MIKROENKAPSULASI MINYAK SAWIT MENTAH DENGAN PENYALUT MALTODEKSTRIN DAN ISOLAT PROTEIN KEDELAI

  • Reno Fitri Hasrini Program Studi Ilmu Pangan Pascasarjana, Institut Pertanian Bogor, Bogor; dan Balai Besar Industri Agro, Kementerian Perindustrian, Bogor
  • Fransiska Rungkat Zakaria Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Bogor
  • Dede R. Adawiyah Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Bogor
  • Irma Herawati Suparto Departemen Kimia, Fakultas Matematika dan Ilmu Pengetahuan Alam, Institut Pertanian Bogor, Bogor
Keywords: carotenoid, crude palm oil, maltodextrin, microencapsulation, soy protein isolate

Abstract

Microencapsulation techniques have been used to improve the stability of carotenoids and in the development of food fortification. The aim of this study was to determine the effect of the ratio of the coating material formulation (maltodextrin (MD) and soy protein isolate (SPI)) to the core material crude palm oil (CPO) on the physicochemical characteristics of the CPO microcapsules. Microencapsulation were carried out with ratios of coating material (MD:SPI = 2:1(w/w)) and CPO of 1:1.0, 1:1.2, 1:1.4, and 1:1.6 (w/w). The mixtures were homogenized at 12.000 rpm for 3 minutes and then spray dryed at inlet temperature of 180°C and outlet temperature at 80°C. The CPO microcapsules were analysed for yield, moisture content, solubility, and encapsulation efficiency. The results showed that the formulation ratio of 1:1.6 (w/w) was the best because it had the highest yield (20.12±0.02%), total carotenoids (295.2±0.32 µg/g) and encapsulation efficiency (59.95±1.50%). The best CPO microcapsules had spherical shape and smooth surface with an average size of microcapsules of 1-12 μm. The results of X-ray diffraction (XRD) showed that microcapsules were in crystalline state with crystallinity and amorphous value of 69.3 and 30.7%, respectively.

Published
2017-06-30
How to Cite
Hasrini, R. F., Zakaria, F. R., Adawiyah, D. R., & Suparto, I. H. (2017). MIKROENKAPSULASI MINYAK SAWIT MENTAH DENGAN PENYALUT MALTODEKSTRIN DAN ISOLAT PROTEIN KEDELAI. Jurnal Teknologi Dan Industri Pangan, 28(1), 10-19. https://doi.org/10.6066/jtip.2017.28.1.10