Mikroenkapsulasi Fikosianin dalam Maltodekstrin-Alginat: Formulasi dan Karakterisasi

Abstract

Phycocyanin is a source of natural blue dye which can be extracted from Spirulina sp. The main characteristics of phycocyanin are unstable by temperature and pH during processing and storage. Microencapsulation methods could be proposed to protect the phycocyanin from the external effect, where the types and concentration of encapsulant used may affect the characteristics of the result. The aim of this study was to determine the best formulation and characterization of phycocyanin microcapsules from Spirulina sp. with maltodextrin and alginate as an encapsulant.The microcapsules were produced using five different concentrations of alginate in maltodextrin, namely 0%; 0.2%; 0.4%; 0.6%; and 0.8% (w/w). The total encapsulant used was 10% of phycocyanin microparticle solution. The results showed that the increasing concentration of alginate could raise the levels of phycocyanin, moisture content, encapsulation efficiency, bulk density, blue intensity, and particle size, it also improved the morphology of the microcapsules. Phycocyanin microcapsules with alginate concentration of 0.6% and 9.4% maltodextrin had the highest phycocyanin content, encapsulation efficiency, and blue intensity.

Effect of Maltodextrin Concentration on Physical Characteristics of Strawberry Extract That May Prevent COVID-19 in the Elderly

“…The addition of maltodextrin can also influence the powder's moisture content. The higher the maltodextrin concentration, the lower the water content of the resulting powder 25 . This is due to the increased flow rate of solid feed, which reduces the amount of water available for evaporation, thereby decreasing the water content of the final powder 26 .…”

“…This represents a decrease compared to the 0.11% fat found in fresh strawberries. Haluk et al 25 concluded that the lower fat content in the strawberry powder is due to the product adhering to the surface of the spray drying glass during the drying process. This adhesion prevents the final powder from retaining its full-fat content, resulting in a lower fat content than fresh strawberries.…”

Tingkat Kesesuaian Proses Pelayanan Resep Di Unit Farmasi Rawat Jalan Terhadap Standar Prosedur Operasional Di Rumah Sakit

“…Fakta yang diperoleh menemukan adanya ketidaksesuaian pelayanan resep terhadap SPO diantaranya penelitian Kurniasih (2016) Rumah sakit dalam penelitian ini memiliki SPO sebagai petunjuk teknis pelaksanaan pelayanan resep. Ketiga elemen tersebut diterjemahkan di SPO kedalam 10 langkah yaitu: 1) Menerima resep dari pasien; 2) Memberi paraf penerima pada kolom terima resep (T); 3) Melakukan pengkajian resep dan menuliskan hasil kajian di blangko pengkajian resep; 4) Menyiapkan obat dan alat kesehatan sesuai resep; 5) Membubuhkan paraf petugas yang menyiapkan obat di kolom racik obat (R); 6) Memberi etiket pada sediaan obat; 7) Membubuhkan paraf petugas yang menulis etiket di kolom etiket (E); 8) Melakukan kaji ulang/verifikasi obat sebelum diserahkan kepada pasien dan mencatat hasil kajian pada blangko verifikasi; 9) Menyerahkan obat kepada pasien dan memberi informasi; 10) Membubuhkan paraf petugas yang menyerahkan obat obat di kolom serah obat (S).…”

Microencapsulation and controlled release of Bacillus clausii through a novel non-digestible carbohydrate formulation as revolutionizing probiotic delivery

“…Sodium alginate is extracted from brown seaweeds, its low cost, low toxicity, biocompatibility, biodegradability, and gelatinous die-forming ability have made it one of the most researched polymers that can be used in controlled-release pharmaceutical systems with other polymers [ 20 ]. Previous studies have explored the combination of maltodextrin, sodium alginate, and inulin as encapsulation matrices for various applications [ 18 , 21 , 22 ].…”