Nanoemulsi Ekstrak Kulit Jeruk Menggunakan Soy Protein Isolated (SPI) Dan Maltodekstrin (MD) Sebagai Aditif Pada Pie Susu

Margaretha, Adeline (2022) Nanoemulsi Ekstrak Kulit Jeruk Menggunakan Soy Protein Isolated (SPI) Dan Maltodekstrin (MD) Sebagai Aditif Pada Pie Susu. Other thesis, Institut Teknologi Sepuluh Nopember.

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Abstract

Kulit jeruk telah dikenal memiliki banyak aktivitas biologis, salah satunya adalah antioksidan, antifungi, dan antibakteri. Kulit jeruk juga mengandung vitamin C, dan memiliki senyawa bioaktif seperti fenolik dan flavonoid. Kulit jeruk diekstrak dengan menggunakan metode meserasi dengan pelarut etanol-air. Hasil optimum uji kandungan fenolik, flavonoid, dan antioksidan ekstrak kulit jeruk didapatkan pada variasi suhu 90°C berturut-turut yaitu 1208,63 ± 1,44 μg AGE/g kulit jeruk kering, 165,77 ± 0,12 μg QE/g kulit jeruk kering, dan 86.14%. Ekstrak kulit jeruk dienkapsulasi menggunakan metode homogenizer sonikator dengan variasi waktu 5 dan 10 menit serta bahan dinding soy protein isolated, maltodekstrin, dan kombinasi keduanya. Ekstrak kulit jeruk terenkapsulasi digunakan dalam fortifikasi pie susu. Hasil optimum total kandungan fenolik, flavonoid, dan antioksidan pada pie susu terfortifikasi dengan penambahan ekstrak kulit jeruk terenkapsulasi dengan bahan dinding maltodekstrin (KP4) yaitu sebesar 519,40 ± 0,83 μg AGE/g ekstrak pie susu, 565,49 ± 0,96 μg QE/g ekstrak pie susu, dan 50.26%.
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Citrus pericarp has been known to have many biological activities such as antioxidant, antifungal, antibacterial. Citrus pericarp also contain Vitamin C and has bioactive compounds such as phenolic and flavonoids. The citrus pericarp was extracted using the maseration method with ethanol-water 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 extrac, 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 egg tart fortification. The optimum result of total phenolic, flavonoid, and antioxidant activity of the egg tart extract using maltodextin wall material (KP4) are 519,40 ± 0.83 μg AGE / g egg tart extract, 565,49 ± 0.96 μg QE / g egg tart extract, and 50,26%.

Item Type:	Thesis (Other)
Uncontrolled Keywords:	Kata kunci: kulit jeruk, enkapsulasi, soy protein isolated, maltodekstrin, pie susu, aditif makanan Keywords: citrus pericarp, encapsulation, soy protein isolated, maltodextrin, egg tart, food additive
Subjects:	Q Science > QD Chemistry Q Science > QD Chemistry > QD63 Extraction
Divisions:	Faculty of Science and Data Analytics (SCIENTICS) > Chemistry > 47201-(S1) Undergraduate Thesis
Depositing User:	Adeline Margaretha
Date Deposited:	10 Feb 2022 00:58
Last Modified:	01 Nov 2022 01:21
URI:	http://repository.its.ac.id/id/eprint/93242

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