TANALYNA HASNA
H0908079
UNS
SUMMARY
Oleoresin is an extract
of spices with natural flavour and aroma due to its content of both essensial
oil and resin, including cinnamon oleoresin. It has limited storage life due to
its sensivity to heat, light, high temperature, and oxygen. Oleoresin also
difficult to handle because of its viscousity and sticky characteristics. Microencapsulation
offers solution for this problem. Microencapsulation of cinnamon oleoresin
provide protection against degradation of sensitive components present by
converting the viscous-sticky liquid into a free-flowing powder. The present
work reported on microencapsulation of cinnamon oleoresin by spray drying using
variation wall material of maltodextrin and whey (1:3, 2:2, 3:1) as wall
materials. The microencapsulan were evaluated for the quality characteristics
including yield, water content, solubility in water, microstructure appeareance,
cinnamaldehyde content, and residue of solvent. The
result showed that all variation of maltodextrin and whey (1 : 3, 2 : 2, 3 : 1) influence chemistry quality
characteristic (cinnamaldehyde
content and residu of solvent)
of microencapsulation of cinnamon oleoresin and influence physical quality
characteristic (yield, water
content, and microstructure appeareance) of microencapsulan of cinnamon
oleoresin. Combination of
maltodextrin and whey in microencapsulation of cinnamon oleoresin may be
applied for food and baverage flavoring.
Keyword
: cinnamon, maltodextrin, microencapsulation, oleoresin, whey.
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