Aplikasi mikrokapsul ekstrak kulit melinjo merah (Gnetum gnemon L.) pada pembuatan minuman serbuk effervescent = Application of microcapsules red melinjo peelsextract (Gnetum gnemon L.) in the preparation effervescent powder drink

Gunawan, Cindy (2020) Aplikasi mikrokapsul ekstrak kulit melinjo merah (Gnetum gnemon L.) pada pembuatan minuman serbuk effervescent = Application of microcapsules red melinjo peelsextract (Gnetum gnemon L.) in the preparation effervescent powder drink. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Kulit melinjo merah (Gnetum gnemon L.) memiliki kandungan karotenoid yang tinggi sehingga dapat berperan sebagai pewarna alami di bidang pangan. Namun bersifat sukar larut dalam air, mudah terdegradasi oleh panas, dan cahaya. Mikroenkapsulasi merupakan proses penyalutan bahan inti yang mudah rusak dengan menggunakan bahan penyalut. Tujuan dari penelitian ini adalah untuk melindungi, mempertahankan, dan meningkatkan kestabilan dan kelarutan senyawa karotenoid dari ekstrak kulit melinjo merah. Penelitian ini dilakukan dalam dua tahap, yaitu penelitian pendahuluan dan penelitian utama. Pada penelitian pendahuluan dilakukan ekstraksi kulit melinjo merah dengan pelarut etil asetat dan mikroenkapsulasi ekstrak dengan metode spray drying. Pada penelitian utama, dilakukan penentuan jumlah mikrokapsul ekstrak dan rasio asam sitrat dengan asam tartarat yang paling optimum berdasarkan karakteristik minuman serbuk effervescent. Karakteristik ekstrak etil asetat kulit melinjo merah, yaitu kadar air 18,47%, rendemen 1,37%, kandungan total karotenoid, fenolik, dan flavonoidnya yang didapatkan, yaitu secara berturut-turut 19,41 mg/g sampel, 27,86 mg GAE/g sampel, dan 30,60 mg QE/g sampel. Karakteristik mikrokapsul, yaitu efisiensi enkapsulasi 62,10%, kelarutan mikrokapsul 93,44%, kandungan total karotenoid 0,29 mg/g, kandungan fenolik 1,2 mg GAE/g, kandungan flavonoid 2,23 mg QE/g, kadar air 6,18%, rendemen 65,72%, dan kandungan vitamin C sebesar 404,37 mg/100g. Minuman serbuk effervescent yang terpilih adalah minuman dengan perlakuan jumlah mikrokapsul 0,5 gram dan rasio asam 1:2 memiliki kandungan total karotenoid tertinggi, yaitu 0,05 mg/g sampel, pH 6,03, volume buih 129,17 mL, waktu larut 156,17 detik, kadar air 8,99%, dan berwarna merah berdasarkan nilai Hue 29,08. Komposisi kimianya meliput kadar air 8,99%, kadar abu 21%, kadar protein 0,06%, kadar karbohidrat 69,79%, kadar lemak 0,16%, kandungan vitamin C sebesar 2,35 mg/100ml, kandungan total fenolik 0,01 mg GAE/mL, dan kandungan total flavonoid 0,01 mg QE/mL. / Red melinjo (Gnetum gnemon L.) peels have high carotenoid content and have the potential to be a natural food colorant. But it is difficult to dissolve in water, easily degraded by heat, and light. Microencapsulation is the process of coating core material which is easily damaged by using coating material. The purpose of this research is to protect, maintain, and improve the stability and solubilty of carotenoid from red melinjo skin extracts. This research consist of two stages, preliminary and main research. In the first stage preliminary research, red melinjo peels were extracted using ethyl acetate and its characteristics were analyzed. In the second stage preliminary research, microencapsulation of extract using spray drying method, then its characteristics were analyzed. In the main research, the determination of the number of microcapsules and the ratio of citric acid and tartaric acid based on the characteristics of the best effervescent powder drink. Characteristics of red melinjo peels extract, water content 18.47%, yield 1.37%, total carotenoid 19.41 mg/g sample, total phenolic 27.86 mg GAE/g sample, and total flavonoid 30.60 mg QE/g sample. Characteristics of microcapsules, encapsulation efficiency 62.10%, solubility of microcapsule 93.44%, total carotenoid 0.29 mg/g sample, total phenolic 1.2 mg GAE/g sample, and total flavonoid 2.23 mg QE/g sample, moisture content 6.18%, yield 65.72%, and vitamin C content 404.37 mg/100g. Selected effervescent powder drink with the treatment of 0.5 gram microcapsules and 1: 2 acid ratio has the highest total carotenoid content, which is 0.05 mg/g sample, pH 6.03, foam volume 129.17 mL, soluble time 156.17 second, water content 8.99%, and the color is red based on Hue 29.08. The chemical composition are water content 8.99%, ash content 21%, protein content 0.06%, carbohydrate content 69.79%, fat content 0.16%, and vitamin C content of 2.35 mg/100ml.

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