Encapsulation of Antioxidant from Coffee Cherries Extract using Arabic gum Combined with Oxidized Tapioca as Encapsulan Material : Application on Klentik Oil
Date
2017-07-05Author
Fitriyana, Nurul Isnaini
Sukatiningsih, Sukatiningsih
Metadata
Show full item recordAbstract
Indonesia is the fourth largest coffee-producing countries in the world after Brazil, Vietnam
and Colombia. Arabica coffee is the main traded coffee. Coffee cherry mesocarp is waste resulted
from coffee processing. Other processing technologies are needed to create value added for Arabica
coffee cherry. One of the utilization of coffee cherry is as natural antioxidant source. Natural
antioxidant from coffee cherry extract was encapsulated with 25% suspension, with the ratio of
oxidized tapioca and gum Arabic at 10:90 as encapsulation material. Further research on the
molecular shape and its application to klentik oil which was stored for six weeks in light and dark
bottles compared with synthetic antioxidant, BHT .Observation by SEM (Scanning Electron
Microscope) showed that antioxidant capsules shape was round with a smooth surface.
Encapsulated antioxidant with dosage of 1% was added to the klentik oil and stored for six weeks in
the light and dark bottle. It showed that could inhibit defect of klentik oil. Increasing of peroxide
value (AP) and free fatty acid value (FFA) used as parameter to detected its defect. The following
was the changes in AP and FFA at klentik oil which was added with encapsulated antioxidant; AP :
3.625 meq/1000 g (light bottle), 2.65 meq/1000 g (dark bottle) and FFA : 1.19% (light bottle),
1.206% (dark bottle) . Klentik oil which was added with BHT is AP : 2.55 meq/1000 g (light bottle),
1,89 meq/1000 g and FFA : 1.213% (light bottle) dan 1.118% (dark bottle).
Collections
- LSP-Conference Proceeding [1874]