a review on the effect of omega-3 fortification to the

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By

Samantha Kintadjaja 11605013

BACHELOR’S DEGREE in

FOOD TECHNOLOGY

LIFE SCIENCES AND TECNOLOGY

SWISS GERMAN UNIVERSITY The Prominence Tower

Jalan Jalur Sutera Barat No. 15, Alam Sutera Tangerang, Banten 15143 - Indonesia

July 2020

Revision after Thesis Defense on 16 July 2020

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Samantha Kintadjaja 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.

Samantha Kintadjaja

_____________________________________________

Student Date

Approved by:

Tabligh Permana, S.Si, M.Si

_____________________________________________

Thesis Advisor Date

Dr. Hery Sutanto, S.Si., M.Si.

_____________________________________________

Thesis Co-Advisor Date

Dr. Dipl. -Ing. Samuel P. Kusumocahyo

_____________________________________________

Dean Date

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Samantha Kintadjaja A REVIEW ON THE EFFECT OF OMEGA-3 FORTIFICATION TO THE

QUALITY PROPERTIES OF DAIRY PRODUCT

By

Samantha Kintadjaja

Tabligh Permana, S.Si, M.Si, Advisor Dr. Hery Sutanto, S.Si., M.Si., Co-Advisor

SWISS GERMAN UNIVERSITY

Lack of omega-3 fatty acids can be bad for health. Even so, the majority of people in the world lack omega-3 intakes. Omega-3 fatty acids fortification is needed to meet the daily intake of omega-3. Dairy products are very suitable for fortification with omega-3 fatty acids because they are widely consumed around the world by all ages.

Dairy products that are most commonly fortified are milk, yogurt, and cheese. But fortification of omega-3 fatty acids into the can cause negative effects on the acceptance of the product. Because omega-3 fatty acids have a distinctive odor and flavor and are not preferred. Besides sensory acceptance, other parameters such as characteristic and physicochemical properties are also affected. Omega-3 fatty acids fortification can have a negative effect on fortified products. But the processing of dairy products can also have a negative effect on the stability of omega-3 fatty acids because they are easily oxidized when exposed to heat, light and oxygen. This paper will also discuss the effects of adding flavor to fortified dairy products with omega-3 fatty acids.

Keywords: Omega-3 Fatty Acids, Fortification, Dairy Product, Quality Properties, Sensory Quality, Stability.

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Samantha Kintadjaja

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Samantha Kintadjaja DEDICATION

I dedicate this thesis work to my family, my juniors, advisor, co-advisor and everyone that interested in this topic

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Samantha Kintadjaja ACKNOWLEDGMENTS

I would like to show my greatest gratitude to God for his guidance and blessing during the thesis process. Also, I want to express to the people I mentioned this:

1. Tabligh Permana, S.Si, M.Si and Dr. Hery Sutanto as thesis advisor and co- advisor that give me guidance, motivation, support, and time during this thesis process.

2. My family that become my number one mental, encouragement, and financial support.

3. Life Science and Technology’s lecturers and staffs that that give knowledges and experiences.

4. Scientists, Researchers, and Reviewers that provided the journals.

5. Alvin Fulbert who understand and provide mental support during thesis process.

6. Alyca Anggita, Johanssen Jonathan, and friends from Food Technology 2016 that give support, motivations, care, and unforgettable memories during my study in Swiss German University.

7. Jessica Yan Setiawan, Michiella Stevanie, and my Bandung friend who give support, motivation, and beautiful memories since I was little until now.

8. Other people who helped me finish this thesis.

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Samantha Kintadjaja TABLE OF CONTENTS

Page

STATEMENT BY THE AUTHOR ... 2

ABSTRACT... 3

DEDICATION ... 5

ACKNOWLEDGMENTS ... 6

TABLE OF CONTENTS ... 7

LIST OF FIGURES ... 9

LIST OF TABLES ... 10

CHAPTER 1 – IN TRODUCTION ... 11

CHAPTER 2 – METHODO LOGY ... 13

2.1 Venue and Time ... 13

2.2 Methodology... 13

CHAPTER 3 – LITERATURE REVIEW ... 14

3.1 Omega-3 Fatty Acid ... 14

3.1.1 Intake of O mega-3 Fatty Acid ...14

3.1.2 Source of O mega-3 Fatty Acid ...16

3.1.3 Benefit of O mega-3 Fatty Acid ...19

3.2 Fortification Food Ingredient in Food Industry ... 21

3.3 The Effectiveness of O mega-3 Fatty Acid Fortification into Dairy Product ... 22

3.4 Fortification of Omega-3 Fatty Acid to Dairy Milk ... 23

3.4.1 The Effect of Omega-3 Fatty Acid Fortification to the Quality Properties of Dairy Milk...24

3.5 Fortification of Omega-3 Fatty Acid to Dairy Yoghurt ... 26

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Samantha Kintadjaja

Properties of Dairy Yoghurt ...28

3.6 Fortification of O mega-3 Fatty Acid to Dairy Cheese ... 31

3.6.1 The Effect of Omega-3 Fatty Acid Fortification to the Quality Properties of Dairy Cheese ...33

3.7 Flavouring Affect to the Sensory Quality of Fortified Dairy Product with Omega-3 Fatty Acid... 36

CHAPTER 4 – CONCLUSIONS AND RECCOMENDATIONS ... 38

4.1 Conclusions ... 38

4.2 Recommendations ... 38

REFERENCES ... 39

CURRICULUM VITAE ... 52

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Samantha Kintadjaja LIST OF FIGURES

Figures Page

Chemical Structure of O mega-3 Fatty Acids ... 14

Chemical Structure of O mega-3 Fatty Acids ... 16

Pasteurized Milk Processing Flow ... 24

Set, Stirred, and Drinkable Yoghurt Processing Flow (PCM, no date) ... 27

Set, Stirred, and Drinkable Yoghurt Processing Flow (MQIP, 2017a) ... 32