Optimalisasi Spray Drying pada Pembuatan Nanoenkapsulan Ekstrak Buah Andaliman Menggunakan Nanokristal Pati Ubi Jalar Ungu

Abstract

Nanoparticles are solid particles with a size of around 10–1000 nm. The advantages of nanoparticles as antibacterial and antioxidant activity. This research usesd andaliman fruit extract and purple sweet potato nanocrystal starch as materials for making nanoencapsulants. The aim of this experiment was to determine the effect of encapsulant concentration, inlet temperature, and feed flow rate using the spray drying technique on the quality of the encapsulant of andaliman fruit extract. The method used was Response Surface Methodology- Box Behnken Design (RSM-BBD) with Software Design Ekspert v.13. This research included 3 factors, namely nanocrystal starch concentration of (5, 10, 15%), inlet temperature of (135, 150, 165oC), feed flow rate of (15, 16, 17 mL/minute). The results showed that nanocrystal starch concentration, inlet temperature, and feed flow rate had a significant effect (P<0,05) on the response variables water content, pH, total dissolved solids, total phenol, antioxidant activity, chromaticity coordinate a, bulk density, hygroscopicity, and solubility of nanoencapsulant powder either individually or in correlation between two factors. The results of the response variable optimization produced a new formulation with a nanocrystal starch concentration of 15%, an inlet temperature of 135oC, and a feed flow rate of 15 mL/minute. The new formula was obtained with a desirability level of 0.733. The shape of the andaliman fruit extract nanoencapsulant was round but shriveled and has no cracks and the particle size was 116 nm.