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

Abstract

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.