KARAKTERISTIK DAN STABILITAS ANTIOKSIDAN MIKROKAPSUL MINYAK BUAH MERAH (Pandanus conoideus Lam) DENGAN BAHAN PENYALUT BERBASIS PROTEIN
ABSTRACT: Red fruit can
commercially be obtained in extract (oil) form and capsulated oil
(softcapsule). Within oil form, this product has lower tenacity and stability
against light, heat, oxygen, and extreme environmental condition due to its
content of easily degradable antioxidant group active compound. Red Fruit based
essence product have been ever fortified into other food product, but only
fortified into fried oil to improve carotene rate. One alternative to deal this
problem refers to microencapsulation. Microencapsulation means the process of
wrapping one certain central particle with other material to reach expected
physical and chemical characteristic. Microencapsulation method used in this
research has been spray drying. Research was arranged by using Completely Randomized
Design that organized in factorial pattern involving two factors. First factor
includes coating materials (soybean protein isolate and Na-caseinate), while
second factor entails red fruit oil proportion (20 %, 30%, and 40%). The
analysis covers moisture content, β-carotene, microstructure,
microencapsulation efficiency, yield, antioxidant activity, and microcapsule
stability against temperature. Results of analysis indicate that microcapsule
with Na-caseinate had better quality compared to wrapping with soybean protein
isolate. The best treatment comes from treatment combination with Na-caseinate
wrapping in proportion of 20% red fruit oil. Microcapsule with the best
treatment has moisture content of 1.34 %, β-carotene of 580.42 μg/g,
microcapsule size of 36,98 μm, microencapsulation efficiency of 95,59%, and
yield of 93,37%. The process of red fruit oil microencapsulation with
Na-caseinate in proportion of 20 % can be used as an alternative to facilitate
distribution process, to increase product storability, and product
fortification process into other food product.
Keywords: microencapsulation,
red fruit, oil proportion, antioxidant stability, protein based coating
Penulis: Willy Yanuar, Simon
Bambang Widjanarko, Tri Wahono
Kode Jurnal: jppertaniandd070019
