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Catfish fillet processing industries produce several wastes, such us belly flap. This part has high fat content that can be a source of essential fatty acids. This research aimed to evaluate the physicochemical characteristics of the unsaturated fatty acids obtained from pangasius fish encapsulated with maltodextrin and sodium caseinate at different combinations. To determine the best combination of maltodextrin and sodium caseinate with ratio 90/10, 80/20, and 70/30, parameters such as emulsion viscosity, product yield, microencapsulation efficiency, encapsulated oil yield, water solubility, morphology and whiteness were measured. Based on the results, maltodextrin and sodium caseinate ratio of 70/30 was the most optimal because it resulted in the highest values in terms of microencapsulation efficiency (63.08%) and oil micro-encapsulation yield (24.13%).

Catfish fillet processing industries produce several wastes, such us belly flap. This part has high fat content that can be a source of essential fatty acids. This research aimed to evaluate the physicochemical characteristics of the unsaturated fatty acids obtained from pangasius fish encapsulated with maltodextrin and sodium caseinate at different combinations. To determine the best combination of maltodextrin and sodium caseinate with ratio 90/10, 80/20, and 70/30, parameters such as emulsion viscosity, product yield, microencapsulation efficiency, encapsulated oil yield, water solubility, morphology and whiteness were measured. Based on the results, maltodextrin and sodium caseinate ratio of 70/30 was the most optimal because it resulted in the highest values in terms of microencapsulation efficiency (63.08%) and oil microencapsulation yield (24.13%). [ABSTRACT FROM AUTHOR]

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan pati termodifikasi dalam pembuatan non-dairy creamer terhadap stabilitas daya emulsifikasi dan efisiensi penggunaan sodium casseinate. Metode penelitian yang digunakan adalah Rancangan Acak Kelompok dengan 2 faktor. Faktor 1 adalah konsentrasi sodium caseinate yang terdiri dari 3 level. Faktor II adalah konsentrasi penambahan Pati termodifikasi yang terdiri dari 3 level.Masing-masing perlakuan diulang sebanyak tiga kali. Sampel non dairy creamer terbaik memiliki proporsi sodium caseinate : pati termodifikasi sebesar 2 : 1. Didapatkan produk yang memiliki kestabilan emulsi yang baik (hampir tidak terbentuk lapisan), serta memiliki efisiensi penggunaan sodium caseinate yang baik. Efisiensi tersebut didapatkan karena pada proporsi tersebut, non dairy creamer yang dihasilkan memiliki warna sesuai, milk-like taste cukup kuat dan disukai oleh panelis. Karakteristik fisiko-kimia sebagai berikut: kadar protein 1.817%, kadar lemak 34.617%, kadar air 1.856%, kadar abu 3.217%, pH 7.29, densitas kamba 0.529%, tingkat kecerahan (L) +94.1, kemerahan (a) -2.0, kekuningan (b) +8.1.