Mikroenkapsulasi Campuran Ekstrak Kulit dan Buah Jeruk Nipis (Citrus aurantifolla Swingle.) serta Aplikasinya pada teh Celup

Abstract

The use of such filler as gum arabic, dextrin, and a gum-arabic: dextrin(GA:D) (1:1)mixture were studied in lime powder making of a 1:1 mixture of lime's peel extract and juice using micro-encapsulation processes. spray drying technique were chosen as the microencapsulation process for the lime powder making st different level of fillers (15, 20 and 25 percent). The use of GA:D(1:1) at a concentrationof 25% resulted in the best quality lime powder (especially flavor and color), with alllow enough pH(around 3,2), relatively short re-hydration time (71.5 second), high solubility (96.61%), highh enough vitamin C (118.33 mg/100g) and moisture content of 7.48%(d.b)