PREPARATION AND CHARACTERIZATION OF ANCHOVY (STOLEPHORUS SP) PROTEIN CONCENTRATE NANOPARTICLE USING IONIC GELATION METHOD

ZULFIAYU SAPIUN; ARLAN K. IMRAN; PRISCA SAFRIANI WICITA; VYANI KAMBA; NANGSIH SULASTRI SLAMET

doi:10.22159/ijap.2020v12i2.36570

Authors

ZULFIAYU SAPIUN Department of Pharmacy, Health Polytechnic, Ministry of Health, Gorontalo, Indonesia
ARLAN K. IMRAN Department of Pharmacy, Health Polytechnic, Ministry of Health, Gorontalo, Indonesia
PRISCA SAFRIANI WICITA Department of Pharmacy, Health Polytechnic, Ministry of Health, Gorontalo, Indonesia
VYANI KAMBA Department of Pharmacy, Health Polytechnic, Ministry of Health, Gorontalo, Indonesia
NANGSIH SULASTRI SLAMET Department of Pharmacy, Health Polytechnic, Ministry of Health, Gorontalo, Indonesia

DOI:

https://doi.org/10.22159/ijap.2020v12i2.36570

Keywords:

Anchovy, Protein, Nanoparticle, Ioninc Gelation, Chitosan-TPP

Abstract

Objective: Nanoparticle preparation can increase the bioavailability of anchovy protein. This study aims to optimize and characterize anchovy protein concentrate nanoparticle based on volume comparison of chitosan-TPP (Tripolyphosphate) matrix in forming the size of anchovy protein concentrate nanoparticle with ionic gelation method.

Methods: Fresh anchovy was extracted by an acid-base method using solvents of NaOH and HCl to get protein concentrate. After that, it was conducted by formulating anchovy protein concentrate into a mixture of chitosan-TPP matrix with volume ratio which was divided into 5 series of variations, namely F1 without matrix, F2 1:1, F3 1:3, F4 1:5 and F5 1:7 ratio of chitosan to TPP, then formed matrix was determined the value of the encapsulation efficiency and characterized using a particle size analysis tool.

Results: The results showed that the optimum volume comparison of the chitosan-TPP matrix in forming nanoparticle of anchovy protein concentrate was ratio 1:7 because this has a matrix encapsulation efficiency value of 99.11%, a small particle concentrate size of 687.26 nm, a good polydispersity index value of 0.406 and a value of zeta potential of+12.9 mV.

Conclusion: The optimum formula of the chitosan-TPP matrix volume ratio in forming anchovy protein concentrate nanoparticle is F5 with the ratio of chitosan-TPP matrix mixture 1:7.

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