RISWANDHA, DANUR (2018) THE EFFECT OF MALTODEXTRIN CONCENTRATION AS ENCAPSULANT ON THE MICROENCAPSULATION OF DANDANG GENDIS LEAF (Clinacanthus nutans) EXTRACT USING FREEZE DRYING METHOD. Other thesis, UNIKA SOEGIJAPRANATA SEMARANG.
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Abstract
Various types of plants could grow well in Indonesia's fertile soil. Some type of those plants had medicinal properties that could be used as traditional medicine. Dandang gendis's leaves (Beloperone fulgina hassk or Clinacanthus burmani nees) were one of the plants used as traditional medicine for diabetic, constipation, inflammation, and hypertension. Dandang gendis leaves extract contained alkaloids, triterpenoid/steroid, glycosides, tannin, saponins, and flavonoid. Flavonoids had been known to catch free radicals as a natural antioxidant. Antioxidant was analyzed using DPPH method as the stable free radicals. In this research dandang gendis leaves ethanol extract microencapsulated was made using the freeze-dry method so the compounds in dandang gendis didn't get damaged by wrong processing. The purpose of this research was to find out physicochemical characteristics from dandang gendis leaves ethanol extract microcapsules with maltodextrin encapsulant. Dandang gendis leaves ethanol extract microencapsulated was made using three formulations, addition of 20 grams, 30 grams, and 40 grams of maltodextrin encapsulant. Methods used in this research were the production of dandang gendis leaves ethanol extract, the production of dandang gendis leaves ethanol extract microencapsulated using the freeze-dry method, and physicochemical analysis such as water content, water activity, wetting, water solubility, water absorbability, hygroscopic, color, and antioxidant activity. According to physicochemical analysis of dandang gendis leaves ethanol extract, the microencapsulated with low water content, low water activity, and high antioxidant activity was ethanol extract microencapsulated with addition of 40% maltodextrin encapsulant with the result of 1,467%; 0,177; and 37,201%. The highest solubility and adsorbability was achieved by the microencapsulated with addition of 40 grams maltodextrin encapsulant with the result of 21,964% and 21,466%. The quickest wetting time with the addition of 20 grams maltodextrin encapsulant with the result of 1,333 seconds and the highest hygroscopic was achieved by the microencapsulated with the addition of 40 grams maltodextrin encapsulant with the result of 2,003%. The color with the highest L, and b* score was achieved by the microencapsulated with addition of 40 grams maltodextrin encapsulant with the result of 66,647 dan 19,825. The highest a* score was achieved with addition of 20 gram with the result -7,637
| Item Type: | Thesis (Other) |
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| Subjects: | 600 Technology (Applied sciences) > 660 Chemical engineering > Food Technology > Drying |
| Divisions: | Faculty of Agricultural Technology > Department of Food Technology |
| Depositing User: | Mr Lucius Oentoeng |
| Date Deposited: | 16 Apr 2019 09:44 |
| Last Modified: | 09 Jun 2021 06:39 |
| URI: | http://repository.unika.ac.id/id/eprint/18848 |
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