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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Rekayasa Proses Research Report - Engineering Science Jurnal Bahan Alam Terbarukan Seminar Nasional Teknik Kimia Kejuangan The Journal of Pure and Applied Chemistry Research Indonesian Journal of Chemistry Jurnal Rekayasa Proses Journal of Multidisciplinary Applied Natural Science INDONESIAN JOURNAL OF URBAN AND ENVIRONMENTAL TECHNOLOGY Jurnal Rekayasa Proses
Asaf Kleopas Sugih
Jurusan Teknik Kimia, Fakultas Teknologi Industri Universitas Katolik Parahyangan, Bandung
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Education Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Physics Social Sciences

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Journal : The Journal of Pure and Applied Chemistry Research

 1 
Preparation and Characterization of Highly Water Soluble Curcumin – Dextrose Cocrystal Katherine Kho; Denny Nugroho; Asaf Kleopas Sugih
The Journal of Pure and Applied Chemistry Research Vol 7, No 2 (2018): Edition May-August 2018
Publisher : Chemistry Department, The University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (780.424 KB) | DOI: 10.21776/ub.jpacr.2018.007.02.401

Abstract

Curcumin is a natural food colorant isolated from rhizomes of turmeric (Curcuma longa). Despite its many favorable properties, curcumin is practically insoluble in water and relatively unstable, thus limiting its application. In this research, a potential method to improve curcumin solubility and stability, i.e. cocrystallisation of curcumin with dextrose was investigated.. The effect of curcumin content in the cocrystals on solubility and yield of the product was studied. The morphology of the cocrystals was observed using SEM. In addition, stability in different pH range was investigated.  Crystal structure and curcumin – dextrose interaction were analyzed using FT-IR spectra and DSC thermograms. The result shows that curcumin – dextrose cocrystal is a potential food colorant that could be applied to water – based food at various pH range. 
Co-Authors Ahimsa, Gadmon Ali Djamhuri Anastasia Prima Kristijarti Angelica Jennifer Atin, Jessica Deiza, Muhammad A Denny Nugroho Hartono, Ryan Henky Muljana Illona Nathania Irawan, Maria Gracella Jessica Atin Katherine Kho Kristianto, Hans Loanda, Jordi Maria Gracella Irawan Noryawati Mulyono Nurmawan, Safri F Oemar, Usman Olivia Juliani Rahma Rahma Reinaldo, Nicholas Susiana Prasetyo S Tan, Daniel Usman Oemar