Quality analysis of the Indian scad oil (Decapterus sp) as a fungtional microencapsule in the brownies

The study aims to describe the differences in quality, yield and composition of ω-3 fatty acids in fish oil, and quality microencapsule as functional materials on brownies. The research was conducted in three stages, namely extraction, testing the quality, yield and composition of ω-3 fatty acids and proximate of brownies. Analysis of quality concist of the composition of ω-3 fatty acids, yield, peroxide, anisidin, and total oxidation. Proximate data were analyzed with ANOVA and continued with HSD  at level α of 5%. The results showed that yield of the method BD is 4.05% and SP is 3.70%. Quality parameters namely peroxide, anisidin and total oxidation included in IFOMA standard. Ω-3 fatty acids EPA 26.9 mg/g and DHA 16.10 mg/g for the method BD, while the EPA from methods SP was 4.77 mg/g and DHA 15.29 mg/g. The microencapsule  yield ranged from 46.86 to 68.90%. The composition of ω-3 EPA of layang fish oil concentrate in the microcapsules increased and DHA also increased. The results of the scoring analysis of the parameters proximate  with the addition of 10% microencapsule and cold storage at 5 °C gives the best result on the first day than other treatments.