Optimasi Proses Spray Drying Pada Enkapsulasi Antosianin Ubi Ungu

Retno Yunilawati, Yemirta Yemirta, Agustina Arianita Cahyaningtyas, Silvie Ardhanie Aviandharie, Nur Hidayati, Dwinna Rahmi

Abstract


Teknologi proses spray drying banyak dilakukan pada enkapsulasi zat warna alam untuk aplikasi di industri. Pada penelitian ini dilakukan enkapsulasi antosianin ubi ungu dengan teknik spray drying. Tujuan dari penelitian ini adalah optimasi proses spray drying pada enkapsulasi antosianin ubi ungu. Optimasi proses dilakukan pada kondisi berbagai suhu inlet (150 °C sampai dengan 180 °C) dan jumlah maltodekstrin sebagai carrier (5% sampai dengan 15%). Sebagai respon dilakukan pengukuran kadar air, absorbansi, dan kadar antosianin. Response Surface Methodology (RSM) dengan metode Central Composite Design (CCD) digunakan untuk analisis data optimasi. Hasil analisis menunjukkan bahwa suhu inlet dan persentase maltodekstrin berpengaruh secara signifikan terhadap kadar air, absorbansi, dan kadar antosianin total. Kondisi optimal didapatkan pada suhu inlet 166,96 °C dan maltodekstrin sebesar 5%. Pada kondisi ini dihasilkan serbuk antosianin ubi ungu dengan kadar air 4,79%; absorbansi 0,8827; dan kadar antosianin total 968,65 mg/kg.


Keywords


Spray drying, Enkapsulasi, Antosianin ubi ungu, Central Composite Design

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DOI: http://dx.doi.org/10.24817/jkk.v40i1.3761

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