Karakterisasi Fitokimia Enkapsulasi Nira Tebu Powder dengan Menggunakan Varietas BL, PSDK-923, dan PSBM-901

Opal Priya Wening, Simping Yuliatun, Millenia Mustika Artin, Stefanie Bernike Agatha

Abstract


Enkapsulasi merupakan teknik untuk mengubah nira tebu berbentuk cairan menjadi powder menggunakan bahan penyalut (matriks) dengan tetap mempertahankan kandungan fitokimianya yang bermanfaat. Tujuan penelitian ini adalah untuk mengetahui karakteristik fitokimia (komponen flavonoid, fenolik, dan antosianin) dari nira tebu yang telah berhasil dienkapsulasi menjadi bentuk powder. Penelitian menggunkaan 3 (tiga) varietas tebu yaitu BL, PSBM-901, dan PSDK-923 yang digiling (brix 18 – 20 %; tersaring), 5 (lima) formulasi (maltodekstrin, DE), homegenisasi 15.000 rpm, dan dialirkan ke spray drying (suhu inlet 140 – 185 oC; outlet 70 – 90 oC) sehingga didapatkan powder untuk dianalisis kandungan fitokimianya. Hasil penelitian menunjukkan bahwa komponen flavonoid dan fenolik powder nira tebu tertinggi adalah V4F3 dengan nilai 3.403,83 μg QE/g dan 1.031,51  11,31 mg GAE/g. Sedangkan untuk kandungan antosianinnya adalah V5F3 dengan nilai 1,091  0,22 mg/100g. Gugus fungsional diketahui melalui absorbance NIRS dan hasilnya terkonfirmasi bahwa seluruh formulasi mengandung senyawa komponen flavonoid, fenolik, dan antosianin.


Keywords


varietas tebu, nira tebu powder, fitokimia

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DOI: https://doi.org/10.54256/isrj.v2i1.72

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