Enkapsulasi Ekstrak Daun Kari (Murraya koenigii ) Menggunakan Gelatin dari Tulang Sapi

Abstract

Research has been carried out on the ability of gelatin coating: arab gum in maintaining the compound components of core materials with different variations of 4: 1 through spray drying method and its application to antibacterial, antioxidant and controlled release activities. Extraction of curry leaves was carried out by maceration method with ethanol (1: 3) solvent and gelatin extraction was carried out by the acid method. From the results of phytochemical and GC-MS tests, curry leaf extract consisted of steroid compounds, flavonoids, phenolics, and saponins, and contained components of the main compounds namely phytol (27,24%), Methyl 2 (4 methoxyphenyl) 3-quinoline carboxylate (19, 89%), 3-N, N Dimethylamino carbazole (13,49%) and beta-caryophyllene (6,47%) and can inhibit bacterial and antioxidant activity. The results of the chromatogram of microcapsules contained 21 compound components with 4 main compounds namely phytol (26,48%), 1a, 13c-dihydrobenzo (11,12) cryseno (5,6) oxirene (17,78%), 3-N, N Dimethylamino carbazole (13,72 %), Pyrazine, tetrakis (1-methylethyl) (5.95%). The best microcapsules were found in gelatin coatings and arabic gum (30:10) with solubility values ranging from 82,00% - 94,00%; water content of 0,19% and encapsulation efficiency value of 91,90%. Based on the FTIR analysis of microcapsules, there were no changes in the existing functional groups and 30:10 microcapsules had better morphological forms and particle sizes 76,51 – 593,14 nm. Gelatin microcapsules and arabic gum (30:10 and 0:40) were able to maintain antibacterial activity against Salmonella typhi, Escherichia coli, Staphylococcus aeureus, and Staphylococcus epidermidis at concentrations of 20% and 40% and were antioxidant. The longer the storage time of microcapsules, the antioxidant activity decreases. The highest percent release value was found in the 80th minute with the gelatin composition: arab gum 30:10 at 69,37% and the lowest at 31,11% in the gelatin composition: arab gum 40: 0.

Telah dilakukan penelitian tentang kemampuan penyalut gelatin:gum arab dalam mempertahankan komponen senyawa bahan inti dengan variasi berbeda yaitu 4:1 melalui metode spray drying serta aplikasinya pada aktivitas antibakteri, antioksidan dan pelepasan terkontrol. Ekstraksi Daun kari dilakukan dengan metode maserasi dengan pelarut etanol (1:3) dan ekstraksi gelatin dilakukan dengan metode asam. Dari hasil uji fitokimia dan GC-MS, ekstrak daun kari terdiri dari senyawa steroid, flavonoid, fenolik, dan saponin, alkaloid dan mengandung komponen senyawa utama yaitu phytol (27,24%), Methyl 2 (4 methoxyphenyl) 3-quinoline carboxylate (19,89%), 3-N,N Dimethylamino carbazole (13,49%) dan beta-caryophyllene (6,47%) dan dapat menghambat aktivitas bakteri dan antioksidan. Hasil kromatogram mikrokapsul terdapat 21 komponen senyawa dengan 4 senyawa utama yaitu phytol (26,48%), 1a,13c-dihydrobenzo (11,12) cryseno (5,6.) oxirene (17,78%), 3-N,N Dimethylamino carbazole (13,72%), Pyrazine, tetrakis(1-methylethyl) (5,95%). Mikrokapsul yang terbaik ditemukan pada penyalut gelatin dan gum arab (30:10) dengan nilai kelarutan berkisar antara 82,00%–94,00%; kadar air 0,19% dan nilai efisensi enkapsulasi sebesar 91,90%. Berdasarkan analisa FTIR mikrokapsul, tidak terjadi perubahan gugus fungsi yang ada dan mikrokapsul 30:10 memiliki bentuk morfologi yang lebih baik dan ukuran partikel 76,51 – 593,14 nm. Mikrokapsul gelatin dan gum arab (30:10 dan 0:40 ) mampu mempertahankan aktivitas antibakteri terhadap bakteri Salmonella typhi, Escherichia coli, Staphylococcus aeureus, dan Staphylococcus epidermidis pada konsentrasi 20% dan 40% dan bersifat antioksidan. Semakin lama waktu penyimpanan mikrokapsul maka aktivitas antioksidan semakin berkurang. Nilai persen pelepasan tertinggi ditemukan pada menit ke-80 dengan komposisi gelatin:gum arab 30:10 sebesar 69,37% dan terendah sebesar 31,11% pada komposisi gelatin:gum arab 40:0.