Widarjanto, Arstia Zita Putri (2022) Perbandingan maltodekstrin dan whey protein isolate sebagai penyalut pada karakteristik dan stabilitas mikroenkapsulasi bunga telang (clitoria ternatea L.) = Combination of maltodextrin and whey protein isolate as a coating on microencapsulation characteristics and stability of butterfly pea flower (clitoria ternatea L.). Bachelor thesis, Universitas Pelita Harapan.
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Abstract
Bunga telang (Clitoria ternatea L.) mengandung antosianin yang tinggi sehingga dapat digunakan sebagai pewarna makanan alami. Antosianin tidak stabil dan dapat dipengaruhi oleh pH, suhu dan cahaya. Tujuan dari penelitian adalah untuk meningkatkan kestabilan dari antosianin ekstrak bunga telang menggunakan metode mikroenkapsulasi dan mengetahui kestabilan dari mikrokapsul ekstrak bunga telang pada berbagai macam suhu dan pH. Penelitian dilakukan menggunakan esktraksi bunga telang dengan kombinasi pelarut etanol 96% dan akuades. Ekstrak bunga telang dilakukan mikroenkapsulasi dengan perlakuan perbandingan bahan penyalut maltodestrin:Whey Protein Isolate (1:0, 1:3, 1:1, 3:1, dan 0:1) menggunakan spray dryer pada suhu inlet 150oC. Parameter analisis meliputi rendemen, kadar air, kadar antosianin, intensitas warna, efisiensi enkapsulasi dan kelarutan dalam air. Hasil mikrokapsul dengan perbandingan terbaik dilakukan uji stabilitas suhu (25oC, 40 oC, 55 oC, 70oC, dan 85 oC) dan pH (2, 4, 6, 8, dan 10). Ekstrak bunga telang menghasilkan kadar antosianin sebesar 1654,86 mg/L, intensitas warna 1,450, pH 4,43 dan kadar air 19,42%. Mikrokapsul dengan perbandingan bahan penyalut terbaik dihasilkan pada kombinasi bahan penyalut maltodekstrin dengan whey protein isolate 3:1 dengan kadar antosianin 360,70 mg/L, intensitas warna 0,44, efisiensi enkapsulasi 84,89% dan kadar air 5,33%. Pengujian stabilitas suhu terbaik untuk mikrokapsul adalah suhu 70oC dengan kandungan antosianin 470,91 mg/L dan intensitas warna 0,43. Pengujian stabilitas pH terbaik adalah pH 8 dengan kandungan antosianin sebesar 240,46 mg/L dan intensitas warna 0,44 / Butterfly pea flower (Clitoria ternatea L.) has a fairly high anthocyanin content the possibility of using it as a natural color in food items. Anthocyanins are unstable and sensitive to pH, light and temperature. The purpose of the study was to increase the stability of the anthocyanin of the butterfly pea flower extract using the microencapsulation method and to determine the stability of the microcapsules of the butterfly pea flower extract at various temperatures and pH. The study was conducted using the extraction of butterfly pea flower with a combination of 96% ethanol and aquadest as solvent. Butterfly pea flower was microencapsulated with a comparison of maltodestrin:whey protein isolate (1:0, 1:3, 1:1, 3:1, and 0:1) coating using a spray dryer at an inlet temperature of 150oC. Parameters of analysis include yield, water content, anthocyanin content, color intensity, encapsulation efficiency and solubility in water. The results of the microcapsules with the best comparison were tested for temperature stability (25oC, 40oC, 55oC, 70oC, and 85oC) and pH (2, 4, 6, 8, and 10). Butterfly pea flower extract produced anthocyanin levels of 1654,86 mg/L, color intensity 1,45, pH 4,43 and water content 19,42%. Microcapsules with the best coating material ratio were produced in a combination of maltodextrin coating material with whey protein isolate 3:1 with anthocyanin content of 360,70 mg/L, color intensity of 0,44, encapsulation efficiency of 84,89% and water content of 5,33%. The best temperature stability test for microcapsules was 70oC with anthocyanin content of 470,91 mg/L and color intensity of 0,43. The best pH stability test was pH 8 with anthocyanin content of 240,46 mg/L and color intensity of 0,44.
Item Type: | Thesis (Bachelor) |
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Creators: | Creators NIM Email ORCID Widarjanto, Arstia Zita Putri NIM01034190063 arstiazitap@gmail.com UNSPECIFIED |
Contributors: | Contribution Contributors NIDN/NIDK Email Thesis advisor Handayani, Ratna NIDN0311097601 handayani.ratna2@gmail.com |
Uncontrolled Keywords: | antosianin; bunga telang; intensitas warna; mikroenkapsulasi; stabilitas |
Subjects: | T Technology > T Technology (General) T Technology > TP Chemical technology T Technology > TP Chemical technology > TP368-456 Food processing and manufacture |
Divisions: | University Subject > Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology |
Depositing User: | Arstia Zita Putri Widarjanto |
Date Deposited: | 18 Jan 2023 04:42 |
Last Modified: | 18 Jan 2023 04:42 |
URI: | http://repository.uph.edu/id/eprint/52735 |