SUSANTO, ANDY (2018) THE EFFECT OF GUM ARABIC AS ENCAPSULATION AGENT ON THE PHYSICOCHEMICAL CHARACTERISTICS OF ETANOL EXTRACT FROM DANDANG GENDIS(Clinacanthus nutans) LEAF USING FREEZE DRYING METHOD. Other thesis, Unika Soegijapranata Semarang.
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Abstract
Dandang gendis or Clinacanthus nutans is a plant that can be found in Indonesia and believed by the public can cure diabetes. Dandang gendisis shrubs plant, with the physical characteristics of stems erect and height of 1 to 2.5 meters. In the extract of dandang gendis leaves, there are classes of alkaloids, flavonoids and terpenoids which are antioxidants. Antioxidant compounds have function to maintain immune function, maintain healthy blood pressure, keep cholesterol and regulate blood sugar levels. Antioxidant compounds regulating blood glucose by way of improving insulin production system in cells of the pancreas. Antioxidant compounds are easily damaged by light and high temperatures during cooking. This research is makingmicrocapsulated ethanol extract of dandang gendis leaves with the addition of arabic gum encapsulation using freeze dryer, so the compounds contained in leaves of dandang gendis are not damaged due to improper processing or storage process. The purposes of this research are to know the physicochemical characteristics of microcapsulated ethanol extract of dandang gendis leaves with the addition of arabic gum encapsulation using freeze drying method. The microcapsulatedethanol extract of dandang gendis leaves were made with 3 different formulations, with the addition of 20 grams, 30 grams and 40 gramsarabic gum encapsulation. The method used in this research are the making of ethanol extract of dandang gendis leaves, making microcapsule of ethanol extract of dandang gendis leaves with freeze drying, and physicochemical analysis (hygroscopic, color, water absorption, solubility, wetting, moisture content, antioxidant activity and water activity. Based on physicochemical analysis of microcapsulatedethanol extract of dandang gendis leaves, the lowest moisture content, highest antioxidant activity and lowest water activityis microcapsulated ethanol extract of dandang gendis leaves with 40 grams of arabic gum addition, with the results of 2,792%, 79,128% and 0,149 respectively. The highest solubility and highest absorption are owned by the addition of 40 grams arabic gum, with the results of 19,852% and 26.133%. The highest wetting time and the highest hygroscopic are owned by microcapsules with 40 grams of arabic gum addition, with the results of 434.163 seconds and 1.999%. The colors with the highest L *, a * and b * values are owned by microcapsules with the addition of 40 grams of arabic gum, with the results of 61.858, -5.972 and 13.297. The higher the addition of arabic gum encapsulation resulting higher L *,b *, a*, solubility, wetting ability, water absorption, hygroscopic and antioxidant activity. The higher the addition of arabic gum, resulting the decreasing of color, moisture content and water activity.
| Item Type: | Thesis (Other) |
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| Subjects: | 600 Technology (Applied sciences) > 660 Chemical engineering > Chemical Technology > Biotechnology |
| Divisions: | Faculty of Agricultural Technology > Department of Food Technology |
| Depositing User: | Mr Lucius Oentoeng |
| Date Deposited: | 19 Nov 2018 06:03 |
| Last Modified: | 23 Jun 2021 07:16 |
| URI: | http://repository.unika.ac.id/id/eprint/17390 |
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