Aktivitas Antioksidatif dan Karakteristik Fisik Bubuk Nanoenkapsulasi Ekstrak Etanol Bawang Hitam Lokal Varietas Lanang (Allium Sativum Var Solo Garlic) dengan Variasi Teknik Ekstraksi serta Jenis Bahan Enkapsulan

Abstract

Thermal processing of local single-clove garlic (Allium sativum var. Solo Garlic) into black garlic enhances sensory quality and increases the antioxidant activity of its bioactive compounds. However, the practical utilization of these compounds is constrained by their low bioavailability. This study aimed to evaluate the effects of extraction techniques and encapsulating materials on the physicochemical properties of nanoencapsulated black garlic ethanol extract powder. A completely randomized factorial design was applied using three extraction techniques (maceration, digestion, and microwave-assisted extraction (MAE)) and three encapsulating materials (chitosan, maltodextrin, and chitosan– maltodextrin). Data were analyzed using two-way ANOVA (p < 0,01) followed by Duncan’s Multiple Range Test if significant differences were found (Fhitung ˃ Ftabel). The results indicated that both extraction technique and encapsulating material significantly influenced the physical and chemical characteristics of the nanoencapsulated powder. Digestion extraction combined with chitosan– maltodextrin encapsulation (A2B3) produced the best formulation, yielding nanoparticles with an average size of (25,1 nm), polydispersity (0,574), quasispherical and porous morphology, lightnees color (73,427), degree of whiteness (64,809), encapsulation efficiency (95,59%), antioxidant activity (21,09%), total phenolic content (80,66 mg GAE/g), and moisture content (4,11%).