Mikroenkapsulasi Lemak Kaya Monolaurin dari Stearin Kelapa Menggunakan Oven Vakum

Edy Subroto, Muhammad Tsabit Waliyyurahiim, Rossi Indiarto, Syamsul Huda

Abstract


Monoasilgliserol (MAG) sangat dibutuhkan oleh berbagai industri, termasuk industri pangan sebagai emulsifier. MAG dalam bentuk gliserol monolaurate atau juga dikenal monolaurin memiliki fungsi lain sebagai antimikroba, antivirus, dan imun modulator. Monolaurin dapat dihasilkan dari gliserolisis minyak kelapa, namun monolaurin dapat mengalami kerusakan selama penyimpanan. Oleh sebab itu diperlukan enkapsulasi untuk melindungi monolaurin dari kerusakan. Penelitian ini bertujuan untuk menentukan rasio antara lemak kaya monolaurin dengan enkapsulan maltodekstrin yang menghasilkan mikrokapsul dengan efisiensi enkapsulasi dan karakteristik terbaik. Mikroenkapsulasi dilakukan pada rasio lemak kaya monolaurin terhadap maltodekstrin yaitu 1:4, 1:6, 1:8, 1:10, dan 1:12 dengan pengeringan menggunakan oven vakum. Hasil penelitian ini menunjukkan adanya pengaruh dari rasio lemak kaya monolaurin dan maltodekstrin dalam proses mikroenkapsulasi. Rendemen tertinggi sebanyak 54,67% dan pH terbaik di 6,87 dihasilkan oleh rasio pengeringan 1:4. Warna dengan luminance tertinggi 96,16% dan kadar air terendah di 11,58% dihasilkan rasio pengeringan 1:6. Kecepatan larut terbaik 8,5 × 10-3g/detik dihasilkan oleh rasio pengeringan 1:12. Kelarutan tertinggi 88,28% dihasilkan oleh rasio pengeringan 1:10. Efisiensi mikroenkapsulasi terbaik dihasilkan oleh rasio pengeringan 1:4 yaitu sebesar 77,44%. Mikroenkapsulasi lemak kaya monolaurin dengan maltodekstrin menggunakan oven vakum efektif menghasilkan mikrokapsul dengan karakteristik yang baik.


Keywords


Monolaurin; monoasilgliserol; mikroenkapsulasi; oven vakum; stearin kelapa

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DOI: https://doi.org/10.24198/jt.vol19n3.13

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