agent (0.99 ± 0.002 meq/Kg) and the lowest moisture content was obtained by using whey protein isolate with ratio 1:1 (1.61%). Second stage was done to improve the efficiency of microcapsule, and the result showed that the efficiency of encapsulated oil with sodium caseinate as wall material was increased to 64.86% and the peroxide value decreased until 0.49
± 0.76 meq/Kg. Based on the data obtained, microencapsulation of candlenut oil through freeze drying process was successful in protecting the candlenut oil against oxidation.
© Copyright 2019 by Celine Meidiana
All rights reserved
DEDICATION
I dedicate this works for my parents, friends and to my beloved country, Indonesia.
ACKNOWLEDGEMENTS
First and foremost, I would like to thank God for His endless blessing and for He never leaves me. Not less important to my beloved family for the unending support and love they have given to me.
My biggest gratitude also goes to my thesis advisor Mr. Hery Sutanto, S. Si., M. Si., my co- advisor Dr. Ir. Abdullah Muzi Marpaung, MP for their guidance and time to share their precious knowledge and for helping me to finish my study in SGU. Also Mrs. Maria D. P. T. Gunawan Puteri, STP, M. Sc., Ph. D., Mrs. Mutiara Pratiwi, Mrs. Della Rahmawati, and Kak Tabligh for their lectures, both educational and life lessons and for always inspire me.
I would also like to thank my candlenut oil partner, Cindy Carissa Wijaya for trusting me and always fighting together with me until the end, Ardelia Anisa, Richard Rhesa and Nicolaus Yansen for the laughs and late night working, to all Life Science and Technology fellows for the togetherness and laughs during thesis work in laboratory, Kak Said and Kak Rizal for their patience and for their endless support and lesson during this research, ci Vania Velda as former candlenut team who always help me when I confused and to my food technology fellas, Elissa, Imelda, Devina Rosalia, Marcel Ario, Martin Setiawan, James and Teji for 4 years togetherness.
Last but not least, for my main support systems, Jonathan Setiawan for keeping me sane and Elisabeth Astrid Wijaya for always being there for me.
TABLE OF CONTENTS
Page
ABSTRACT ... 2
DEDICATION ... 4
ACKNOWLEDGEMENTS... 5
TABLE OF CONTENTS ... 6
LIST OF FIGURES ... 8
LIST OF TABLES ... 9
CHAPTER 1 ... 10
1.1 Background ... 10
1.2 Research Objectives ... 11
1.3 Significance of Study ... 12
1.4 Research Questions ... 12
1.5 Hypothesis ... 12
CHAPTER 2 ... 13
2.1 Candlenut ... 13
2.2 Candlenut Oil ... 14
2.3 Unsaturated Fatty Acid ... 15
2.3.1 Free Fatty Acid ... 17
2.3.2 Essential Fatty Acid ... 17
2.3.3 Lipid Peroxidation ... 19
2.4 Encapsulation ... 20
2.5 Freeze Drying Method ... 23
2.6 Wall Material ... 24
2.6.1 Sodium Caseinate ... 24
2.6.2 Whey Protein Isolate ... 25
2.6.3 B-Cyclodextrin ... 26
2.6.4 Gum Arabic ... 27
2.6.5 Maltodextrin ... 28
2.6.6 Lecithin ... 29
CHAPTER 3 ... 30
3.1 Venue and Time ... 30
3.2.2 Chemicals ... 30
3.2.3 Equipment ... 30
3.3 Experimental Procedure ... 31
3.3.1 Preliminary Research ... 33
3.3.2 Design of Experiment ... 34
3.3.3 Microencapsulation by Freeze Drying ... 35
3.3.4 Microencapsulation by Sodium Caseinate ... 35
3.3.5 Microencapsulation by Whey Protein Isolate ... 36
3.3.6 Microencapsulation by β-cyclodextrin ... 36
3.3.7 Microencapsulation by Gum Arabic ... 36
3.3.8 Second Stage Emulsification ... 37
3.4 Analytical Procedure ... 37
3.4.1 Analysis of Omega Fatty Acid ... 37
3.4.2 Microencapsulation Efficiency Analysis (ME) ... 38
3.4.3 Peroxide Value Analysis ... 38
3.4.4 Moisture Content Analysis ... 39
3.4.5 Wettability Analysis ... 39
3.5 Statistical Analysis ... 39
CHAPTER 4 ... 41
4.1 Oil extraction from candlenut kernels ... 41
4.2 Omega Content Analysis ... 42
4.3 Emulsification and drying process of candlenut oil ... 44
4.4 Moisture Content Analysis ... 47
4.5 Microencapsulation Efficiency ... 51
4.6 Peroxide Value Analysis ... 56
4.7 Stage 2 Optimization ... 57
CHAPTER 5 ... 62
5.1 Conclusion ... 62
5.2 Recommendation... 63
GLOSSARY ... 64
REFERENCES ... 65
APPENDICES ... 71
