Optimization of Foam Mat Drying Process of Karamunting Fruit (Rhodomyrtus Tomentosa, (w.ait), Myrtaceae) Powder as Antioxidant Sources

  • Titik Ismandari, Wignyanto, Susinggih Wijana, Siti Asma'ul Mustaniroh

Abstract

Karamunting fruit (Rhodomyrtus tumentosa W.Ait), is a native fruit of Kalimantan Island
which is rich in bioactive compounds and has potential as antioxidant sources.
Microencapsulation with foam mat drying method is one way to maintain bioactive
compounds of the fruit. The purpose of this study is to determine maltodextrin
concentration, tween 80, and the optimum drying temperature in the foam mat drying
process that does not damage the bioactive compounds of karamunting fruit powder. This
study employs the Response Surface Method with three-factor namely X1/maltodextrin
concentration ( 5, 10, 15%), X2 /tween 80 concentration (0.1, 0.2, 03%) and X3
/temperature of foam mat drying (50, 55, 60 ºC). The research parameters are total
phenol and antioxidant activity. Moreover, the characterization of bioactive compounds
of karamunting fruit powder uses GC-MS. The results of the optimization of foam mat
drying conditions in protecting the bioactive compounds of karamunting fruit powder are
tween concentrations of 0.26%, maltodextrin up to 11.79%, and the temperature is 55.83
ºC. Under this condition, it can produce a total phenol 68,587 mg GAE / g, and
antioxidant activity (IC50) 1,332 μg / ml, 13 functional groups, and 33 bioactive
compounds.

Published
2020-05-01
How to Cite
Titik Ismandari, Wignyanto, Susinggih Wijana, Siti Asma’ul Mustaniroh. (2020). Optimization of Foam Mat Drying Process of Karamunting Fruit (Rhodomyrtus Tomentosa, (w.ait), Myrtaceae) Powder as Antioxidant Sources. International Journal of Advanced Science and Technology, 29(7s), 3675-3684. Retrieved from https://sersc.org/journals/index.php/IJAST/article/view/17692