Optimasi Proses Pengeringan Semprot dan Formulasi Minuman Instan Fungsional Ekstrak Kulit Buah Manggis (Garcinia mangostana L.) dengan Teknologi Effervescent.
Segara, Marcel Priyandi
Kusumaningrum, Harsi D.
Permana, Asep W.
MetadataShow full item record
Mangosteen (Garcinia mangostana L.) is one of world most famous tropical fruits by its unique flavors and aromas. Newest researches reveal that within the extract of mangosteen pericarp contains many kinds of bioactive compounds. Some researches have proved that the extract of mangosteen rind had beneficial properties such anti-oxidant, anti-microbial, cancer prevention, etc. Considering the advantages, many food product based on the mangosteen extract, especially “ready to drink product” was developed. Nevertheless, there are problems occurs specially dealing with the stability of the product during storage. Consider as watery based product, the bioactive compounds containing within the product are easily degrading during several periods of storage. To solve that stability problem, this research was conducted to give alternative product which is hopefully more stable during storage. The product which was developed in this research was instant based product by using spray drying technology and adopted the one of pharmaceutical drugs form, the effervescent. The main reason effervescent based product was chosen because it can deliver the good acceptance of the product to the consumer especially the one which has not pleasant flavor. The extract of mangosteen it self contains a lot of bioactive compound which is usually well-known by its unpleasant taste. In other words, by using effervescent technology, giving the product it self other advantage such easily self-solving and having a good acceptance because of sparkling sensation. Therefore, the product will be able to be consumed conveniently. Based on the research result, the best condition to spray dry the extract of mangosteen pericarp was by inlet spray dryer temperature 160 oC, outlet temperature 82 ± 2 oC, fluid rate 12.14 ml/minute and added by 15 % of maltodextrin dextrose equivalent 15-20. The powder contain 25,01 ± 5,29 mg/g dry encapsulated extract or 1,13 ± 0,02 mg/g dry matter of anthocyanin, 188,40 ± 0.04 mg/g dry encapsulated extract or 8,9 ± 0,00 mg/g dry matter fenolic compound, and 0,59 ± 0,00 mg/g dry matter of -mangostin, one of most abundant xanthones groups compounds. All this properties are giving a donation to anti-oxidant properties by amount 428.72 ± 1,65 mg equivalent to ascorbic acid/g dry matter.The chosen formulation has composition mangosteen extract powder, aspartame, sodium bicarbonate, citric acid, malic acid, PEG and sorbitol.