| dc.description.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. | en_US |
