Karakteristik Fisikokimia Enkapsulat Bubuk Kulit Melinjo Merah dengan Metode Foam-Mat Drying = Physicochemical Characteristics of Red Melinjo Peel Powder Encapsulate with Foam-Mat Drying Method

Alysia, Jessica (2021) Karakteristik Fisikokimia Enkapsulat Bubuk Kulit Melinjo Merah dengan Metode Foam-Mat Drying = Physicochemical Characteristics of Red Melinjo Peel Powder Encapsulate with Foam-Mat Drying Method. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Melinjo merupakan salah satu jenis tanaman yang banyak dimanfaatkan bagian biji, kulit buah, serta daunnya. Kulit melinjo merah memiliki kandungan fenolik, flavonoid, karotenoid, tanin, saponin, dan vitamin C yang menandakan adanya kemampuan antioksidan sehingga dapat diolah lebih lanjut. Teknik mikroenkapsulasi dilakukan untuk melindungi komponen aktif dari degradasi maupun kerusakan eksternal. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh konsentrasi bahan penyalut (8, 10, dan 12%) dan waktu pengadukan (5, 10, 15, dan 20 menit) terhadap karakteristik fisikokimia enkapsulat bubuk kulit melinjo merah. Penelitian ini terdiri dari dua tahap. Pada penelitian pendahuluan, dilakukan pengeringan dan pengecilan ukuran kulit melinjo merah menjadi bubuk. Bubuk kulit melinjo merah memiliki karakteristik kadar air 6,28%, kelarutan 32,48%, ukuran partikel 44,95 μm, total kandungan flavonoid 0,492 mg QE/g sampel, total kandungan fenolik 6,915 mg GAE/g sampel, dan nilai IC50 33709,281 ppm. Pada penelitian utama, dilakukan mikroenkapsulasi bubuk kulit melinjo merah menggunakan bahan penyalut maltodekstrin dan metode foam-mat drying, lalu dilakukan analisis kadar air, kelarutan, ukuran partikel, total kandungan flavonoid, total kandungan fenolik, dan efisiensi enkapsulasi pada enkapsulat bubuk kulit melinjo merah, serta analisis aktivitas antioksidan pada enkapsulat terpilih. Enkapsulat terpilih dengan konsentrasi bahan penyalut 12% dan waktu pengadukan 5 menit memiliki hasil kadar air 4,79%, kelarutan 75,00%, ukuran partikel 234,73 μm, total kandungan flavonoid 0,357 mg QE/g sampel, total kandungan fenolik 4,435 mg GAE/g sampel, efisiensi enkapsulasi 74,11%, dan nilai IC50 143174,743 ppm. / Melinjo is one of a plant with its seed, peel, and leaf can be used. Red melinjo peel contains compounds such as phenolic, flavonoid, carotenoid, tannin, saponin, and vitamin C that lead to antioxidant activity so it can be processed. Application of microencapsulation technique is to protect the active compounds from degradation and external damage. The aim of this research was to study the effect of coating material concentration (8, 10, and 12%) and stirring time (5, 10, 15, and 20 minutes) towards the physicochemical characteristics of red melinjo peel powder encapsulate. This research consisted of two stages. In the preliminary stage, red melinjo peel was dried and grinded into powder. Red melinjo peel powder had water content 6,28%, solubility 32,48%, particle size 44,95 μm, total flavonoid content 0,492 mg QE/g sample, total phenolic content 6,915 mg GAE/g sample, and IC50 value 33709,281 ppm. In the main stage, red melinjo peel powder was encapsulated using maltodextrin as coating material and foam-mat drying method, then encapsulates were analyzed for water content, solubility, particle size, total flavonoid content, total phenolic content, and encapsulation efficiency, also antioxidant activity for the chosen encapsulate. The chosen encapsulate with 12% of coating material concentration and 15 minutes of stirring time had water content 4,79%, solubility 75,00%, particle size 234,73 μm, total flavonoid content 0,357 mg QE/g sample, total phenolic content 4,435 mg GAE/g sample, encapsulation efficiency 74,11%, and IC50 value 143174,743 ppm.

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