APLIKASI NANOENKAPSULASI MINYAK KOPI SPECIALTY DENGAN BERBAGAI ENKAPSULAN MENGGUNAKAN METODE FREEZE DRYING

Masrukan Masrukan, Iva Mindhayani

Abstract

Minyak kopi yang diekstrak dari biji kopi specialty mempunyai beragam jenis flavor yang rentan terhadap kerusakan selama penyimpanan dan pengolahan sehingga perlu upaya untuk mencegah kerusakan tersebut dengan nanoenkapsulasi. Nanoenkapsulasi merupakan salah satu cara yang baik untuk mengubah minyak kopi specialty dari bentuk cair ke bantuk powder sehingga lebih stabil dan mempunyai daya simpan yang lama. Enkapsulan yang digunakan adalah kitosan, maltodesktrin, dan campuran keduanya. Penelitian ini bertujuan untuk mengetahui karakteristik fisik dan kimia  nanokapsul minyak kopi dengan menggunakan metode  freeze drying. Karakteristik fisik dari nanokapsul minyak kopi specialty:, kadar air 1,88%, kelarutan 92,3%, higroskopisitas 17,8% dan morfologi nanokapsul berbentuk oval dan tidak beraturan. Aplikasi nanoenkapsulasi pada minyak kopi specialty diharapkan mampu memenuhi kebutuhan  flavouring agent sebagai bahan tambahan pangan yang aman dengan daya simpan yang lama.

Keywords

minyak kopi specialty; flavouring agent,;nanoenkapsulasi; freeze drying

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DOI: https://doi.org/10.20961/jthp.v12i1.25914

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