Karakteristik Mikroenkapsulasi Minyak Buah Merah (Pandanus conoideus Lam.) menggunakan Metode Freeze Drying dengan Rasio dan Jenis Bahan Penyalut Berbeda

Margaretha, Vina (2023) Karakteristik Mikroenkapsulasi Minyak Buah Merah (Pandanus conoideus Lam.) menggunakan Metode Freeze Drying dengan Rasio dan Jenis Bahan Penyalut Berbeda. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Minyak buah merah merupakan dihasilkan dari proses ekstraksi pada bagian bulir buah. Stabilitas karotenoid pada minyak buah merah dapat terganggu pada suhu tinggi selama pengolahan dan penyimpanan. Penelitian ini bertujuan untuk memperoleh stabilitas karotenoid dengan proses mikroenkapsulasi dengan metode freeze drying. Bahan penyalut yang digunakan dalam penelitian ini adalah maltodekstrin, whey protein isolate dan gum arab. Penelitian ini terbagi menjadi penelitian pendahuluan, tahap I dan II. Penelitian pendahuluan dilakukan untuk menganalisis karakteristik minyak buah merah. Penelitian tahap I bertujuan untuk memperoleh mikroenkapsulasi minyak buah merah terbaik dengan bahan penyalut maltodekstrin:whey protein isolate dan maltodekstrin:gum arab dengan rasio 1:1, 1:2 dan 2:1 dan dilakukan pengeringan dengan metode freeze dry selama 48 jam. Penelitian tahap II bertujuan untuk menguji stabilitas mikroenkapsulat dengan perlakuan suhu (suhu ruang, 40, 55, 70 dan 85oC) dan waktu penyimpanan (0, 7 dan 14 hari). Pada penelitian tahap I diperoleh mikroenkapsulat terbaik dengan rasio 2:1 menggunakan penyalut maltodekstrin:whey protein isolate dan maltodekstrin:gum arab. Berdasarkan uji kadar air diperoleh 5,80±0,42%/9,21±2,15%, kelarutan 80,66±1,43/72,85±4,31%, kapasitas antioksidan 97,44±3,79/114,37±16,18mg AAE/100 g, total karotenoid 162,90±2,16/175,58±5,89μg/g, efisiensi enkapsulasi 57,21±5,57/53,84±7,10%, oHue 47,22±2,47/44,79±3,38. Mikroenkapsulat terpilih dilanjutkan dengan penelitian tahap II. Pada tahap ini diperoleh stabilitas warna yang mengalami penurunan seiring peningkatan suhu dan waktu simpan, dan total karotenoid serta kapasitas antioksidan yang mengalami penurunan seiring peningkatan suhu dan waktu simpan. Akan tetapi, penurunan yang tajam hanya terjadi pada hari ke 0 dan 7 untuk parameter warna, karotenoid dan antioksidan./ Red fruit oil is produced from the extraction process on red fruit drupa. The stability of carotenoids in red fruit oil can be disturbed at high temperatures during processing and storage. This research was aimed to obtain carotenoid stability by microencapsulation process with freeze drying method. The coating materials that used in this research were maltodextrin, whey protein isolate and gum arabic. This research is divided into the preliminary stage, first stage and second stage. Preliminary research was conducted to analyze the characteristics of red fruit oil. Phase I of the study aimed to obtain the best red fruit oil microencapsulation with maltodextrin:whey protein isolate and maltodextrin:gum arabic with a ratio of 1:1, 1:2 and 2:1 and dried using the freeze dry method for 48 hours. Phase II research aims to test the stability of microencapsulates with various temperature (room temperature, 40, 55, 70 dan 85oC) and storage time (0, 7 and 14 days). In stage I, selected microencapsulated were obtained with a ratio of 2:1 using maltodextrin:whey protein isolate and maltodextrin:gum arabic as coatings. Based on the water content test obtained 5.80 ± 0.42% / 9.21 ± 2.15%, solubility 80.66 ± 1.43 / 72.85 ± 4.31%, antioxidant capacity 97.44 ± 3.79 /114.37±16.18mg AAE/100 g, total carotenoid 162.90±2.16/175.58±5.89µg/g, encapsulation efficiency 57.21±5.57/53.84±7.10%, oHue 47.22±2.47/44.79±3.38. Selected microencapsulated then were analyzed for stage II. At this stage, color stability decreased as temperature and storage time increases, total carotenoids and antioxidant capacity decreased as temperature and storage time increases. However, a sharp decrease only occurred on days 0 and 7 for color, carotenoid and antioxidant parameters.

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