THE EFFECTS OF MALTODEXTRIN AND GUM ARABICAS MICROENCAPSULATING AGENTS ON THE CHARACTERISTICS OF RED BEET (Beta vulgaris L)POWDER PRODUCED BY SPRAY DRYING METHOD PENGARUH PENGGUNAAN MALTODEKSTRIN DAN GUM ARAB SEBAGAI AGEN MIKROENKAPSULASI PADA KARAKTERISTIK SERBUK BIT MERAH (Beta vulgaris L) YANG DIPRODUKSI DENGAN METODE SPRAY DRYING
THESIS Submitted to The Faculty of Agricultural Technology in partial fulfillment of the requirements for obtaining the Bachelor Degree
By: T. CHRESTELLA MERYL SOENARTA NIM: 11.70.0020
DEPARTMENT OF FOOD TECHNOLOGY FACULTY OF AGRICULTURAL TECHNOLOGY SOEGIJAPRANATA CATHOLIC UNIVERSITY SEMARANG 2015
THE EFFECTS OF MALTODEXTRIN AND GUM ARABIC AS MICROENCAPSULATING AGENTS ON THE CHARACTERISTICS OF RED BEET (Beta vulgaris L)POWDER PRODUCED BY SPRAY DRYING METHOD PENGARUH PENGGUNAAN MALTODEKSTRIN DAN GUM ARAB SEBAGAI AGEN MIKROENKAPSULASI PADA KARAKTERISTIK SERBUK BIT MERAH (Beta vulgaris L) YANG DIPRODUKSI DENGAN METODE SPRAY DRYING By: T. CHRESTELLA MERYL SOENARTA NIM: 11.70.0020 This thesis has been approved and defended in front of the examination committee on 3rd February 2015
Semarang, 23 February 2015
Faculty of Agricultural Technology Soegijapranata Catholic University
Supervisor I,
Dean,
Dr. V. Kristina Ananingsih, ST, MSc
Dr. V. Kristina Ananingsih, ST, MSc
Supervisor II,
Dr. A. Rika Pratiwi, Msi.
THE AUTHENTICITY OF A THESIS STATEMENT I hereby declare that the thesis entitled ―THE EFFECTS OF MALTODEXTRIN
AND GUM ARABIC AS MICROENCAPSULATING AGENTS ON THE CHARACTERISTICS OF RED BEET (Beta vulgaris L)POWDER PRODUCED BY SPRAY DRYING METHOD”contains no work that ever proposed to acquire a bachelorship title in a University, and along to my knowledge, there is no work ever written or published by others, except the ones used as references in this thesis and mentioned in the list of references.
If it is proven in the future that partially or whole thesis is the result of plagiation, therefore I will be willing to be revoked with all the consequences in accordance with the law and regulations applied at Seogijapranata Catholic University and/or valid law and regulations.
Semarang, 23 February 2015
T. Chrestella Meryl Soenarta 11.70.0020
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SUMMARY Red beet or red beet root (Beta vulgaris L) is widely used as food mixture because of its health benefit and nice purplish red color. Red beet is a potential source of betalains pigment, with the major one is a water soluble antioxidant betanidine 5-O-beta-glucose. Betalain pigments plays essential role in the formation of purplish red color on red beet, and potential to be applied as natural food colorant. These pigments can be extracted and used in the form of liquid, paste, or powder. The powder one has advantages such as good stability, solubility, and low moisture content which prolongs its shelf life. The purpose of this research is to produce red beet powder by understanding the influence of using microencapsulating agents (gum arabic, and maltodextrin 10DE) with different concentrations in red beet powder’s characteristics as food colorant that made using spray drying method. In this research, spray dryer was operated at 150°C inlet temperature and 90°C outlet temperature. Gum arabic, and maltodextrin 10DE were added as microencapsulating agents. There were 2 different treatments for each microencapsulating agent which are A (40 % CA) and B (60 % CA). Then the red beet powder was chemically and physically analyzed. The chemical analysis includes moisture content and antioxidant activity. While physical analysis includes bulk density, wettability, and color intensity. Maltodextrin treatments tend to produce higher yield, antioxidant activity (% inhibition), bulk density, and color intensity (a* value) than gum arabic ones. Maltodextrin treatments also tend to produce lower moisture content and faster time of wettability than gum arabic ones. Red beet powder made with 60% maltodextrin as microencapsulating agent, gives the highest yield (36,01 ± 4,33%) and antioxidant activity (% inhibition) (86,08 ± 1,58%), lowest reduction percentage of antioxidant activity (% inhibition) (1,69%), fastest time of wettability (66,44 ± 6,23 seconds), and high a* value (30,43 ± 1,51) which shows good red color as natural food colorant.
Key words: Red Beet, Beta vulgaris L, Food Colorant, Gum Arabic, Maltodextrin, Spray Drying
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RINGKASAN Bit merah ( Beta vulgaris L) telah digunakan secara luas sebagai campuran dalam bahan pangan karena manfaat kesehatan dan warna merah keunguan yang dimilikinya. Bit merah merupakan sumber yang potensial dari pigmen betalain, dengan komponen utama yaitu betanidin 5-O-betaglukosa yang merupakan antioksidan yang dapat larut dalam air. Pigmen betalain memegang peranan penting dalam pembentukan warna merah keunguan pada bit merah, dan menjadikan bit merah berpotensi diaplikasikan sebagai pewarna makanan alami. Pigmen tersebut dapat diesktrak dan digunakan dalam bentuk cair, pasta, atau serbuk. Serbuk bit merah memiliki keunggulan yaitu memiliki stabilitas dan kelarutan yang baik, dan kadar air yang rendah sehingga memiliki umur simpan yang panjang. Tujuan dari penelitian ini adalah untuk memproduksi serbuk bit merah, dengan memahami pengaruh penggunaan agen mikroenkapsulasi (gum arab, maltodekstrin DE10) dengan konsentrasi yang berbeda pada karakteristik serbuk bit merah sebagai pewarna makanan, yang dibuat dengan metode pengeringan semprot. Pada penelitian ini, spray dryer dioperasikan menggunakan 150°C suhu inlet dan 90°C suhu outlet. Gum arab, dan maltodekstrin DE10 ditambahkan sebagai agen mikroenkapsulasi. Ada 2 perlakuan yang digunakan untuk setiap agen mikroenkapsulasi yaitu A (40 %) and B (60 %). Selanjutnya serbuk bit merah dianalisa secara kimia dan fisika. Analisa kimia meliputi kadar air dan aktivitas antioksidan. Sedangkan analisa fisik meliputi bulk density, kemampuan pembasahan, dan intensitas warna. Perlakuan dengan maltodekstrin cenderung menghasilkan serbuk bit merah dengan rendemen, aktivitas antioksidan, dan intensitas warna yang lebih tinggi daripada perlakuan menggunakan gum arab. Perlakuan dengan maltodekstrin juga cenderung menghasilkan kadar air yang lebih rendah, dan waktu kemampuan pembasahan yang lebih cepat. Serbuk bit merah yang dibuat dengan 60% maltodekstrin sebagai agen mikroenkapsulasi, menghasilkan rendemen tertinggi (36,01 ± 4,33%), aktivitas antioksidan tertinggi (86,08 ± 1,58%), persentase penurunan aktivitas antioksidan terendah (1,69%), waktu kemampuan pembasahan paling cepat (66,44 ± 6,23 detik), dan nilai a* yang tinggi (30,43 ± 1,51) yang menunjukkan warna merah yang baik sebagai pewarna makanan.
Kata kunci: Bit Merah, Beta vulgaris L, Pewarna Makanan, Gum Arab, Maltodekstrin, Spray Drying
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PREFACE
First of all, I want to dedicate my greatest gratitude to Jesus Christ, who has blessed me and gave His grace, wisdom and guidance in the long journey to finish this experiment and thesis. Over a period of practicing the experiment and writing this thesis, the author had been searching and obtaining multiple kind of knowledge, information and views that were very useful in compiling this thesis, which the process is very valuable and memorable experience for the author on the journey of stepping to the next level in life. This research titled ―THE EFFECT OF USING MALTODEXTRIN AND GUM ARABIC AS MICROENCAPSULATING AGENTS IN THE PRODUCTION OF RED BEET (Beta vulgaris L) POWDER AS NATURAL FOOD COLORANT BY SPRAY DRYING METHOD‖ is part of research titled ― The Optimation of Red Beet Powder Production as Natural Food Colorant with Drying Methods‖ funded by Hibah Bersaing Program Dirjen DIKTI RI, 2014. Author also want to dedicate great gratitude to Mr. Rachmat Sarwono (CEO) and Mr. Joko Kawiyanto (Head of Production Department) of PT. Industri Jamu Borobudur who give helpful contributions and advices to help the author finish this research.
This modest and imperfect thesis can nicely be done with the help, supports, prayer and advice from several individuals that the author very honored and grateful for. In every phase and every challenge in the way, there will always persons who generously lend their heart, mind and time. The author would like to gratefully acknowledge those wonderful persons:
1. Dr. Victoria Kristina Ananingsih, ST, MSc, as the Dean of Faculty of Agricultural Technology Soegijapranata Catholic University, Semarang and also as the author’s supervisor, who is always giving her best in guiding, advising, and inspiring author. 2. Dr. A. Rika Pratiwi, Msi, as the supervisor who is always giving her time to help author with her great advice and motivation, who has influenced author during the learning process in the Food Technology Department. 3. All the beloved lecturers of FTP for being a great family and team to pass on the knowledge, experience and education during all this year : Pak Budi, Bu Tina, Bu Rika, Pak Sum, Bu Linda, iii
Bu Laksmi, Bu Inne, Pak Probo, Bu Tika, Bu Novita, Bu Ita, Bu Rini, Bu Nik, Bu Ivone, Pak Haniel, Pak Bin, Bu Yov, Bu Kartika Sari. 5. The laboratory assistants for all the help and motivation throughout the laboratory life in Food Technology Department: Mas Soleh, Mas Supriyana, Mas Lylyx, and Mbak Endah. 6. The administrative staff and employees for providing great service during the study: Pak Agus, Pak Joko, Pak Lilik, Pak Kasburi and Mba Susi. 7. Author’s beloved family, father (Waloeyana Soenarta), mother (Dra. Oei Djoei Ing), brother (Felix Philaret Soenarta, SE) who always give their best support and prayer. 8. Vincent Kevin Tejo, S.TP and Stefanie Karsodihardjo who had been the greatest brother and sister in the faculty. Thanks for all your advices, jokes, and inspirations. Best luck for your STP and MSc course. 9. All of the friends in Food Technology who always cheers and support author throughout the process of this thesis: Margono, Hugo, Nanda, Ryan, Ellen, Sandra, Moyasa, Febe, Mei Fei, Yoceline Aline, Dea Nathania, Fadilla Faradian, Melina, Jenny, Mayang, Catherine, Metta, Abbie, Daniel, Dita, Lia, Pito, Hendra, Jimmy, Anggoro, etc. 10. Stephen Julianto Wonokusumo, Fafa, Fini, Dilla and all Beswan Djarum 29 and 30 for being inspiring, fun, and great family. Best luck for you all the young and smart leader generation. 11. Clarissa, Kevin, Magnus, Eric, Richard Setiawan, Richard Harris, Jilly, Amel as the Cool Semarang gang. Love you and thanks for your supports. 12. All other parties who have donated their efforts and attentions that I cannot possibly mention one by one, I really appreciate your thoughtfulness.
Personally, I am very thankful to all food scientists as the authors of the journals, articles and books that I’ve been cited for compiling this thesis. Thank you for all the knowledge and information which widely available and really helpful. I hope this thesis is useful and become a meaningful contribution to food science education.
Semarang, 8 January 2015 Author,
T. Chrestella Meryl Soenarta iv
TABLE OF CONTENT Page SUMMARY ...................................................................................................................... i RINGKASAN .................................................................................................................. ii PREFACE................ ...................................................................................................... iii LIST OF TABLES ........................................................................................................ vii LIST OF FIGURES ..................................................................................................... viii LIST OF APPENDIX .................................................................................................... ix 1. INTRODUCTION ...................................................................................................... 1 1.1. Background ........................................................................................................ 1 1.2. Literature Review .............................................................................................. 2 1.2.1.Red Beet (Beta vulgaris L) as Natural Food Colorant .............................. 2 1.2.2.Antioxidant ................................................................................................ 7 1.2.3.Spray Drying and Microencapsulation ...................................................... 8 1.2.4.Gum Arabic and Maltodextrin as Microencapsulating Agents ............... 10 1.3. Objectives ........................................................................................................ 11 2. MATERIALS AND METHODS ............................................................................. 13 2.1. Place and Time ................................................................................................. 13 2.2. Research Materials ........................................................................................... 13 2.2.1.Equipments .............................................................................................. 13 2.2.2.Materials .................................................................................................. 13 2.3. Research Methods ............................................................................................ 13 2.3.1.Production of Red Beet Extract ............................................................... 13 2.3.2.Production of Red Beet Powder using Spray Drying Method ................ 13 2.4. Research Design............................................................................................... 15 2.5. Product Analysis .............................................................................................. 16 2.5.1.Yield Analysis ......................................................................................... 16 2.5.2.Chemical Analysis ................................................................................... 16 2.5.2.1.Moisture Content ........................................................................ 16 2.5.2.2.Antioxidant Activity ................................................................... 17 2.5.3.Physical Analysis .................................................................................... 17 2.5.3.1.Bulk Density ............................................................................... 17 2.5.3.2.Wettability................................................................................... 17 2.5.3.3. Color Intensity ........................................................................... 18 2.5.4.Data Analysis .......................................................................................... 18 3. RESULTS .................................................................................................................. 19 3.1. The Characteristic of Red Beet Powder as Natural Food Colorant ................. 19 3.1.1.Yield ........................................................................................................ 19 3.1.2.Chemical Characteristics ......................................................................... 20 3.1.2.1.Moisture Content ........................................................................ 20 3.1.2.2.Antioxidant Activity ................................................................... 22 3.1.2.2.1.The Antioxidant Activity (% inhibition) of Red Beet Powder .......................................................................... 22 3.1.2.2.2.The Reduction Percentage of Antioxidant Activity ..... 23 3.1.3.Physical Characteristics ........................................................................... 24 3.1.3.1.Bulk Density ............................................................................... 24 3.1.3.2.Wettability................................................................................... 26
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3.1.3.3.Color Intensity ............................................................................ 27 4. DISCUSSION ............................................................................................................ 31 4.1. The Production of Red Beet Powder using Spray Drying Method.................. 31 4.2. Yield................................................................................................................. 33 4.3. Moisture Content ............................................................................................. 35 4.4. Antioxidant Activity (% inhibition) ................................................................. 37 4.5. Bulk Density .................................................................................................... 38 4.6. Wettability ....................................................................................................... 39 4.7. Color Intensity ................................................................................................. 40 5. CONCLUSIONS AND RECOMMENDATIONS ................................................. 42 5.1. Conclusions ...................................................................................................... 42 5.2. Recommendations ............................................................................................ 42 6. REFERENCES ......................................................................................................... 43 7. APPENDIX ............................................................................................................... 50
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LIST OF TABLES Page Table 1. Application of Red Beet Root Powder as Natural Color in Food Products ....... 6 Table 2. Red Beet Composition (100 grams) ................................................................... 7 Table 3. Yield of Red Beet Powder ................................................................................ 19 Table 4. The Moisture Content of Red Beet Powder ..................................................... 21 Table 5. The Antioxidant Activity (% inhibition) of Red Beet Powder ......................... 22 Table 6. The Reduction Percentage of Antioxidant Activity ......................................... 23 Table 7. The Bulk Density of Red Beet Powder ............................................................ 25 Table 8. The Wettability of Red Beet Powder................................................................ 26 Table 9. The Color Intensity of Red Beet Powder ......................................................... 28 Table 10. Temperature of Glass Transition of Several Foods ........................................ 34
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LIST OF FIGURES Page Figure 1. Beta vulgaris L .................................................................................................. 3 Figure 2. Chemical Structure of Betacyanin in Red Beet................................................. 4 Figure 3. Chemical Structure of Betaxanthin in Red Beet ............................................... 4 Figure 5. The Spray Drying Process to Make Red Beet Powder: a) Preparation, b) Adjusment of Process Condition, c) Spray Dried Red Beet Powder ............... 14 Figure 4. Research Design .............................................................................................. 15 Figure 6. The Yield (%) of Red Beet Powder Made using 40% and 60% of Maltodextrin and Gum Arabic ............................................................................................... 20 Figure 7. The Moisture Content of Red Beet Powder Made using 40% and 60% of Maltodextrin and Gum Arabic ......................................................................... 21 Figure 8. The Antioxidant Activity (% inhibition) of Red Beet Powder Made using 40% and 60% of Maltodextrin and Gum Arabic ...................................................... 23 Figure 9. The Reduction Percentage of Antioxidant Activity (% inhibition) of Red Beet Powder Made using 40% and 60% of Maltodextrin and Gum Arabic ............. 24 Figure 10. The Bulk Density of Red Beet Powder Made using 40% and 60% of Maltodextrin and Gum Arabic ......................................................................... 25 Figure 11. The Wettability of Red Beet Powder Made using 40% and 60% of Maltodextrin and Gum Arabic ......................................................................... 27 Figure 12. The Color Intensity (L*, a*, b* value) of Red Beet Powder Made using 40% and 60% of Maltodextrin .................................................................................. 29 Figure 13. The Color Intensity (L*, a*, b* value) of Red Beet Powder Made using 40% and 60% of Gum Arabic ................................................................................... 29 Figure 14. The Color Intensity of Red Beet Powder ...................................................... 30 Figure 15. The Color Intensity of Red Beet Powder dissolved in Distilled Water ........ 30
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LIST OF APPENDIX Page Appendix 1. Output of Test of Normality on Yield Analysis ........................................ 51 Appendix 2. Output of Post Hoc One Way Anova on Yield Analysis.......................... 51 Appendix 3. Output of Test of Normality on Moisture Content Analysis ..................... 51 Appendix 4. Output of Post Hoc One Way Anova on Moisture Content Analysis ...... 52 Appendix 5. Output of Test of Normality on Antioxidant Activity Analysis ................ 52 Appendix 6. Output of Post Hoc One Way Anova on Antioxidant Activity Analysis . 53 Appendix 7. Output of Test of Normality on Bulk Density Analysis ............................ 53 Appendix 8. Output of Post Hoc One Way Anova on Bulk Density Analysis ............. 53 Appendix 9. Output of Test of Normality on Wettability Analysis ............................... 54 Appendix 10. Output of Post Hoc One Way Anova on Wettability Analysis............... 54 Appendix 11. Output of Test of Normality on Color Intensity Analysis ...................... 54 Appendix 12. Output of Post Hoc One Way Anova on Color Intensity Analysis ........ 55
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