THE EFFECTS OF MALTODEXTRIN AND GUM ARABICAS MICROENCAPSULATING AGENTS ON THE CHARACTERISTICS OF RED BEET (Beta vulgaris L)POWDER PRODUCED BY SPRAY DRYING METHOD PENGARUH PENGGUNAAN MALTODEKSTRIN DAN GUM ARAB SEBAGAI AGEN MIKROENKAPSULASI PADA KARAKTERIST

  

THE EFFECTS OF MALTODEXTRIN AND GUM ARABICAS

MICROENCAPSULATING AGENTS ON THE

CHARACTERISTICS OF RED BEET (Beta vulgaris L)POWDER

PRODUCED BY SPRAY DRYING METHOD

  

PENGARUH PENGGUNAAN MALTODEKSTRIN DAN GUM

ARAB SEBAGAI AGEN MIKROENKAPSULASI PADA

KARAKTERISTIK SERBUK BIT MERAH (Beta vulgaris L) YANG

DIPRODUKSI DENGAN METODE SPRAY DRYING

  

THESIS

Submitted to The Faculty of Agricultural Technology in partial fulfillment

of the requirements for obtaining the Bachelor Degree

  

By:

T. CHRESTELLA MERYL SOENARTA

NIM: 11.70.0020

  

DEPARTMENT OF FOOD TECHNOLOGY

FACULTY OF AGRICULTURAL TECHNOLOGY

SOEGIJAPRANATA CATHOLIC UNIVERSITY

SEMARANG

  

THE EFFECTS OF MALTODEXTRIN AND GUM ARABIC AS

MICROENCAPSULATING AGENTS ON THE

CHARACTERISTICS OF RED BEET (Beta vulgaris L)POWDER

PRODUCED BY SPRAY DRYING METHOD

  

PENGARUH PENGGUNAAN MALTODEKSTRIN DAN GUM

ARAB SEBAGAI AGEN MIKROENKAPSULASI PADA

KARAKTERISTIK SERBUK BIT MERAH (Beta vulgaris L) YANG

DIPRODUKSI DENGAN METODE SPRAY DRYING

  

By:

T. CHRESTELLA MERYL SOENARTA

NIM: 11.70.0020

  

This thesis has been approved and defended in front of the examination committee

rd

on 3 February 2015

  Semarang, 23 February 2015 Faculty of Agricultural Technology

  Soegijapranata Catholic University Supervisor I, Dean, Dr. V. Kristina Ananingsih, ST, MSc Dr. V. Kristina Ananingsih, ST, MSc Supervisor II, Dr. A. Rika Pratiwi, Msi.

  

THE AUTHENTICITY OF A THESIS STATEMENT

  I hereby declare that the thesis entitled ― THE EFFECTS OF MALTODEXTRIN

  

AND GUM ARABIC AS MICROENCAPSULATING AGENTS ON THE

CHARACTERISTICS OF RED BEET (Beta vulgaris L)POWDER

PRODUCED BY SPRAY DRYING METHOD

  ”contains no work that ever

  proposed to acquire a bachelorship title in a University, and along to my knowledge, there is no work ever written or published by others, except the ones used as references in this thesis and mentioned in the list of references. If it is proven in the future that partially or whole thesis is the result of plagiation, therefore I will be willing to be revoked with all the consequences in accordance with the law and regulations applied at Seogijapranata Catholic University and/or valid law and regulations.

  Semarang, 23 February 2015 T. Chrestella Meryl Soenarta

  11.70.0020 ii

  

SUMMARY

  Red beet or red beet root (Beta vulgaris L) is widely used as food mixture because of its health benefit and nice purplish red color. Red beet is a potential source of betalains pigment, with the major one is a water soluble antioxidant betanidine 5-O-beta-glucose. Betalain pigments plays essential role in the formation of purplish red color on red beet, and potential to be applied as natural food colorant. These pigments can be extracted and used in the form of liquid, paste, or powder. The powder one has advantages such as good stability, solubility, and low moisture content which prolongs its shelf life. The purpose of this research is to produce red beet powder by understanding the influence of using microencapsulating agents (gum arabic, and maltodextrin 10DE) with different concentrations in red beet powder’s characteristics as food colorant that made using spray drying method. In this research, spray dryer was operated at 150°C inlet temperature and 90°C outlet temperature. Gum arabic, and maltodextrin 10DE were added as microencapsulating agents. There were 2 different treatments for each microencapsulating agent which are A (40 % CA) and B (60 % CA). Then the red beet powder was chemically and physically analyzed. The chemical analysis includes moisture content and antioxidant activity. While physical analysis includes bulk density, wettability, and color intensity. Maltodextrin treatments tend to produce higher yield, antioxidant activity (% inhibition), bulk density, and color intensity (a* value) than gum arabic ones. Maltodextrin treatments also tend to produce lower moisture content and faster time of wettability than gum arabic ones. Red beet powder made with 60% maltodextrin as microencapsulating agent, gives the highest yield (36,01 ± 4,33%) and antioxidant activity (% inhibition) (86,08 ± 1,58%), lowest reduction percentage of antioxidant activity (% inhibition) (1,69%), fastest time of wettability (66,44 ± 6,23 seconds), and high a* value (30,43 ± 1,51) which shows good red color as natural food colorant.

  

Key words: Red Beet, Beta vulgaris L, Food Colorant, Gum Arabic, Maltodextrin, Spray

Drying

  

RINGKASAN

  Bit merah ( Beta vulgaris L) telah digunakan secara luas sebagai campuran dalam bahan pangan karena manfaat kesehatan dan warna merah keunguan yang dimilikinya. Bit merah merupakan sumber yang potensial dari pigmen betalain, dengan komponen utama yaitu betanidin 5-O-beta-

  

glukosa yang merupakan antioksidan yang dapat larut dalam air. Pigmen betalain memegang

  peranan penting dalam pembentukan warna merah keunguan pada bit merah, dan menjadikan bit merah berpotensi diaplikasikan sebagai pewarna makanan alami. Pigmen tersebut dapat diesktrak dan digunakan dalam bentuk cair, pasta, atau serbuk. Serbuk bit merah memiliki keunggulan yaitu memiliki stabilitas dan kelarutan yang baik, dan kadar air yang rendah sehingga memiliki umur simpan yang panjang. Tujuan dari penelitian ini adalah untuk memproduksi serbuk bit merah, dengan memahami pengaruh penggunaan agen mikroenkapsulasi (gum arab, maltodekstrin DE10) dengan konsentrasi yang berbeda pada karakteristik serbuk bit merah sebagai pewarna makanan, yang dibuat dengan metode pengeringan semprot. Pada penelitian ini, spray dryer dioperasikan menggunakan 150°C suhu inlet dan 90°C suhu outlet. Gum arab, dan maltodekstrin DE10 ditambahkan sebagai agen mikroenkapsulasi. Ada 2 perlakuan yang digunakan untuk setiap agen mikroenkapsulasi yaitu A (40 %) and B (60 %). Selanjutnya serbuk bit merah dianalisa secara kimia dan fisika. Analisa kimia meliputi kadar air dan aktivitas antioksidan. Sedangkan analisa fisik meliputi bulk density, kemampuan pembasahan, dan intensitas warna. Perlakuan dengan maltodekstrin cenderung menghasilkan serbuk bit merah dengan rendemen, aktivitas antioksidan, dan intensitas warna yang lebih tinggi daripada perlakuan menggunakan gum arab. Perlakuan dengan maltodekstrin juga cenderung menghasilkan kadar air yang lebih rendah, dan waktu kemampuan pembasahan yang lebih cepat. Serbuk bit merah yang dibuat dengan 60% maltodekstrin sebagai agen mikroenkapsulasi, menghasilkan rendemen tertinggi (36,01 ± 4,33%), aktivitas antioksidan tertinggi (86,08 ± 1,58%), persentase penurunan aktivitas antioksidan terendah (1,69%), waktu kemampuan pembasahan paling cepat (66,44 ± 6,23 detik), dan nilai a* yang tinggi (30,43 ± 1,51) yang menunjukkan warna merah yang baik sebagai pewarna makanan.

  Kata kunci: Bit Merah, Beta vulgaris L, Pewarna Makanan, Gum Arab, Maltodekstrin, Spray Drying

  

PREFACE

  First of all, I want to dedicate my greatest gratitude to Jesus Christ, who has blessed me and gave His grace, wisdom and guidance in the long journey to finish this experiment and thesis. Over a period of practicing the experiment and writing this thesis, the author had been searching and obtaining multiple kind of knowledge, information and views that were very useful in compiling this thesis, which the process is very valuable and memorable experience for the author on the journey of stepping to the next level in life.

  This research titled ―THE EFFECT OF USING MALTODEXTRIN AND GUM ARABIC AS MICROENCAPSULATING AGENTS IN THE PRODUCTION OF RED BEET (Beta vulgaris L) POWDER AS NATURAL FOOD COLORANT BY SPRAY DRYING METH

  OD‖ is part of research titled ― The Optimation of Red Beet Powder Production as Natural Food Colorant with

Drying Methods‖ funded by Hibah Bersaing Program Dirjen DIKTI RI, 2014. Author also want to dedicate great gratitude to Mr. Rachmat Sarwono (CEO) and Mr. Joko Kawiyanto (Head of

  Production Department) of PT. Industri Jamu Borobudur who give helpful contributions and advices to help the author finish this research.

  This modest and imperfect thesis can nicely be done with the help, supports, prayer and advice from several individuals that the author very honored and grateful for. In every phase and every challenge in the way, there will always persons who generously lend their heart, mind and time. The author would like to gratefully acknowledge those wonderful persons:

  1. Dr. Victoria Kristina Ananingsih, ST, MSc, as the Dean of Faculty of Agricultural Technology Soegijapranata Catholic University,

Semarang and also as the author’s supervisor, who is always giving her best in guiding, advising, and inspiring author

  2. Dr. A. Rika Pratiwi, Msi, as the supervisor who is always giving her time to help author with her great advice and motivation, who has influenced author during the learning process in the Food Technology Department.

  3. All the beloved lecturers of FTP for being a great family and team to pass on the knowledge, experience and education during all this year : Pak Budi, Bu Tina, Bu Rika, Pak Sum, Bu Linda,

  Bu Laksmi, Bu Inne, Pak Probo, Bu Tika, Bu Novita, Bu Ita, Bu Rini, Bu Nik, Bu Ivone, Pak Haniel, Pak Bin, Bu Yov, Bu Kartika Sari.

  5. The laboratory assistants for all the help and motivation throughout the laboratory life in Food Technology Department: Mas Soleh, Mas Supriyana, Mas Lylyx, and Mbak Endah.

  6. The administrative staff and employees for providing great service during the study: Pak Agus, Pak Joko, Pak Lilik, Pak Kasburi and Mba Susi.

  8. Vincent Kevin Tejo, S.TP and Stefanie Karsodihardjo who had been the greatest brother and sister in the faculty. Thanks for all your advices, jokes, and inspirations. Best luck for your STP and MSc course.

  9. All of the friends in Food Technology who always cheers and support author throughout the process of this thesis: Margono, Hugo, Nanda, Ryan, Ellen, Sandra, Moyasa, Febe, Mei Fei, Yoceline Aline, Dea Nathania, Fadilla Faradian, Melina, Jenny, Mayang, Catherine, Metta, Abbie, Daniel, Dita, Lia, Pito, Hendra, Jimmy, Anggoro, etc.

  10. Stephen Julianto Wonokusumo, Fafa, Fini, Dilla and all Beswan Djarum 29 and 30 for being inspiring, fun, and great family. Best luck for you all the young and smart leader generation.

  11. Clarissa, Kevin, Magnus, Eric, Richard Setiawan, Richard Harris, Jilly, Amel as the Cool Semarang gang. Love you and thanks for your supports.

  12. All other parties who have donated their efforts and attentions that I cannot possibly mention one by one, I really appreciate your thoughtfulness.

Personally, I am very thankful to all food scientists as the authors of the journals, articles and books that I’ve been cited for compiling this thesis. Thank you for all the knowledge and

  information which widely available and really helpful. I hope this thesis is useful and become a meaningful contribution to food science education.

  Semarang, 8 January 2015 Author,

  T. Chrestella Meryl Soenarta

  

TABLE OF CONTENT

  Page

  

  

1. INTRODUCTION ...................................................................................................... 1

  

  

  

  

  

  

  

  

2. MATERIALS AND METHODS ............................................................................. 13

  

  

  

  

  

  

  

  

  

  

  

  

  

  

  

  

  

  

  

3. RESULTS .................................................................................................................. 19

  

  

  

  

  

  

  

  

  

  

4. DISCUSSION ............................................................................................................ 31

  

  

  

  

  

  

  

  

5. CONCLUSIONS AND RECOMMENDATIONS ................................................. 42

  

  

  

6. REFERENCES ......................................................................................................... 43

  

  

LIST OF TABLES

  Page

  

LIST OF FIGURES

  Page