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

Full Text:

PDF

References


Edible Pigments Properties and Sources as Natural Biocolorants in Foodstuff and Food Industry.” World Journal of Dairy & Food Sciences 6 (1): 71–78.

Borges, K.C., M.D.F. Bezerra, M.P. Rocha, E.S.D. Silva, M.I. Fujita, A.Genovese, dan R.T. Pinto Correia. 2016. “Fresh and Spray Dried Pitanga (Eugenia uniflora) and Jambolan (Syzygium cumini) Pulps are Natural Sources of Bioactive Compounds with Functional Attributes.” Journal of Probiotics & Health 4 (2). doi:10.4172/2329-8901.1000145.

Chik, C.T., A. Abdullah, N. Abdullah, W. Aida, dan W. Mustapha. 2011. “The Effect of Maltodextrin and Additive Added Towards Pitaya Juice Powder Total Phenolic Content and Antioxidant Activity.” In International Conference on Food Engineering and Biotechnology, 9:224–28.

Ersus, S., dan U. Yurdagel. 2007. “Microencapsulation of anthocyanin pigments of black carrot (Daucus carota L.) by spray drier.” Journal of Food Engineering 80 (3): 805–12. doi:10.1016/j.jfoodeng.2006.07.009.

Ferrari, C.C., S.P.M. Germer, dan J.M. de Aguirre. 2012. “Effects of Spray-Drying Conditions on the Physicochemical Properties of Blackberry Powder.” Drying Technology 30 (2): 154–63. doi:10.1080/07373937.2011.628429.

He, Xiu-li, Xue-li Li, Yuan-ping Lv, dan Qiang He. 2015. “Composition and color stability of anthocyanin-based extract from purple sweet potato.” Food Science and Technology 35 (3): 468–73. doi:10.1590/1678-457X.6687.

Keharom, S., R. Mahachai, dan S. Chanthai. 2016. “The optimization study of α-amylase activity based on central composite design-response surface methodology by dinitrosalicylic acid method.” International Food Research Journal 23 (1): 10–17.

Mahdavi, S.A., E. Assadpoor, S.M. Jafari, dan D. Dehnad. 2016. “Microencapsulation optimization of natural anthocyanins with maltodextrin, gum Arabic and gelatin.” International Journal of Biological Macromolecules 85: 379–85. doi:10.1016/j.ijbiomac.2016.01.011.

Mahdavi, S.A., M. Ghorbani, S.M. Jafari, dan E. Assadpoor. 2014. “Spray-Drying Microencapsulation of Anthocyanins by Natural Biopolymers: A Review.” Drying Technology 32 (5): 509–18.

Montilla, E.C., S. Hillebrand, dan P. Winterhalter. 2011. “Anthocyanins in Purple Sweet Potato ( Ipomoea batatas L .) Varieties.” Fruit, Vegetable and Cereal Science and Biotechnology 5 (2): 19–24.

Muzaffar, K., B.V. Dinkarrao, dan P. Kumar. 2016. “Optimization of spray drying conditions for production of quality pomegranate juice powder.” Cogent Food & Agriculture 2 (1): 1–9. doi:10.1080/23311932.2015.1127583.

Özkan, G., dan S.E. Bilek. 2014. “Microencapsulation of natural food colourants.” International Journal of Nutrition and Food Sciences 3 (3): 145–56. doi:10.11648/j.ijnfs.20140303.13.

Robert, P., dan C. Fredes. 2015. “The encapsulation of anthocyanins from berry-type fruits. Trends in foods.” Molecules 20 (4): 5875–88. doi:10.3390/molecules20045875.

Sharifi, A., M. Niakousari, A. Maskooki, dan S. A. Mortazavi. 2015. “Effect of spray drying conditions on the physicochemical properties of barberry (Berberis vulgaris) extract powder.” International Food Research Journal 22 (6): 2364–70.

Silva, P.I., P.C. Stringheta, R.F. Teof́ilo, dan I.R.N. De Oliveira. 2013. “Parameter optimization for spray-drying microencapsulation of jaboticaba (Myrciaria jaboticaba) peel extracts using simultaneous analysis of responses.” Journal of Food Engineering 117 (4): 538–44. doi:10.1016/j.jfoodeng.2012.08.039.

Woo, K. K., F.N.F. Wong, H. S.C. Chua, dan P. Y. Tang. 2011. “Stability of the spray-dried pigment of red dragon fruit [Hylocereus polyrhizus (Weber) Britton and rose] as a function of organic acid additives and storage conditions.” Philippine Agricultural Scientist 94 (3): 264–69.




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

Refbacks

  • There are currently no refbacks.


Copyright (c) 2018 Retno Yunilawati

Jurnal Kimia dan Kemasan is indexed by:

    Creative Commons License

This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.