PENGARUH VARIASI MALTODEKSTRIN DAN KECEPATAN HOMOGENISASI TERHADAP KARAKTERISTIK FISIKOKIMIA ENKAPSULAT BUTTER PALA (Myristica fragrans Houtt) DENGAN METODE VACUUM DRYING

Abstract

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*.

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

“…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. 41 Chitosan has no significant effect on the moisture content of the encapsulated MCV product.…”

“…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. 41 Chitosan has no significant effect on the moisture content of the encapsulated MCV product. However, chitosan has a humidifying effect, retaining moisture during the spray drying.…”

“…The use of maltodextrin and chitosan can protect flavonoid compounds well because they have properties that can prevent oxidation. 41,59 Total phenol…”

Pengaruh konsentrasi maltodekstrin dan putih telur terhadap karakteristik fisikokimia dan organoleptik sup krim instan labu kuning (curcubita moschata)

“…Namun, pengurangan kadar 𝛽-karoten tidak terlampau jauh sehingga maltodekstrin dan putih telur terbilang mampu untuk melindungi senyawa tersebut. Menurut Santoso et al(2020) penggunaan maltodesktrin dapat mencegah kerusakan senyawa volatil yang signifikan sehingga senyawa volatil dapat terlindungi dari panas, dan Haryanto (2016) menyatakan bahwa penambahan putih telur sebagai foaming agent untuk mempercepat proses pengeringan, sehingga kerusakan senyawa pada bahan penting akan dapat dicegah.…”

Encapsulation of patchouli (Pogostemon cablin Benth), nutmeg (Myristica fragrans), and citronella (Cymbopogon nardus) essential oil using a combination of coating materials with complex coacervation method

“…The choice of encapsulation method depends on the type of material being coated, operational costs, and the application of the encapsulated product [6]. Complex coacervation is a method that has been widely applied and is the earliest discovered [10]. The basic principle of the coacervation method is that the core material is emulsified with an aqueous solution consisting of 2 (two) polymers with a gel-forming temperature above the protein and at a condition above the isoelectric pH of the protein.…”