Nanopartikel Berbasis Protein Dedak Padi Yang Disintesis Dengan Proses Multi-Step Desolvation Untuk Sistem Emulsi Pickering

Kimsanto, Hari (2025) Nanopartikel Berbasis Protein Dedak Padi Yang Disintesis Dengan Proses Multi-Step Desolvation Untuk Sistem Emulsi Pickering. Masters thesis, Institut Teknologi Sepuluh Nopember.

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Abstract

Dedak padi merupakan hasil samping penggilingan padi yang memiliki potensi besar sebagai sumber protein alternatif dan pickering emulsifier. Penelitian ini bertujuan untuk mengoptimasi ekstraksi protein dedak padi menggunakan Deep Eutectic Solvent (DES) yang dikombinasikan dengan Microwave Assisted Extraction (MAE), serta mengevaluasi karakteristik fungsional protein sebagai pickering emulsifier dalam bentuk nanopartikel. Optimasi ekstraksi menggunakan Response Surface Methodology (RSM) dengan metode Box-Behnken menunjukkan kondisi optimal pada penggunaan pelarut DES Choline Chloride:Urea dengan microwave power 296.97 W, waktu ekstraksi 44.75 detik, dan rasio dedak padi:DES 1:5.79 yang menghasilkan protein recovery 39.96%. Rice Bran Protein Concentrate (RBPC) yang diekstrak menggunakan ChCl:Glycerol menunjukkan karakteristik fungsional terbaik dengan water holding capacity (WHC) 4.12 g/g dan oil holding capacity (OHC) 4.58 g/g. Modifikasi protein menjadi nanopartikel melalui metode desolvasi dua tingkat meningkatkan kemampuan WHC menjadi 4.93 g/g dan OHC menjadi 5.81 g/g, menghasilkan ukuran partikel 25 nm yang ideal untuk aplikasi pickering emulsifier. RBPC yang diekstrak dengan ChCl:Oxalic acid menunjukkan foaming capacity tertinggi (84.4%) namun dengan foaming stability rendah, sementara ekstraksi menggunakan ChCl:Glycerol dan ChCl:Urea menghasilkan foaming stability lebih baik (125.15% dan 119.5%) dengan foaming capacity masing-masing 53.33% dan 56.75%. Modifikasi nanopartikel secara signifikan meningkatkan foaming stability hingga 182.83% pada protein ChCl:Urea desolvasi kedua, serta foaming capacity mencapai 76.25% pada protein ChCl:Glycerol desolvasi pertama. Hasil ini mengindikasikan bahwa protein dedak padi yang diekstrak dengan DES dan dimodifikasi menjadi nanopartikel memiliki potensi tinggi sebagai pickering emulsifier, ditunjukkan dengan peningkatan WHC, OHC, dan stabilitas busa yang signifikan setelah modifikasi nanopartikel, serta ukuran partikel yang optimal untuk stabilisasi antarmuka.
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Rice bran, a byproduct of rice milling, has great potential as an alternative protein source and Pickering emulsifier. This study aimed to optimize rice bran protein extraction using Deep Eutectic Solvent (DES) combined with Microwave Assisted Extraction (MAE), and to evaluate the functional characteristics of the protein as a Pickering emulsifier in nanoparticle form. Extraction optimization using Response Surface Methodology (RSM) with the Box-Behnken method showed optimal conditions using Choline Chloride:Urea DES with microwave power of 296.97 W, extraction time of 44.75 seconds, and rice bran:DES ratio of 1:5.79, resulting in a protein recovery of 39.96%. Rice Bran Protein Concentrate (RBPC) extracted using ChCl:Glycerol showed the best functional characteristics with a water holding capacity (WHC) of 4.12 g/g and an oil holding capacity (OHC) of 4.58 g/g. Protein modification into nanoparticles through a two-stage desolvation method increased WHC to 4.93 g/g and OHC to 5.81 g/g, producing a particle size of 25 nm, which is ideal for Pickering emulsifier applications. RBPC extracted with ChCl:Oxalic acid showed the highest foaming capacity (84.4%) but with low foaming stability, while extraction using ChCl:Glycerol and ChCl:Urea resulted in better foaming stability (125.15% and 119.5%) with foaming capacities of 53.33% and 56.75%, respectively. Nanoparticle modification significantly increased foaming stability up to 182.83% in the second desolvation of ChCl:Urea protein, and foaming capacity reached 76.25% in the first desolvation of ChCl:Glycerol protein. These results indicate that rice bran protein extracted with DES and modified into nanoparticles has high potential as a Pickering emulsifier, as demonstrated by the significant increase in WHC, OHC, and foam stability after nanoparticle modification, as well as the optimal particle size for interface stabilization.

Item Type:	Thesis (Masters)
Uncontrolled Keywords:	dedak padi, protein, nanopartikel, pickering emulsi, multi-step desolvation, deep eutectic solvent, Microwave Assisted Extraction;
Subjects:	Q Science Q Science > QD Chemistry Q Science > QD Chemistry > QD251.2 Chemistry, Organic. Biochemistry
Divisions:	Faculty of Industrial Technology and Systems Engineering (INDSYS) > Chemical Engineering > 24101-(S2) Master Thesis
Depositing User:	Hari Kimsanto
Date Deposited:	03 Feb 2025 10:20
Last Modified:	03 Feb 2025 10:20
URI:	http://repository.its.ac.id/id/eprint/117578

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