DocumentCode :
3742329
Title :
Effect of temperature in the encapsulation of temulawak extract with yeast Saccharomyces cereviceae
Author :
Olyvia Sentosa; Katherine;Asaf Kleopas Sugih
Author_Institution :
Universitas Katolik Parahyangan Bandung. Jl. Ciumbuleuit 94, 40141, Indonesia
fYear :
2015
Firstpage :
332
Lastpage :
336
Abstract :
Curcumin is a component of natural ingredients derived from extracts of temulawak (Curcuma xanthorrhiza ROBX.). Temulawak extract encapsulation was done by using pure culture yeast of Saccharomyces cerevisiae. The purpose of this research is to determine the influence of temperature to temulawaki extract encapsulation yield and efficiency. Encapsulation was done with the curcumin:yeast ratio of 1:3 and the variation of temperature encapsulation at 35°C, 45°C, and 55°C. The results show that temperature affects the efficiency and yield of temulawak extract encapsulation. The largest encapsulation efficiency value is obtained at 45°C, whereas the smallest encapsulation efficiency value is obtained at 35°C. The largest encapsulation yield value is obtained at 45°C, whereas the smallest encapsulation yield value is obtained at 35°C. The analysis of micr°Capsules using fluorescence microscopy detects curcumin in the micr°Capsules.
Keywords :
"Encapsulation","Solvents","Ethanol","Fluorescence","Microscopy","Suspensions"
Publisher :
ieee
Conference_Titel :
Instrumentation, Communications, Information Technology, and Biomedical Engineering (ICICI-BME), 2015 4th International Conference on
Type :
conf
DOI :
10.1109/ICICI-BME.2015.7401389
Filename :
7401389
Link To Document :
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