Open AccessKARAKTERISTIK ENKAPSULAT MINYAK SAWIT MERAH DENGAN PENGAYAAN β-KAROTEN
Author(s) -
Shannora Yuliasari,
Dedi Fardiaz,
Nuri Andarwulan,
Sri Yuliani
Publication year - 2016
Publication title -
inform. pertanian/informatika pertanian
Language(s) - English
Resource type - Journals
eISSN - 2540-9875
pISSN - 0852-1743
DOI - 10.21082/ip.v25n1.2016.p107-116
Subject(s) - maltodextrin , gum arabic , chemistry , encapsulation (networking) , sodium alginate , materials science , food science , spray drying , chromatography , sodium , organic chemistry , computer science , computer network
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.