Dewi Selvia Fardhyanti, Megawati, Maharani Kusumaningrum, Junaidah Jai, Ririn Andriyani, Melinia Rahmahani Putri
Madeira vine leaves (Anredera cordifolia) have enormous benefits in the world of medicine because they can cure various types of diseases. Madeira vine leaves contain antioxidants that can neutralize free radicals. However, antioxidants are compounds that are easily damaged. Therefore, it is necessary to isolate antioxidants by encapsulating antioxidants in Madeira vine leaf oil using maltodextrin (MD) and gum Arabic (GA). This study aimed to study the effect of coating material composition, oven time and temperature, and drying kinetic on encapsulation of Madeira vine leaf oil using oven drying on the antioxidant characteristics of the encapsulant. The methods used are mixing, drying, and refining. Drying in the oven at 45, 50 and 55 °C with a span of 5 min. Three different weight formulations of encapsulation coating material for Madeira vine maltodextrin:gum arabic leaf oil, namely (25:75), (50:50), and (75:25). The encapsulation results were then analysed by SEM tests to determine the structure of encapsulate. The best weight ratio of MD:GA is found in the formulation of 50:50 and the most optimal heating temperature is 55 °C. The mass transfer drying kinetics model shows high accuracy in predicting drying kinetic. © 2022
Department of Chemical Engineering, Faculty of Engineering, Universitas Negeri Semarang, Semarang, Gunungpati, 50229, Indonesia; School of Chemical Engineering, College of Engineering, Universitas Teknologi MARA, Selangor, Shah Alam, 40450, Malaysia
