Efektivitas Mikroemulsi O/W dengan Surfaktan Non Ionik dalam Menghambat Fotooksidasi Vitamin C pada Model Minuman

https://doi.org/10.22146/agritech.9563

Lutfi Suhendra(1*), Sri Raharjo(2), Pudji Hastuti(3), Chusnul Hidayat(4)

(1) Jurusan Teknologi Industri, Fakultas Teknologi Pertanian, Universitas Udayana, Kampus Bukit Jimbaran, Bali 80364
(2) Jurusan Teknologi Pangan dan Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Gadjah Mada, Jl. Flora No. 1, Bulaksumur, Yogyakarta 55281
(3) Jurusan Teknologi Pangan dan Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Gadjah Mada, Jl. Flora No. 1, Bulaksumur, Yogyakarta 55281
(4) Jurusan Teknologi Pangan dan Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Gadjah Mada, Jl. Flora No. 1, Bulaksumur, Yogyakarta 55281
(*) Corresponding Author

Abstract


The objective of this study was to obtain the effectiveness of oil-in-water (o/w) microemulsion using nonionic surfactans to improve the stability and inhibit the deterioration rate of vitamin C in beverage model systems caused by photooxidation. O/W microemulsions were formulated with oil-surfactan ratio (15:85 v/v), with surfactant mixture consisting of Tween 80:Span 80:Tween 20 = 92:5.5:2.5 (% v/v) and water content 65%. O/W microemulsions were subjected to stability towards pH and dilution. The dilution were done by dilute microemulsions with water and citrate buffer (pH: 3.5; 4.5 and water pH 6.5) with proportion 1:1, 1:9 and 1:99. The microemulsios were tested the stability on heating treatment at 105 °C for 5 hours and during storage for 8 weeks at room temperature. The baverage models were vitamin C solution (450 mg/L, citric acid (1%) and sucrose (6%). The o/w microemulsions added in the beverage models were microemulsion that had been diluted 50 and 100 times with water pH 6.5. The beverage model was added with 5 ppm erythrosin as sensitizer and without erythrosin as control. The models were exposed to fl ourescent light with an intensity of 2000 lux. Vitamin C concentration was mesured by the method of ribofl avin-sensitized photodynamic UV spectrophotometry every 2 hours. The o/w microemulsion was stable at pH 3.5 to 6.5 and dilution (1:1, 1:9, and 1:99), heating and storage. The o/w microemulsions which were diluted 100 times effectively increased the stability of vitamin C, but the o/w microemulsions diluted 50 times was more efective to inhibit the rate of distruction of vitamin C due to photooxidation in beverage model.

ABSTRAK

Tujuan penelitian adalah memperoleh efektivitas mikroemulsi o/w dengan surfaktan non ionik untuk meningkatkan stabilitas dan menghambat laju kerusakan vitamin C akibat fotooksidasi pada model minuman. Mikroemulsi oil-inwater (o/w) dibentuk dari campuran minyak–surfaktan (15:85 v/v) dengan perbandingan surfaktan Tween 80:Span 80:Tween 20 = 92:5,5: 2,5 (% v/v) dengan kadar air 65%. Mikroemulsi o/w diuji stabilitas terhadap pH dan pengenceran dengan cara mengencerkan mikroemulsi dengan media air dan buffer sitrat (pH: 3,5; 4,5 dan aquades pH 6,5) dengan proporsi 1:1. 1:9 dan 1:99, selanjutnya mikroemulsi o/w yang telah dilakukan pengenceran dengan pH berbeda ini diuji stabilitasnya pada pemanasan 105 °C selama 5 jam dan stabilitas penyimpanan selama 8 minggu pada suhu ruang. Model minuman terdiri dari larutan vitamin C (450 mg/L), asam sitrat (1%) dan sukrosa (6%). Mikroemulsi o/w yang ditambahkan ke dalam model minuman adalah mikroemulsi diencerkan 50 kali dan 100 kali dengan aquades pH 6,5. Selanjutnya ditambahkan dengan/tanpa eritrosin sehingga masing-masing larutan mengandung eritrosin 5 ppm sebagai sensitiser. Sampel tersebut kemudian dipapar dengan lampu fl uoresen dengan intensitas cahaya 2000 lux. Konsentrasi vitamin C diukur dengan metode ribofl avin-sensitized photodynamic UV spectrophotometry tiap 2 jam. Mikroemulsi o/w stabil pada pH 3,5 sampai 6,5 dan pengenceran (1:1. 1:9 dan 1:99), pemanasan dan penyimpanan. Mikroemulsi o/w diencerkan 100 kali efektif meningkatkan stabilitas vitamin C, namun mikroemulsi o/w diencerkan 50 kali lebih efektif untuk menghambat laju kerusakan vitamin C akibat fotooksidasi pada model minuman.


Keywords


Microemulsions; vitamin C; photooxidation; surfactant

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DOI: https://doi.org/10.22146/agritech.9563

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Agritech (print ISSN 0216-0455; online ISSN 2527-3825) is published by Faculty of Agricultural Technology, Universitas Gadjah Mada in colaboration with Indonesian Association of Food Technologies.


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