Budiman, Eunike (2019) Pengaruh Rasio Bahan Penyalut dan Suhu Inlet Spray Dryer terhadap Karakteristik Mikrokapsul Ekstrak Bunga Telang (Clitoria Ternatea L.) = Effect of Coating Material Ratio and Spray Dryer Inlet Temperature on the Characteristics of Butterfly Pea Flower (Clitoria ternatea l.) Extract Microcapsule. Bachelor thesis, Universitas Pelita Harapan.
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Abstract
Bunga telang (Clitoria ternatea L.) memiliki kandungan komponen bioaktif dan antosianin sehingga berpotensi sebagai pewarna alami. Aplikasi penggunaan bunga telang pada produk pangan masih terbatas karena antosianin dan komponen bioaktif dari bunga telang bersifat tidak stabil dan sensitif terhadap pH, suhu, maupun cahaya. Tujuan dari penelitian ini ialah untuk mempertahankan senyawa antosianin pada ekstrak bunga telang dengan metode mikroenkapsulasi. Penelitian dilakukan dalam dua tahap. Pada penelitian pendahuluan, dilakukan ekstraksi bunga telang dengan pelarut etanol. Pada penelitian utama dilakukan mikroenkapsulasi ekstrak bunga telang dengan perlakuan rasio bahan penyalut (maltodekstrin:Whey Protein Isolate 1:0, 1:1, 0:1) dan suhu inlet spray dryer (130, 150, 170 °C), kemudian dilakukan analisis terhadap kadar air, powder recovery, kandungan antosianin, efisiensi enkapsulasi, kandungan fenolik, kelarutan, ukuran partikel, serta color measurement. Ekstrak bunga telang yang dihasilkan memiliki rendemen sebesar 17,09%, kadar air 22,58%, kandungan antosianin 939,31 mg/L, kandungan fenolik 44,28 mg GAE/sampel, dan aktivitas antioksidan IC50 853.74 ppm. Dari hasil penelitian didapatkan bahwa rasio bahan penyalut dan suhu inlet spray dryer berpengaruh terhadap karakteristik mikrokapsul yang dihasilkan. Mikrokapsul ekstrak bunga telang yang terbaik ialah mikrokapsul dengan bahan penyalut Whey Protein Isolate dan suhu inlet spray dryer 150 °C dengan kadar air 4,65%, powder recovery 50,75%, kandungan antosianin 50,10 mg/L, efisiensi enkapsulasi 97,30%, kandungan fenolik 10,65 mg GAE/g sampel, kelarutan 83,67%, ukuran partikel 1,22 µm, nilai L* 63,40, hue 211,25°, dan aktivitas antioksidan IC50 10.058,21 ppm.
Item Type: | Thesis (Bachelor) | ||||||||
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Additional Information: | SK 34-15 BUD p 2019; 31001000242264 | ||||||||
Uncontrolled Keywords: | Microencapsulation; Clitoria ternatea L.; Anthocyanins; Bioactive Compounds; Spray Drying | ||||||||
Subjects: | T Technology > TP Chemical technology > TP368-456 Food processing and manufacture | ||||||||
Divisions: | University Subject > Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology |
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Depositing User: | Nicholas Sio Pradiva | ||||||||
Date Deposited: | 18 Oct 2021 06:22 | ||||||||
Last Modified: | 18 Oct 2021 06:22 | ||||||||
URI: | http://repository.uph.edu/id/eprint/42750 |
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