Enkapsulasi Kayu Secang (Caesalpinia sappan, L.) dengan Konsentrasi Maltodekstrin dan Teknik Pengeringan yang Berbeda terhadap Aktivitas Antioksidan dan Antibakteri
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Abstract
Penelitian ini bertujuan mendapatkan konsentrasi maltodekstrin dan teknik pengeringan yang tepat untuk menghasilkan enkapsulat kayu secang (Caesalpinia sappan, L) dengan aktivitas antioksidan, antibakteri, dan karakteristik fisikokimia yang terbaik. Konsentrasi maltodekstrin yang digunakan adalah 1%, 4%, 7% dan 10% dari 400 mL filtrat Caesalpinia sappan, L. dan dikeringkan dengan menggunakan teknik freeze drying dan spray drying. Parameter uji yang dilakukan pada enkapsulat kayu secang adalah rendemen, aktivitas antioksidan, kadar air, waktu larut, padatan tidak larut dan kadar abu. Enkapsulat kayu secang terbaik (Caesalpinia sappan, L.) adalah konsentrasi maltodekstrin sebesar 7% dengan menggunakan teknik spray drying. Parameter produk terbaik adalah rendemen (16,27 ± 0,48)%, aktivitas antioksidan (40,14 ± 1,23)%, antibakteri terhadap Staphylococcus aureus (20,45 ± 0,66) mm, kadar air (4,94 ± 0,29)%, waktu larut (25,86 ± 1,44)detik, padatan tidak larut (1,4 ± 0,271)%, dan kadar abu (0,36 ± 0,02)%.
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