PROBONINGRUM, YOLANDA PANGESTIKA (2020) PENGARUH RASIO BAHAN PENYALUT GLUKOMANAN (Amorphophallus oncophyllus) TERHADAP KARAKTERISTIK MIKROKAPSUL MINYAK ATSIRI CENGKEH DAN MINYAK IKAN CHARACTERISTICS OF CLOVE OIL AND FISH OIL MICROCAPSULE ENCAPSULATED WITH GLUCOMANNAN (Amorphophallusoncophyllus) AS COATING MATERIAL. Other thesis, UNIKA SOEGIJAPRANATA SEMARANG.
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Abstract
SUMMARY Yellow porang tuber (Amorphophallus oncophyllus) contains a polysaccharide called glucomannan. This time, porang tubers are planted more for export purposes, especially for the making of glucomannan flour. One of the characteristics of glucomannan is the water soluble and can increase viscosity so it can stabilize the emulsion system. Stable emulsions can be the basis for the production of microcapsules that are stable to oxidation. The clove essential oil and the fish oil are sensitive to oxygen so we need a way to protect the active ingredients so their utilization can be more optimal. Microencapsulation can help maintain the quality of the clove essential oils and the fish oil. The microencapsulation method used in this study is freeze drying because it is an appropriate method for food which is also sensitive to heat. Research by utilizing glucomannan needs to be done because the processing of the clove and the essential oils of fish with glucomannan microencapsulation method using freeze drying has not yet been developed until now. The use of glucomannan in different concentrations is thought to have an effect on the efficiency of microencapsulation. In this study, three variations of the ratio from the clove essential oil and the fish oil to glucomannan were carried out (1: 1.5; 1: 2.5; 1: 3.5). The research method begins with a preliminary study of glucomannan extraction from the porang tubers. The main research in the form of microcapsule characteristics obtained from the clove essential oil and the fish oil formulations on glucomannan. The microencapsulation process using the freeze drying method (-101°C). Then an analysis of glucomannan levels can be done using a spectrophotometer and obtained 60% glucomannan. Furthermore, the morphological characterization using a trinocular microscope was performed, adding oil based colors to see the glucomannan structure and the result was the glucomannan structure had an irregular shape. The microcapsule yield analysis is being calculated based on the ratio between the weight of the microcapsule product that obtained by the total weight of the solid material (the capsule material and the core material). The results showed that microcapsules with core ingredients of the clove essential oil had an average yield which was relatively is lower than the fish oil. This shows the difference between the core material and the yield. Next, is an analysis of total oil, surface oil and microencapsulation efficiency were analyzed. Based on the total oil yield, the higher percentage of glucomannan used, the lower average value of total oil available in the microcapsules. The lowest surface oil is in the ratio of glucomannan to essential oils of clove 1: 3.5 which is contain 0.008 grams. The more glucomannan used as a coating material, the lower oil that available on the surface of the microcapsules. Based on the results of the study, the best efficiency of microcapsules produced by the ratio of fish oil and glucomannan 1: 3.5 is 64%.
| Item Type: | Thesis (Other) |
|---|---|
| Subjects: | 600 Technology (Applied sciences) > 660 Chemical engineering > 664 Food technology |
| Divisions: | Faculty of Agricultural Technology > Department of Food Technology |
| Depositing User: | mr Dwi Purnomo |
| Date Deposited: | 20 May 2021 02:18 |
| Last Modified: | 20 May 2021 02:18 |
| URI: | http://repository.unika.ac.id/id/eprint/24907 |
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