ABSTRACT Red fruit oil is very sensitive to oxygen. One effort that can be done to improve its stability is using microencapsulation technology. This study aims to produce a stable formula of red fruit oil microencapsulated with the best quality characteristics. Formulation of emulsion of red fruit oil to be encapsulated using 11% degumed red fruit oil, mixture of emulsifier and stabilizer (maltodextrin, gum arab, gelatin, tween 80 and Carboxymethyl Celluloce (CMC)) 22%, and water 67%. The emulsion materials are homogenized and dried using a spray dryer. The parameters observed include the color, viscosity and stability of the emulsion, as well as the physicochemical character and the active components of red fruit microcapsules inamely rendemen, color, moisture content, solubility, total carotenoids and carotenoid retention. The results of this study indicate that the concentration of the coating material and the stabilizer affect the quality of the resulting red fruit oil microencapsules. The formula of stable red fruit oil microenkapulates (F4 and F5) consisting of degummed red fruit oil (11%), maltodextrin (18%), gum arab (1.8-2.6%), gelatin (0.9-1.3%) ), CMC (0.4%) and tween 80 (0.4-0.9%). Comparison of oil fraction, fraction of dry matter and water fraction which can form microencapsulated red fruit oil comprises 11% degummed red fruit oil, 22% emulsifier, coating and stabilizer; and water 67%. Characteristics of red fruit oil microenkapsulat (F4 and F5) are old orange color, 29-30% rendement, 24-25% fat content, total carotenoid 108-111 ppm, carotenoid retention 47-48%, and 73-80% solubility. Keywords: microencapsulation, emulsion, red fruit (Pandanus conoideus) oil, carotenoid. ABSTRAK Minyak buah merah bersifat sangat sensitif terhadap oksigen, salah satu upaya yang dapat dilakukan untuk meningkatkan stabilitasnya yaitu melalui teknologi mikroenkapsulasi. Penelitian ini bertujuan untuk mempelajari karakteristik mutu mikroenkapsulat minyak buah merah dengan perbandingan konsentrasi bahan pengemulsi (tween 80 dan CMC) dan bahan pelapis (maltodekstrin, gum arab dan gelatin). Formulasi emulsi minyak buah merah yang akan dienkapsulasi menggunakan minyak buah merah hasil degumming 11%, campuran bahan pengemulsi dan penstabil (maltodekstrin, gum arab, gelatin, tween 80 dan CMC) 22% dan air 67%. Bahan-bahan emulsi dihomogenisasi dan dikeringkan menggunakan spray dryer. Parameter yang diamati meliputi warna, kekentalan dan stabilitas emulsi, serta sifat fisikokimia (rendemen, warna, kelarutan, kadar air dan kadar lemak) dan komponen aktif (total karotenoid dan retensi karotenoid) mikrokapsul buah merah. Hasil penelitian ini menunjukkan bahwa konsentrasi bahan pengemulsi dan pelapis mempengaruhi kualitas mikroenkapsulat minyak buah merah yang dihasilkan. Formula F4 dan F5 adalah mikroenkapsulat minyak buah merah yang paling stabil dengan komposisi minyak buah merah hasil degumming (11%), maltodekstrin (18%), gum arab (1,8-2,6%), gelatin (0,9-1,3), CMC 0,4% dan tween 80 0,4-0,9%. Karakteristik mikroenkapsulat minyak buah merah (F4 dan F5) yaitu warna oranye tua, rendemen 29-30%, kadar lemak 24-25%, total karotenoid 108-111 ppm, retensi karotenoid 47-48%, dan kelarutan 73-80%. Kata Kunci: mikrokapsul, minyak buah merah (Pandanus conoideus), stabilitas minyak.
Mayones adalah produk berbasis minyak dalam bentuk emulsi minyak semi-padat dalam air (o/w). Penggunaan berbagai jenis minyak dapat mempengaruhi sifat fisikokimia dan penerimaan dari mayones. Penelitian ini bertujuan untuk menentukan tingkat penerimaan panelis terhadap mayones yang terbuat dari beberapa jenis minyak yaitu minyak buah merah kasar (MBMK), minyak buah merah hasil degumming (MBMD), minyak wijen dan minyak sawit (sebagai pembanding), karakteristik fisikokimia dan organoleptiknya, serta kandungan gizinya. Mayonesdibuat menggunakan rasio minyak dan air 35:40 sesuai dengan jenis minyak, dengan bahan aditif lainnya yaitu kuning telur, pati jagung, selulosa karboksimetil, mustard, cuka, gula, dan garam. Parameter mayones yang diamati adalah kadar air, viskositas, stabilitas emulsi, dan sifat organoleptik (warna, aroma, rasa, tekstur, dan tingkat penerimaan secara keseluruhan), serta kandungan gizi dan bahan aktif (total karotenoid dan tokoferol). Hasil penelitian ini menunjukkan bahwa mayones minyak buah merah memiliki karakeristik fisik yaitu berwarnamerah-oranye, beraroma khas buah merah, stabil 3-6 hari penyimpanan pada suhu ruang, dengan viskositas 127167 d.Poise. Penggunaan MBMD dapat meningkatkan stabilitas emulsi,viskositas, dan tingkat kesukaan panelis terhadap warna, aroma dan rasa, tekstur dan penerimaan keseluruhan mayones; panelis menyukai mayones dengan aroma khas buah merah (original), tidak berbeda dengan aroma minyak wijen. Mayones minyak buah merah (MBMK dan MBMD) mengandung kadar air 46,3-48,8% (bb), abu 4,50-4,60% (bk), lemak 61,0-62,2% (bk), protein 1,58-1,95% (bk), karbohidrat 31,65-32,50% (bk), dengan kadar serat 0,30-0,38% (bk) dan total gula 10,66-10,84% (bk); dengan kadar total karotenoid 3160-4605 ppm (bk) dan total tokoferol 966-1105 ppm (bk), dimana formula mayones MBMK mengandung komponen aktif tertinggi.
Akway (Drimys piperita Hook. f) merupakan tumbuhan yang termasuk dalam kelompok tumbuhan berkayu, berdaun tebal aromatik dan termasuk kerabat winteraceae. Tumbuhan ini dimanfaatkan sebagai obat tradisional untuk mengobati malaria dan untuk meningkatkan vitalitas tubuh. Beberapa penelitian kandungan fitokimia ekstrak akway telah dilakukan untuk mengetahui potensi bioaktivitas akway. Ekstrak kulit kayu akway dilaporkan mengandung kelompok senyawa alkaloid, saponin, tanin, flavonoid, terpenoid dan glikosida. Minyak atsiri kulit kayu akway mengandung linalool, β-pinen, α-pinen, nerolidol dan terpineol. Senyawa-senyawa tersebut dilaporkan memiliki aktivitas antioksidan yang tinggi. Tujuan penelitian ini adalah untuk menentukan kapasitas antioksidan ekstrak kulit kayu akway secara in vitro dan vitamin C sebagai kontrol positif. Pengujian kapasitas antioksidan yang dilakukan meliputi kandungan total fenol dengan metode Folin-Ciocalteu, kandungan flavonoid dengan metode aluminum klorida, kapasitas penangkalan radikal bebas menggunakan metode DPPH (1,1-Diphenyl-2-picrylhydrazyl)-radical scavenging assay dan daya reduksi menggunakan metode reduksi Fe+3 menjadi Fe+2. Hasil penelitian menunjukkan bahwa ekstrak metanol memiliki kandungan total fenol dan flavonoid yang tertinggi dibandingkan dengan ekstrak etanol dan etilasetat. Kandungan total fenol dan flavonoid ekstrak metanol masing-masing sebesar 18,22 dan 14,32%. Ekstrak metanol dan vitamin C memiliki kapasitas menangkal radikal bebas DPPH dan daya reduksi yang paling tinggi kemudian diikuti ekstrak etanol dan etilasetat. Kemampuan menangkal radikal bebas ekstrak metanol dan vitamin C pada konsentrasi 200 µg/ml masing-masing sebesar 90% dan 88,31% sedangkan daya reduksi masing-masing sebesar 0,54 dan 0,62. Kesimpulannya, ekstrak metanol memiliki kapasitas antioksidan yang paling tinggi dibandingkan dengan ekstrak etanol dan etilasetat. Abstract Free Radical Scavenging Activity and Reducing Power of Akway (Drimys piperita Hook. f.) Bark ExtractsAkway (Drimys piperita Hook. f) was a woody and aromatic plant of winteraceae. This plant was used as traditional medical plant to heal malaria and to enhance vitality of body. Some studies were done to know bioactivity potency of akway extracts. D. piperita bark extract contains alkaloid, saponin, tanin, flavonoid, terpenoid and glycoside. The bark essential oil of the plant consists of lynalool, β-pinene, α-pinene, nerolidol and terpineol. Those compounds were exhibited high antioxidant activity. The objectives of this research were to determine total phenol and flavonoid of the extracts and its antioxidant capacity which was compared to antioxidant capacity of vitamin C. The assay of antioxidant capacity comprised of total phenol and flavonoid content, free radical scavenging activity, and reducing power. Total phenol and flavonoid was determined using Folin-Ciocalteu and aluminum chloride method, respectively while determination of free radical scavenging activity and reducing power using DPPH-radical scavenging and Fe+3 to Fe+2 reducing power method, respectively. The results indicated that methanol extract had the highest in total phenol and flavonoid content. Total phenol and flavonoid of methanol extract were 18.22% and 14.32%, respectively. Vitamin C and methanol extract had the highest DPPH (1,1-Diphenyl-2-picrylhydrazyl)-radical scavenging activity and reducing power, respectively. DPPH-radical scavenging activity of methanol extract and vitamin C in concentration of 200 µg/ml were 90% and 88.31%, respectively while its reducing power were 0.54 and 0,62, respectively. As conclusion, methanol extract had the highest antioxidant activity compared with ethanol and ethyl acetate extracts.
Microbiological quality is one crucial factor relating to food products quality. This quality can be measured based on the growth level of bacteria and fungi during storage of food product. The objective of this study is to determine the effect of plastic packaging types and different storage conditions on total bacteria and total fungi in fresh red fruit. The experiment was conducted using three treatments of plastic packaging, that is high-density polyethylene (HDPE), low density polyethylene (LDPE) and polypropylene (PP). Additionally, three storage conditions were applied, that is room temperature (27 °C), cold temperature (10 °C) and freezing temperatures (-18° C). The results showed that during storage, freezing conditions inhibited the growth of bacteria and fungi. Meanwhile, the type of plastic packaging did not inhibit the growth of bacteria and fungi.
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