Ekstrak Jahe Terenkapsulasi (Zingiber Officinale Rosc.) Soy Protein Isolated dan Maltodekstrin Sebagai Aditif Pada Susu Jagung

Oriana, Trie (2021) Ekstrak Jahe Terenkapsulasi (Zingiber Officinale Rosc.) Soy Protein Isolated dan Maltodekstrin Sebagai Aditif Pada Susu Jagung. Undergraduate thesis, Institut Teknologi Sepuluh Nopember.

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Abstract

Penambahan ekstrak jahe terenkapsulasi menggunakan bahan dinding soy protein isolated, maltodekstrin, serta kombinasi soy protein isolated dan maltodekstrin sebagai aditif pada susu jagung telah diteliti. Ekstrak jahe didapatkan dengan menggunakan metode maserasi menggunakan pelarut etanol dan air. Variasi waktu pengadukan yaitu 45, 60, dan 75 menit. Hasil optimum yang didapat adalah pada waktu pengadukan 60 menit dengan hasil kandungan total fenolik, total flavonoid, dan nilai aktivitas antioksidan masing-masing sebesar 10450,696 ± 43,481 µg AGE/g jahe kering, 656,821 ± 16,804 µg KE/g jahe kering, dan 91,03%. Ekstrak jahe terenkapsulasi mampu meningkatkan kandungan total fenolik, total flavonoid, dan nilai aktivitas antioksidan pada susu jagung. Hasil optimum didapatkan dengan variasi penambahan ekstrak jahe terenkapsulasi menggunakan bahan dinding kombinasi soy protein isolated dan maltodekstrin sebesar 7,5 g dengan hasil masing-masing kandungan total fenolik, total flavonoid, dan nilai aktivitas antioksidan sebesar 6,905 ± 0,039 µg AGE/mL susu jagung, 5,117 ± 0,054 µg KE/mL susu jagung, dan 17,98%. Ekstrak jahe terenkapsulasi juga mampu mempengaruhi hasil uji organoleptik.
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The addition of encapsulated ginger extract using wall material such as soy protein isolated, maltodextrin, and combination of soy protein isolated and maltodextrin has been investigated. Ginger extract was obtained using the maceration method using ethanol and water as a solvent. Variations in stirring time are 45, 60, and 75 minutes. The optimum results obtained were at a stirring time of 60 minutes with the results of total phenolic content, total flavonoids, and antioxidant activity values are 10450,696 ± 43,481 µg GAE/g dry ginger, 656,821 ± 16,804 µg QE/g dry ginger, and 91,03%. The encapsulated ginger extract was able to increase the total phenolic content, total flavonoid, and antioxidant activity value in corn milk. Optimal results were obtained by adding encapsulated ginger extract using wall material of combination soy protein isolated and maltodextrin of 7.5 g with the results of each containing total phenolic, total flavonoids, and antioxidant activity values of 6.905 ± 0.039 µg GAE/mL corn milk, 5.117 ± 0.054 µg QE/mL corn milk, and 17.98%. Encapsulated ginger extract is also able to affect the results of organoleptic tests.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	jahe, enkapsulasi, soy protein isolated, maltodekstrin, antioksidan, susu jagung, ginger, encapsulation, Maltodextrin, antioxidant, corn milk
Subjects:	T Technology > TP Chemical technology > TP248.25.N35 Microencapsulation.
Divisions:	Faculty of Science and Data Analytics (SCIENTICS) > Chemistry > 47201-(S1) Undergraduate Thesis
Depositing User:	Trie Oriana
Date Deposited:	23 Aug 2021 16:37
Last Modified:	23 Aug 2021 16:37
URI:	http://repository.its.ac.id/id/eprint/89170

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