* Corresponding Author
Optimasi Proses Nanopresipitasi pada Nanoenkapsulasi Ekstrak Kasar Daun Kakao (Theobroma cacao L.) Menggunakan Response Surface Methodology (RSM)
https://doi.org/10.22146/agritech.49872 Rahma Bayunita Hapsari(1*), Yudi Pranoto(2), Agnes Murdiati(3), Supriyanto Supriyanto(4)
(1) Universitas Gadjah Mada
(2) Departemen Teknologi Pangan dan Hasil Pertanian, Fakultas Teknologi Pertanian Universitas Gadjah Mada, Jl. Flora No. 1 Bulaksumur, Yogyakarta 55281
(3) Departemen Teknologi Pangan dan Hasil Pertanian, Fakultas Teknologi Pertanian Universitas Gadjah Mada, Jl. Flora No. 1 Bulaksumur, Yogyakarta 55281
(4) Departemen Teknologi Pangan dan Hasil Pertanian, Fakultas Teknologi Pertanian Universitas Gadjah Mada, Jl. Flora No. 1 Bulaksumur, Yogyakarta 55281
(*) Corresponding Author
Abstract
Ekstrak kasar daun kakao mempunyai potensi untuk dimanfaatkan sebagai sumber antioksidan alami. Perlindungan senyawa tersebut dari kerusakan selama penyimpanan dapat dilakukan enkapsulasi. Metode nanopresipitasi merupakan metode yang mudah dan cepat dibandingkan metode lain. Efisiensi enkapsulasi yang tinggi sebagai penentu keberhasilan dari nanopresipitasi dipengaruhi oleh beberapa faktor diantaranya konsentrasi ekstrak yang ditambahkan dan konsentrasi gelatin. Penelitian ini bertujuan untuk mendapatkan kondisi optimal proses nanopresipitasi dengan mengoptimasi konsentrasi ekstrak yang ditambahkan (300 ppm, 400 ppm, 500 ppm, 600 ppm dan 700 ppm) dan konsentrasi gelatin (1% ; 1,25% ; 1,5% ; 1,75% dan 2%) dilihat dari parameter efisiensi enkapsulasi menggunakan metode Central Composite Design (CCD) dan Response Surface Methodology (RSM) (p-value < 0,05). Analisis lain yang dilakukan yaitu efisiensi enkapsulasi, distribusi ukuran partikel dan pengamatan profil morfologi. Dari analisis RSM, konsentrasi ekstrak 509,57 ppm dan konsentrasi gelatin 1,57% memberikan hasil yang terbaik dengan efisiensi enkapsulasi nanokapsul sebesar 78,04%. Kondisi optimum nanokapsul juga memberikan hasil ukuran nanokapsul berada dalam kisaran nanometer yaitu sebesar 178,9 nm dan pesebaran nanokapsul merata karena indeks polidispersitas bernilai kurang dari 1 yaitu 0,716. Sedangkan profil morfologi menunjukkan bahwa nanokapsul berbentuk bulat dan utuh.
Keywords
Full Text:
PDFReferences
Bakowska-Barczak, A. M., & Kolodziejczyk, P. P. (2011) Black currant polyphenols: Their storage stability and microencapsulation. Industrial Crops and Products, 34(2), 1301–1309. doi: https://doi.org/10.1016/j.indcrop.2010.10.002
Barreras-Urbina, C. G., Ramírez-Wong, B., López-Ahumada, G. A., Burruel-Ibarra, S. E., Oliviert Martínez-Cruz, O., Tapia-Hernández, J. A., & Félix, F. R. (2016). Nano- and micro-particles by nanoprecipitation: Possible application in the food and agricultural industries. International Journal of Food Properties, 19(9), 1912–1923. https://doi.org/10.1080/10942912.2015.1089279
Carvajal-Zarrabal, O., Hayward-Jones, P. M., Orta-Flores, Z., Nolasco-Hipólito, C., Barradas-Dermitz, D. M., Aguilar-Uscanga, M. G., & Pedroza-Hernández, M. F. (2009). Effect of Hibiscus sabdariffa L. dried calyx ethanol extract on fat absorption-excretion, and body weight implication in rats. Journal of Biomedicine and Biotechnology, 2009. https://doi.org/10.1155/2009/394592
Cilek, B., Luca, A., Hasirci, V., Sahin, S., & Sumnu, G. (2012). Microencapsulation of phenolic compounds extracted from sour cherry pomace: Effect of formulation, ultrasonication time and core to coating ratio. European Food Research and Technology, 235(4), 587–596. https://doi.10.1007/s00217-012-1786-8
Deladino, L., Anbinder, P. S., Navarro, A. S., & Martino, M. N. (2008). Encapsulation of natural antioxidants extracted from Ilex paraguariensis. Carbohydrate Polymers, 71(1), 126–134. https://doi.org/10.1016/j.carbpol.2007.05.030
Dewandari, K. T., Yuliani, S., & Yasni (2013). Ekstraksi dan karakterisasi nanopartikel ekstrak sirih merah (Piper crocatum). Jurnal Pascapanen, 58–65.
Dhakar, R. C., Maurya, S. D., & Saluja, V. (2016). From formulation variables to drug entrapment efficiency of microspheres : A technical review. Journal of Drug Delivery & Therapeutics; 2(6), 128-133. https://doi.org/10.22270/jddt.v2i6.160
Dong, Y. & Feng, S. S. (2004). Methoxy poly(ethylene glycol)-poly(lactide) (MPEG-PLA) nanoparticles for controlled delivery of anticancer drugs. Biomaterials, 25(14), 2843–2849. https://doi.org/10.1016/j.biomaterials.2003.09.055
El-Say, K. M. (2016). Maximizing the encapsulation efficiency and the bioavailability of controlled-release cetirizine microspheres using Draper–Lin small composite design. Drug Design, Development and Therapy, 10, 825–839. https://doi.org/10.2147/DDDT.S101900
Galindo-Rodriguez, S., Allémann, E., Fessi H., & Doelker, E. (2004). Physicochemical parameters associated with nanoparticle formation in the salting-out, emulsification-diffusion, and nanoprecipitation methods. Pharmaceutical Research, 21(8), 1428–1439. http://doi.org/10.1023/B:PHAM.0000036917.75634.be
Gharsallaoui, A., Roudaut, G., Chambin, O., Voilley, A., & Saurel, R. (2007). Applications of spray-drying in microencapsulation of food ingredients: An overview. Food Research International, 40(9), 1107–1121. https://doi.org/10.1016/j.foodres.2007.07.004
Hoffmeister, C. R. D., Durli, T. L., Schaffazick, S. R., Raffin, R., P., Bender, E., A., Beck, R. C., Pohlmann, A. R., & Guterres, S. S. (2012). Hydrogels containing redispersible spray-dried melatonin-loaded nanocapsules: a formulation for transdermal-controlled delivery. Nanoscale Research Letters, 7(1), 251. http://doi.org/10.1186/1556-276X-7-251
Karanam, S. K., Babu, I. S., & Rao, G. H. (2008). Process optimization for citric acid production from raw glycerol using response surface methodology. Indian Journal of Biotechnology, 7(4), 496–501.
Keshani, S. Luqman, C. A., Nourouzi, M. M., Russly, A. R. & Jamilah, B. (2010). Optimization of concentration process on pomelo fruit juice using response surface methodology (RSM). International Food Research Journal, 17(3), 733–742.
Khan, S. A. & Schneider, M. (2013). Nanoprecipitation versus two step desolvation technique for the preparation of gelatin nanoparticles. Proceedings Volume 8595, Colloidal Nanocrystals for Biomedical Applications VIII, 85950H. https://doi.org/10.1117/12.2002419
Lee, E. J., Khan, S. A. & Lim, K. (2012). Gelatin nanoparticle preparation by nanoprecipitation. Journal of Biomaterials Science, 22(4-6), 37–41. https://doi.org/10.1163/092050610X492093
Mardliyati, E., Muttaqien, S. E., Setyawati, D. R., Rosidah, I. & Sriningsih. (2012). Preparasi dan aplikasi nanopartikel kitosan sebagai sistem penghantaran insulin secara oral. Prosiding inSINas, 25–30.
Matsuno, R. & Adachi, S. (1993). Lipid encapsulation technology - techniques and applications to food. Trends in Food Science and Technology, 4(8), 256–261. https://doi.org/10.1016/0924-2244(93)90141-V
Noronha, C. M., Granada, A. F., Matos de Carvalho, S., Lino, R. C., Maciel, M., V., O. B., & Barreto, P. L. M. (2013). Optimization of tocopherol loaded nanocapsules by the nanoprecipitation method. Industrial Crops and Products, 50, 896–903. https://doi.org/10.1016/j.indcrop.2013.08.015
Quiroz-Reyes, C., N., Jesús, N., R., Duran-Caballero, N. E., & Aguilar-Méndez, M. A. (2018). Original article development and characterization of gelatin nanoparticles loaded with a cocoa-derived polyphenolic extract. Fruits, 69, 481–489. http://doi.org/10.1051/fruits/2014034
Permata, E., Suherman, A., & Maulana, A. (2014). Klasifikasi daun tanaman Theobroma cacao menggunakan metode neural network. Seminar Nasional Teknologi Informasi dan Komunikasi, 2014(Sentika), 160–165.
Saloko, S., Darmadji, P., Setiaji, B., Pranoto, Y., & Anal, A. K. (2013). Encapsulation of coconut shell liquid smoke in chitosan-maltodextrin based nanoparticles. International Food Research Journal, 20(3), 1269–1276.
Sulaiman, C. T. & Balachandran, I. (2012). Total phenolics and total flavonoids in selected indian medicinal plants. Indian Journal of Pharmaceutical Sciences, 74(3), 258–260. http://doi.org/10.4103/0250-474X.106069
Yuliani, S. & Harimurti, N. (2007). Pengaruh laju alir umpan dan suhu inlet spray drying. Jurnal Penelitian Pascapanen Pertanian, 4(1), 18–26. http://dx.doi.org/10.21082/jpasca.v4n1.2007.18-26
Zuidam, N. J. & Nedović, V. A. (2010). Encapsulation technologies for active food ingredients and food processing. Encapsulation Technologies for Active Food Ingredients and Food Processing, (January 1970), 1–400. http://doi.org/10.1007/978-1-4419-1008-0
DOI: https://doi.org/10.22146/agritech.49872
Article Metrics
Abstract views : 2827
| 
views : 3466
Refbacks
- There are currently no refbacks.
Copyright (c) 2022 Rahma Bayunita Hapsari, Yudi Pranoto, agnes murdiati, supriyanto supriyanto
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
agriTECH has been Indexed by:
agriTECH (print ISSN 0216-0455; online ISSN 2527-3825) is published by Faculty of Agricultural Technology, Universitas Gadjah Mada in colaboration with Indonesian Association of Food Technologies.