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PENGARUH BAHAN TAMBAHAN MALTODEXTRIN DAN GOM ARAB TERHADAP KADAR TOTAL POLIFENOL DARI EKSTRAK TEH HIJAU (Camellia sinensis) SETELAH PENYIMPANAN

DOI: https://doi.org/10.20956/mff.v23i1.6462
Article History

Submited : May 9, 2019
Published : May 9, 2019

Teh hijau (Camellia sinensis) mengandung senyawa polifenol utamanya epigallocatechin-3-gallate (EGCG), epigallatocatechin (EGC), epicatechin-3-gallate (ECG), dan epicatechin (EC) yang dapat berfungsi sebagai antioksidan. Senyawa polifenol tidak stabil pada temperatur, pH dan oksigen, sehingga ditambahkan bahan enkapsulasi maltodextrin dan gom arab untuk mempertahankan kadar polifenol selama masa penyimpanan. Penelitian ini bertujuan untuk mengetahui perbandingan bahan maltodextrin dan gom arab sebagai pengenkapsulasi dalam mempertahankan kadar polifenol dari ekstrak teh hijau selama masa penyimpanan. Ekstraksi dilakukan secara remaserasi menggunakan pelarut etanol 70 % dengan perbandingan 1:5. Enkapsulasi ekstrak teh hijau menggunakan maltodextrin dan gom arab, perbandingan ekstrak teh hijau dengan enkapsulasi yaitu 1:5, 1:1 dan 1:2. Pengujian kadar total polifenol menggunakan metode spektrofotometri UV-Vis  dengan larutan standar asam galat. Hasil penelitian menunjukkan bahwa enkapsulasi ekstrak teh hijau dapat mempengaruhi kadar total polifenol.

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Rahmasia, R., Sartini, S., & Marzuki, A. (2019). PENGARUH BAHAN TAMBAHAN MALTODEXTRIN DAN GOM ARAB TERHADAP KADAR TOTAL POLIFENOL DARI EKSTRAK TEH HIJAU (Camellia sinensis) SETELAH PENYIMPANAN. Majalah Farmasi Dan Farmakologi, 23(1), 21-24. https://doi.org/10.20956/mff.v23i1.6462

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