Optimalisasi Proses Nanoenkapsulasi Ekstrak Buah Andaliman Menggunakan Nanokristal Pati Ubi Jalar Ungu

Abstract

Nanoencapsulants are solid particles with a size of around 10-1000 nm. Nanoencapsulants has the advantage of high antioxidant and antibacterial content so it can be used a preservative. This research used andaliman fruit extract and purple potato starch nanocrystals as coating materials. The aim of this research was to determine the effect of inlet temperature, outlet temperature, and aspirator using spray drying techniques on the quality of andaliman fruit extract encapsulants as well as optimal treatment using the Response Surface Methodology–(RSM-BBD) method with Design Expert v.13. This research used 3 factors: inlet temperature (135°C, 147,5°C, 160°C), outlet temperature (70°C, 75°C, 80°C) and aspirator (90%, 95%, 100%). The results showed the inlet temperature, outlet temperature, aspirator had a significant effect (P<0,05) on the response variables brightness, chromaticity a and b, °Hue, powder solubility, moisture content, hygroscopicity, total phenolics, and antioxidant activity individually or by correlation between two factors. The result of the response variable optimization produced a new formulation with an inlet temperature of 135°C, outlet temperature of 75°C and aspirator 100%. The new formulation was obtained with a desirability level of 0,945. The particle size of andaliman fruit extract nanoencapsulant was 114 nm measured by Particle Size Analyzer (PSA).