PUTRA, YOHANES ALAN SARSITA (2024) FORMULASI NANOEMULSI DAN NANOKITOSAN EKSTRAK BUAH PARIJOTO (MEDINILLA SPECIOSA) DENGAN VARIASI STABILISATOR TWEEN DAN NATPP. Masters thesis, UNIVERSITAS KATOLIK SOEGIJAPRANATA.
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Abstract
ABSTRAK Nanotechnology holds significant potential for development due to its advantages in modifying surface characteristics and particle size, allowing for improved absorption of functional food compounds and controlled release of active substances to minimize side effects. Nanoemulsion, a stable colloidal system formed by mixing oil, emulsifier, and water, represents one of the nanotechnologies with potential applications. However, studies on the influence of surfactants on stability and bioavailability, particularly in nanoemulsions, remain scarce. This gap in research is crucial to explore further in the development of nanotechnology-based foods. The parijoto fruit (Medinilla speciosa), an endemic plant species in Indonesia, has not been extensively Studied for its utilization as a functional food and nutraceutical. Parijoto fruit has been proven to contain phytochemical components such as anthocyanins, flavonoids, saponins, tannins, alkaloids, cardenolides, and glycosides. Anthocyanins, a major compound in parijoto fruit, have been shown to reduce the risk of cardiovascular diseases, diabetes, inflammation, and possess antiinflammatory and antioxidant properties. This research aims to investigate the surfactant's ability in forming anthocyanin nanoemulsions from parijoto fruit extract and analyze the emulsion's characteristics, including pH, light, temperature, turbidity, emulsion type, and stability. The results of this study can provide valuable information for the further development of anthocyanin nanoemulsions from Parijoto fruit extract. The obtained results include the characterization of nanoemulsion particle size, polydispersity index, zeta potential, conductivity, pH, and viscosity. Additionally, the characterization of nanochitosan includes zeta potential, polydispersity, particle size, conductivity, pH, and viscosity. Increasing surfactant concentration leads to smaller particle sizes and more homogeneous size distribution, but there is a plateau where surfactant aggregation and micelle formation occur. Increased concentrations of chitosan, NaTPP, and parijoto extract significantly impact the physical characteristics of chitosan nanoparticle size and polydispersity. Excessive concentrations of chitosan and NaTPP can lead to the formation of long chitosan polymer chains related to the aggregation process, affecting particle size and polydispersity. Optimal process conditions for nanoemulsion include 12% Tween 80 solvent concentration, 12% Tween concentration, and 7.5% parijoto fruit extract concentration with a desirability value of 0.74, falling into the moderate category. The optimal concentrations for chitosan, NaTPP and parijoto extract are 2.4 g/cc, 0.25 g/cc, and 7.5%, respectively, with a desirability value of 0.49, also categorized as moderate. Keywords : Nanotechnology , Parijoto, Nanoemulsion, Nanochitosan
| Item Type: | Thesis (Masters) |
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| Subjects: | 600 Technology (Applied sciences) > 660 Chemical engineering > Food Technology 600 Technology (Applied sciences) > 660 Chemical engineering > Food Technology > Food Processing |
| Divisions: | Graduate Program in Master of Food Technology |
| Depositing User: | Ms Dewi Soelistyowati |
| Date Deposited: | 14 May 2024 05:45 |
| Last Modified: | 14 May 2024 05:45 |
| URI: | http://repository.unika.ac.id/id/eprint/35425 |
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