Pengaruh Perbandingan Pati Nanokristal Ubi Jalar Ungu Dengan Maltodekstrin Terhadap Karakteristik Nanoenkapsulan Ekstrak Buah Andaliman

Abstract

Nanoparticles are solid particels with a size of around 10-1000 nm. The advantages of nanoparticles are as antibacterial and antimicrobial. The purpose of this study was to determine the best effect of ratio in making nanoencapsulants of andaliman fruit extract. The method used in this study was a non-factorial Completely Randomized Design (RAL) method. The stages of making nanoencapsulation of andaliman fruit extract were carried out using ratio of purple sweet potato starch nanocrystals with maltodextrin (M) : 100:0, 75:25, 50:50, 25:75 and 0:100. The result showed that concentration of nanocrystals starch with maltodextrin had a significant effect (P<0,05) on the response variables color index (oHue), solubility of nanoencapsulant powder and antioxidant activity. The final result of the study were obtained for the best quality nanoencapsulant produced using formulation of nanocrystal starch and maltodextrin with ratio 50:50.