The thermostability of temulawak extract encapsulation with several coating variations of sodium tripolyphosphate and chitosan

Abstract

Temulawak (Temulawak zanthorhiza Roxb) is a rhizome plant that contains curcuminoid compounds (curcumin, demethoxycurcumin, and bisdemethoxycurcumin) and essential oils. Curcumin is unstable to heat, hence it is encapsulated to increase its thermostability of curcumin. Encapsulation was made using the freeze-drying method. The study used a completely randomized design method with two factors, namely variations in coating and temperature. This study aimed to produce encapsulation of Temulawak extract with the best thermostability. The variation of the coating used is the concentration of chitosan and sodium tripolyphosphate (STPP) (g/mL), (0.1%: 0.05%), (0.2%: 0.1%), (0.3% : 0 .15%), and (0.4%: 0.2%), and the addition of tween 80. The thermostability method used immersion samples at temperatures of 30°C,40°C,50°C,60°C,70°C, and 80°C with the parameter of the amount of curcumin released which was measured using a UV-VIS spectrophotometer at a wavelength of 425 nm. Encapsulation of Temulawak extract and heating temperature were significantly different from curcumin content. After 80°C heat treatment for 20 mins, Curcuma extract in formula 1 coating with 0.1% chitosan and 0.05% STPP had the highest residual curcumin.