* Corresponding Author
Physicochemical Characterization of Kaffir Lime Leaves (Citrus hystrix D.C.) Powder with Oxidized Starch Encapsulation
https://doi.org/10.22146/agritech.100150 Niken Widya Palupi(1*), Mira Adilia Salsabillah(2), Jay Jayus(3)
(1) Department of Agricultural Product Technology, Faculty of Agricultural Technology, University of Jember, Jl. Kalimantan Tegalboto No. 37, Krajan Timur, Sumbersari, Jember, East Java 68121
(2) Department of Agricultural Product Technology, Faculty of Agricultural Technology, University of Jember, Jl. Kalimantan Tegalboto No. 37, Krajan Timur, Sumbersari, Jember, East Java 68121
(3) Department of Agricultural Product Technology, Faculty of Agricultural Technology, University of Jember, Jl. Kalimantan Tegalboto No. 37, Krajan Timur, Sumbersari, Jember, East Java 68121
(*) Corresponding Author
Abstract
Kaffir lime leaves (Citrus hystrix D.C.) contain various bioactive compounds, including phenols, terpenoids, alkaloids, and flavonoids. These bioactive constituents are highly susceptible to degradation. Therefore, encapsulation is necessary to enhance their stability. The use of maltodextrin as the sole coating material often results in particle agglomeration and weak microcapsule structures. This research evaluated how the ratios and concentrations of coating materials affect the physicochemical properties of kaffir lime powder. This research involved the preparation of starch using the photooxidation method, the extraction of kaffir lime leaves, the production of kaffir lime leaves powder, and the analysis of kaffir lime leaves powder. The parameters evaluated included moisture content, hygroscopicity, solubility, and Fourier Transform Infrared (FTIR). Data were analyzed using the Analysis of Variance (ANOVA) test with a significance level of ≤ 0.05. The results showed that the combination of photooxidized starch and maltodextrin as an encapsulation material, at a total concentration of 60% had a moisture content of 9.18%, hygroscopicity 5.71%, solubility 61.91%, polyphenol content 5.33 mg GAE/g, and polyphenol damage 10,06%.
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DOI: https://doi.org/10.22146/agritech.100150
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