Pemanfaatan kitosan dan sodium tripolifosfat dalam pembuatan mikroenkapsulat minyak buah merah (Pandanus conoideus lam.) dengan metode gelasi ionik = Utilization of chitosan and sodium tripolyphosphate in the making of red fruit oil (Pandanus conoideus lam.) microencapsulation with ionic gelation method

Gunawan, Angela Michelle (2022) Pemanfaatan kitosan dan sodium tripolifosfat dalam pembuatan mikroenkapsulat minyak buah merah (Pandanus conoideus lam.) dengan metode gelasi ionik = Utilization of chitosan and sodium tripolyphosphate in the making of red fruit oil (Pandanus conoideus lam.) microencapsulation with ionic gelation method. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Minyak buah merah (Pandanus conoideus Lam.) mengandung senyawa aktif yang tinggi terutama karotenoid yang berpotensi sebagai pewarna alami. Senyawa aktif yang terkandung bersifat sensitif terhadap cahaya, oksigen, dan suhu tinggi. Tujuan dari penelitian ini adalah untuk membuat mikroenkapsulat minyak buah merah dengan metode gelasi ionik menggunakan bahan penyalut kitosan dan STPP untuk melindungi senyawa aktif yang terkandung. Pada tahap pertama dilakukan pembuatan emulsi mikroenkapsulat minyak buah merah dengan variasi core to coating ratio (1:1, 1:2, 1:3, 1:4) dan variasi waktu homogenisasi (5, 7,5, 10 menit). Core to coating ratio berpengaruh terhadap viskositas, stabilitas, dan warna emulsi. Pada tahap kedua dilakukan pembuatan mikroenkapsulat minyak buah merah dengan core to coating ratio (1:1, 1:2, 1:3, 1:4) dan dianalisis pada hari ke-1 dan ke-11. Core to coating ratio berpengaruh terhadap kadar air, kelarutan, efisiensi enkapsulasi, total karotenoid, retensi karotenoid, kapasitas antioksidan dan stabilitasnya, ukuran partikel, serta warna. Mikroenkapsulat dengan core to coating ratio 1:1 memberikan hasil terbaik dengan kadar air 6,94±0,61%, kelarutan 8,76±0,38%, efisiensi enkapsulasi 67,89±5,72%, kandungan total karotenoid 141,39±18,10 μg/g, retensi karotenoid 83,31±2,75%, kapasitas antioksidan 49,05±1,44 mg AAE/100 g, serta nilai °Hue 53,26 yang menunjukkan warna merah kekuningan. Hasil uji ukuran partikel menunjukkan diameter partikel sebesar 1,5838 μm dengan nilai Polydispersity Index 0,374. / Red fruit oil (Pandanus conoideus Lam.) contains highly active compounds, especially carotenoid which has potential as a natural colorant. The active compounds are sensitive to light, oxygen, and high temperatures. The objective of this study was to make red fruit oil microencapsulates by ionic gelation method using chitosan and STPP coating materials to protect the active compounds. In the first stage, red fruit oil microcapsule emulsions were made with variations of core to coating ratio (1:1, 1:2, 1:3, 1:4) and homogenization time (5, 7.5, 10 min). Core to coating ratio affected the viscosity, stability, and color of the emulsion. In the second stage, red fruit oil microcapsules were made with variations of core to coating ratio (1:1, 1:2, 1:3, 1:4) and analyzed on the 1st and 11th days. Core to coating ratio affects water content, solubility, encapsulation efficiency, total carotenoids, carotenoid retention, antioxidant activity and stability, particle size, and color. Microencapsulates with a core to coating ratio of 1:1 gave the best results with 6,94±0,61% water content, 8,76±0,38% solubility, 67,89±5,72% encapsulation efficiency, 141,39±18,10 µg/g total carotenoid content, 83,31±2,75% carotenoid retention, 49,05±1,44 mg AAE/100 g antioxidant activity, and the value of °Hue 53.26 which shows a yellowish red color. The results of the particle size test showed a particle diameter of 1.5838 µm with a Polydispersity Index value of 0.374.

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