Proses Enkapsulasi Ekstrak Buah Andaliman Menggunakan Pati Nanokristal Ubi Jalar Putih

Abstract

The use of andaliman is not yet optimal, only limited as a cooking spice in the Sumatra region. The existence of active physiological activity in andaliman is supported by the content of active trigeminal compounds which function as antioxidants. Encapsulation technology is a technology that can be used to improve the stability of bioactive components including antioxidants and can increase product shelf life. This research aims to obtain information on the encapsulation process of andaliman fruit extract using white sweet potato nanocrystal starch. Andaliman nuah extract was encapsulated by spray drying using white sweet potato starch nanocrystals as the encapsulant material. The concentration of white sweet potato nanocrystal starch added was 15%, 25%, and 35%, then the resulting andaliman extract encapsulant was evaluated for its physical and chemical characteristics. The results showed that increasing the concentration of white sweet potato nanocrystal starch caused a decrease in the color values L* (brightness), b* (greenish), a* (reddish), oHue, solubility, hygroscopicity, antioxidants (IC50), and flavonoids. The encapsulant microstructure of andaliman extract has a round shape but is wrinkled on the surface. The addition of 15% white sweet potato nanocrystal starch can produce the best encapsulant characteristics of andaliman extract with an IC50 value of 81.00 ppm, flavonoids 2.18 mg QE/g