Nutmeg plant (Myristica fragrans Houtt.) is one that comes from the Banda Island. Indonesia exports 60% of the world's nutmeg seeds and mace. Nutmeg butter is one of the ingredients in nutmeg which is produced from the extraction process with hexane solvents using Ultrasound-Assisted Extraction (UAE) at a temperature of 45˚C for 37.5 minutes. Nutmeg butter has properties that are easily damaged by light and heat, so the encapsulation process is carried out to increase shelf life and selling value. This research was conducted to determine the best combination and effect of maltodextrin variations and homogenization speed in the analysis of water content, water activity, color measurement, and antioxidant activity in nutmeg butter encapsulate. The encapsulation method used is vacuum drying using low pressure with a temperature of 50˚C for 48 hours. In this research, the coating material used is maltodextrin isolate and whey protein (WPI) as emulsifier (WPI:nutmeg butter = 6:4). The independent variables used were maltodextrin(MD)(MD:nutmeg butter = 2:4, 4:4, dan 6:4)and homogenization speed (3000, 3500, and 4000 rpm). Furthermore, the results of physical property, namely color measurement CIELab and chemical properties, namely moisture content, water activity, and antioxidant activity were then analyzed using SPSS (One Way ANOVA and Duncan). Based on the research, it can be concluded that the optimum nutmeg butter encapsulate formula is at a 2 gram maltodextrin concentration and 3000 rpm homogenization speed. This was chosen because the highest antioxidant activity was 94,598%, the water content of the encapsulate powder was 7,788% (according to SNI standards <12%), water activity was 0,626, and a bright yellow powder color was obtained (L * value = 88,247, a * value = 1,215, and the value of b * = 25,7). The combination of maltodextrin variation with homogenization rate was significantly different (α <0,05) on the physical characteristics of the encapsulate with the color measurement value b* and water activity, but not significantly different (α> 0,05) on moisture content and color measurement value L*.
Nutmeg seed oleoresin (Myristica fragrans Houtt) from nutmeg seed extraction contains active substances. However, oleoresins' active substances are commonly heat sensitive, so encapsulation is needed. Encapsulation is the process of wrapping particles containing active ingredients in a homogeneous or heterogeneous matrix that produces encapsulated powder. The objective of this study was to obtain the best combination of encapsulated agents' concentration (maltodextrin and whey protein isolate) and agitation speed on the physicochemical characteristics of nutmeg seed oleoresin encapsulated using a vacuum drying method. Encapsulation of nutmeg seed oleoresin was performed with comparative parameters, namely agitation speed (3000, 3500, 4000 rpm), maltodextrin (MD) concentrations (ratio of MD to nutmeg seed oleoresin = 2:4, 4:4, 6:4), and whey protein isolate (WPI) concentrations (ratio of WPI to nutmeg oleoresin = 6:4, 4:4, and 2:4). The physicochemical analysis consisted of trapped oil content, antioxidant activity, yields, water content, surface oil, water activity, and color testing. The physicochemical data were further analyzed by response surface methodology (RSM) to get an optimum formula. The best formula resulted from a process at an agitation speed of 3500 rpm and the addition of 4 g maltodextrin and 4 g WPI. That formula had a trapped oil content 10.23%, antioxidant activity 91.50%, yield 66.79%, water activity 0.55, moisture content 8.63, and color intensity L* 65.47, a* 7.90, and b* 19.57. This formula could be applied to produce nutmeg seed oleoresin powder with good physicochemical properties. Practical applications Encapsulation of nutmeg seed oleoresin by vacuum drying produced a more stable powder with longer shelf life compared to those in the form of nutmeg seed oleoresin. The viscous liquid of nutmeg seed oleoresin is prone to oxidation and degradation during storage. This encapsulated nutmeg seed oleoresin powder can be used as a food ingredient for different applications, that is, beverage, confectionery, bakery products, and soup seasonings.
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