| dc.description.abstract | A study has been conducted on ginger oil impregnation by coating
maltodextrin using spray drying method. This study aimed to determine the
variation in the ratio of matrix and tween 80 that affected controlled release and
the solubility of nanoencapsulation. Moreover, the characterization of the surface
features of ginger oil nanoencapsulation product with maltodextrin solvent was
also observed.
The essential oil of ginger was obtained by a process of water destilation
in which the essential oil of ginger was analyzed using GC-MS to know the
compounds contained in ginger oil. The ginger essential oil that has been obtained
was then used as the main ingredient in the nanoencapsulation process. In the
nano encapsulation process, it was carried out variations of maltodextrin and
tween 80 ration as the matrix and surfaktan respectively. Nanoencapsulation
process was done by spray drying method. After that, the controlled release
process was performed and the final product of nanocapaculation was analyzed
using GC, GC-MS, PSA, and SEM.
The results showed that the variation of matrix and tween 80 affected
controlled release because from the ratio variations, it could be observed which
rate of the release was more constant. Meanwhile, it was observed that the
solubility at the encapsulant in water was affected by the essential oil content. The
higher of the oil content, the lower the encapsulant solubility in water. PSA
analyzis showed that size of the encapsulant was 180 nm. Characterization of the
surface features of ginger oil nanoencapsulation with maltodextrin coating could
be seen from the results of SEM analysis which showed that the nanocapsulant
almost umiform surface amd it could be characterized as heterogeneous particles. | en_US |
