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Nurmalia Ningsih
Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Bogor
Agriculture, Biological Sciences & Forestry Industrial & Manufacturing Engineering

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SINTESIS NANOPARTIKEL EKSTRAK KULIT MANGGIS MERAH DAN KAJIAN SIFAT FUNGSIONAL PRODUK ENKAPSULASINYA Nurmalia Ningsih; Sedarnawati Yasni; Sri Yuliani
Jurnal Teknologi dan Industri Pangan Vol. 28 No. 1 (2017): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (309.013 KB) | DOI: 10.6066/jtip.2017.28.1.27

Abstract

Utilization of mangosteen fruit waste tends to be less practical, so nanoparticle based encapsulation is an effective approach. The objective if this research was to utilize the waste from the red mangosteen peel Garcinia forbesii (GF) and Garcinia mangostana (GM) to produce nanoparticle extract, its encapsulation products, and determine its functional properties. This research consists of three stages: extraction, synthesis of nanoparticle, and encapsulation. The parameters evaluated were the yield of extracts, antioxidant, total phenolic content (TPC), particle size, index of polydispersity, and surface morphology of the encapsulated product. Synthesis of nanoparticles was carried out by using ionic gelation method. The functional values was calculated based on  10% extracts  in the nanoparticles solution. The results showed that extraction by reflux method gave better results than that with maceration. Formula of nanoparticles containing 0.2% of chitosan concentration and 0.1% STPP and products encapsulated  with casein and maltodextrine gave the best result with increased functional values.
Co-Authors SEDARNAWATI YASNI Sri Yuliani