Mikroenkapsulasi Ekstrak Buah Rukem (Flacourtia rukam Zoll. & Mor.) Menggunakan Penyalut Maltodekstrin dengan Spray Drying

Abstract

MICROENCAPSULATION RUKEM FRUIT (Flacourtia rukam Zoll. & Mor.) EXTRACT USING MALTODEXTRIN AS COATING WITH SPRAY DRYING Melanie1,*, Lydia Ninan Lestario1, Monika Rahardjo2 1Mahasiswa Program Studi Kimia Fakultas Sains dan Matematika 1Dosen Program Studi Kimia Fakultas Sains dan Matematika 2Dosen Program Studi Teknologi Pangan Fakultas Kedokteran dan Ilmu Kesehatan Universitas Kristen Satya Wacana, Salatiga Jl. Diponegoro No.52-60 Salatiga 50711 Jawa Tengah – Indonesia *652015012@student.uksw.edu

ABSTRACT Rukem (Flacourtia Rukam Zoll.&Mor.) is an exotic fruit of Indonesia that has potential as a natural dye due to anthocyanins content. Anthocyanins were unstable to temperature, oxygen, and light, consequently need a technology to maintain the color – by microencapsulation. The aims of this study was to determine microencapsulation efficiency of rukem extract with variation of coatings 40%, 50%, 60%, 70%, and 80% (w/v). Rukem fruit was extracted using 5% citric acid solution (w/v) then microencapsulated with maltodextrins – by spray drying. The chemical characterization of microcapsule were analyzed for moisture, ash, pH, crude fiber, L*, a*, b*, total anthocyanins and antioxidant activity. Results showed that microcapsule with ratio 40% (w/v) was the most efficient among all. Microcapsule ratio 40% (w/v) showed highest antioxidant activity (74,277 ± 0,410%) and total anthocyanins (3,963 ± 0,083 mg/100g) with encapsulation efficiency (19,26 ± 0.41%). This study have an impact on research of rukem fruit and future prospect in food chemistry also application as natural dye on food.