PEMBUATAN MIKROKAPSUL MINYAK ATSIRI KULIT KAYU MANIS (Cinnamomun burmanii Bl.) MENGGUNAKAN KOMBINASI GUM ARAB-MALTODEKSTRIN SEBAGAI ENKAPSULAN

Microencapsulation of cinnamon bark oil (Cinnamomun burmanii Bl.) with incomparabte of combination arabic gum-maltodextrin as encapsulant

Abstrak

Cinnamon  bark (Cinnamumun  burmanii Bl.) is a potential   source of flavour, antioxidant  and anti fungus  in food. Microencapsulation   of cinnamon  bark oil is to make  easier application  in  food. Microencapsulation    is a technology  of packaging  a solid. liquid  or gaseous  material  in miniature, sealed  capsules,  that can release  their content at such control ling  rates under specific conditions. The aim of this  research was to seek the best formula of cinnamon  bark oil  microcapsule.   with incomparable  combination  of arabic  gum-maltodextrin   as encapsulant.   The research experiment arranged in completely  randomized   design with three replications.   The treatments   were Fl (one parts of cinnamon  bark oil  and  five parts ofarabic  gum and rnaltodextrin  ( I 00:0)), F2 (one parts of cinnamon  bark oil  and  five part of arabic gum and maltodextrin  (75:25)), F3 (one parts of cinna mon bark oil and five part of arabic gum and maltodextrin  (50: 50)), F4 (one parts of cinnamon bark  oil and  five part ofarabic  gum and rnaltodextrin (25:75)) and F5 (one parts of cinnamon  bark oil  and five  part of arabic  gum and rnaltodexrrin (0: 100)).  The result showed   that one part of cinnamon  bark oil and five part ofarabic gum and maltodextrin (50:50) had given the best rendement (74.546%).   While  cinnamon   bark oil  in capsule 93,89%,    cinnamon  bark oil  in capsule surface

6, l 0%, water content 7,0 I%, wettabiliy   I 0, 13  mn and angle  of repose 46,53⁰