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Miftahul Choiron
Fakultas Teknologi Pertanian, Universitas Jember
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Control & Systems Engineering Decision Sciences, Operations Research & Management Dentistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology Public Health Social Sciences Other

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Journal : Indonesian Food Science and TechnologyJournal

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The Effect of Wall Materials and Drying Methods on The Encapsulation Sardinella lemuru Smart Flavor Azkiyah, Lailatul; Witono, Yuli; Taruna, Iwan; Choiron, Miftahul; Wahyuni, Livia; Nafi', Ahmad; Belgis, Maria; Masahid , Ardiyan Dwi; Aini, Anggita Arifatul
Indonesian Food Science and Technology Journal Vol. 8 No. 1 (2024): Volume 8. Number 1, December 2024 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v8i1.37089

Abstract

Antioxidant compounds in food are generally less stable when applied to food, so technology is needed to help antioxidant compounds become more stable during storage, one of which is microencapsulation. The research aims to determine the effect of the wall material ratio and drying methods on the characteristics of Sardinella lemuru smart flavor microcapsules. The experimental design used was a two-factor Complete Random Design (CRD): ratio of wall materials (maltodextrin: Arabic gum) and drying methods (spray drying and freeze drying). The research showed that enzyme activity ranged from 14.81-52.64 U/mL; lightness 95.2-100; yield 4.00-17.19%; water content 2.26-9.15%; antioxidant activity 15.75-31.23%; encapsulation efficiency 69.06-78.47%. Microcapsules with the highest water content, lightness, antioxidant activity, and encapsulation efficiency were at the ratio wall materials (maltodextrin: Arabic gum) of 7:3 by spray drying, 9.15%, 100, 31.23%, and 78.47%. On the other hand, the highest yield (17.19%) was at the ratio wall materials (maltodextrin: Arabic gum) 8:2 by freeze-drying. The morphology of the microcapsules by spray drying is spherical, and freeze drying makes it flaky and sharp.
Co-Authors Adila, Hifdzil Aini, Anggita Arifatul Amandia D.P.Shita Andi Eko Wiyono, Andi Eko Andrew Setiawan Ardyan Dwi Massahid Azkiyah, Lailatul Bertung Suryadharma, Bertung Chosa, Tadashi Clara Septaria Melinda Deni Antra Pusuma Dian Purbasari Dwi K.Apriyono Dwi Masahid, Ardiyan Dyah Ayu Kusuma Wardhani EKA RURIANI Ekky Audina Rusita Firdyan Septyatha Hendy Firmanto Herlina . Herry Purnomo, Bambang Hifdzil Adila Iftitah Ariyanti Safitri Intania Cahaya Rani Iwan Taruna Jayus Jayus Lathifa, Anisa Millatul Mahardika, Nidya S Maharlika Pemuda Bhakti Nagara Maria Belgis Mas Anang Fuad Rifa’i Masahid , Ardiyan Dwi Masahid, Ardiyan Dwi Mukhammad Fauzi Nadie Fatimatuzzahro Nafi', Ahmad Nidya Shara Mahardika Nita Kuswardhani Noer Novijanto Oryzatania Windaru Runteka Prameswari, Dayintaguna Renata Sita Windria Rendra C.Prasetya Retha Talia Shasabilah Rokhani Rusdianto, Andrew Setiawan Sapta, Muhammad Sadam Putra Sulistyani, Ika Suwasono, Sony Tojo, Seishu Ucik Nurul Hidayati Wahyuni, Livia Winda Amilia Winda Amilia Winda Amilia Wiyono, Andi E Yhulia Praptiningsih Yuli Dewi Puji Astutik Yuli Witono Zhafirah Arifin, Thalita