ENCAPSULATION OF OIL FROM RED GUAVA JUICE RESIDUE (Psidium guajava) USING FREEZE DRYING AND VACUUM DRYING METHOD

ADIANTO, LIONG, ANGELA KRISTAFANI (2019) ENCAPSULATION OF OIL FROM RED GUAVA JUICE RESIDUE (Psidium guajava) USING FREEZE DRYING AND VACUUM DRYING METHOD. Other thesis, UNIKA SOEGIJAPRANATA SEMARANG.

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Abstract

Red guava (Psidium guajava Linn.) is one of the local fruits that has been processed into many kinds of products, such as juice. Guava juice residue and guava seeds are still not used well, but actually they contain unsaturated fats and antioxidant activity that can potentially become supplements. Microencapsulated is an essential technology to achieve stability, storage, and shipping attribute as desired. Freeze drying and vacuum drying is one of the drying methods often used to drying material that sensitive to heat. The purpose of this study is to utilized red guava juice residue and red guava seeds, compare the chemical characteristic of red guava juice residue with powder result of encapsulation, and to know and compare the yield and chemical characteristic as a result of encapsulation using freeze drying and vacuum drying method. Tests were carried out on three samples, oil of red guava juice residue, powder after freeze drying, and powder after vacuum drying. Oil of red guava juice residue tested for yield and chemical characteristics including free fatty acids, p-anisidine value, antioxidant activity, and total carotene. Powder result of encapsulation are tested for yield and chemical characteristics including antioxidant activity, total carotene, surface oil, encapsulated oil, and moisture content. The analysis of the chemical characteristics showed that oil of red guava juice residue contain antioxidant activity 90,752 ± 5,713% and total carotene 28,395 ± 3,027 μg/g, but the free fatty acid value and p-anisidine value were high. The analysis of the chemical characteristic of powder result of encapsulation using freeze drying method contain antioxidant activity and total carotene much higher were 33,449±8,758% and 0,502±0,066 μg/g than using vacuum drying method were 16,008±1,354% and 0,223±0,037 μg/g. From this study, can be conclude that oil of red guava juice residue can potentially become source of antioxidant and carotene, powder that dried using freeze drying method contain more antioxidant and total carotene than using vacuum drying method, and although antioxidant and carotene value of oil of red guava juice residue much higher than powder result of encapsulation, but encapsulation can protect oil from risk of oxidation.

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: 03 Dec 2019 08:46
Last Modified: 03 Dec 2019 08:46
URI: http://repository.unika.ac.id/id/eprint/20565

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