Clove oil encapsulated by tapioka (Manihot esculenta) and gum Arabica and prediction of it shelflife

Abstract

This experiment was aimed to study about characteristic of tapioca and gum Arabica as an encapsulant agent and prediction its shelf life. Beside the result of this experiment able to give alternative source of raw material in encapsulant agent matter. Unlike other starch sources, such as corn, rice and wheat, tapioca roots contain high starch content and a very low quantity of impurities. Tapioca is an excellent material for starch production with respect to its availability, raw material cost and ease of starch extraction. The micro encapsulation is generally performed by forming a polymeric matrix around particular compounds to protect its biological activity and enhance physical chemical stability. Arabic gum have been encapsulating agent for many years, but the source was a bit difficult to find and quite expensive. The step of this research was divided into two parts. The first part is to observe characteristic of encapsulation clove oil from several parameters such as moisture content, bulk density, solubility, percentage of yield, free flowing and organoleptic test. Various percentages of tapioca and gum Arabic was conducted and based on evaluation from those parameters then composition appointed to be determined shelf life by sorpsi isotherms curve method. Based on experiment, it was concluded that percentage appointed for the next experiment was tapioca: gum arabica with composition 50 : 50 % is the best combination. Based on further experiment, we obtained result for moisture content is 3.79%, balance water content is 17.55 % and critical water content is 11.76 %. All value obtained, calculated by Labuza formulation so we can determine of shelf life with aluminum foil bag and HDPE as packaging material. The result was 25.56 months for aluminum foil bag and 3.40 months for HDPE packaging.

Penelitian ini bertujuan mempelajari karakteristik tapioka dan gum arabika sebagai bahan enkapsulan dan memprediksikan umur simpannya. Selain itu hasil dari penelitian ini diharapkan dapat memberikan alternative penggunaan bahan enkapsulasi. Tidak seperti sumber starch lainnya seperti tepung jagung , tepung beras, dan gandum, tapioka memiliki nilai starch yang tinggi dan sangat rendah kandungan kotorannya. Tapioka merupakan sumber material yang luar biasa dalam memproduksi pati dengan memperhitungkan kemudahan ketersediannya, perhitungan harga dan proses ekstraksinya. Secara umum proses mikroenkapsulasi telah banyak dikenal sebagai salah satu proses untuk mempertahankan kerusakan biologi dan kimiawi suatu bahan pangan. Gum arabika telah lama dikenal sebagai bahan enkapsulasi, namun pengadaan/sumber nya tidak selalu ada dan harganya juga mahal. Tahapan penelitian ini dibagi dua tahap. Pada tahap awal adalah karakterisasi minyak cengkeh terenkapsulasi dari berbagai macam parameter analisa seperti kadar air, densitas kamba, kelarutan , rendemen, daya mawur dan organoleptik test. Penelitian dilakukan pada berbagai macam perbandingan untuk tapioka dan gum arabika telah dilakukan berdasarkan pada parameter diatas, kemudian komposisi terbaik dipilih untuk dilanjutkan pada penentuan umur simpannya.