Mikroenkapsulasi Antosianin Kulit Buah Kakao (Theobroma cacao L.) Dengan Metode Koaservasi Kompleks
Anthocyanin is a class of antioxidants that are widely found in the skin of cocoa fruit (Theobroma cacao L.). Anthocyanin degradation occurs not only during the extraction process from plant tissues but also during the storage process. The microencapsulation process can protect the active substance...
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| Format: | Article |
| Language: | English |
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Universitas Tadulako
2018-10-01
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| Series: | Jurnal Farmasi Galenika (Galenika Journal of Pharmacy) |
| Subjects: | |
| Online Access: | http://jurnal.untad.ac.id/jurnal/index.php/Galenika/article/view/11077 |
| _version_ | 1818842924390023168 |
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| author | Siska Syahfitri Lubis Evi Sulastri Muhammad Sulaiman Zubair |
| author_facet | Siska Syahfitri Lubis Evi Sulastri Muhammad Sulaiman Zubair |
| author_sort | Siska Syahfitri Lubis |
| collection | DOAJ |
| description | Anthocyanin is a class of antioxidants that are widely found in the skin of cocoa fruit (Theobroma cacao L.). Anthocyanin degradation occurs not only during the extraction process from plant tissues but also during the storage process. The microencapsulation process can protect the active substance from environmental influences or improve the stability of the preparation. This study aims to characterize anthocyanin microcapsules from cocoa (Theobroma cacao L.) fruit peel using a complex coacervation method, therefore, it can provide economic value added from this plant. Anthocyanin microencapsulation was formulated using a coating of gelatin: arabic gom with different concentrations of 1:1, 3:2, and 2:1. Microcapsule characterization was organoleptic and morphological test, particle size distribution, moisture content test, absorption efficiency, recovery test, antioxidant activity of the preparation, and FTIR analysis. The results showed that extract yield was 39.82%, optimum microcapsule characterization was obtained from 1: 1 concentration with 36.65% recovery test, 80.40% absorption efficiency, and antioxidant activity with IC50 of 20.52 ppm. |
| first_indexed | 2024-12-19T04:49:42Z |
| format | Article |
| id | doaj.art-974ce7cab723499f90060624a9092ea4 |
| institution | Directory Open Access Journal |
| issn | 2442-7284 2442-8744 |
| language | English |
| last_indexed | 2024-12-19T04:49:42Z |
| publishDate | 2018-10-01 |
| publisher | Universitas Tadulako |
| record_format | Article |
| series | Jurnal Farmasi Galenika (Galenika Journal of Pharmacy) |
| spelling | doaj.art-974ce7cab723499f90060624a9092ea42022-12-21T20:35:24ZengUniversitas TadulakoJurnal Farmasi Galenika (Galenika Journal of Pharmacy)2442-72842442-87442018-10-014210611210.22487/j24428744.2018.v4.i2.110778888Mikroenkapsulasi Antosianin Kulit Buah Kakao (Theobroma cacao L.) Dengan Metode Koaservasi KompleksSiska Syahfitri Lubis0Evi Sulastri1Muhammad Sulaiman Zubair2Program Studi Farmasi, Fakultas MIPA, Universitas Tadulako, Palu-Sulawesi TengahProgram Studi Farmasi, Fakultas MIPA, Universitas Tadulako, Palu-Sulawesi TengahProgram Studi Farmasi, Fakultas MIPA, Universitas Tadulako, Palu-Sulawesi TengahAnthocyanin is a class of antioxidants that are widely found in the skin of cocoa fruit (Theobroma cacao L.). Anthocyanin degradation occurs not only during the extraction process from plant tissues but also during the storage process. The microencapsulation process can protect the active substance from environmental influences or improve the stability of the preparation. This study aims to characterize anthocyanin microcapsules from cocoa (Theobroma cacao L.) fruit peel using a complex coacervation method, therefore, it can provide economic value added from this plant. Anthocyanin microencapsulation was formulated using a coating of gelatin: arabic gom with different concentrations of 1:1, 3:2, and 2:1. Microcapsule characterization was organoleptic and morphological test, particle size distribution, moisture content test, absorption efficiency, recovery test, antioxidant activity of the preparation, and FTIR analysis. The results showed that extract yield was 39.82%, optimum microcapsule characterization was obtained from 1: 1 concentration with 36.65% recovery test, 80.40% absorption efficiency, and antioxidant activity with IC50 of 20.52 ppm.http://jurnal.untad.ac.id/jurnal/index.php/Galenika/article/view/11077Antosianin, Kulit buah kakao, Mikroenkapsulasi |
| spellingShingle | Siska Syahfitri Lubis Evi Sulastri Muhammad Sulaiman Zubair Mikroenkapsulasi Antosianin Kulit Buah Kakao (Theobroma cacao L.) Dengan Metode Koaservasi Kompleks Jurnal Farmasi Galenika (Galenika Journal of Pharmacy) Antosianin, Kulit buah kakao, Mikroenkapsulasi |
| title | Mikroenkapsulasi Antosianin Kulit Buah Kakao (Theobroma cacao L.) Dengan Metode Koaservasi Kompleks |
| title_full | Mikroenkapsulasi Antosianin Kulit Buah Kakao (Theobroma cacao L.) Dengan Metode Koaservasi Kompleks |
| title_fullStr | Mikroenkapsulasi Antosianin Kulit Buah Kakao (Theobroma cacao L.) Dengan Metode Koaservasi Kompleks |
| title_full_unstemmed | Mikroenkapsulasi Antosianin Kulit Buah Kakao (Theobroma cacao L.) Dengan Metode Koaservasi Kompleks |
| title_short | Mikroenkapsulasi Antosianin Kulit Buah Kakao (Theobroma cacao L.) Dengan Metode Koaservasi Kompleks |
| title_sort | mikroenkapsulasi antosianin kulit buah kakao theobroma cacao l dengan metode koaservasi kompleks |
| topic | Antosianin, Kulit buah kakao, Mikroenkapsulasi |
| url | http://jurnal.untad.ac.id/jurnal/index.php/Galenika/article/view/11077 |
| work_keys_str_mv | AT siskasyahfitrilubis mikroenkapsulasiantosianinkulitbuahkakaotheobromacacaoldenganmetodekoaservasikompleks AT evisulastri mikroenkapsulasiantosianinkulitbuahkakaotheobromacacaoldenganmetodekoaservasikompleks AT muhammadsulaimanzubair mikroenkapsulasiantosianinkulitbuahkakaotheobromacacaoldenganmetodekoaservasikompleks |