MICROENCAPSULATION OF KARAMUNTING LEAF EXTRACT (Rhodomyrtus tomentosa) AS AN INSTANT DRINK POWDER

Teguh Supriyono, Agnescia Clarissa Sera

Abstract

Backgrounds: Karamunting (Rhodomyrtus tomentosa), a local wild plant from Central Kalimantan, Indonesia is believed by the Dayak tribe to treat diabetes mellitus. Based on the literature review, there have been no studies related to Karamunting focused on processed products in practical dosage forms in the form of instant powder, which has the longest shelf life. This study aims to explore the solubility and percentage of insoluble solids of Karamunting leaf powder that has been encapsulated with the addition of Maltodextrin. In addition, an assessment of the sensory attributes of Karamunting leaf drinks was also carried out.

Methods: This study was used an experimental with applied the Randomized Block Design (RBD) design with 2 factors, comparing the number of Karamuting leaf extracts and the concentration of Maltodextrin to produce a formula of 0.5L:5%, 0.5L:10%, 0.5L:15%, 1L:5%, 1L:10% and 1L:15%. This research conducted in the Laboratory of Agricultural Product Technology, Gadjah Mada University, Yogyakarta, Indonesia from November to December 2018.

Results: The application of spray dryer produced fine powder of Karamunting drink. It has a distinctive aroma and its color was ranged from bright cream to slightly brownish. Addition of Maltodextrin significantly accelerated powder’s solubility and decreased its yield (p<0.05). Panelists tend to prefer products with 1 L of Karamunting leaf extract and 10% Maltodextrin.

Conclusions: Solubility rate of Karamunting leaf extract is strongly influenced by the concentration of Maltodextrin. The higher the concentration of Maltodextrin, the faster the product will be dissolved. Addition of Maltodextrin significantly reduced the total of insoluble solids. However, antidiuretic activity of Karamunting drink should be investigated to prove its health claim.

Full Text:

PDF

References

Utami P. The miracle of herbs. Jakarta:Agromedia Pustaka. 2013.

Isnaini I, Yasmina A, Nur’amin HW. Antioxidant and cytotoxicity activities of Karamunting (Melastoma malabathricum L.) fruit

ethanolic extract and quercetin. Asian Pacific Journal of Cancer Prevention. 2019;20(2):639–43.

Sutomo, Arnida, Febri MY. Studi farmakognostik daun Karamunting (Rhodomyrtus tomentosa) dari Pelaihari, Kalimantan Selatan (The pharmacognostic study of the leaves of Karamunting (Rhodomyrtus tomentosa) from Pelaihari, South Kalimantan): Airlangga

University: 2010.

Mustika R, Tamrin NA. Karakteristik sifat organoleptik dan kimia minuman fungsional teh daun karamunting (Rhodomyrtus

tomentosa) dengan penambahan kayu manis (Characteristics of organoleptic and chemical properties of functional beverage of karamunting leaf tea (Rhodomyrtus tomentosa) with addition of cinnamon). Jurnal Sains dan Teknologi Pangan [Internet]. 2018;3(1):1111–8. Available from: http://ojs.uho.ac.id/index.php/jstp/article/viewFile/3983/3060.

Novia HA. Antidiabetes fraksi air daun karamunting (Rhodomyrtus tomentosa (ait.) Hassk.) terhadap kadar glukosa darah pada tikus diabetes (Antidiabetic of Karamunting leaf water fraction (Rhodomyrtus tomentosa (ait.) Hassk.) to blood glucose levels in diabetes mice). Jurnal Sains, Farmasi dan Klinik [Internet]. 2016;3(1):72–8. Available from: http://jsfk.ffarmasi.unand.ac.id/index.php/jsfk/article/view/102/90.

Permata DA, Sayuti K. Pembuatan minuman serbuk instan dari berbagai tanaman meniran (Phyllanthus ninuri) (Manufacturing of instant powder drinks from various meniran plants (Phyllanthus niruri). Jurnal Teknologi Pertanian Andalas. 2016; Vol.20 (1).

Steer J. Structure and Reaction of Chlorophyll. Available from: https://www.ch.ic.ac.uk/local/projects/steer/chloro.htm, accessed on January 2nd, 2019.

Purnomo W, Khasanah LU, Anandito RBK. Pengaruh ratio kombinasi maltodekstrin, karagenan dan whey terhadap karakteristik mikroenkapsulan pewarna alami daun jati (Tectona grandis L.f.) (Effect of ratio of combination of maltodextrin, carrageenan and whey to characteristics of natural color microencapsules teak leaves (Tectona grandis L.f.). Jurnal Aplikasi Teknologi Pangan. 2014;3(3):121–9.

Putra SDR. Kualitas minuman serbuk instan kulit buah manggis (Garcinia mangostana Linn.) dengan variasi maltodekstrin dan suhu pemanasan [Internet] (Beverage quality of instant powdered mangosteen fruit skin (Garcinia mangostana Linn.) with maltodextrin variation and heating temperature). Atma Jaya UniversityYogyakarta; 2013. Available from: https://core.ac.uk/download/pdf/35388163.pdf

Rubiyanto, D. & Prakoso NI. Nanoenkapsulasi minyak jahe (Zingeber officianale) menggunakan matriks maltodekstrin dengan metode spray drying (Nanoencapsulation of ginger oil (Zingiber officinale) using the maltodextrin matrix with the spray drying method [Internet]. Universitas Islam Indonesia; 2018. Available from: https://dspace.uii.ac.id/handle/123456789/5671

Umi KL, Anandhito BK, Rachmawaty T, Utami R, Manuhara GJ. Pengaruh rasio bahan penyalut maltodekstrin, gum arab, dan susu skim terhadap karakteristik fisik dan kimia mikrokapsul oleoresin daun kayu manis (Cinnamomum burmannii) (Effect of ratio of maltodextrin, arab gum and skim milk coating material to physical and chemical characteristics of cinnamon leaves oleoresin microcapsules (Cinnamomum burmannii)). Jurnal Agritech. 2016;35(04):414.

Susanti YI, Putri WDR. Pembuatan minuman serbuk markisa merah (Passiflora edulis F. Edulis), kajian konsentrasi tween 80 dan suhu pengeringan (Manufacturing of red passion fruit powder (Passiflora edulis F. Edulis), study of tween 80 concentration and drying temperature). Jurnal Pangan dan Agroindustri Vol. 2014;2(3):170–9.

Hasrini RF, Zakaria FR, Adawiyah DR, Suparto IH. Mikroenkapsulasi minyak sawit mentah dengan penyalut maltodekstrin dan isolat protein kedelai (Microencapsulation of crude palm oil by coating maltodextrin and soy protein isolates). Jurnal Teknologi dan Industri Pangan. 2017;28(1):10–9.

Mai R, Symmank C, Seeberg-Elverfeldt B. Light and pale colors in food packaging: when does this package cue signal superior healthiness or inferior tastiness?. Journal of Retailing [Internet]. 2016;92(4):426–44. Available from: http://www.sciencedirect.com/science/article/pii/S0022435916300379.

Creusen MEH. Consumer Response to Product Form [Internet]. Design Thinking. 2015. (Wiley Online Books). Available from: https://doi.org/10.1002/9781119154273.ch20

Loyeung B, Lee J, Michaeil C, Zaslawski C. An experimental study in distinguishing an authentic herbal substance from sham herbal substances. Complementary Therapies in Medicine [Internet]. 2018;39:92–6. Available from: http://www.sciencedirect.com/science/article/pii/S0965229917301371.

Chen J, Mangelinckx S, Adams A, Wang Z, Li W, De Kimpe N. Natural flavonoids as potential herbal medication for the treatment of diabetes mellitus and its complications. Natural Product Communications [Internet]. 2015 Jan 1;10(1):1934578X1501000140. Available from: https://doi.org/10.1177/1934578X1501000140

Panche AN, Diwan AD, Chandra SR. Flavonoids: an overview. Journal of Nutritional Science [Internet]. 2016/12/29. 2016;5:e47. Available from: https://www.cambridge.org/core/article/flavonoids-an-overview/C0E91D3851345CEF4746B10406908F52

Ashurst P, Hargitt R, Palmer F. Soft drink and fruit juice problems solved [Internet]. Elsevier Science; 2017. (Woodhead Publishing Series in Food Science, Technology and Nutrition). Available from: https://books.google.co.id/books?id=YPmpDQAAQBAJ

Saucedo-Pompa, S., Martinez-Avila, G.C.G., Rojas-Molina, R. & Sanchez-Alejo EJ. Natural beverages and sensory quality based on phenolic contents. Antioxidants in Foods and Its Applications. Long-Haul Travel Motiv by Int Tour to Penang. 2018;1(tourism):13.

Refbacks

  • There are currently no refbacks.