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All Journal KOVALEN: Jurnal Riset Kimia
Mappiratu Mappiratu
Tadulako University
Chemical Engineering, Chemistry & Bioengineering Chemistry

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KAJIAN AKTIVITAS ANTIOKSIDAN MIKROKAPSUL EKSTRAK KULIT TERONG UNGU (Solanum melongena L) Efin Lestari; Ni Ketut Sumarni; Mappiratu Mappiratu
KOVALEN: Jurnal Riset Kimia Vol. 5 No. 3 (2019): Edisi Desember
Publisher : Chemistry Department, Mathematics and Natural Science Faculty, Tadulako University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (752.078 KB) | DOI: 10.22487/kovalen.2019.v5.i3.14628

Abstract

Study about antioxidant activity of microcapsule of purple eggplant (Solanum melongena L) peel extract has ben done. The research aimed to find the best pH and coating ratio for yielding microcapsule with the highest antioxidant activity. It was done by applying 5 levels of both pH variation of 2, 3, 4, 5, 6 and maltodextrin ratio of 1:1, 2:1, 3:1, 4:1, 5:1 (w/v). The determination of antioxidant activity was done by DPPH method. The result showed that at pH 2 and 1:1 of maltodextrin coating ratio were the best condition to yield the highest antioxidant activity i.e 32.54 % and 96.31 %, respectively. Keywords: Purple eggplant peel, maltodextrin, microcapsule, antioxidant activity
Co-Authors Efin Lestari Ni Ketut Sumarni