Intervensi O. bacilicum terhadap Kandungan Protein dan Karakteristik Sensorik S. platensis Intervention of Ocimum basilicum L. on Powder and Microencapsulation of Spirulina platensis on Protein and Sensoric Characteristics
Spirulina platensis is blue green microalgae that has high protein content, so it is often used as functional foods. The application of S. platensis as a functional food often experiences problems because of the content of volatile compounds that cause off odour in these microalgae. Ocimum basilicum interventions on S. platensis can reduce the off odour problems. Microencapsulation is performed to maintain nutrient stability and retain odour when consumed. The purpose of this study was to determine the effect of O. basilicum intervention on the protein content, amino acids, chemical scores, pH and sensory characteristics of S. platensis powder and microcapsules. The research consists of three intervention models; microencapsulation (MSB) of O. basilicum; dried without microencapsulation (DSB) of O. basilicum; and S. platensis (SP) powder as a control. The results showed that the intervention of O. basilicum had an effect (p<0.05) on protein content, pH value, and sensory characteristics. Protein levels in the DSB sample decreased by 19.87%, and in the MSB sample decreased by 74%. Intervention of O. basilicum which is dried without microencapsulation and microencapsulation can increase the hedonic scale on S. platensis. The DSB sample gave the best value for the aroma, while the MSB sample gave the best value for the color. Therefore the intervention of O. basilicum in S.platensis becomes a solution in reducing the off odour in S. platensis.
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