Article Per Year (5 Year)
p-Index From 2020 - 2025
0.23
P-Index
This Author published in this journals
All Journal Agrointek
Siti Alfiatul Amani
Teknologi Industri Pertanian, Universitas Brawijaya, Malang
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
Mikroenkapsulasi minuman herbal pokak madura menggunakan spray dryer sebagai imunomodulator Siti Alfiatul Amani; Dodyk Pranowo; Susinggih Wijana
AGROINTEK Vol 18, No 1 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v18i1.19121

Abstract

Pokak is a variant of the Madurese ginger drink made from spices. The main ingredient is ginger, while other additional ingredients are cloves, cinnamon, nutmeg, and masohi/masoyi wood. In general, these drinks are sold in liquid form. The maceration method was used to obtain pokak extract while spray dryer was used to obtain Pokak powder. Pokak is believed to boost immunity, increase stamina and warm the body. The development of Pokak Madura in powder form can increase the sale value, be more practical in the making and have a longer shelf life. This study aims to determine the optimal composition and conditions of Pokak microencapsulation. The parameters used are maltodextrin concentration (4.05; 5; 10; 15; 15.94%) and inlet temperature (120.27; 125; 150; 175; 179.7 oC). The optimization method used to get the best pokak powder was RSM (Response Surface Methodology). Tests at this stage were the total flavonoid test, antioxidant test, and morphology or best pokak powder profile using SEM (Scanning Electron Microscopy). Optimization results for the best treatment were a maltodextrin concentration of 10.639% and an inlet temperature of 148.042 oC resulting in a total of 6.447 mg QE/gram flavonoids and a percentage of antioxidants of 13.078%. The morphology of the particles is wrinkled with an average particle size of 5.372 µm. Thus maltodextrin as a coating or coating material with DE 10-12 cannot form spherical-shaped powder particles.
Co-Authors Dodyk Pranowo Susinggih Wijana