Proses Emulsifikasi dan Pengeringan Pasta Campuran Sumber Asam Folat Alami dan Identifikasinya Dalam Perolehan Serbuk Suplemen Untuk Wanita Hamil

  • Agustine Susilowati Pusat Penelitian Kimia, Lembaga Ilmu Pengetahuan Indonesia, PUSPIPTEK, Serpong- 15314, Tangerang Selatan-BANTEN.
  • Puspa Dewi Lotulung Pusat Penelitian Kimia, Lembaga Ilmu Pengetahuan Indonesia, PUSPIPTEK, Serpong- 15314, Tangerang Selatan-BANTEN.
  • Yati Maryati Pusat Penelitian Kimia, Lembaga Ilmu Pengetahuan Indonesia, PUSPIPTEK, Serpong- 15314, Tangerang Selatan-BANTEN.
Keywords: asam folat, homogenisasi, gelatin, kecepatan putar, suplemen

Abstract

Serbuk campuran tempe kacang hijau (P. radiatus),  brokoli (Brassica oleracea) terfermentasi dan nikstamal jagung putih jenis gigi kuda (Zea mays identata) masing-masing diperoleh melalui fermentasi oleh R. oligosporus strain C1, fermentasi oleh kultur kombucha dan nikstamalisasi menggunakan Ca(OH)2 adalah kekinian suplemen asam folat alami untuk wanita hamil.  Perolehan asam folat sebagai suplemen dilakukan melalui emulsifikasi dengan homogenisasi pada kecepatan putar berturut-turut  0, 8000, 9500, 13500 dan 20500 rpm selama 30 menit dengan penambahan gelatin pada konsentrasi berturut-turut  0, 1, 2, 3, 4 dan 5% (b/b) selanjutnya dikeringkan selama 24 jam pada suhu 50°C dan kapsulasi. Hasil penelitian menunjukkan bahwa semakin tinggi kecepatan putar homogenizer dan konsentrasi gelatin, akan meningkatkan asam folat , protein terlarut dan total padatan namun menurunkan total gula dan gula reduksi sampai dicapai optimisasi diikuti penurunan komponen serbuk suplemen. Perlakuan optimum berdasarkan asam folat terbaik dicapai pada kombinasi perlakuan konsentrasi 3% gelatin dengan kecepatan putar 9500 rpm selama 30 menit yang menghasilkan suplemen dengan komposisi asam folat 374,29 µg/mL, protein terlarut 6,30  mg/mL, total gula 16.64 µg/mL , gula reduksi 744,70  mg/mL dan total padatan 91,12%. Idensifikasi asam folat pada kondisi optimum diperoleh 2 peak dengan waktu retensi masing-masing T 1,9 dan T 2,2 yang didominasi monomer asam folat berberat molekul (M+1) masing-masing 442,96 dan 442,74 Da. dengan intesitas relatif masing-masing 4,47 dan 3,29%.

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Published
2018-06-30
How to Cite
Susilowati, A., Lotulung, P. D., & Maryati, Y. (2018). Proses Emulsifikasi dan Pengeringan Pasta Campuran Sumber Asam Folat Alami dan Identifikasinya Dalam Perolehan Serbuk Suplemen Untuk Wanita Hamil. Jurnal Sains Dan Kesehatan, 1(9), 484-496. https://doi.org/10.25026/jsk.v1i9.70