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Effect of Mannitol Concentration on The Stability of Encapsulated Yeast Black Rice Extract

Indonesian Journal of Chemical Science · Vol. 11 No. 2 (2022) · hlm. 136–144

DOI
10.15294/ijcs.v11i2.55200
ISSN
2502-6844, 2252-6951
Terbit
2022-08-01
Penerbit
Universitas Negeri Semarang
Bahasa
eng

Abstrak

The encapsulation process of black rice yeast extract with mannitol was able to minimize the occurrence of protein aggregation and degradation processes due to encapsulated preparations that had low bioavailability. This study aims to determine the effect of mannitol concentration on the stability of encapsulated black rice yeast extract using sonication techniques and a poloxamer support matrix. The addition of mannitol used concentration variations (0 ppm, 25 ppm, 50 ppm, 75 ppm dan 100 ppm). The stability of the encapsulated results was measured using a TDS (Total Dissolve Solid) meter to see the level of turbidity and characterized using infrared spectroscopy (FTIR) to see the shift in the spectra of the functional groups. The results showed that the encapsulation of formula 3 has the best stability because it has a small TDS value for a period of 7 with a turbidity of 16 ppm and the resulting color display looks clearer. Based on the results of the study, it was found that the addition of mannitol concentration affected the turbidity value without chemical interactions that damaged the active compounds in the encapsulation.

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  • Universitas Negeri Surabaya
  • Universitas Muhammadiyah Purworejo
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Rekan penulisOrganisasiArtikel bersama
Raden Wakhid AkhdinirwantoUniversitas Muhammadiyah Purworejo1
Budi JatmikoUniversitas Negeri Surabaya1
Hidayatul Maulida FatikhurokhmahAfiliasi tidak diketahui1
Adella Meutia GhassaniAfiliasi tidak diketahui1

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Sumber metadata: OAI-PMH (metadata jurnal) https://journal.unnes.ac.id/sju/index.php/ijcs/oai, pertama di-harvest 5 Nov 2026, terakhir terlihat 8 Nov 2026.
Metadata asli (oai_dc) 
<oai_dc:dc xmlns="http://www.openarchives.org/OAI/2.0/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/  http://www.openarchives.org/OAI/2.0/oai_dc.xsd">
	<dc:title xml:lang="en-US">Effect of Mannitol Concentration on The Stability of Encapsulated Yeast Black Rice Extract</dc:title>
	<dc:creator>Ririn Uli Riwu, Fikaliah Kusnandar</dc:creator>
	<dc:creator>Agustini, Rudiana</dc:creator>
	<dc:description xml:lang="en-US">The encapsulation process of black rice yeast extract with mannitol was able to minimize the occurrence of protein aggregation and degradation processes due to encapsulated preparations that had low bioavailability. This study aims to determine the effect of mannitol concentration on the stability of encapsulated black rice yeast extract using sonication techniques and a poloxamer support matrix. The addition of mannitol used concentration variations (0 ppm, 25 ppm, 50 ppm, 75 ppm dan 100 ppm). The stability of the encapsulated results was measured using a TDS (Total Dissolve Solid) meter to see the level of turbidity and characterized using infrared spectroscopy (FTIR) to see the shift in the spectra of the functional groups. The results showed that the encapsulation of formula 3 has the best stability because it has a small TDS value for a period of 7 with a turbidity of 16 ppm and the resulting color display looks clearer. Based on the results of the study, it was found that the addition of mannitol concentration affected the turbidity value without chemical interactions that damaged the active compounds in the encapsulation.</dc:description>
	<dc:publisher xml:lang="en-US">Universitas Negeri Semarang</dc:publisher>
	<dc:date>2022-08-01</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en-US">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://journal.unnes.ac.id/sju/ijcs/article/view/55200</dc:identifier>
	<dc:identifier>10.15294/ijcs.v11i2.55200</dc:identifier>
	<dc:source xml:lang="en-US">Indonesian Journal of Chemical Science; Vol 11 No 2 (2022); 136-144</dc:source>
	<dc:source>2502-6844</dc:source>
	<dc:source>2252-6951</dc:source>
	<dc:source>10.15294/ijcs.v11i2</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://journal.unnes.ac.id/sju/ijcs/article/view/55200/22184</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2022 Indonesian Journal of Chemical Science</dc:rights>
</oai_dc:dc>