Pengaruh Penambahan Maltodekstrin dan Suhu Inlet Spray Dryer terhadap Karakteristik Fisiko-Kimia Bubuk Sari Kerandang (Canavalia virosa)

Djaafar, Titiek F.; Santoso, Umar; Ariestyanta, Anggara

doi:10.22146/agritech.10446

Cited by 8 publications

(8 citation statements)

References 3 publications

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“…The highest solubility is the powder with 4% maltodextrin and inlet temperature of 165 o C with the solubility value 96,06444%. According to Djaafar et al [7], higher concentration of maltodextrin and inlet temperature of spray dry, the solubility of powder will increase in water. Maltodextrin is easily soluble in cold water, hence the higher the concentration the powder supposed to dissolve in water [19].…”

Section: Solubility Of the Encapsulated Red Melinjo Peel Powdermentioning

confidence: 99%

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Characteristics of Red Melinjo Peel Powder Encapsulate with Spray Drying Method

Parhusip

Adara

Widyapranata

2022

GCISTEM

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Melinjo peel contains ascorbic acid, flavonoids, phenolics, lycopene, and β-carotene. The method of handling to reduce melinjo peel and preserve the active compounds is by powder encapsulation. Encapsulation is a way to protect the active compound and extend the shelf life of melinjo peel. The method used is spray drying, which can turn the liquid into a powder by heating with the help of a coating agent such as maltodextrin. The purpose of this study was to determine the difference in concentration of maltodextrin (4, 6, 8%) and temperature of spray dry (135, 145, 155, 165°C) on the physical and chemical characteristics of encapsulated powder of red melinjo peel. Analysis of red melinjo peel powder had 1.69% moisture content, 5.96 mg GAE/g total phenolic, 0.53 mg QE/g total flavonoids, 31.36% solubility, 55.98 μm particle size, and antioxidant activity (IC50) 42.694 ppm. While the analysis of the selected encapsulates, which is encapsulates with a maltodextrin concentration of 8% and a spray dry temperature of 135°C had 0,09% moisture content, 1.0683 mg GAE/g total phenolic, 99.8050% encapsulation efficiency, 0.1777 mg QE/g total flavonoid, 92.3663% solubility, 212.93 μm particle size, and 121.389, 7132 ppm of antioxidant activity (IC50). The increase in maltodextrin concentration and spray dry temperature causes the encapsulation efficiency, solubility, and particle size of encapsulation to increase but cause the moisture content, total phenolic, and total flavonoid encapsulation to decrease.

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Section: Solubility Of the Encapsulated Red Melinjo Peel Powdermentioning

confidence: 99%

“…Maltodextrin is one of the coating materials widely used. Maltodextrin has low viscosity, low sugar, good binding power [6], and stable to oxidation, so the encapsulated product could prolong the shelf life [7].…”

Section: Introductionmentioning

confidence: 99%

Characteristics of Red Melinjo Peel Powder Encapsulate with Spray Drying Method

Parhusip

Adara

Widyapranata

2022

GCISTEM

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“…The high total solids are related to the drying rate during spray drying. 40 However, a high concentration of maltodextrin causes coagulation. 41 As a result, the water molecules that will diffuse are blocked by larger maltodextrin molecules and cause a decrease in the drying rate, thus causing the moisture content to increase.…”

Section: Moisture Contentmentioning

confidence: 99%

Proximate analysis of the high phytochemical activity of encapsulated Mandai cempedak (Artocarpus champeden) vinegar prepared with maltodextrin and chitosan as wall materials

et al. 2022

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Background: Mandai cempedak vinegar (MCV) is a fermented vinegar produced from the inner skin of cempedak (Artocarpus champeden), which contains antioxidants classified as flavonoids, phenols, and tannins. These bioactive compounds are sensitive to heat and prone to oxidative damage. Therefore, an encapsulation process is proposed to protect the bioactive compounds. This study aimed to design a potential scaling-up formulation of spray-dried encapsulated MCV based on Total Soluble Solid (TSS) with the addition of maltodextrin and chitosan, followed by determining the nutrition and phytochemical values of the formulation. Methods: The formulation employed maltodextrin to achieve TSS of 15, 20, and 25 ºBrix as the primary wall material treatment factor. The second factor was chitosan as auxiliary wall material at 1, 2, and 3% (w/w of maltodextrin). Products were spray-dried at 100 ºC inlet temperature and 80 ºC outlet temperature. Analyses of nutrition, flavonoid, phenol, and tannin were conducted in triplicate for each encapsulated product. Results: The 15 ºBrix of TSS from maltodextrin with 1% chitosan emerged as the best-encapsulating material, giving 7.54% moisture, 0.75% ash, 0.42% protein, 0.35% fat, and 90.94% carbohydrate content, resulting in a phytochemical activity equivalent to 9.13 mg Catechin Equivalent kg-1, 69.61 mg Gallic Acid Equivalent kg-1, and 25.04 mg Tannic Acid Equivalent kg-1. Compared to maltodextrin, the chitosan generally contributed less to the proximate, flavonoid, phenol, and tannin content of the encapsulated MCV. Conclusions: The best formulation contained maltodextrin at 15 ºBrix of TSS and 1% chitosan. Maintaining optimum TSS was a key to producing consistent encapsulated MCV with high phytochemical activity.

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“…Tomat Pada Perbedaan Konsentrasi Maltodekstrin Djaafar et al (2017) menjelaskan bahwa ketika maltodekstrin diberi perlakuan panas dapat membentuk gel yang kemudian akan membentuk jaringan tiga dimensi. Terbentuknya struktur tiga dimensi dapat melapisi partikel dari bubuk buah tomat.…”

Section: Gambar 6 Histogram Total Fenol Bubukunclassified

Pengembangan Produk Bubuk Tomat Dengan Pengering Kabinet Menggunakan Enkapsulan Maltodekstrin Dan Natrium Carboxymethyl Cellulose

Gonardi

Setijawaty

Jati

2022

JTP

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Buah tomat adalah buah yang rentan mengalami kerusakan. Untuk mengatasi kerugian akibat kerusakan, maka buah tomat dapat diolah menjadi bubuk. Salah satu kelebihan bentuk bubuk adalah mudah untuk diaplikasikan pada berbagai olahan pangan. Pembuatan bubuk tomat memerlukan proses pengeringan. Untuk membantu proses pengeringan berlangsung cepat dan dapat mempertahankan komponen aktif di dalamnya, maka diperlukan penyalut atau enkapsulan. Tujuan penelitian ini adalah untuk meneliti pengaruh jenis enkapsulan Natrium Carboxymethyl Cellulose (Na-CMC) dan maltodekstrin serta perbedaan konsentrasinya terhadap sifat fisikokimia bubuk tomat yang dihasilkan. Pada penelitian ini parameter yang diinvestigasi adalah kadar air, higroskopisitas, kadar fenol, aktivitas antioksidan, warna, dan nilai pH. Untuk analisis statistik, dilakukan uji ANOVA pada α = 5% dan uji lanjutan Duncan’s Multiple Range Test (DMRT). Dari hasil investigasi, diketahui jenis enkapsulan yang bebeda berpengaruh nyata terhadap seluruh parameter. Perbedaan konsentrasi Na-CMC (2,5%; 5%; 7,5%) berpengaruh pada rentang kadar air yang dihasilkan yaitu 1,43-3,17%, higroskopisitas (19,35-20,65%), kadar fenol (203,18-613,41 mg GAE/kg bahan), aktivitas antioksidan (43,42-87,27% penangkapan radikal/RSA), dan warna yaitu lightness (48,1-55,7); chroma (22,5-25,8); ⁰hue (39,9-40,7), serta pH (5,70-6,18). Sementara itu untuk maltodekstrin, perbedaan konsentrasi (6%, 12%, 18%) menghasilkan rentang kadar air 3,40-4,54%, higroskopisitas 18,55-19,16%, kadar fenol 345,23-795,23 mg GAE/kg bahan, aktivitas antioksidan 57,33-88,67% penangkapan radikal/RSA, warna yaitu lightness 52,1-58,6; chroma 28,7-45,8; ⁰hue 41,3-47,8, serta pH 5,30-5,55.

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Pengaruh Penambahan Maltodekstrin dan Suhu Inlet Spray Dryer terhadap Karakteristik Fisiko-Kimia Bubuk Sari Kerandang (Canavalia virosa)

Cited by 8 publications

References 3 publications

Characteristics of Red Melinjo Peel Powder Encapsulate with Spray Drying Method

Characteristics of Red Melinjo Peel Powder Encapsulate with Spray Drying Method

Proximate analysis of the high phytochemical activity of encapsulated Mandai cempedak (Artocarpus champeden) vinegar prepared with maltodextrin and chitosan as wall materials

Pengembangan Produk Bubuk Tomat Dengan Pengering Kabinet Menggunakan Enkapsulan Maltodekstrin Dan Natrium Carboxymethyl Cellulose

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