Mikroemulsi Minyak dalam Air (O/W) Sebagai Pembawa Α-Tokoferol untuk Menghambat Sunlight Flavor pada Susu Full Cream Akibat Fotooksidasi

https://doi.org/10.22146/agritech.9629

Sih Yuwanti(1*), Sri Raharjo(2), Pudji Hastuti(3), Supriyadi Supriyadi(4)

(1) Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Jember, Jl. Kalimantan No. 37 Kampus Tegalboto, Jember, Jawa Timur 68121
(2) Jurusan Teknologi Pangan dan Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Gadjah Mada, Jl. Flora, Bulaksumur, Yogyakarta 55281
(3) Jurusan Teknologi Pangan dan Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Gadjah Mada, Jl. Flora, Bulaksumur, Yogyakarta 55281
(4) Jurusan Teknologi Pangan dan Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Gadjah Mada, Jl. Flora, Bulaksumur, Yogyakarta 55281
(*) Corresponding Author

Abstract


The objectives of this research were to determine the highest level of α -tocopherol could be incorporated into O/W microemulsion and to evaluate the effectiveness of O/W microemulsion containing á-tocopherol to inhibit sunlight fl avor formation in photo-oxidized full cream milk. á-Tocopherol (5.000 – 10.000 ppm) was incorporated into O/W microemulsion. The highest level of á-tocopherol in the O/W microemulsion was determined based on its stability after heating at 105 oC for up to 5 hours in an oven. Full cream milk samples with or without the addition of 2 % O/W microemulsion containing á-tocopherol were exposed to fl uorescent light at 2000 Lux in a refrigerated display case at 10 oC for up to 8 hours. Another sample of full cream milk was wrapped in aluminum foil to protect from light exposure. The presence of dimethyl disulfi de was determined with headspace-SPME/SIM GCMS, and sensory test for sunlight fl avor was done using triangle test by 18 selected panelists. The result showed that the highest level of á-tocopherol could be incorporated into the O/W microemulsion was 5.000 ppm. The addition of 2 % O/W microemulsion containing á-tocopherol into photo-oxidized full cream milk effectively inhibit the formation of dimethyl disulfi de and sunlight flavor.

ABSTRAK

Tujuan penelitian ini adalah menentukan konsentrasi tertinggi α-tokoferol yang dapat ditambahkan ke mikroemulsi O/W yang stabil dan mengevaluasi kemampuan α tokoferol dalam mikroemulsi O/W untuk menghambat sunlight flavor pada susu full cream akibat fotooksidasi. Konsentrasi α -tokoferol yang ditambahkan ke dalam mikroemulsi O/W adalah 5.000 – 10.000 ppm. Konsentrasi α-tokoferol tertinggi yang dapat ditambahkan ke dalam mikroemulsi O/W ditentukan dengan uji stabilitas terhadap panas dengan pengovenan 105 oC selama 5 jam. Susu full cream tanpa atau ditambah 2 % mikroemulsi O/W yang mengandung α -tokoferol dipapar cahaya fl uorosens 2000 Lux dalam lemari pajang pada 10 oC selama 8 jam. Sampel susu full cream yang lain dibungkus dengan alumunium foil untuk melindungi dari cahaya. Keberadaan dimetil disulfi da ditentukan dengan metode headspace-SPME/SIM GCMS, dan sunlight flavor diuji secara sensoris dengan metode triangle test menggunakan 18 panelis terseleksi. Hasil penelitian menunjukkan bahwa konsentrasi α-tokoferol tertinggi yang dapat ditambahkan ke dalam mikroemulsi O/W adalah 5.000 ppm. Penambahan 2 % mikroemulsi O/W yang mengandung α -tokoferol dapat menghambat pembentukan dimetil disulfida dan sunlight flavor pada susu full cream yang terpapar cahaya.


Keywords


á-Tocopherol; O/W microemulsion; milk; sunlight flavor

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DOI: https://doi.org/10.22146/agritech.9629

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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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