Enkapsulasi Ekstrak Kulit Manggis Menggunakan Soy Protein Isolated (SPI) Dan Maltodekstrin (MD) Sebagai Aditif Pada Bolu Kukus

Patriani, Erninda (2021) Enkapsulasi Ekstrak Kulit Manggis Menggunakan Soy Protein Isolated (SPI) Dan Maltodekstrin (MD) Sebagai Aditif Pada Bolu Kukus. Undergraduate thesis, Institut Teknologi Sepuluh Nopember.

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Abstract

Penelitian mengenai enkapsulasi ekstrak kulit manggis sebagai bahan tambah makanan pada bolu kukus telah berhasil dilakukan. Kulit manggis diekstrak dengan metode maserasi menggunakan pelarut etanol-air (3:2). Ekstraksi dilakukan dengan variasi waktu perendaman 10, 20, 30 menit. Didapatkan hasil optimum pada waktu perendaman 10 menit dengan kandungan total fenolik, flavonoid, dan aktivitas antioksidan secara berurutan sebesar 5473,368 ± 7,861 μg AGE/g kulit manggis kering, 3225,371 ± 9,114 μg KE/g kulit manggis kering, 90,89%. Ekstrak kulit manggis dengan waktu optimum dilanjutkan pada proses enkapsulasi menggunakan pengeringan beku pada suhu -40C selama 48 jam. Enkapsulasi dilakukan dengan menggunakan tiga bahan dinding yang berbeda yaitu soy protein isolated (SPI), maltodekstrin (MD), dan kombinasi dari soy protein isolated dan maltodekstrin (SPI + MD) pada perbandingan 1:1. Ekstrak kulit manggis terenkapsulasi ditambahkan ke bolu kukus dengan variasi konsentrasi ekstrak terenkapsulasi 2,5 g dan 5 g untuk 100 g tepung. Setelah penambahan ekstrak terenkapsulasi, dilakukan analisis terhadap komposisis total fenolik, total flavonoid, aktivitas antioksidan, sifat organoleptis, dan pertumbuhan kapang. Didapatkan hasil optimum kandungan total fenolik, flavonoid, dan aktivitas antioksidan pada bolu kukus dengan ekstrak terenkapsulasi SPI 5 g berurutan sebesar 31,540 ± 0,061 μg AGE/g bolu kukus kering, 26,312 ± 0,107 μg KE/g bolu kukus kering, dan 23,12%. Hasil pengujian organoleptik menunjukkan bahwa panelis lebih menyukai bolu kukus dengan penambahan ekstrak kulit manggis terenkapsulasi. Penambahan ekstrak kulit manggis terenkapsulasi dengan bahan dinding MD 5 g mampu menghambat pertumbuhan kapang pada bolu kukus selama masa penyimpanan. ===================================================================================================== Research on the encapsulation of mangosteen pericarp extract as food additive on steam bread has been successfully conducted. Mangosteen pericarp was extracted with maceration method using ethanol-water (3:2) as solvent. Extraction was carried out with variation in immersion time 10, 20, 30 minutes. The optimum result of phenolic content, flavonoid content, and antioxidant activity were 5473,368 ± 7,861 μg AGE/g dry mangosteen pericarp, 3225,371 ± 9,114 μg KE/g dry mangosteen pericarp, 90,89% at 10 minutes immersion time, respectively. The optimum time extraction of mangosteen pericarp was continued to encapsulation process using freeze drying at -40C for 48 hours. Mangosteen pericarp extract was encapsulated using three different wall materials, soy protein isolated (SPI), maltodextrin (MD), and combination of soy protein isolated and maltodextrin (SPI + MD) in 1:1 ratio. The encapsulated mangosteen pericarp extracts were added to steam bread with encapsulated extract concentrations of 2.5 g and 5 g for 100 g flour. After addition of encapsulated extracts, analysis of phenolic content, flavonoid content, and antioxidant activity were carried out. The optimum result of phenolic content, flavonoid content, and antioxidant activity of steam bread were carried out in BK4 (addition of 5 g encapsulated extract with SPI) were 31,540 ± 0,061 μg AGE/g dry steam bread, 26,312 ± 0,107 μg KE/g dry steam bread, and 23,12%, respectively. Organoleptic test results showed that panelists preferred steam bread with additionof encapsulated mangosteen pericarp extracts. The addition 5 gram of encapsulated mangosteen with MD aswall material also provide antifungal effect on steam bread during storage time.

Item Type: Thesis (Undergraduate)
Uncontrolled Keywords: kulit manggis, enkapsulasi, soy protein isolated, maltodekstrin, bolu kukus, aditif makanan, mangosteen pericarp, encapsulation, soy protein isolated, maltodextrin, steam bread, food additive.
Subjects: Q Science
Q Science > QD Chemistry
Q Science > QD Chemistry > QD117.S64 Spectrophotometry
Q Science > QD Chemistry > QD251.2 Chemistry, Organic. Biochemistry
Q Science > QD Chemistry > QD63 Extraction
Divisions: Faculty of Science and Data Analytics (SCIENTICS) > Chemistry > 47201-(S1) Undergraduate Thesis
Depositing User: Erninda Patriani
Date Deposited: 24 Aug 2021 12:58
Last Modified: 24 Aug 2021 12:58
URI: https://repository.its.ac.id/id/eprint/89261

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