Microencapsulation of Andrographis paniculata extract using crystallizer at a different agitation speed.

ANANINGSIH, VICTORIA KRISTINA Microencapsulation of Andrographis paniculata extract using crystallizer at a different agitation speed. ICSFE.

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Abstract

The covid-19 pandemic has made the influence of functional food even stronger. Sambiloto (Andrographis paniculata) is a local herb called “the king of bitters” because of its bitter taste. It has bioactive compounds which function as an immunostimulant. Microencapsulation of Andrographis paniculata extract can extend its shelf life and maintain its bioactive compound. Microencapsulation is conducted by crystallization method with sugar as an encapsulating agent. This study was aimed to determine the effect of the agitation speed of crystallizer and the addition of Andrographis paniculata extract on the physicochemical characteristics of microencapsulated powder. Crystallization was conducted at 100 oC. This study used three concentrations of Andrographis paniculata extract (0.5%, 1%, 1.5% w/w) and three agitation speed of crystallizer (60 rpm, 80 rpm,100 rpm). The results showed that increasing agitation speed contributed to increase yield value and to decrease crystallization time and dissolving time. Increasing Andrographis paniculata extract affected on the increase of antioxidant activity. The optimum process condition was achieved at 100 rpm with a concentration of 1,5%, which resulted on crystallization time (110 minutes), moisture content (1.32 %), ash content (1,05 %). dissolving time (70 second), and antioxidant activity (59.50%). Keywords : microencapsulation, Andrographis paniculata, crystallization

Item Type: Article
Subjects: 600 Technology (Applied sciences) > 660 Chemical engineering > 664 Food technology
Depositing User: Ms Kristina Ananingsih
Date Deposited: 02 May 2023 11:17
Last Modified: 02 Dec 2023 15:43
URI: http://repository.unika.ac.id/id/eprint/31615

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