MUFTHIA, METHA and YULIANI, ANNISA (2024) ENKAPSULASI EKSTRAK DAUN MANGGA DENGAN PENYALUT HYBRID CARRAGEENANS KAPPA-IOTA MENGGUNAKAN METODE COARCEVATION. S1 thesis, Fakultas Teknik Universitas Sultan Ageng Tirtayasa.
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Abstract
Mango leaves (Mangifera indica) contain active compounds in the form of phenols. Phenolic compounds are susceptible to oxidation by oxygen and light, so it is necessary to protect phenol compounds by the encapsulation process. This study aims to determine the characteristics of phenol encapsulation of mango leaf extract with a kappa-iota hybrid carrageenan coating made by the coarcevation method and to determine the effect of variations in the concentration of kappa-iota hybrid carrageenan on the formation of mango leaf extract capsules. In this study, it was carried out in 3 stages, namely mango leaf extract by maceration method and distillation process using a rotary evaporator, the next stage was encapsulated material (suspension), and the phenol encapsulation stage of the coarcevation method with variations in the concentration of hybrid carragenans (kappaiota) of 6%, 8%, 10%, 12% and 14%. Encapsulation is the coating of coating materials to prevent microbial contamination of mango leaf phenol compounds, with a coarcevation technique because it can increase the efficiency of encapsulation. The results of this study showed that the best encapsulation products were found at a 10% kappa-iota hybrid carrageenans concentration with a moisture content of 11.95%, ash content of 41%, swealling ratio of 139.795%, capsule size of 3427.5 μm, phenol release level of 0.38909 GEA/mg and total phenol of 0.85750 GEA/mg.
| Item Type: | Thesis (S1) | ||||||
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| Additional Information: | Daun mangga (Mangifera indica) memiliki kandungan senyawa aktif berupa fenol. Senyawa fenol rentan terhadap oksidasi oleh oksigen dan Cahaya, maka perlu dilakukan perlindungan senyawa fenol dengan proses enkapsulasi. Penelitian ini bertujuan untuk mengetahui karakteristik enkapsulasi fenol ekstrak daun mangga dengan penyalut hybrid carrageenan kappa-iota yang dibuat dengan metode coarcevation dan mengetahui pengaruh variasi konsentrasi hybrid carragenan kappa-iota terhadap pembentukan kapsul ekstrak daun mangga. Pada penelitian ini dilakukan dengan 3 tahap yaitu melakukan ekstrak daun mangga dengan metode maserasi dan proses distilasi dengan menggunakan alat rotary evaporator, tahap selanjutnya melakukan bahan terenkapsulasi (suspensi), dan tahap enkapsulasi fenol metode coarcevation dengan variasi konsentrasi hybrid carragenans (kappa iota) 6%, 8%, 10%, 12% dan 14%. Enkapsulasi merupakan pelapisan bahan penyalut untuk mencegah kontaminasi mikroba pada senyawa fenol daun mangga, dengan teknik coarcevation karena dapat meningkatkan efisiensi enkapsulasi. Hasil penelitian ini menunjukan produk enkapsulasi terbaik ditemukan pada konsentrasi hybrid carrageenans kappa-iota 10% dengan nilai kadar air 11,95%, kadar abu 41%, rasio swealling 139,795%, ukuran kapsul 3427,5 μm, kadar release fenol 0,38909 GEA/mg dan fenol total 0,85750 GEA/mg. | ||||||
| Subjects: | Q Science > Q Science (General) | ||||||
| Divisions: | 03-Fakultas Teknik 03-Fakultas Teknik > 24201-Jurusan Teknik Kimia |
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| Depositing User: | Mrs Metha Mufthia | ||||||
| Date Deposited: | 06 Jun 2024 12:26 | ||||||
| Last Modified: | 06 Jun 2024 12:26 | ||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/35961 |
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