ISWARA, RADITYA ARLAN (2019) THE EFFECT OF MALTODEKSTRIN AND GUM ARABIC ON PHYSICAL CHARACTERISTICS AND CHEMICAL ENKAPSULATES OF MIMBA LEAVES (Azadirachta Indica A. Juss) USING FREEZE DRYING METHOD. Other thesis, UNIKA SOEGIJAPRANATA SEMARANG.
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Abstract
Neem leaves or Azadirachta Indica A. Juss is a plant found in the country of Indonesia and is believed by the community to be used as a medicine including to increase appetite, treat dysentery, ulcers, malaria and as an antibacterial. The leaves of the mimba plant are annual plants with a neem plant height of up to 30 meters with a stem diameter reaching 2-5 meters and a canopy diameter reaching 10 meters. Neem leaves contain azadirachtin, salanin, neem and meliantriol, flavonoids, saponins, and tannins which are antioxidant groups. Antioxidant compounds function to maintain immunity, maintain blood pressure, maintain cholesterol and regulate blood sugar levels. Antioxidant compounds in regulating sugar in the blood by improving the production of insulin in the pancreatic cells. Antioxidant compounds are easily easily damaged by light and high temperatures during the cooking process or heating with high temperatures. In this study, the making of mimba leaf pollen powder was made with the addition of arabic gum encapsulates, maltodextrin and a combination of arab gum with maltodextrin using a freeze dryer so that the compounds found in the leaves of neem were not damaged due to improper processing or storage. The purpose of this study was to determine the physicochemical characteristics of the mimba leaf pollen with the addition of arabic gum encapsulates, maltodextrins, and combinations using the freeze drying method. Mimba leaf pollen was made with 3 different coatings but with the same total concentration namely by adding encapsulate arabic gum 30%, 30% maltodextrin and 30% combination, wherein the mixture of 15% arab gum and 15% maltodextrin. The method used in this study included freeze drying of mimba leaf extract and followed by physicochemical analysis (hygroscopicity, color, water absorption, solubility, moisture content, antioxidant activity, total phenolic, total flavonoids and water activity). Based on the results of the analysis obtained, the addition of 30% arab gum had the highest value in the water absorption test of 27.867%, water content of 3.678%, antioxidant of 30.561%, total phenolic of 7343.651 ppm, hygroscopicity of 2%, and total flavonoids amounting to 366,026 ppm. While the highest value obtained with the addition of 30% maltodextrin is in the water activity test of 0.466, water solubility of 23.064%, and color intensity with the L * parameter of 75.640. For the value of the results by adding a combination of 30% between 30% arab gum and 30% maltodextrin for all tests
| Item Type: | Thesis (Other) |
|---|---|
| Subjects: | 600 Technology (Applied sciences) > 660 Chemical engineering > Chemical Technology 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: | 28 Nov 2019 01:50 |
| Last Modified: | 12 Oct 2020 04:44 |
| URI: | http://repository.unika.ac.id/id/eprint/20413 |
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