EKSTRAK KULIT MANGGIS BUBUK

Endang , Srihari and Farid , Sri Lingganingrum (2015) EKSTRAK KULIT MANGGIS BUBUK. Jurnal Teknik Kimia, 10 (1). 1 p.-7 p.. ISSN 1978-0419

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    Abstract

    A mangosteen fruit has a nutrition content in every parts. The skin of the fruit contains xanthone compound, which is an antioxidant, antibacterial, antialergy, antitumor, antihistamine, and antiinflamation bio flavonoid. Xanthone compound as an antioxidant can neutralize free radicals that are from outside the body or generated in the body, prevent the aging of internal organs, prevent heart disease, prevent cancer and blindness also can improve the immune system. Mangosteen skin juice is one of the products of the fruit that can be made easily, however pure mangosteen skin juice cannot be kept for a long period. One way to preserve the juice for a longer period is to turn it into powder. The results of the main research was that the lower ratio of mangosteen skin to water and the higher concentration of maltodekstrin added, the higher bulk density, wettability and solubility and also the lowest water content of the mangosteen skin extract powder. However, based on the results of the organoleptic analysis, the best mangosteen skin extract powder is acquired with 1:8, ratio of mangosteen skin to water with 30% maltodektrin, in 160 o C inlet temperature. The EC 50 value of mangosteen skin extract powder is 339.560 ppm, which has weak antioxidant power.

    Item Type: Article
    Subjects: T Technology > TP Chemical technology > TP155 Chemical engineering
    Divisions: UPN Jatim Journal > Jurnal Teknik Kimia
    Depositing User: Users 8 not found.
    Date Deposited: 20 Jun 2016 08:43
    Last Modified: 20 Jun 2016 08:45
    URI: http://eprints.upnjatim.ac.id/id/eprint/7027

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