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All Journal JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI
Misbach Baihaqi Zen
Mahasiswa Program Studi Teknologi Industri Pertanian, Fakultas Teknologi Pertanian, Unud
Agriculture, Biological Sciences & Forestry

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Karakteristik Enkapsulat Ekstrak Kulit Buah Kakao (Theobroma cacao L.) pada Perlakuan Variasi Jenis dan Konsentrasi Bahan Penyalut Misbach Baihaqi Zen; G.P. Ganda Putra; Lutfi Suhendra
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 9 No 3 (2021): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (348.021 KB) | DOI: 10.24843/JRMA.2021.v09.i03.p09

Abstract

This study aims to determine the effect of variations in type and concentration of coating material on the characteristics of the cocoa pod extract encapsulate and to determine the best produce cocoa pod extract encapsulate. The experimental design used in this research was a factorial randomized block design, which are grouped into 2 groups based on the implementation time and consisted of two factors. The first factor is the type of coating material (S) which consists of maltodextrin and gum arabic. The second factor is the concentration of coating material (M) which consists of: 5%, 10%, 15%, 20%, 25%. The results showed that the type and concentration of coating material had a significant effect on the yield, water content, solubility, antioxidant capacity, total phenolic and encapsulation efficiency of cocoa pod extract encapsulate. The interaction between treatments had a significant effect on the yield, solubility, antioxidant capacity, total phenolic and encapsulation efficiency, but had no effect on the water content of the encapsulated cocoa pod extract. The best treatment was obtained using gum arabic of 5% concentration coating material, with characteristics of 84.81±0.15% yield, 7.10% water content, 84.26±0.06% solubility, 80.12 ±0.24 mg GAEAC/g antioxidant capacity, 113.77±0.24 mg GAE/g total phenolic, and 78.16±0.60% encapsulation efficiency. Keywords : Antioxidants, cocoa pod, encapsulation, concentrations, gum arabic, maltodextrin.
Co-Authors G.P. Ganda Putra Lutfi Suhendra