STABILITY AND FORMULA IMPROVEMENT OF OMEGA EMULSION SYRUP FROM CANDLENUT OIL

Abstract

Stunting is a significant public health concern in Indonesia, with malnutrition, including a lack of omega-3 fatty acids, being a contributing factor. Candlenut oil, with its high omega-3 content, presents a promising alternative source to fish oil. This research aimed to develop a stable candlenut oil emulsion syrup with improved stability in terms of omega content, color, and microbial count, while assessing its physicochemical properties to determine the optimum modification. Candlenut oil was extracted using a low-temperature mechanical process. Formulation challenges were addressed by eliminating whey protein isolate and relying on Tween 80 as the emulsifier. Stability tests, including pH, color, viscosity, creaming index, and microbial analysis, were conducted under accelerated (40°C/60% RH) and long-term (30°C/75% RH) conditions for 28 days. Variations in sterilization, antioxidants, and light exposure did not significantly impact pH, color, viscosity, and microbial growth for all samples at temperature 30°C and 40°C. Thus, the recommended modification is C4 including sterilized oil only, BHT antioxidant, container exposed to light, based on the highest total omega content of 12066.5 mg/100g.