Review: Penggunaan Maltodekstrin pada Enkapsulasi Ekstrak Bahan Alam dan Stabilitasnya Terhadap Ph dan Suhu

Haris Rismawan, Amalia Eri, Sriwidodo Sriwidodo

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ABSTRACT

 

Encapsulation is an effective technology used to protect active ingredients from adverse environmental conditions such as instability to heat, light, oxygen and acidity. In the pharmaceutical field, this technology is very appropriate to be applied especially to natural extracts where the bioactive compounds contained therein are unstable and easily degraded during the storage process.  Polymers that are widely used for the encapsulation of natural extracts are maltodextrin which serves to protect sensitive components such as antioxidant components, flavours, vitamins and colours, this is because maltodextrin has a strong binding power to the coated compounds and is able to provide a thin layer that is cohesive with the core material.

 

Keywords: Encapsulation, Natural Extracts, Maltodextrin

 

 

ABSTRAK

 

Enkapsulasi merupakan teknologi yang efektif digunakan untuk melindungi bahan aktif dari kondisi lingkungan yang merugikan seperti ketidakstabilannya terhadap suhu panas, cahaya, oksigen dan keasaman. Dalam bidang farmasi, teknologi ini sangat tepat diaplikasikan terutama terhadap ekstrak bahan alam dimana senyawa bioaktif yang terkandung didalamnya bersifat tidak stabil dan mudah terdegradasi selama proses penyimpan.  Polimer yang banyak digunakan untuk enkapsulasi ekstrak bahan alam adalah maltodekstrin yang berfungsi untuk melindungi komponen yang sensitif seperti komponen antioksidan, rasa, vitamin dan warna, hal ini dikarenakan maltodekstrin memiliki daya ikat yang kuat terhadap senyawa yang tersalut dan mampu memberikan lapisan tipis yang kohesif dengan bahan inti.

 

Kata Kunci: Enkapsulasi, Ekstrak Bahan Alam, Maltodekstrin


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Referensi


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DOI: https://doi.org/10.33024/mahesa.v5i6.18572

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