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All Journal Jurnal Periodic Jurusan Kimia UNP Auladuna Eksakta : Berkala Ilmiah Bidang MIPA Menara Ilmu Pelita Eksakta Abdi: Jurnal Pengabdian dan Pemberdayaan Masyarakat Stannum : Jurnal Sains dan Terapan Kimia
Hesty Parbuntari
Universitas Negeri Padang
Agriculture, Biological Sciences & Forestry Astronomy Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Education Energy Engineering Environmental Science Health Professions Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Physics Public Health Other

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Journal : Menara Ilmu

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Pengaruh Waktu Kneading Terhadap Efektifitas Enkapsulasi Molekul Minyak Kemenyan pada β-Siklodekstrin (β-CD) Fauzan Setiawan, Sri Benti Etika Hesty Parbuntari
Menara Ilmu Vol 13, No 2 (2019): Vol. XIII No. 2 Januari 2019
Publisher : LPPM Universitas Muhammadiyah Sumatera Barat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33559/mi.v13i2.1221

Abstract

Frankincense essential oil (Boswellia sp.) is useful as aromatherapy, cosmetic ingredients,antibacterial, anti-inflammatory and an anticancer, but essential oils are generallyunstable, susceptible to high temperatures, and easily oxidized. Encapsulation provides asolution to the problem. β-cyclodextrin is a good coating for the encapsulation of essentialoils. Research has been conducted to determine the complex stability of inclusions with avariety of kneading times. FT-IR analysis showed that there was a shift in the wavelengthbetween the parent molecule of β-cyclodextrin and the inclusion complex, namely theincrease of the hydroxyl group (-OH) in the inclusion complex so that the widening of theabsorbance band occurred. The melting point of the inclusion complex is almost close tothe pure melting point of β-cyclodextrin (>290ºC), the melting point of the inclusioncomplex with variations in kneading time 15 minutes, 30 minutes, and 45 minutesrespectively 290ºC, 286ºC, and 278ºC. This high melting point shows inclusion complexesthat are stable and not easily damaged.Keywords: encapsulation, frankincense, β-cyclodextrin, kneading, stability.
Co-Authors Annisa Dewi Pangestuti Anwar Saputra Ayu Insa Fajri Budhi Oktavia Danar Danar Debi Anggaraini Desy Kurniawati Deva Indriyani Dwi Finna Syolendra Edi Nasra Elfanny Delvia Elfanny Delvia Fitri Yuranda Fitria, Yanti Fransiska Adella Intan Apri Resti Mahmud Mahmud Mahmud Mahmud Melati Melati Meri Novia Nurman Miftahul Khair Minda Azhar Muhammad Satrio Hutomo Mulia, Melindra Rahma Diyan Martha Revi Ernanda Rizki Gunawan RR. Ella Evrita Hestiandari Siti Nurriyatul Kholifah Sri Benti Etika Sri Benti Etika Syamsi Aini Ulianas, Alizar Vini Wela Septiana Watin Dehistora Yona Prestica Yulia Mona Liza Yulia Rahmatika Yusmaita, Eka