Daun Kenikir (Cosmos caudatus K.) memiliki kandungan senyawa fenolik dan aktivitas antioksidan yang tinggi. Senyawa fenolik telah diketahui sensitif terhadap cahaya, oksigen dan panas. Enkapsulasi dapat melindungi senyawa fenolik dalam ekstrak. Penelitian ini bertujuan untuk mempelajari pengaruh rasio bahan inti:bahan penyalut (1:10 dan 1: 20) dan suhu inlet spray dryer (125, 150 dan 175oC) terhadap karakteristik mikrokapsul. Pada penelitian tahap pendahuluan, daun kenikir diekstraksi menggunakan pelarut etanol, kemudian ekstrak yang diperoleh dianalisis aktivitas antioksidan dan total fenolik. Pada tahap selanjutnya ekstrak dienkapsulasi dan mikrokapsul yang diperoleh dianalisis powder recovery, kandungan total fenolik, effisiensi enkapsulasi, aktivitas antioksidan dan ukuran partikel. Rasio bahan inti:bahan penyalutdansuhu inlet spray dryer mempengaruhi powder recovery, total fenolik, effisiensi enkapsulasi, aktivitas antioksidan dan ukuran partikel mikrokapsul. Perlakuan dengan rasio bahan inti:bahan penyalut1:20 dan suhu inlet spray dryer 125oC menghasilkan mikrokapsul dengan powder recovery 59,87%, total fenol 24,644 mgGAE/g sampel, efisiensi enkapsulasi 98,820%, aktivitas antioksidan (IC50) 1711,804 ppm dan ukuran partikel 1,55 µm.Microencapsulation Of Phenolic Compounds From Cosmos caudatus K. Leaves ExtractCosmos caudatus K. leaves are high in total phenolic content and have high antioxidant activity. Phenolic compounds are sensitive to light, oxygen, and heat. Encapsulation process can protect the phenolic compounds of extract. This research was aimed to study the effect of core to coating ratio (1:10 and 1:20) and spray drying inlet temperature (125, 150, and 175°C) towards the characteristics of microcapsules. In preliminary stage, Cosmos caudatus K. leaves were extracted with ethanol. The extract was analyzed for antioxidant activity and total phenolic content. In the main stage, the extract were encapsulated. The microcapsules were analyzed for powder recovery, total phenolic content, encapsulation efficiency, antioxidant activity, and particle size. Core to coating ratio and inlet temperature affected the powder recovery, total phenolic content, encapsulation efficiency, antioxidant activity, and particle size of microcapsules. Microcapsules with core to coating ratio 1:20 and inlet temperature 125°C gave the best result with powder recovery 59.87%, total phenolic content 24.644 mg GAE/g sample, encapsulation efficiency 98.820%, IC50 1711.804 ppm, and particle size 1.55 μm.                      •

Red melinjo (Gnetum gnemon L.) peels have high carotenoid content and have the potential to be a natural food colorant. But carotenoids have low resistance to light, heat and pH. Microencapsulation is one of the process that can be done to protect and increase the solubility of carotenoids. This research was aimed to protect and increase the solubility of carotenoid compounds from red melinjo peels extract by microencapsulation process. This research consist of two stage, preliminary and main stage. In preliminary stage, red melinjo peels were extracted using ethyl acetate. In the main stage, the extract was encapsulated using spray dryer. The microcapsules were analyzed for moisture content, powder recovery, total carotenoid and phenolic content, encapsulation efficiency, color measurement, solubility, and particle size. The extract has 17693.87 μg/g total carotenoid content and 23.21 mg GAE/g total phenolic content. From the result of this research, there are effects of spray drying inlet temperature and coating material ratio towards characteristics of microcapsules. The best microcapsules were obtained using 150°C spray dryer inlet temperature and 100% arabic gum as coating material with moisture content 5.08%, powder recovery 72.45%, total carotenoid content 420.40 μg/g, encapsulation efficiency 91.23%,°hue microcapsules powder 30.95°, total phenolic content 1.12 mg GAE/g, solubility 89.35%, and microcapsules particle diameter 2.85 μm.

Kelompok Wanita Tani (KWT) Dumay merupakan salah satu UMKM di Tangerang Selatan yang salah satu kegiatannya adalah membudidayakan tanaman hidroponik. Beberapa tanaman telah aktif dibudidayakan dengan pakcoy sebagai komoditas utamanya, tetapi kelompok ini belum mendapatkan pengetahuan mengenai cara mengolah pakcoy menjadi produk yang bernilai ekonomi tinggi. Pakcoy merupakan sayuran yang banyak dibudidayakan secara hidroponik karena permintaan pasar yang tinggi serta kandungan nutrisinya yang tinggi, walaupun umur simpannya cukup singkat dalam kondisi segar. Kegiatan ini bertujuan untuk memberikan pelatihan mengenai teknologi pengolahan yang dapat diaplikasikan oleh KWT Dumay, yaitu pemanfaatan pakcoy untuk diolah menjadi biskuit dan cookies. Metode yang digunakan adalah metode PALS (Participatory Active Learning System), yang terdiri dari presentasi dan praktik pelatihan. Hasil dari kegiatan ini menunjukkan bahwa para anggota KWT Dumay dapat membuat produk biskuit dan cookies berbasis pakcoy untuk meningkatkan umur simpan dan nilai ekonomi pakcoy.

Zinc oxide (ZnO)

Resveratrol derivatives have been reported to have important bioactivities. Synthesis of monomeric resveratrol derivatives has been a challenging topic in both organic and medicinal chemistry. A Synthesis of prenylated resveratrol was developed through prenylation between resveratrol (3,5,4'-trihydroxystilbene) and prenyl bromide (3,3-dimethyl allyl bromide) using heterogeneous superbase catalyst γ-Al2O3/NaOH/Na. The aim of this research is to obtain prenylated resveratrol compound that has important bioactivity and to identify a type of prenylation, O-or C-prenylation. Characterization of the product was carried out using liquid chromatography-mass spectrometry (LC-MS) and nuclear magnetic resonance ( 1 H-NMR). The antioxidant activity of the samples was determined using DPPH radical scavenging assay. The results of LC-MS analysis of the product showed the molecular ion peak at m/z 365.38 [M+H] + that indicated the presence of prenylated resveratrol with two prenyl (C5H9-) substituent. The 1 H-NMR spectrum of the product indicated that the addition of two prenyl substituent occurs at the hydroxyl group on the structure of resveratrol (O-prenylation). Prenylation caused decreasing free radical scavenging activity of the product (IC50 = 102,75 ppm) compared to resveratrol (IC50 = 63,52 ppm) and it means that the addition of prenyl substituents occurs through O-prenylation.