Pengaruh Rasio Bahan Penyalut Maltodekstrin, Gum Arab, dan Susu Skim terhadap Karakteristik Fisik dan Kimia Mikrokapsul Oleoresin Daun Kayu Manis (Cinnamomum burmannii)

https://doi.org/10.22146/agritech.9325

Lia Umi Khasanah(1*), Baskara Katri Anandhito(2), Titiek Rachmawaty(3), Rohula Utami(4), Godras Jati Manuhara(5)

(1) Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Sebelas Maret, Jl. Ir. Sutami 3A, Kentingan, Surakarta 57126
(2) Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Sebelas Maret, Jl. Ir. Sutami 3A, Kentingan, Surakarta 57126
(3) Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Sebelas Maret, Jl. Ir. Sutami 3A, Kentingan, Surakarta 57126
(4) Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Sebelas Maret, Jl. Ir. Sutami 3A, Kentingan, Surakarta 57126
(5) Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Sebelas Maret, Jl. Ir. Sutami 3A, Kentingan, Surakarta 57126
(*) Corresponding Author

Abstract


This research was aimed to determine the effect of rasio variation of coating materials which are maltodextrin: arabic gum : skim milk (2 : 0: 4); (2: 2: 2); (0: 4: 2) and (2: 0: 4) on the physical characteristics of two-steps oleoresin microcapsule such as yield, moisture content, solubility in water and the microstructure; and to investigate the chemical characteristics of selected two-steps oleoresin microcapsule which were levels of residual solvent and active compounds. The experimental design used in this research was Completely Randomized Design(CRD) with one factor (rasio variation of coating materials). The results showed that the rasio variation of coating materials had significant effect on the yield and water content, but unsignificantly affected the solubility in water. The results of microstructure observation indicated that the presence of skim milk in larger quantity produced a better microstructure appearance. Residual solvent levels of selected microcapsule (maltodextrin : arabic gum : skimmilk = 2 : 0 : 4) was 0 ppm and the active compound of selected microcapsule were linalool, coumarin, 9-hexadecenoic acid, 1.8-cineole and benzene (3.3 dimethlbuthyl).

ABSTRAK

Penelitian ini bertujuan untuk mengetahui pengaruh bahan penyalut berupa maltodekstrin, gum arab dan susu skim terhadap karakteristik fisik dan kimia mikrokapsul oleoresin daun kayu manis dua tahap. Dalam penelitian ini dilakukan empat variasi bahan penyalut berupa maltodekstrin: gum arab: susu skim (2:0:4, 2:2:2, 0:4:2 dan 2:0:4). Karakteristik fisik yang diuji meliputi rendemen, kadar air, kelarutan dalam air, dan mikrostruktur. Karakteristik kimia mikrokapsul oleoresin daun kayu manis dua tahap terpilih yang diuji meliputi kadar sisa pelarut dan kadar senyawa aktif. Rancangan percobaan yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) dengan satu faktor yaitu variasi rasio bahan penyalut. Hasil penelitian menunjukkan bahwa variasi rasio bahan penyalut berpengaruh signifikan terhadap rendemen dan kadar air, namun tidak berpengaruh secara signifikan terhadap parameter kelarutan dalam air. Hasil pengamatan mikrostruktur menunjukkan bahwa susu skim dalam jumlah yang lebih besar menghasilkan penampakan mikrostruktur yang lebih baik. Kadar sisa pelarut mikrokapsul terpilih terdapat pada rasio 2:0:4 yaitu sebesar 0 ppm. Mikrokapsul ini mengandung senyawa aktif berupa linalool, coumarin, 9-hexadecenoic acid, 1,8-cineole serta benzene (3,3 dimehyl buthyl).


Keywords


Oleoresin; cinnamon leaf; coating material; maltodextrin; arabic gum; skim milk

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DOI: https://doi.org/10.22146/agritech.9325

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agriTECH (print ISSN 0216-0455; online ISSN 2527-3825) is published by Faculty of Agricultural Technology, Universitas Gadjah Mada in colaboration with Indonesian Association of Food Technologies.


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