Enkapsulasi Ekstrak Kulit Jeruk Menggunakan Soy Protein Isolated (SPI) dan Maltodekstrin (MD) sebagai Aditif pada Kue Lumpur

Setiawan, Ricky Dana (2022) Enkapsulasi Ekstrak Kulit Jeruk Menggunakan Soy Protein Isolated (SPI) dan Maltodekstrin (MD) sebagai Aditif pada Kue Lumpur. Undergraduate thesis, Institut Teknologi Sepuluh Nopember.

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Abstract

Kulit jeruk telah dikenal memiliki banyak aktivitas biologis, salah satunya adalah antioksidan. Kulit jeruk juga mengandung senyawa bioaktif seperti fenolik dan flavonoid. Kulit jeruk diekstrak dengan menggunakan metode maserasi dengan pelarut etanol-air. Hasil optimum uji kandungan fenolik, flavonoid, dan antioksidan ekstrak kulit jeruk didapatkan pada variasi suhu 90°C berturut-turut yaitu 165,77 ± 0,12 μg AGE/g kulit jeruk kering, 165,77 ± 0,12 μg QE/g kulit jeruk kering, dan 86.14%. Enkapsulasi ekstrak kulit jeruk dilakukan dengan metode homogenizer sonikator dengan variasi waktu 5 dan 10 menit menggunakan bahan dinding soy protein isolated (SPI), maltodekstrin (MD), dan kombinasi keduanya. Ekstrak kulit jeruk terenkapsulasi di gunakan dalam fortifikasi kue lumpur. Hasil optimum total kandungan fenolik, flavonoid, dan antioksidan pada kue lumpur terfortifikasi dengan penambahan ekstrak kulit jeruk terenkapsulasi dengan bahan dinding kombinasi SPI dan MD (KL6) yaitu sebesar 474,40 ± 0,59 μg AGE/g kue lumpur kering, 655,60 ± 0,69 μg QE/g kue lumpur kering, dan 56,77%. =================================================================================================== Citrus pericarp has been known to have many biological activities, one of which is antioxidant. Citrus pericarp also contains bioactive compounds such as phenolics and flavonoids. The citrus pericarp was extracted using maseration method with ethanol-water as solvent. The optimum result of total phenolic, flavonoid, and the antioxidant activity of the citrus pericarp extract content were 1208,63 ± 1,44 μg AGE/g citrus pericarp extract, 165,77 ± 0.12 μg QE/g of citrus pericarp extract, and 86,14% at temperature variation of 90°C. Soy protein isolated (SPI), maltodextrin (MD), and combination of both of them are used as a wall material for citrus pericarp extraction and sonicator homogenizer was utilized as an encapsulation method with a time variation of 5 and 10 minutes. Encapsulated citrus pericarp extract was used in the mud cake fortification. The optimum result of total phenolic, flavonoid, and antioxidant activity of the mud cake extract using combination wall material of SPI and MD (KL6), which is 474.40 ± 0.59 g AGE/g dried mud cake, 655.56 ± 0.69 g QE/ g dried mud cake, and 56.77%.

Item Type: Thesis (Undergraduate)
Uncontrolled Keywords: kulit jeruk, enkapsulasi, soy protein isolated, maltodekstrin, kue lumpur, aditif makanan citrus pericarp, encapsulation, soy protein isolated, maltodextrin, mud cake, food additive
Subjects: Q Science > QD Chemistry
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: Ricky Dana Setiawan
Date Deposited: 18 Feb 2022 00:28
Last Modified: 18 Feb 2022 00:28
URI: https://repository.its.ac.id/id/eprint/94320

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