PEMBUATAN MALTODEKSTRIN DARI PATI GAYAM (Inocarpus fagiferus Forst) DAN APLIKASINYA UNTUK MIKROENKAPSULASI ASAP CAIR
| Main Authors: | , NURUL HIDAYATI, , Prof. Dr. Ir. Purnama Darmadji, M. Sc. |
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| Format: | Thesis NonPeerReviewed |
| Terbitan: |
[Yogyakarta] : Universitas Gadjah Mada
, 2014
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| Subjects: | |
| Online Access: |
https://repository.ugm.ac.id/129465/ http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=69857 |
Daftar Isi:
- Gayam starch is one of gayam product that can be treated to be maltodextrin. Maltodextrin is usually used in encapsulation process as encapsulan to protect the active component. One of the applications of maltodextrin is used for liquid smoke encapsulan with spray drying method. Liquid smoke contains many active component such as phenol, carbonyl, and acid that has ability as antioxidant, antibacterial, and flavoring agent. These components are easily loss during storage. Encapsulation is used to prevent losing of these components. This research aimed to determine the influence of starch hydrolysis time on the solubility of maltodextrin and to determine the influence of addition of maltodextrin on liquid smoke microcapsule produced. Production of maltodextrin in this research, gayam starch was enzimatic hydrolyzed by alfa amylase enzyme. The conditions of hydrolysis were the temperature was 85oC, the initial pH of the starch solution was 7, and the variations of hydrolysis time were 60, 90, and 120 minutes. Then, maltodextrin was analyzed of its solubility. Maltodextrin that produced from the selected hydrolysis time was analyzed its characteristic and used for liquid smoke encapsulan. The variations of the addition of the liquid smoke and maltodextrin were 1:2, 1:3,5, and 1:5 (b/b). The research result showing that the 120 minutes hydrolysis time has the highest solubility was 95,83% and Dextrose Equivalent was 14,29. The addition of maltodextrin can influence the liquid smoke microcapsule characteristic. The optimum variation of liquid smoke redistillate and maltodextrin was 1:5 (b/b). The increased addition of maltodextrin will increase the efficiency of encapsulation (phenol and acid), increase the acid level, product recovery, and particle size of microcapsule that produced but the phenol component was decrease. The profile of volatile component in liquid smoke and maltodextrin mix before spray drying and volatile component in microcapsule was analyzed by Gas Chromatography Mass Spectrometry (GC-MS).