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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Teknologi Industri Pertanian Agrointek agriTECH Tropical Wetland Journal ZIRAA'AH MAJALAH ILMIAH PERTANIAN Agroindustrial Journal Jurnal Pengabdian Ilung (Inovasi Lahan Basah Unggul) Teknologi dan Industri Pertanian Indonesia
Rini Hustiany
Prodi Teknologi Industri Pertanian Universitas Lambung Mangkurat
Agriculture, Biological Sciences & Forestry Arts Humanities Astronomy Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Dentistry Economics, Econometrics & Finance Education Energy Engineering Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Nursing Physics Public Health Social Sciences Other

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Journal : agriTECH

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Perilaku Stabilitas Retensi Komponen Flavor dari Golongan Terpenoid pada Sistem Enkapsulasi Rini Hustiany
agriTECH Vol 27, No 3 (2007)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (268.638 KB) | DOI: 10.22146/agritech.9600

Abstract

Five flavor compounds of terpenoid, i.e α-pinene, myrcene, limonene, linalool, and α-terpineol were encapsulated with starch hydrolyzates, namely starch stearate and starch propionate by spray drying at flavor compounds/modified starch ratio 20:80. The encapsulated flavor products were stored in plastic bag at 45oC for 9 weeks. The encapsulated flavor products were analyzed by scanning electron microscopy and flavor retention using gas chromatography. Results in- dicated that the surfaces of particles of encapsulated flavor were rough, hollow in the middle, with a concave radius of curvature. The flavor compounds were entrapped within the encapsulant wall. The retention of flavor compounds during storage decreased. After collapsed, retention of flavor compounds was stable and finally decreased. The highest decrease in retention of encapsulated flavor compounds was myrcene, followed by limonene, α-pinene, linalool, and α-terpineol.ABSTRAKLima komponen flavor golongan terpenoid, yaitu α-pinene, myrcene, limonene, linalool, dan α-terpineol dienkapsulasi dengan hidrolisat pati stearat dan hidrolisat pati propionat dengan menggunakan pengering semprot   pada nisbah komponen flavor/pati termodifikasi adalah 20:80. Produk flavor terenkapsulasi dikemas dalam kantong plastik dan disimpan pada suhu 45oC selama 9 minggu. Produk flavor terenkapsulasi dianalisis dengan scanning electron micros- copy dan retensi flavor dengan gas kromatografi. Hasilnya menunjukkan bahwa permukaan partikel-partikel flavor terenkapsulasi adalah kasar, berlubang pada bagian tengahnya dengan lekukan cekung. Komponen-komponen flavor menempel pada dinding enkapsulan. Retensi komponen flavor selama penyimpanan menurun. Setelah collaps, retensi komponen  flavor  stabil  dan  akhirnya  menurun.  Retensi  komponen  flavor  yang  paling  cepat  penurunannya  adalah myrcene, diikuti dengan limonene, α-pinene, linalool, dan α-terpineol
Co-Authors Agung Cahyo Legowo Ahmad Maulana Alan Dwi Wibowo Alan Dwi Wibowo Alia Rahmi Alia Rahmi Alia Rahmi Anton Apriyantono Arief Rahmad Maulana Akbar Dedi Fardiaz Dessy Maulidya Maharani Emy Rahmawati Emy Rahmawati Emy Rahmawati Febi Nuradina Febriani Purba Fhadila Salsabila Finola, Marsya Ayu Jabal Nursito Markiah Noor Winda Wati Nun . Palupi, Dyah Retno Siti Turana Suci Latifah Noor Fahmi Susi susi susi Susi Susi Tanwirul Millati Tanwirul Millati Tiara Florinda Amandita Amandita