ENKAPSULASI MINYAK CENGKEH DENGAN BAHAN DINDING WHEY PROTEIN CONCENTRATE (WPC) MELALUI TEKNIK EMULSIFIKASI
نویسندگان
چکیده
Minyak cengkeh mempunyai fungsi sebagai antioksidan, anti penuaan, dan antimikroba. Penyimpanan pemanfaatan minyak dalam bentuk cair beberapa kelemahan seperti kelarutan air stabilitas pada suhu ruang yang rendah, serta potensi penurunan kualitas selama proses penyimpanan. Oleh karena itu diperlukan modifikasi guna mengatasi kelemahan-kelemahan tersebut, diantaranya adalah melalui enkapsulasi. Enkapsulasi bertujuan untuk melindungi bahan aktif dengan cara melapisinya dinding. Penelitian ini mengenkapsulasi menggunakan whey protein concentrate (WPC) Adapun variabel percobaan konsentrasi sebesar 0,5; 1; 1,5%. Larutan WPC ditambahkan sesuai tersebut alat homogenizer. Selanjutnya larutan diultrasonik mendapatkan padatan, kemudian dikeringkan beku. Dari hasil diperoleh rendemen serbuk 79-84% efisiensi enkapsulasi tertinggi 1% yaitu 30%. analisis FTIR terlihat adanya interaksi antara sedangkan SEM menunjukkan bahwa partikel cenderung berbentuk tidak beraturan terjadi pula aglomerasi partikel.
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ژورنال
عنوان ژورنال: Jurnal Integrasi Proses
سال: 2022
ISSN: ['2302-9048', '2540-864X']
DOI: https://doi.org/10.36055/jip.v11i1.13600