Pengaruh penambahan maltodeksrin dan suhu inlet spray drying terhadap karakteristik fisik dan kimia bubuk sari gambir

PANGAWIKAN, Aldila Din, Prof. Dr. Umar Santoso, M.Sc

2010 | Tesis | S2 Ilmu dan Teknologi Pangan

Penelitian mengenai sifat fisik dan sifat kimia bubuk sari gambir (BSG) hasil spray drying dengan berbagai konsentrasi maltodekstrin dan variasi suhu inlet telah dilakukan. Penelitian ini menggunakan Rancangan Acak Lengkap Faktorial dengan 2 (dua) faktor, yaitu faktor suhu inlet spray drying (80, 100, 120oC) dan faktor konsentrasi maltodekstrin (5; 7,5; 10%). Penelitian ini bertujuan untuk mengetahui efek suhu inlet spray drying dan konsentrasi maltodekstrin terhadap karakteristik fisik (yield, daya serap air (WAC), dan bulk density) dan karakteristik kimia (kadar air, aktivitas antioksidan (% RSA), total phenol, dan kandungan katekin) BSG. Dari penelitian ini diharapkan gambir dapat berpotensi sebagai bahan minuman fungsional. Hasil analisis menunjukkan bahwa perlakuan suhu inlet spray drying dan konsentrasi maltodekstrin berpengaruh nyata terhadap yield, WAC, kadar air, dan total phenol BSG. Sedangkan untuk bulk density dan RSA BSG hanya dipengaruhi oleh perlakuan penambahan maltodekstrin. Hasil analisis kualitatif BSG dengan menggunakan HPLC pada kromatogram BSG perlakuan suhu inlet 80oC dengan konsentrasi maltodekstrin 0% dan 5% menunjukkan adanya senyawa, katekin.

The effect of inlet temperature of spray drying and maltodextrin concentration on the physicochemical and antioxidant properties of gambir extract powder (GEP) has been investigated. The aim of this research was to evaluate the effect of inlet temperature of spray drying and maltodextrin concentration on the yield, water absorption capacity (WAC), bulk density, water content, antioxidant activity and phenolic content of GEP. This paper reports the effects of inlet drying air temperature (80, 100 and 120oC) and maltodextrin addition (5%; 7,5%; and 10%) on the physicochemical and antioxidant properties of the GEP. Content of catechins in the extract was identified and analyzed qualitatively by High Performance Liquid Chromatography (HPLC) method. Antioxidant activity was evaluated by Radical Scavenging Activity (RSA). The yield, WAC, moisture content and phenolic content were significantly affected by maltodextrin concentration and the inlet air temperatures. However, bulk density and RSA were not significantly influenced by the spray drying conditions. Overall, a good quality GEP in terms of yield, phenolic content and RSA can be produced by spray-drying at inlet temperature of 120oC and adding maltodextrin concentration at 10% w/v.

Kata Kunci : Gambir,Spray drying,Maltodekstrin,Total phenol,Antiosidan,Katekin