Enkapsulasi Cabai Merah dengan Teknik Coacervation Menggunakan Alginat yang Disubstitusi dengan Tapioka Terfotooksidasi

Niken Widya Palupi, Pandu Khrisna Juang Setiadi, Sih Yuwanti

Abstract


Tapioka terfotooksidasi digunakan sebagai bahan pengkapsul untuk mensubstitusi alginat pada enkapsulasi cabai merah (Capsicum annum L.) yang didalamnya terkandung senyawa aktif kapsaisin menggunakan teknik coacervation (sistem gelasi ionik). Substitusi tapioka terfotooksidasi terhadap alginat dilakukan dengan konsentrasi yang berbeda (0%, 25%, 50%, dan 75%) serta suspensi dilakukan dengan konsentrasi yang berbeda pula (5% dan 10%). Kapsul cabai merah yang dihasilkan dikarakterisasi rendemen, warna, ukuran kapsul, kadar air, tekstur, kadar kapsaisin, efisiensi enkapsulasi dan loading capacity. Pensubstitusian tapioka terfotooksidasi dan perbedaan konsentrasi mempengaruhi efisiensi enkapsulasi. Pada konsentrasi substitusi tapioka terfotooksidasi 50% dengan konsentrasi suspensi 5% efisiensi enkapsulasi mencapai 29,409% dan konsentrasi suspensi 10% sebesar 22,832%. Peningkatan konsentrasi substitusi tapioka terfotooksidasi terhadap alginat maka nilai rendemen semakin meningkat dan semakin tinggi konsentrasi suspensi kapsul cabai merah akan meningkatkan rendemen, kadar air, dan loading capacity.

Keywords


alginat, coacervation, tapioka terfotooksidasi, kapsaisin

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References


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