Enkapsulasi Ekstrak Batang Buah Naga Menggunakan Maltodekstrin Dan Efek Penambahannya Pada Brownies

Simanullang, Jeprima Hasudungan (2022) Enkapsulasi Ekstrak Batang Buah Naga Menggunakan Maltodekstrin Dan Efek Penambahannya Pada Brownies. Other thesis, Institut Teknologi Sepuluh Nopember.

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Abstract

Buah naga merupakan salah satu tanaman yang otentik yang tersebar luas di Asia yang berasal dari keluarga kaktus dengan nama spesies Hylocereus. Buah naga memiliki kandungan senyawa aktif seperti fenolat, flavonoid, betasianin, steroid, dan senyawa lain baik di buah, kulit, dan batangnya. Ekstraksi batang buah naga dilakukan dengan variasi pelarut isopropil alkohol : air dengan perbandingan 1:1,1:3, dan 3:1 dengan variasi waktu perendaman 60 dan 75 menit. Hasil optimum dari variasi-variasi tersebut adalah pada variasi pelarut isopropil alkohol : air (1:3) dengan waktu 60 menit. Kandungan total senyawa fenolat yang didapatkan sebesar 950,735 ± 4,921 μg AGE/g batang buah naga kering, kandungan total senyawa betasianin sebesar 15,283 x103 ± 10,458 μg BE/g batang buah naga kering, dan aktivitas antioksidan yang didapat sebesar 77,33 %. Ekstrak dengan kondisi optimum dengan variasi pelarut isopropil alkohol : air, 1 : 3 dienkapsulasi dengan maltodekstrin dan dilakukan proses pengeringan dengan freeze dry untuk meningkatkan umur simpan ekstrak. Ekstrak yang sudah terenkapsulasi ditambahkan ke brownies dengan jumlah 2,5 dan 5 gram dan dilakukan uji kandungan total fenolat, betasianin, serta aktivitas antioksidan. Hasil optimum didapatkan dengan penambahan 5 gram ekstrak dengan total kandungan fenolat sebesar 219,922 ± 0,793 μg AGE/g brownies kering, kandungan total betasiann 7,708 x103 ± 6,743 μg BE/g brownies kering, dan aktivitas antioksidan sebesar 20,89 %. Hasil pengamatan kapang menunjukkan dengan penambahan ekstrak terenkapsulasi dapat meningkatkan masa simpan dari brownies. Hasil uji organoleptik dari parameter rasa, aroma, warna dan tekstur menunjukkan panelis menyukai brownies dengan penambahan ekstrak batang buah naga sebanyak 5 gram.
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Dragon fruit is one of the authentic plants that are widespread in Asia from the cactus family with the species name Hylocereus. Dragon fruit contains active compounds such as phenolics, flavonoids, betacyanins, steroids, and other compounds in the fruit, skin and stems. Extraction of dragon fruit stems was carried out with a variety of isopropyl alcohol: water solvents in a ratio of 1: 1, 1: 3, and 3:1 with variations in immersion time of 60 and 75 minutes. The optimum result of these variations is the variation of the solvent isopropyl alcohol: water (1:3) with a time of 60 minutes. The total content of phenolic compounds obtained was 950.735 ± 4.921 g AGE/g dried dragon fruit stems, the total content of betacyanin compounds was 15.283 x 103 ± 10.458 g BE/g dried dragon fruit stems, and the antioxidant activity obtained was 77.33%. Extracts with optimum conditions with a variety of isopropyl alcohol solvents: water, 1: 3 were encapsulated with maltodextrin and freeze dry to increase the shelf life of the extract. The encapsulated extract was added to brownies in the amount of 2.5 and 5 grams and tested for total phenolic content, betacyanin, and antioxidant activity. Optimum results were obtained by adding 5 grams of extract with a total phenolic content of 219.922 ± 0.793 g AGE/g dry brownies, total betacyan content 7.708 x 103 ± 6.743 g BE/g dry brownies, and antioxidant activity of 20.89%. The results of observations of molds showed that the addition of encapsulated extracts could increase the shelf life of brownies. The results of the organoleptic test of the parameters of taste, aroma, color and texture showed that the panelists liked brownies with the addition of 5 grams of dragon fruit stem extract.

Item Type:	Thesis (Other)
Additional Information:	RSKi 613.286 Sim e-1 2022
Uncontrolled Keywords:	Batang Buah Naga, Maltodekstrin, Enkapsulasi, Ektraksi, Brownies. Dragon Fruit Stem, Maltodextrin, Encapsulation, Extraction, Brownies
Subjects:	T Technology > TP Chemical technology > TP156 Crystallization. Extraction (Chemistry). Fermentation. Distillation. Emulsions.
Divisions:	Faculty of Science and Data Analytics (SCIENTICS) > Chemistry > 47201-(S1) Undergraduate Thesis
Depositing User:	Mr. Marsudiyana -
Date Deposited:	06 May 2026 04:03
Last Modified:	06 May 2026 04:03
URI:	http://repository.its.ac.id/id/eprint/133007

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