THE EFFECTS OF MALTODEXTRIN ON THE OF DANDANG GENDIS LEAVES ETHANOL EXTRACT MICROENCAPSULATED USING SPRAY DRYING OBSERVED FROM PHYSICOCHEMICAL CHARACTHERISTICS

SUGIONO, CHRISTIAN (2018) THE EFFECTS OF MALTODEXTRIN ON THE OF DANDANG GENDIS LEAVES ETHANOL EXTRACT MICROENCAPSULATED USING SPRAY DRYING OBSERVED FROM PHYSICOCHEMICAL CHARACTHERISTICS. Other thesis, UNIKA SOEGIJAPRANATA SEMARANG.

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Abstract

Indonesia is a country rich in medicinal plants. One of the medicinal plant used to cure diseases is Dandang gendis leaves. Dandang gendis leaves could cure diseases like diabetes, difficulty to urinate, and dysentery. Dandang gendis leaves curative properties are caused by alkaloids, flavonoids, and terpenoids contained in dandang gendis leaves which could prevent free radical. In this research, the production of microencapsulated ethanol extract of dandang gendis leaves with added maltodextrin encapsulates using spray dryer machine. The goal of this research is to find the effect of maltodextrin concentration in the encapsulates on the physical (color, hygroscopicity, solubility, absorbability, and wetting) and chemical (Aw, water content, and antioxidant activity) properties of microencapsulated ethanol extract of dandang gendis leaves. The methods in this research were the production of microencapsulated ethanol extract of dandang gendis leaves with three different formula (addition of 40%, 50%, and 60% of maltodextrin encapsulates) which then analyzed physically (color, hygroscopicity, solubility, absorption, and wetting) and chemically (Aw, water content, and antioxidant activity). Physical analysis results showed that the highest solubility and absorbability were achieved by microencapsulation with 60% maltodextrin added with the result of 23,294% and 12,250%. The highest hygroscopicity achieved by microencapsulation with 40% maltodextrin added with the result of 1,997% and microencapsulation with 60% maltodextrin added achieved the longest wetting with one minute and 45 seconds. Chemical analysis showed microencapsulation with 40% maltodextrin added have the highest water content and Aw (6,833% and 0,544%) while microencapsulation with 60% maltodextrin added has the highest antioxidant activity (6,372%).

Item Type: Thesis (Other)
Subjects: > 660 Chemical engineering > Food Technology > Drying
Divisions: Faculty of Agricultural Technology > Department of Food Technology
Depositing User: Mr Lucius Oentoeng
Date Deposited: 16 Apr 2019 09:37
Last Modified: 16 Apr 2019 09:37
URI: http://repository.unika.ac.id/id/eprint/18844

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