Mikroenkapsulasi minyak buah merah (Pandanus conoideus Lam.) dengan maltodekstrin dan whey protein isolate sebagai bahan penyalut

Prilsilla, Carla (2022) Mikroenkapsulasi minyak buah merah (Pandanus conoideus Lam.) dengan maltodekstrin dan whey protein isolate sebagai bahan penyalut. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Minyak buah merah dengan kandungan karotenoid yang tinggi merupakan minyak yang berasal dari bulir buah merah (Pandanus conoideus Lam.). Namun, memiliki sifat yang sensitif terhadap cahaya, oksigen, panas, enzim, dan pH asam. Penelitian ini bertujuan untuk mempertahankan stabilitas dari senyawa karotenoid dan antioksidan dari minyak buah merah dengan proses mikroenkapulasi. Bahan penyalut yang digunakan adalah maltodekstrin dan whey protein isolate. Penelitian terdiri dari dua tahap yaitu tahap I dan tahap II. Pada penelitian tahap I dilakukan pembuatan emulsi minyak buah merah dengan core to coating ratio (1:1, 1:2, 1:3) dan rasio bahan penyalut (0:1, 1:2, 1:1: 2:1, 1:0) yang kemudian dilakukan analisis berupa viskositas, ukuran partikel, stabilitas emulsi, dan warna. Pada penelitian tahap II dilakukan proses mikroenkapsulasi minyak buah merah dari empat emulsi terpilih pada penelitian tahap I yaitu core to coating ratio 1:1 dengan rasio bahan penyalut (0:1, 1:2, 2:1, 1:0) yang kemudian dilakukan analisis pada hari ke-1 dan 13 berupa rendemen, kadar air, kelarutan, total karotenoid, retensi karotenoid, efisiensi enkapsulasi, kapasitas antioksidan, ukuran partikel, dan warna. Mikroenkapsulat terbaik merupakan mikroenkapsulat dengan core to coating ratio 1:1 dengan rasio bahan penyalut 1:2 yang memiliki rendemen 31,13%, kadar air 2,17%, kelarutan 57,36%, total karotenoid 138,34 μg/g, retensi karotenoid 97,59%, efisiensi enkapsulasi 46,54%, kapasitas antioksidan 54,96 mg AAE/100g, ukuran partikel 1,53 μm, dan nilai °hue 52,64 dengan warna merah. Mikroenkapsulat menghasilkan total karotenoid dan kapasitas antioksidan yang bersifat stabil pada waktu penyimpanan hingga hari ke-13. Berdasarkan pengujian ukuran partikel dengan particle size analyzer, mikroenkapsulat dengan rasio bahan penyalut 1:2 memiliki ukuran partikel sebesar 1,52 μm dengan nilai polydispersity index (PDI) 0,55./ Red fruit oil which is high in carotenoids content is obtained from drupa of red fruit (Pandanus conoideus Lam.). But the active compounds are very sensitive to light, oxygen, heat, and acidic pH. This research was aimed to maintain the stability of carotenoids and antioxidant compounds of red fruit oil by microencapsulation. The coating materials used were maltodextrin and whey protein isolate. The research consists of two stages. In the first stage, red fruit oil emulsions were made with variations of core to coating ratio (1:1, 1:2, 1:3) and coating materials ratio (0:1, 1:2, 1:1, 2:1, 1:0). The emulsions were analyzed for viscosity, particle size, emulsion stability, and color. In the second stage, red fruit microencapsulates were made with core to coating ratio 1:1 with variations of coating materials ratio (0:1, 1:2, 2:1, 1:0) and analyzed on the 1st and 13th day. The microencapsulates were analyzed for yield, moisture content, solubility, total carotenoid content, carotenoid retention, encapsulation efficiency, antioxidant activity, particle size, and color. Microencapsulate with core to coating ratio 1:1 and coating materials ratio 1:2 gave the best results with 31,13% yield, 2,17% moisture content, 57,36% solubility, 138,34 μg/g total carotenoid content, 97,59% carotenoid retention, 46,54% encapsulation efficiency, 54,96 mg AAE/100g antioxidant activity, 1,53 μm particle size, and the value of °hue 52,64 that shows reddish color. Based on particle size analysis, the particle diameter of microencapsulate was 1,52 μm with polydispersity index (PDI) of 0,55.

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