THE INFLUENCE OF KCL CONCENTRATION ON ENCAPSULATION EFFICIENCY OF YACON-TUBERS EXTRACT’S CHLOROGENIC ACID
Abstract
Enkapsulasi asam klorogenat ekstrak umbi yakon merupakan salah satu cara untuk melindungi senyawa-senyawa aktif menggunakan paduan polimer alam kappa karagenan-locust bean gum dengan penggunaan ion K+ sebagai pengikat matriks melalui metode gelasi ionik. Pada penelitian ini dilakukan pembentukan gel dari kappa karagenan dan locust bean gum dengan bantuan larutan KCl. Tujuan penelitian ini adalah untuk mengetahui pengaruh konsentrasi larutan KCl pada pembentukan gel serta efektifitas enkapsulasinya. Bertambahnya konsentrasi larutan KCl juga membuat gel menjadi lebih kaku. Hasil uji menunjukkan bahwa penggunaan larutan KCl 0,3M dapat menghasilkan nilai efisiensi enkapsulasi sebesar 79,44%. Kemiripan spektra IR antara gel kappa karagenan-locust bean gum, asam klorogenat murni dan asam klorogenat terenkapsulasi menunjukkan bahwa asam klorogenat hanya terperangkap secara fisik dalam matriks kappa karagenan-locust bean gum dan perubahan spektra karakteristik dari kappa karagenan dari 1018 cm-1 menjadi 1023,62 cm-1 pada sampel hasil enkapsulasi menunjukkan adanya interaksi antara gugus OH dari locust bean gum dan kappa karagenan.
Kata kunci: asam klorogenat; enkapsulasi; kappa karagenan, locust bean gum, Yakon
The encapsulation of chlorogenic acid of yacon tuber extract is one way to protect the active compounds using naturals polymers kappa carrageenan-locust bean gum with K+ ions as a matrix binder through the ionic gelation method. This process was carried out by forming a gel from kappa carrageenan and locust bean gum with the help of KCl solution. This encapsulation process has purposes to determine the effect of the concentration of KCl solution on gel formation and the effectiveness of its encapsulation. The test results indicated that the use of 0.3M KCl solution resulted in an encapsulation efficiency value of 79.44%. The bonding between the two polymers and the K+ cation was thought to result in a higher encapsulation effectiveness. The similarity of IR spectra among kappa carrageenan-locust bean gum gel, pure chlorogenic acid and encapsulated chlorogenic acid showed that chlorogenic acid was only trapped physically in the kappa carrageenan-locust bean gum matrix and the shift of kappa carrageenan peak from 1018 cm-1 to 1023,62 cm-1 of the encapsulated sample had shown an interaction between OH groups from locust bean gum and kappa carrageenan.
Keywords: chlorogenic acid; encapsulation; kappa carrageenan, locust bean gum, Yacon
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