Retnaningsih, Christiana and ANANINGSIH, VICTORIA KRISTINA (2018) The Optimization of Maltodextrin and Arabic Gum in the Microencapsulation of Aqueous Fraction of Clinacanthus nutans Using Simplex Lattice Design. The Optimization of Maltodextrin and Arabic Gum in the Microencapsulation of Aqueous Fraction of Clinacanthus nutans Using Simplex Lattice Design, 8. pp. 111-115. ISSN 0975 4415
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Abstract
The aqueous fraction of Clinacanthus nutans leaf extracts contains flavonoids which known had antioxidative properties. To improve acceptability, this viscous and bitter aqueous fraction was microencapsulated using maltodextrin and Arabic gum. This research aims to discover the effectivity of maltodextrin and Arabic gum and the concentrations for optimum microencapsulation. Optimization design was done using Design Expert with simplex lattice design with ratios of 1:0; 0.75:0.25; 0.5:0.5; 0.25:0.75 and 0:1. The evaluations done to the results were microcapsule yield, moisture content, flow rate, and antioxidant activity. The optimum ratio of maltodextrin and Arabic gum was obtained at 0.806:0.194 with 1.49% moisture content, flow rate 4.375 g/s and antioxidant activity at the value of 842,499 ppm. The result of one-sample T-test showed that the prediction result of Design Expert did not differ significantly from the experiment result. From the data, it was concluded that the resulting equation was valid.
| Item Type: | Article |
|---|---|
| Subjects: | 600 Technology (Applied sciences) > 660 Chemical engineering > 664 Food technology |
| Divisions: | Faculty of Agricultural Technology > Department of Food Technology |
| Depositing User: | ms F. Dewi Retnowati |
| Date Deposited: | 04 Mar 2021 01:49 |
| Last Modified: | 04 Mar 2021 01:49 |
| URI: | http://repository.unika.ac.id/id/eprint/23770 |
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