KARAKTERISTIK ENKAPSULAT MINYAK SAWIT MERAH DENGAN PENGAYAAN β-KAROTEN
| Main Authors: | YULIASARI, Shannora; IAAT Bengkulu, Fardiaz, Dedi; Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian, Andarwulan, Nuri; Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian, Yuliani, Sri; Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian |
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| Format: | Article info application/pdf eJournal |
| Bahasa: | eng |
| Terbitan: |
Sekretariat Badan Penelitian dan Pengembangan Pertanian
, 2016
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| Subjects: | |
| Online Access: |
http://ejurnal.litbang.pertanian.go.id/index.php/IP/article/view/8439 http://ejurnal.litbang.pertanian.go.id/index.php/IP/article/view/8439/7275 |
Daftar Isi:
- This study aimed to evaluate the effect of maltodextrin combination with different encapsulation materials in the encapsulation of red palm oil by spray drying, in order to maximize encapsulation efficiency and retention of β-carotene. Maltodextrin was combined with xanthan gum (XG), gum arabic (GA), sodium caseinate (SC). The study was designed using a block randomized design with ten treatments and three replicates. The use of different combinations of encapsulation materials in this study had a significant effect (p<0.05) on the characteristic of encapsulates. The best encapsulation efficiency and β-carotene retention were obtained with MD:XG at a combination of 99.7:0.3%, while the lowest encapsulation efficiency and β-carotene retention were obtained for MD:SC. Combination of MD:XG produced encapsulate with 1.03% of surface oil, 92.40% of oil retention, 72.05% of encapsulation efficiency, and 72.65% of β-caroten retention. The mixtures of different encapsulation materials influenced encapsulate morphology. The MD:SC encapsulate had higher dents and folds on encapsulate surface, whereas the combination of MD:XG resulted in a smoother surface of the encapsulate.