LAPORAN HASIL PENELITIAN HIBAH PENELITIAN STRATEGIS NASIONAL TAHUN ANGGARAN 2011
Ekstraksi, Fraksinasi, dan Modifikasi Lesitin dari Kedelai Varietas Unggul sebagai Pensubstitusi Lesitin Kedelai Impor serta Strukturisasinya dengan Asam Lemak ω-3 sebagai Pengemulsi Alami Nutraceutical
Dr. Teti Estiasih, STP, MP Ir. Kgs. Ahmadi, MP Ir. Erliana Ginting, MSc
Dibiayai Oleh Direktorat Jendral Pendidikan Tinggi, Kementrian Pendidikan Nasional Sesuai dengan Surat Perjanjian Pelaksanaan Penugasan Penelitian Hibah Strategis Nasional Nomor : 404/SP2H/PL/Dit-Litabmas/IV/2011 tanggal 14 April 2011
UNIVERSITAS BRAWIJAYA NOVEMBER 2011
RINGKASAN DAN SUMMARY RINGKASAN Fosfolipid atau lesitin merupakan pengemulsi yang bersifat alami. Fosfolipid komersial yang digunakan oleh industri pangan di Indonesia adalah lesitin kedelai impor. Selama 15 tahun terakhir telah dilepaskan 36 varietas unggul kedelai guna mendukung peningkatan produksi kedelai dalam negeri dan mengurangi ketergantungan terhadap kedelai impor yang jumlahnya mencapai 68% dari total kebutuhan nasional. Lesitin merupakan hasil samping proses penghilangan gum (degumming) yang dilakukan pada proses pemurnian minyak kedelai. Proses degumming yang tepat untuk mendapatkan hasil samping lesitin kedelai yang optimum yaitu kemurnian fosfolipid yang tinggi dan residu fosfolipid dalam minyak yang rendah serta karakteristik minyak kedelai yang sesuai dengan standar telah dilakukan pada Tahun I penelitian. Optimasi kondisi proses degumming pada minyak kedelai dari kedelai varietas unggul berhasil dilakukan untuk mendapatkan lesitin kedelai dengan kemurnian tinggi. Lesitin yang dihasilkan telah sesuai dengan spesifikasi yang dibutuhkan industri pangan. Fraksinasi dan modifikasi telah dilakukan pada Tahun I penelitian untuk mendapatkan lesitin dengan karakteristik yang sesuai dengan spesifikasi untuk industri pangan. Untuk meningkatkan keunggulan komparatif fosfolipid dari kedelai varietas unggul, jenis asam lemak dalam fosfolipid dapat diganti dengan asam lemak yang mempunyai efek positif terhadap kesehatan yaitu asam lemak ω -3. Penyediaan fosfolipid yang mengandung asam lemak ω -3 merupakan terobosan baru karena selain berperan sebagai pengemulsi bagi industri pangan yang memerlukan lesitin dan asam lemak ω -3 sekaligus (seperti industri susu), juga merupakan bahan untuk suplemen pangan. Pada Tahun II penelitian dibagi ke dalam dua tahap yaitu pembuatan konsentrat asam lemak ω -3 dari hasil samping pengalengan lemuru dan tuna, dan sintesis fosfolipid terstruktur mengandung asam lemak ω -3 dari kedelai varietas unggul dan asam lemak ω -3. Tujuan penelitian Tahap 1 adalah mendapatkan konsentrat asam lemak ω -3 yang aman bagi kesehatan yang berfungsi sebagai sumber asil pada sintesis fosfolipid terstruktur. Tujuan penelitian Tahap 2 adalah mendapatkan fosfolipid tinggi EPA dan fosfolipid tinggi DHA. EPA dan DHA merupakan asam lemak ω -3 yang fungsinya bagi kesehatan berbeda. Pada síntesis fosfolipid terstruktur tinggi EPA, hubungan antara tingkat inkorporasi EPA pada struktur fosfolipid dengan rasio konsentrat asam lemak ω 3:fosfolipid, konsentrasi enzim, dan lama reaksi bersifat kuadratik. Faktor yang berpengaruh terhadap reaksi asidolisis enzimatis tersebut adalah rasio konsentrat asam lemak ω -3:fosfolipid dan lama reaksi. Pada síntesis fosfolipid terstruktur tinggi DHA, faktor yang berpengaruh adalah lama reaksi yang bersifat linear. Pada sintesis fosfolipid tinggi EPA, kondisi optimum tercapai pada rasio konsentrat asam lemak ω -3:fosfolipid 3,77:1, konsentrasi enzim 30%, dan lama reaksi 24,08 jam. Pada kondisi ini respon EPA diprediksi sebesar 22,81%. Verifikasi terhadap prediksi ini menunjukkan respon kadar EPA sebesar 24,23%. Hasil terbaik yang
disarankan untuk kondisi sintesis fosfolipid terstruktur tinggi DHA adalan rasio konsentrat asam lemak ω -3:fosfolipid 4,50:1, konsentrasi enzim 16,83%, dan lama reaksi 30,00 jam. Respon DHA yang diprediksi pada kondisi terbaik ini adalah 33,93%. Verifikasi terhadap respon kadar DHA dalam struktur fosfolipid dari kondisi proses terbaik yang disarankan menunjukkan kadar DHA sebesar 29,25%. Ada preferensi EPA dan DHA untuk diinkorporasikan pada struktur fosfatidilinositol. Urutan preferensi inkorporasi EPA adalah PI>PE>PA>PC untuk fosfolipid tinggi EPA, dan PI>PC>PA>PE untuk DHA pada fosfolipid tinggi DHA. Karakteristik mutu kedua fosfolipid terstruktur yang dihasilkan memenuhi syarat mutu kecuali kemurnian fosfolipid. Proses sintesis fosfolipid terstruktur menyebabkan kemurnian fosfolipid mengalami penurunan yang diakibatkan oleh residu asam lemak bebas. Nilai HLB dari fosfolipid tinggi DHA adalah 8,84 dan fosfolipid tinggi EPA adalah 10,07. Nilai tersebut menunjukkan bahwa kedua fosfolipid terstruktur lebih cocok untuk sistem emulsi o/w Kata kunci: fosfolipid terstruktur, asidolisis enzimatis, fosfolipid tinggi EPA/DHA
SUMMARY
Phospholipids or kecithins are natural emulsifier that commercially used in food industry, mainly soy lecithins. In the lattest 15 years, 36 varieties of soybean have been launched to support increasing national production and reducing soybean import. Lecithins are obtained from degumming in soybean oil purification. In year 1 of the research, the optimum condition of degumming for Anjasmoro variety soy lecithins extraction has been obtaines. The resulted lecithins met the international standard of food legal lecithins from Codex Allimentarius, ECC, and Food Chemical Codex. In gaining the superiority of soy lecithins from Anjasmoro variety, the replacement of fatty acids by bioactive -3 fatty acids was conducted. The advantage of structured phospholipids is the role of lecithins and -3 is obtained from one molecule. This product can be used as nutraceutical emulsifier beside as food supplement. In year 2, the research was divided into 2 steps: -3 fatty acids preparation and structured phospholipids synthesis. The objective of the research was to determine optimum condition of enzymatic acidolysis to produce EPA rich phospholipids and DHA rich phospholipids from by product of lemuru and tuna canning processing, respectively. The relation of degree of incorporation to -3 fatty acid concentrate:phospho-lipids ratio, enzyme concentration, and reaction time in EPA rich phospholipids was quadratic. The influencing factors were -3 fatty acid concentrate:phospholipids ratio and reaction time. In DHA rich phospholipids synthesis, the influencing factor was reaction time with linear relationship. The optimum condition achieved at -3 fatty acid concentrate:phospholipids ratio of 3.77:1, enzyme concentration of 30%, and reaction time of 24.08 hours in EPA rich phospholipids synthesis. The predicted EPA concentration was 22.81% meanwhile the verification showed that EPA concentration was 24.33%. The suggested best result of DHA rich phospholipids synthesis was -3 fatty acid concentrate:phospholipids ratio of 4.50:1, enzyme concentration of 16.83%, and reaction time of 30.00 hours. The verification of DHA concentration response was predicted 33.93%, meanwhile the verification resulted 29.25%. There was a preference of EPA and DHA to incorporate into phosphatidylinositol structure. The order of preference for EPA incorporation was PI>PE>PA>PC, meanwhile preference for DHA incorporation was PI>PC>PA>PE. Both type of phospholipids met the quality standard of legal purity specification of food grade lecithin except phospholipids puruty indicated by acetone, hexane, annd toluene insoluble. Synthesis of structured phospholids produced residual free fatty acids. HLB value of DHA rich phospholipids and EPA rich phospholipids was 8.84 and 10.07, repectively. This value indicated that the structured phospholipids was suitable for oil in water emulsion systems Keywords: structured phospholipids, enzymatic acidolysis, EPA/DHA rich phospholipids
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