Karakteristik mikroenkapsulasi minyak buah merah (pandanus conoideus lam) dengan bahan penyalut whey protein isolate dan gelatin

Oenadi, Sthavira Tania (2022) Karakteristik mikroenkapsulasi minyak buah merah (pandanus conoideus lam) dengan bahan penyalut whey protein isolate dan gelatin. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Minyak buah merah (Pandanus conoideus Lam.) merupakan bahan pangan yang mengandung karotenoid dan antioksidan yang tinggi. Akan tetapi, kedua senyawa mudah mengalami oksidasi dan sensitif terhadap cahaya, oksigen dan suhu. Pencegahan oksidasi dilakukan dengan proses mikroenkapsulasi. Mikroenkapsulasi merupakan teknik mengubah cairan menjadi bubuk berukuran 1 – 5,000 μm dengan prinsip memberikan lapisan pada bahan inti. Pembuatan mikroenkapsulasi diawali dengan pembuatan emulsi menggunakan waktu homogenisasi (5, 10 dan 15 menit) dan rasio bahan penyalut antara whey protein isolate dan gelatin (1:0, 0:1, 1:1, 1:2, dan 2:1). Pada penelitian tahap I didapatkan 1 waktu homogenisasi terbaik yaitu 10 menit dan 4 rasio terbaik yaitu 0:1, 1:2, 1:1 dan 2:1 dari analisis viskositas, °hue, L*, a*, b* dan stabilitas. Hasil terbaik dilakukan proses spray drying untuk menghasilkan mikroenkapsulasi. Mikroenkapsulasi kemudian dilakukan analisis pada hari ke-1 dan ke-12. Mikroenkapsulasi terbaik yaitu pada rasio 1:1 hari ke-1 dengan rendemen 27,0944 ± 0,64%, ukuran partikel 3,88975 ± 1,14 μm, kadar air 3.2281 ± 0.13%, °hue 53,46 ± 0,12, L* 52,66 ± 0,85, a* 29,41 ± 0,53, b* 39,69 ± 0,89, aktivitas antioksidan 30,85 ± 0,25 mgAAE/g, total karotenoid 106,17 ± 9,48 μg/g, efisiensi mikroenkapsulasi 47,07 ± 0,22%, dan kelarutan 95,00 ± 0,93%./ Red fruit oil (Pandanus conoideus Lam.) is a food ingredient that contains high carotenoids and antioxidants. However, both compounds are easily oxidized and sensitive to light, oxygen and temperature. Prevention of oxidation is done by microencapsulation process. Microencapsulation is a technique of converting liquids into powders of 1 - 5,000 μm in size with the principle of providing a layer on the core material. Microencapsulation was started by making emulsions using homogenization time (5, 10 and 15 minutes) and the ratio of whey protein isolate to gelatin (1:0, 0:1, 1:1, 1:2, and 2:1). In the first phase of the research, the best homogenization time was 10 minutes and the best ratio was 0:1, 1:2, 1:1 and 2:1 from the analysis of viscosity, °hue, L*, a*, b* and stability. The best results were spray dried to produce microencapsulation. Microencapsulation was then analyzed on day 1 and 12. The best microencapsulation was at a 1:1 ratio on day 1 with a yield of 27.0944 ± 0.64%, particle size of 3.88975 ± 1.14 μm, moisture content of 3.2281 ± 0. 13%, °hue 53.46 ± 0.12, L* 52.66 ± 0.85, a* 29.41 ± 0.53, b* 39.69 ± 0.89, antioxidant activity 30.85 ± 0.25 mgAAE/g, total carotenoids 106.17 ± 9.48 μg/g, microencapsulation efficiency 47.07 ± 0.22%, and solubility 95.00 ± 0.93%.

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